08 Feb 2018 --- The number of gluten-free food options in the stores has been growing steadily over the past years; a development largely pushed forward by consumer demand for foods that consumers believe “work for me,” whether this is based on science or otherwise. However, current tests for gluten are not finding all of the substance in foods, resulting in some products being labeled “gluten-free” when they really aren't. This mislabeling can cause serious health consequences for those with celiac disease and gluten-sensitivities. Now researchers Kevin D. Dorfman, Scott P. White and C. Daniel Frisbie report that they have developed a fast gluten detector that has the potential to detect and quantify different sources of gluten than those currently on the market.
