Fitz Scientific Gains Accreditation for Gluten Testing in Food Products

Fitz Scientific is pleased to announce that it has received accreditation for a validated gluten determination method, now available at its Drogheda laboratory. This service uses the R5 sandwich enzyme method, allowing for accurate analysis of gluten levels in a wide range of food products.
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EU Regulation 828/2014 has set out conditions by which food products can be labelled “gluten-free” or “very-low gluten”. The ‘gluten-free’ statement may only be used where a food product as sold contains no more than 20 mg/kg of gluten. The ‘very low gluten’ statement may only be used where a food product as sold contains no more than 100 mg/kg of gluten.

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With a cert to prove a product has been tested and declared gluten free, the producer may place a gluten free claim on their product packaging. The FSAI advise that a food product needs to be tested initially to prove it is meeting those requirements for ‘gluten-free’ products and must document the manufacturing  procedure to ensure no cross-contamination.

The standards set out above apply to food producers selling both prepacked on non-prepacked foods. This includes food sold in restaurants, at deli counters, butchers counters, bakeries and foods sold at local markets. 
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For further details or a quotation for gluten testing please do not hesitate to contact our sales team - email [email protected]
call 041 9845440
​visit https://www.fitzsci.ie/food-monitoring-and-testing/allergen-testing