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June 20, 2026Comprehensive Reviews in Food Science and Food SafetyOpen Access

Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten‐Free Assurance

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Authors

BPBert PöppingDBDaniela BartschMBMatthias Besler‐Scharf

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Overview

Review examines analytical methods and regulations for gluten detection in food, indicating improvements are needed for consistency.

Key Points

  • This review aims to assess the scientific and analytical foundations for measuring gluten in various food products under regulatory standards.
  • Evaluated gluten quantification methods including enzyme-linked immunosorbent assays (ELISA) and liquid chromatography–tandem mass spectrometry.
  • Analyzed interlaboratory proficiency testing data from DLA and FAPAS for different food matrices.
  • Discussed the impact of method performance criteria on the enforcement of gluten-free regulations.
  • Interlaboratory agreement is best in unprocessed food and declines for baked, fat-rich, or fermented products.
  • Identifying a need for improved reference materials to enhance assay performance and comparability.
  • Highlighting the limitations of reliance on a single Type I method for gluten measurement, impacting results across different laboratories.

Cite This Study

Pöpping et al. (2026) studied this question.

synapsesocial.com/papers/6a36306fdb0793dc1a537937https://doi.org/10.1111/1541-4337.70516
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