Trader Joe's GF Almost Everything Bagels 2024

Trader Joe's GF Almost Everything Bagels 2024

The following report on Trader Joe's GF Almost Everything Bagels 2024 will inform you of the amount of gluten found in this product during testing.

General Product Information

Manufacturer: Trader Joe's

Note: These bagels were tested due to consumer concerns over the results of testing commissioned by the group Moms Across America. Three bags of bagels with 3 different best by dates were tested. Summary information is available for those who do not subscribe to Gluten Free Watchdog at https://www.glutenfreewatchdog.org/news/test-result-from-moms-across-america-on-trader-joes-gluten-free-almost-everything-bagels-possibly-false-positive/

Ingredients: Water, tapioca starch, brown rice flour, potato starch, whole grain sorghum flour, bagel topping blend (quinoa, poppyseed, dehydrated onion), cultured brown rice flour, cane sugar, expeller pressed canola oil, Contains 2% or less of dehydrated garlic, xanthan gum, dehydrated onion, egg whites, baking powder (sodium acid pyrophosphate, potato flour, sodium bicarbonate, monocalcium phosphate), yeast, sea salt, enzymes

Contains Egg

The manufacturer provides online product information

Gluten-free information on product packaging: Gluten-free is part of the product name.

The manufacturer provides online gluten-free information.

Ingredient and labeling information provided as a convenience only. Do not rely on this information for your dietary needs. Always read product labels before purchasing for the most accurate and up-to-date information.

This is a sample report, available to subscribers and non-subscribers alike.

Test Report Summary

Report Date: 07/10/2024

This is a complex test report summary. Please bear with us as we try to explain the discrepancy between the Moms Across America test results and Gluten Free Watchdog test results. 

Bottom line: The test result from Moms Across America for Trader Joe's Gluten-Free Almost Everything Bagels may be a false positive, especially if the lab did not use extra protein to prevent non-specific binding (explanation below). As a reminder, the lab used by MAA tested the bagels with the G12 ELISA from Romer Labs. The bagels reportedly tested at 269.8 parts per million of gluten.

Testing done on July 9 at Bia Diagnostics for Gluten Free Watchdog:

Three bags of bagels with 3 different best by dates were tested. Bagels were purchased by a subscriber to GFWD and sent directly to Bia Diagnostics. The bagels were tested using 2 different assays--the R5 ELISA and the G12 ELISA.

R5 ELISA from R-Biopharm: All 6 extractions tested at < 5 parts per million of gluten (milk additive used)

G12 ELISA from Romer Labs: The 6 extractions tested from 35 to 41 ppm of gluten (milk additive NOT used)

 

Testing done on July 10:

Additional testing was done on 1 bag of bagels.

R5 ELISA: Both extractions tested < 5 ppm (milk additive NOT used)

G12 ELISA: Both extractions tested < 4 ppm (milk additive used)

 

Why the discrepancy in the results?

Enzyme-linked immunosorbent assays (ELISAs) like the R5 and G12 are based on what is called an antigen-antibody reaction. If gluten is present in the food samples that are being tested, it will bind to the antibodies in the R5 and G12. Sometimes what is called non-specific binding occurs—meaning something other than gluten binds to the antibodies. This may cause false positive results. To help prevent non-specific binding, extra protein in the form of milk protein or fish gelatin may be included in the testing process.

When the R5 ELISA was used to test the bagels for gluten, the results were the same regardless of the use of a milk additive. However, when the G12 ELISA was used, the use of a milk additive appears to have prevented non-specific binding. This means that the milk additive appears to have prevented false positive results.

Gluten Free Watchdog has been in touch with Romer Labs (manufacturer of the G12 ELISA) and R-Biopharm (manufacturer of the R5 ELISA). They both offered suggestions on possible ingredients in the bagels that could be causing the non-specific binding. We are in the process of having these ingredients tested at Bia Diagnostics. An email will be sent out to subscribers as soon as we have more information to share. A public post also will be published. 

Addendum July 23, 2024: Based on the advice of Romer Labs and R-Biopharm, labeled gluten-free poppyseeds, quinoa, sorghum flour, and brown rice flour were sent to the lab for testing using the G12 ELISA. Samples were tested in duplicate with and without a milk additive. The poppyseeds and quinoa tested below the lower limit of quantification (< 4 parts per million of gluten) with and without a milk additive. The brown rice flour and sorghum flour tested < 4 ppm with milk additive BUT tested with quantifiable gluten when milk additive was not used. Based on these findings, it appears that there may be non-specific binding when brown rice flour and sorghum flour are tested with the G12 without a milk additive. Results have been shared with both Romer Labs and R-Biopharm.

Test results may be used for personal use only. Results may not be reposted, reprinted, republished, or paraphrased without the express written permission of Gluten Free Watchdog, LLC. Test results may not be used for business purposes.

Please see complete test results for additional details on the products tested.

Complete Test Results

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