Co-authored by BRCGS Technical Manager, Barry Meikle, this new report examines the scientific and regulatory challenges behind gluten-free assurance, highlighting why more consistent testing methods are essential for consumer confidence and international trade.
As demand for gluten-free products continues to grow, accurate gluten measurement remains critical to protecting people with coeliac disease and supporting trusted product labelling. Yet measuring gluten is far from straightforward. Processing methods such as baking, fermentation and extrusion can alter gluten structure, making it harder for laboratories to extract, detect and quantify gluten consistently across different food types.
The report reviews the scientific, analytical and regulatory factors that influence whether gluten testing can reliably support enforcement of the widely used 20 mg/kg threshold for gluten-free foods. It explores how different testing methods, antibodies, extraction chemistries and calibration standards can produce variable results, particularly in complex or highly processed products such as baked goods, fermented drinks and fat-rich foods.
A key focus of the report is the need for clearer method performance criteria. By defining common expectations for recovery, precision and detection capability around the regulatory threshold, laboratories, regulators and certification programmes can make testing results more comparable and improve the reliability of gluten-free claims.
The report examines the role of independent certification schemes, such as BRCGS Global Standard Gluten-Free Issue 4. It highlights how a robust and trusted certification framework for demonstrating gluten control across the entire production process, supported by accredited third-party audits and endorsement from leading coeliac organisations, can improve transparency, protect consumers, build brand confidence, and drive growth in the global gluten-free market.
Overall, the findings point to a clear need for a coordinated, performance-based framework aligned with international guidance. Greater harmonisation would help strengthen regulatory enforcement, support proficiency testing and improve confidence in gluten-free labelling across global markets.
Download the full report to explore the evidence in detail and understand what improved gluten testing could mean for manufacturers, laboratories, regulators and certification bodies.