Tests in the past have been able to detect if gluten is present in a food, but now with advanced detection kits, CSIRO have found a way to detect gluten in rye, which type of grain it is derived from, as well as how much gluten is present. This will be great help for not only food manufacturers to label their products correctly and efficiently, but also for consumers to trust what is on the packaging and the gluten-free claims. The new technology will become effective with helping track contamination in the supply chain, improve product quality and accuracy, food safety and meeting regulations. https://www.csiro.au/en/News/News-releases/2019/Catcher-of-the-rye