13 Oct 2016 --- For people with celiac disease, wheat allergies or gluten sensitivity, the options for gluten-free foods are growing. But knowing for sure whether products marketed as such are truly safe to eat can be more complicated than just reading a label. Now scientists, reporting in ACS' Journal of Agricultural and Food Chemistry, have developed a more reliable way for manufacturers to detect gluten in purified wheat starch, a common ingredient in foods labeled gluten-free.
