Currently there are federal standards defining gluten-free. These standards allow 20ppm of gluten. We at Golden Prairie Oats have been told by our celiac customers that 5ppm is a safe level. We have made the decision to go with the lower limit of 5ppm or less because we want to provide the cleanest, safest gluten-free oats in the market. Golden Prairie Oats feels the best way to assure that products are gluten-free is the use of a private, unbiased and professional third-party testing agent.
We have chosen the Neogen Corporation as our gluten-free certifier.
- Neogen excels at helping to identify food safety concerns.
- Neogen is ISO 9001 certified.
- Neogen understands that its customers face serious consequences if their products are contaminated.
Golden Prairie Oats collects many samples from each pallet of both organic and natural rolled oats. Keeping the organic and natural oats separate, we send these samples to Neogen to test for even the smallest traces of gluten.
Golden Prairie Gluten-Free Test
Those who must avoid gluten rely upon the correct labeling of food to make appropriate, safe food choices. Testing for the presence of gluten components ensures food manufacturers that an unlabeled—and potentially dangerous—ingredient did not make its way into a food product.
In our search to help the consumer feel safe with our oats, Golden Prairie discovered the best test to analyze for the presence of gluten is one developed by the Neogen Corporation: Vertox for GliadinR5.
It offers a quantitative analysis of ingredients and finished food products that are intended to be gluten-free; it tests for the presence of gliadin in wheat and the prolamins found in barley and rye.
In December 2010 Neogen introduced its Veratox® for Gliadin R5 rapid test for gluten to better meet the needs of the international testing community. According to Neogen’s Vice President for Food Safety, Ed Bradley, the test conforms to the Codex Alimentarius recommendation used to test products destined for the domestic and export market.
What Is Gliadin?
Gliadin is gluten as found in wheat. Gliadin belongs to a group of proteins called prolamins. Other prolamins include secalin, found in rye, and hordein, found in barley.
Gliadin and other prolamins have been identified as the cause in a number of disorders, including wheat allergy and gluten intolerance (Celiac Disease).
What Is Celiac Disease?
Celiac Disease is a chronic reaction to gluten proteins that results in the poor absorption of nutrients in the small intestine.
This disease has no cure but can be managed by avoiding gluten in the diet. Because of the high occurrence of wheat in food, even products that are formulated to contain no wheat may still contain enough trace amounts of gluten to produce symptoms in gluten-sensitive individuals. Consequently, frequent and reliable testing by Golden Prairie Oats is required for the detection of gluten in foods.