How does Nima detect gluten in food?

Nima uses antibody-based chemistry in a proprietary chemical-mechanical process to detect the presence of gluten in samples of food at a level of at least 20ppm (why 20ppm?).

When you put a sample of food into a disposable test capsule and screw on the cap, our proprietary testing solution extracts the gluten protein and reports if gluten is found. Once the chemistry has taken place, the sensor in Nima reads the results of the test, analyzes them, and presents them to you in an easy-to-understand way.
The process and the chemistry have been developed and validated our R&D and engineering team, many of who's lives are also effected by food-sensitivities. Our team is dedicated to bringing food transparency to millions out there who share the same pain.

To find out more about how Nima works, you can click here to watch a great webinar held by our lead scientist.



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