Nima tests samples of food for gluten, a protein found in wheat, barley, and rye.
Nima's proprietary antibody specifically tests for the protein found in gluten. You can read more on our science page.
There are some limitations around Nima's ability to detect gluten in all substances. For example, fermentation or hydrolisation produces changes in the gluten protein, so Nima won't be able to detect hydrolysed gluten, or gluten in fermented foods (such as soy sauce or gluten-free beers).
Nima doesn't search for corn, rice, or oats in samples of food. That’s because, even though these foods are glutinous (meaning "like glue in texture"), they do not contain the same gluten protein found in wheat, barley, and rye that people with Coeliac disease or gluten sensitivities react to. Nima would, however, search for gluten contamination in those foods.