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Video: Detecting Gluten in Enzyme-Containing Products
John Deaton, Ph.D., vice president of science and technology at Deerland Enzymes, explains the competitive ELISA (enzyme-linked immunosorbent assay) testing method, which can be used to detect gluten in enzyme-containing products.
February 19, 2016
Supplement manufacturers who wish to make “gluten-free” claims on their products must utilize accurate gluten testing to ensure products meet the labeled claims. John Deaton, Ph.D., vice president of science and technology at Deerland Enzymes, talked to INSIDER at the Council for Responsible Nutrition’s (CRN) 2015 Annual Symposium for the Dietary Supplement Industry about the competitive ELISA (enzyme-linked immunosorbent assay) testing method, which can be used to detect gluten in enzyme-containing products.
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