The organization said that commercial tests can only say that gluten is present in a food, but not the barley it comes from. Detection kits that are currently available can also tell you how much gluten is available, CSRIO said in its report.
"Being able to detect protein in various foods and beverages will help food companies make sure what's in the packaging is what's in the package, and help consumers trust package labeling around gluten-free claims," said Professor Michelle Colgrave in report.
CSRIO researchers analyzed 20 varieties of rye from 12 countries. The experiment revealed six proteins that are specific to all species of raw but not present in other grains. When testing a number of products, the team found that a grain labeled "gluten-free" contained trace amounts of rye, but the ingredient was not listed.
CSRIO said it plans to continue validating the accuracy of the method.