date:Nov 12, 2018
p to 49 ppm when, according to the national food standard, they should not have any detectable gluten. Notably, five out of the seven contaminated foods still contained gluten in a different batch, suggesting the issue was more than an isolated event.
Recommendations for improved regulation
Dr Tye-Din said the researchers had notified all the manufacturers of products containing detectable gluten and made recommendations.
More frequent testing will improve detection and allow companies to take