In its continual search for new techniques and methods that improve gluten analysis in foods, Imbiosis carries out investigation and technological monitoring projects. These projects count on the collaboration of the Gluten Unit, companies from the Genetrix Group and Coeliac Patient Associations.

Among projects underway, Imbiosis is developing a technology to reliably extract and analyse gluten from high complex foods. The principal aim of this project is to develop specific methods for the extraction of gluten from complex foods, thereby eliminating the variability existing in gluten determination in these foods. Within this project a systematic analysis of market products is being carried out with the aim of determining the causes of the lack of reliability and determination of gluten to subsequently design techniques that enable a real quantitative analysis.

Imbiosis is also participating in the development of an optical biosensor for the determination of gluten in food in real-time. This project arises from the growing demand for new quicker and cheaper methods of gluten quantification of food companies that commercialise gluten-free products.

This involves developing a new gluten detection and quantification system in food by means of an optical biosensor in such a way that analyses may proceed continually and results can be obtained in real-time. The project applies SPR (Surface Plasmon Resonance) technology in combination with Antibody R5 to improve sensitivity, the time to obtain results and reduce costs during analysis of gluten in foods.