Gluten is a protein contained in certain cereal grains. Despite its ubiquity, some people can develop severe gluten allergies.

Recently, the number of customers interested in gluten-free products has increased. To keep up with the demand, the food industry has to exclude gluten from their offer and come up with new “safer” products.

The air monitoring for gluten can be tricky since it requires a long monitoring process and highly-precise equipment.

In this application note, discover how the presence of gluten has been successfully monitored in an industrial bakery with the Coriolis µ air sampler.

 

Read the application note