Under the scope of accreditation it carries out its analytical activity in the detection of Gluten in foods through enzyme immunoassay techniques (R5 ELISA method).

Likewise, it has low accreditation of the enzyme immunoassay (ELISA) techniques necessary for responding to the detection need of some of the substances that cause allergies and intolerance recorded in Appendix II of Regulation 1169/2011.

• Detection of allergenic milk proteins (caseins and beta-lactoglobulin)
• Detection of allergenic egg proteins
• Detection of peanuts
• Detection of hazelnuts

Outside the scope of accreditation, it has immunological methods based on the detection of allergenic proteins through immunoelectrophoresis (Inmunoblotting) for the detection of gluten in foods.

It is currently working on the development of molecular biology techniques (PCR) that allow detection of the presence of allergenic ingredients in foods, such as:

• Detection of soya through PCR
• Detection of hazelnut through PCR