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

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

Nut-based milks, whipped toppings, creamers, sour cream substitutes that have been enzymatically treated

Coconut milk, Coconut cream, Nut-based milks, whipped toppings, creamers, sour cream substitutes

Pecans, Walnuts, Almonds, Hazelnuts, Cashews

Almond Butter, Nougat, Pecan Shell Flour, Almond Flour

Tree Nuts (combine with seeds?)

65

66

FERMENTED

FRACTIONATED

Yeast (bakers, nutritional, torula), yeast extracts, koji (Validated per yeast strain)

Baker's Yeast Glycan, Baker's Yeast Protein

67

Yeast

68 AOAC Triangle was reviewed and considered not to be relevant for gluten analysis 69 For each material tested, specifics of the formulation and processing, including percent fat, protein and pH must be provided

70 Refer to Codex food standard definitions http://www.fao.org/gsfaonline/foods/index 71 FDA list https://www.cfsanappsexternal.fda.gov/scripts/fdcc/?set=FoodSubstances

Page 8