Gluten in Beer Quality Control Material

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Product Specification

QC/RM information
Product Code Material Matrix Approx. Size
FCAL6-DRA1QC

T27339AQC

Beer

50ml

Analytes

Gluten (Qualitative)

Validity Date

12/09/2027

Test Description

The EU Food Information for Consumers Regulation No.1169/2011 lists 14 food allergens that must always be labelled in pre-packed and non-prepacked foods.  European legislation has set levels of gluten for foods that claim to be either 'gluten-free' or 'very low gluten'. These levels are: 'gluten-free' – 20 mg/kg & 'very low gluten' – 100 mg/kg. However, only foods with cereal ingredients that have been specially processed to remove the gluten may make a 'very low gluten' claim.  These regulations apply to all foods – pre-packed or sold loose, such as in health food stores or in catering establishments.

Gluten is a protein found within cereal crops such as wheat and barley. These cereal crops are well used within beer and other alcoholic beverages. Gluten free substitutes are growing in popularity, as such beer producers are looking toward gluten free recipes to capitalise on this growing customer base. These producers will inevitably share production space with both normal and gluten free beverages, increasing the risk of potential cross contamination.

Quality control materials can be utilised to track the improvements made within your quality assurance activities. This is in addition to the effective standardisation work that can be done with Fapas quality control materials, where credible, reliable test results can be obtained.

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