Published in Scientific Papers. Series A. Agronomy, Vol. LXIII, Issue 1
Written by Oana Mihaela DUMITRU, Corneliu Sorin IORGA, Doru Ioan MARIN
Cereals are found in many foods. Testing their authenticity is necessary to comply with the rules of labeling and to avoid unfair competition. To protect consumers, European Union (EU) law requires labeling of ingredients that cause allergies or intolerances, especially for cereals containing gluten, such as wheat (including common wheat, durum wheat, spelled wheat), rye, barley, oats or their hybridized strains and products thereof (OJEU, 2011; OJEU, 2014). Thus, the identification of cereals in a product is of paramount importance, not only to prevent the risks related to food safety in sensitive or allergic persons but also to avoid economic fraud.
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