For bakery manufacturers, gluten control is no longer only about testing finished products. Shared equipment, frequent changeovers and growing gluten-free ranges mean risks must be managed throughout the production process, from incoming materials to cleaning verification and finished-product monitoring.

In practice, gluten contamination rarely originates from a single source. It can enter through raw materials, remain on processing equipment or reappear despite cleaning procedures. Even well-controlled bakeries can encounter challenges when switching between conventional and gluten-free production. As a result, quality teams are increasingly expected to demonstrate control at multiple points across the process while maintaining efficiency on the production floor.

One challenge many bakeries face is that a single testing threshold does not always fit every operational decision. For example, the level used to support cleaning verification may differ from the threshold relevant for gluten-free labelling requirements. Likewise, routine monitoring, changeover verification and finished-product assessment can each require a different approach. Applying the same decision criteria everywhere may overlook opportunities to identify risks earlier.

This is why more bakery manufacturers are moving towards flexible, risk-based gluten monitoring strategies that support HACCP programmes, allergen management plans and audit readiness.

Romer Labs' AgraStrip Gluten G12 lateral flow test was developed with these operational realities in mind. Using a single kit, bakery teams can select qualitative cut-off levels of 5, 10 or 20 ppm gluten, allowing testing to be aligned with specific control objectives. The test is designed for routine use in busy production environments. Results are visually interpreted without a reader, the workflow takes approximately 11 minutes, and room-temperature storage supports use close to production operations. The method is suitable for bakery matrices as well as environmental monitoring applications, including surface swabs and cleaning verification.

For manufacturers expanding gluten-free product portfolios, the challenge becomes even more complex. Certain applications and ingredients require particular attention, and selecting an appropriate test method can have a significant impact on the information available to quality teams. Understanding these considerations is becoming increasingly important as bakeries strive to strengthen allergen control while maintaining production flexibility.

At the same time, auditors and certification bodies continue to place growing emphasis on documented, risk-based decision-making. Quality managers therefore need testing approaches that support not only compliance, but also operational confidence across shifts, sites and production lines.

The real value of effective gluten monitoring is not simply identifying a problem. It is giving quality and operations teams the confidence to make informed decisions before a problem affects production, labelling or customer trust. In the full Romer Labs article, Why Bakery Teams Need More Flexible Gluten Checks, we explore how bakery manufacturers are approaching gluten monitoring today, why some applications require a different testing strategy, and what factors should be considered when selecting a method for routine use.

Read the full article in the Romer Labs Knowledge Centre and discover how AgraStrip Gluten G12 can support more confident gluten control in modern bakery operations.