AOAC Gluten Quantitative Validation Guidance-Round 1(Nov 2023)

AOAC INTERNATIONAL Gluten Food Allergens Program Gluten Quantitative Guidance Annex C - Matrix Categories (November 2023)

Peanut, chickpea (garbanzo), pea,

beechnut, pigeon pea, soybean, lima, adzuki, black, mung, cowpea, lentil, beans (fava, kidney, pinto, white), carob, lupin, mesquite

Pulses (dried beans, chickpeas, lentils, peas, soybeans); Legume flours

43

Legumes

Pea protein

RAW/ MINIMALLY PROCESSED

PROCESSED/ CURED/ SMOKED/ MARINATED

44

FRIED

HEAT TREATED

DRIED

FERMENTED

FRACTIONATED

Roast Beef, Brisket, Sausages, Cooked ham, pate, Cooked meats, Cured meats (Filet de Sax), Cooked filets, Smoked poultry, Corned Beef, Sausages, Lunch Meat, Hot dogs, Bologna

Carcasses, meat cuts, carpaccio’s, Minced meat, Meat preparations ready to cook, frozen burger patties, marinated beef shish kebab, seasoned portions

Par-fried (frozen) meat patties, Fried bologna

Meat, Game and Poultry

Canned poultry, Canned poultry pate

Jerky, Cobourg ham, Dry cured ham

Fish protein isolate, Collagen, Gelatin

45

Salami

RAW/ MINIMALLY PROCESSED

46

DRIED

FRACTIONATED

Alfalfa powder, barley grass powder, wheat grass powder, oat hulls, rice hulls, Dried Algaes

Non-seed crop materials

Barley grass juice, wheat grass juice,

Arrowroot starch, Tapioca starch

47

48

FERMENTED

Nutraceuticals – Dietary Supplements

Vitamins, Amino acids

49

50 51

Pet Food and Animal Feed

52

FERMENTED

Validated per bacterial strain

53

Probiotics

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