Gluten and methods for its detection on the surface after CIP washing

Awareness of gluten in food and drink has increased significantly over the past few years. You may have noticed it anywhere, from “GF” (gluten free) on the menu of your local restaurants to the new gluten-free versions of your favorite foods that are popping up in the grocery store.

But what is gluten? Is it common in beer? And why would anyone want a gluten-free beer?

What is gluten and is it harmful?

Gluten refers to plant proteins found in wheat, rye and barley. You may be hearing more about gluten lately as awareness of gluten sensitivity and allergies continues to grow. People with these sensitivities and allergies cannot comfortably or safely consume foods containing wheat, rye, and barley. In response, gluten-free alternatives have increasingly emerged. Does this mean gluten is bad? Not at all, gluten is healthy and there are scientific studies showing its cardiovascular and digestive benefits, but it is important to remember that these benefits apply to people who are not allergic to gluten.

Does beer contain gluten?

In general, yes. Most beers are made from wheat, rye, or barley, which means that most beers contain gluten. However, breweries have begun brewing gluten-free or gluten-reduced beers to meet the needs of those with gluten sensitivity and allergies.

How is gluten-free beer produced?

Gluten-reduced beer is beer that contains less than 20 parts per million of gluten. At the start of the brew, a gluten-reduced beer is prepared just like any other typical beer, including the amount of gluten it contains. The difference between “regular” beer and reduced gluten beer comes later, with the addition of an enzyme that breaks down gluten. This process helps make the beer safer for people with gluten sensitivity to consume. But people who are very sensitive to gluten or who have been diagnosed with celiac disease may still experience a reaction to reduced gluten beer due to the fact that it still contains a small amount of gluten.

The second option, gluten-free beer, is beer that has never used a gluten source. When brewing gluten-free beer, barley is replaced with another gluten-free carbohydrate source such as buckwheat, rice, corn, or millet. Since all mentioned never contained gluten during the brewing process, gluten-free beer contains 0 parts per million (ppm) of gluten.

When brewing gluten-free or reduced-gluten beers in a brewery, the brewing team must be extremely careful to prevent cross-contamination of that beer with “regular” gluten-containing beer. To prevent trace amounts of gluten from leaving the production facility, gluten-free or reduced-gluten beer should be first on the production schedule after a CIP (clean-in-place) cleaning of the equipment. In addition to planning requirements, all containers and equipment that will be used during brewing must be tested for gluten content to ensure levels are low enough for the final beer to be classified. This process adds many extra steps, resulting in more time and money invested in the final product, and this is the main reason why gluten-free and reduced-gluten beers are not as common.

How can I check the absence of gluten on equipment after CIP cleaning?

AllerFlow Gluten Rapid Tests is a quick and convenient test for detecting gluten residues on surfaces as part of an allergen monitoring program. Tests allow you to check the equipment and the production line before start-up for the absence of traces of gluten without the use of additional instruments, without delaying filling process. The results are easy to understand and do not require complex interpretation.

Does gluten-free beer taste different from regular beer?

Yes. Due to use of alternative grains, gluten-free and gluten-reduced beers tend to have a thinner taste in the mouth and are often described as less full-bodied. Because of this, gluten-free, low-sugar beer has not become widespread among people who tolerate gluten.