Food Service Provider (FSP) Program


Studies have found gluten present in 33% of dishes labelled gluten-free at dining establishments. And a mis-labelled dish consumed by diners suffering with Celiac disease, or those sensitive to gluten and trying to follow a gluten-free diet, can have severe consequences, health-wise for the diners and reputation-wise for the establishment.


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About the FSP Program

Nima established a Food Service Provider (FSP) Program to help address this potential mis-labelling problem. With this program, FSPs can now use Nima sensors to regularly test dishes prepared in their dining establishments for presence of gluten prior to labeling them gluten-free.

The critical extra data point Nima sensors provide regarding presence or absence of gluten in gluten-free offerings, allows FSPs to more confidently cater to the millions of people looking for safe gluten-free food options outside of their homes. 

Nima sensors are being used in kitchens at restaurants, dining halls, and even at homes too:


Audit samples of gluten-free raw ingredients as well as prepared foods


Check for presence of gluten in new ingredients and/or ingredients from new suppliers


Spot check shared kitchen equipment, such as toasters and fryers, for any cross-contamination


Provide diners with a “gluten self-test” option with dishes labeled for an additional layer of assurance

A Case Study: Vanderbilt University

Read how Vanderbilt University is going the extra mile to keep its students healthy, happy and safe with their regular auditing of their dining halls with Nima sensors.

Become Our Partner Today

If you are interested in Nima’s Food Service Provider (FSP) Program, please contact us.