22 Aug 2019 --- Scientists from Australia’s national science agency, Commonwealth Scientific and Industrial Research Organisation (CSIRO), can now detect gluten in any food and show which grain it comes from. This makes it simpler for food companies to correctly label products, thereby avoiding cross-contamination and determining risk. For instance, some people have a wheat allergy, but may not be affected by barley; or some people with celiac disease can tolerate pure, non-contaminated oats. A growing number of people are aware of gluten in the diet, and choose to avoid it either on a medical or voluntary basis. Clearer labeling is, therefore, of paramount concern.
