When gluten is fermented, the gluten protein is broken down into smaller pieces, making it impossible for Nima (and almost every other non-industrial test for gluten) to detect it.
It's possible the tests for gluten will someday find a solution to this problem, but for now Nima can't detect hydrolyzed gluten, or gluten in fermented products such as soy sauce or gluten-free beer.
For more information on what happens to gluten in fermented products, check out our blog post on Nima and gluten-free beer.
Why can't Nima detect hydrolyzed/fermented gluten?
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