Gluten Free Watchdog testing experiments using the updated Nima Sensor 2026
Gluten Free Watchdog is not planning an in-depth assessment of the “new” Nima Sensor. We will test products as issues are brought to our attention. To that end, we tried unsuccessfully to update the first generation Nima we purchased years ago. Unfortunately, it is too old to receive firmware updates. As a result, a new Nima and two boxes of capsules were sent free of charge from Nima Now. From what we understand, if you have a first generation Nima that can’t be updated because it is too old, you can reach out to Nima Now about receiving a new sensor.
Gluten Free Watchdog test results using the new Nima Sensor
Testing a thick, sticky food
According to the Nima user manual available for download on Nima Now, thick or sticky foods should be mixed with an equal amount of water in a 1:1 ratio before being placed in a capsule for testing. Keep in mind that mixing a sample with water decreases the part per million level of any gluten in the sample.
We wanted to first see what would happen if we didn’t dilute the sample. Our result was “no test result.” This is probably because the amount placed in the capsule was too big.
When we tested a “pea size” amount as defined by the image on the capsule the result was as expected (smile).
We were able to get what we believe is most likely an accurate result (smile) when we tested a sample that was truly pea size. We’ve tested four varieties of this brand of bar and the results have always been < 5 parts per million of gluten when tested with the sandwich R5 ELISA. In addition, this particular product is relatively homogeneous—meaning ingredients (and any cross-contact impacting a particular ingredient would likely be evenly distributed within the product.
Recommendation: If you plan to test dense, sticky foods with a Nima, make sure the sample is truly pea size—a small pea!
Note: Gluten Free Watchdog found that the first generation of Nima had issues accurately testing thick, sticky foods We have already received an inquiry about positive test results with the Nima when testing a certified gluten-free product—a thick and sticky snack bar. The brand in question has always tested below 5 parts per million when tested with the sandwich and competitive R5 ELISAs. We are sending a bar to the lab for testing.
Testing oats NOT labeled gluten-free
There are no guidelines for testing oats in either the online Nima manual or in the FAQs under which foods can and cannot be tested reliably with a Nima. The FAQs state that grains and cereals can be tested. The FAQs also state that very dry, powdery, or crumbly foods can’t be reliably tested. The manual states that for dry or powdery foods, such as flour, less than 1/8 of a teaspoon should be tested and the sample should be mixed with a small amount of water before testing.
Rolled oats are a grain/cereal but they also are very dry (although probably not as dry as flour). We did not want to decrease the parts per million level of gluten in the sample so we did not add water.
For our first test on oats NOT labeled gluten-free, we put a very small amount into the capsule. The result on the sensor was a smile. Remember, these are oats not labeled gluten-free.
We decided to put a larger amount of oats in the capsule. Once again, the result was a smile.
These results do not mean someone with celiac disease should make oatmeal from this box of oats. Regular oats not labeled gluten-free are highly likely to contain errant gluten-containing grain. This errant grain (or grain particles or grain dust) may not be evenly distributed within the package. This is also true when testing labeled gluten-free oats. This is why we ask for the following protocol when sending oats to the lab for testing: homogenize 200 grams, test 3, 1 gram food portions with the sandwich R5 ELISA. Depending on the results, we may ask for additional testing.
Recommendation: If you plan to test labeled gluten-free oats using a Nima, consider the following: Take much more than a pea size sample from the container. Grind up the oats in a food processor. Hopefully this will help distribute any gluten present. Take your pea size amount for testing from this ground sample. Consider testing multiple pea-sized portions. While some improvements reportedly have been made to the Nima, issues with sampling remain the same.
Note: There is far more information about testing oats using the first generation Nima on Gluten Free Watchdog. For example, Gluten Free Watchdog tested recalled Cheerios and regular Quaker Oats not labeled gluten-free. Please see https://www.glutenfreewatchdog.org/news/testing-oat-products-using-the-nima/ and https://www.glutenfreewatchdog.org/news/using-nima-test-heterogeneous-samples-oats/
Testing a dark spice labeled gluten-free
For dry and powdery foods like spices, the Nima user manual says to use less than 1/8th teaspoon and mix with a small amount of water before testing. The FAQs on the Nima website don’t mention spices specifically but do say very dry foods can’t be tested because they don’t mix well in the capsule.
For our first test, we added a small amount (far less than 1/8th teaspoon) of smoked paprika to the capsule and ran the test. The result was no test result. However, the LFD indicated what appeared to be a valid gluten-free result.
For our second test, we added paprika and a small amount of water to the capsule and ran the test. The result was no test result. Looking at the test strip—the sample was too watery.
For the third test, we mixed together a slurry of paprika and water. The slurry was fairly thick. The result was a smile and the test strip matched the result on the sensor.
The results on the LFD strip for test 1 and 2 appear the same. But test 1 returned a no test result and test 2 returned a smile.
Recommendation: If you are testing a spice with a Nima, make a slurry (but not too thin) of the spice and water. Add a very small amount of this slurry to the capsule.
One last recommendation…
The capsules are very difficult to close. You may want to have a wrench on hand (or a nutcracker if that is what you have in the kitchen)!
Please also see, A silly thing is happening with the relaunch of the Nima Sensor at https://www.glutenfreewatchdog.org/news/a-silly-thing-is-happening-with-the-relaunch-of-the-nima-sensor/
Comments (3)
Hi Tricia, thank you very much for giving the updated Nima Sensor another “go-round” of testing. Your documented results (past and present) help formulate a large part of my personal opinion regarding the Nima Sensor. That is: COST: this device is too costly based on the accuracy of its results. TRUST: if I were to use it, I could not trust its results. There seems to be too many co-factors for accurate testing. Too watery, too dry, to large a sample, too small a sample. My level of comfort eating whatever sample was being tested does not come close to trusting myself and my due diligence with 1) reading labels, 2) researching products/ingredients, and 3) speaking with and developing a 1:1 relationship with restaurant chefs, family, and friends. TESTING IN PUBLIC: Imagine bringing a minimum of 5 capsules (and a wrench) to a restaurant to test samples of parts of your meal while others watch and wait. TESTING PORTION: since the test samples are so small, and may have to be watered down, does this testing really provide any kind of assurance that your food is safe? SAFETY: The feeling of safety (biologically, psychologically, mentally and socially) is absolutely key for members of the CeD community. Unfortunately, in my opinion, there is no testing device yet available for the individual that fills this void.
Hi Bonnie. Thank you so much for your thoughtful comments. I must admit that just thinking about the Nima makes me tired. There are no plans to thoroughly test the new sensor. As someone in the analytical community wrote to me this morning, it always comes down to sampling.
HI Tricia, NIMA fatigue! I feel for you. Most likely you experienced the “headache” so I don’t have to. If we only had crystal balls or magic wands!