"By detecting proteins in various foods and beverages, food companies can ensure that the contents of the pack are consistent with the contents of the pack and help consumers trust the labeling of gluten-free packs," said Professor Michelle Colgrave in the report.
The CSRIO researchers analyzed 20 types of rye from 12 countries. The experiment yielded six proteins specific to all types of rye, but not found in other grains. Testing a range of products, the team found that a grain labeled "gluten-free" contained traces of rye, but the ingredient was not listed.
CSRIO plans to further validate the method's accuracy.