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

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

RAW/ MINIMALLY PROCESSED

54

FRACTIONATED

Amaranth, goosefoot, kaniwa, quinoa, hanza,

Flax Protein, Chia Powder, Hemp Protein

55

Pseudocereals

chia, flax (linseed), breadnut, sesame, buckwheat

56

DRIED

FRACTIONATED

Hemp, mustard, poppy, sunflower, pumpkin, pomegranate

Psyllium fiber, Hemp protein

57

Seeds

58

HEAT TREATED/ UHT

DEHYDRATED

Bouillon, broth, consommé, water and cream-based soups, chowder, bisque, canned or bottled, Aseptically packaged soups, broths, stocks (Tetrapaks)

Bouillon powder, cubed stocks, powdered soups, condensed soups

Soups, Broths, Stocks

59

RAW/ MINIMALLY PROCESSED

60

DRIED

FRACTIONATED

All dried spices (Allspice, Caraway, Cardamom, Celery Seed, Cinnamon, Cumin, Fenugreek

Allspice Oleoresin, Cardamom Oleoresin, Celery Seed Oleoresin

Salt, salt substitutes, onion salt, garlic salt

61

Spices

RAW/ MINIMALLY PROCESSED

62

PROCESSED

HEAT TREATED

DEHYDRATED

HYDROLYZED

FRACTIONATED

Cane juice, xylitol, aspartame, saccharin, sucralose

Coconut sugar, palm sugar, molasses, Stevia

63

Sugars/Sweeteners Honey

Candy syrups

Invert Sugar

Rice syrup

RAW/ MINIMALLY PROCESSED

64

PROCESSED

HEAT TREATED/ UHT

HYDROLYZED

Page 7