Food Authenticity Information
Innovative technologies for food authenticity testing
Determining the authenticity of a product is important for many reasons. Is the product pure; does it match the label claims? Thermo Scientific has advanced instrumentation that can help in the area of food authenticity to determine the purity of the food and beverage product. Our state of the art products help labs check for the purity of wine, beer, edible oils, fruit juices and many other products.
Learn from experts by viewing the database collection, which directs you to a broad spectrum of journal abstracts that can be easily accessed online on food and beverage authenticity, adulteration and more!
Authenticity — Adulteration/Food Fraud — Halal Foods
The food integrity compendium highlights key applications for testing authenticity, adulteration and origin as well as Halal foods. It includes applications such as fish, honey, edible oils and spices. It also includes information on the instrumentation used for food integrity testing as well as links to related application resources.
Learn from experienced experts and in-house specialists on the use of differentiated technology in the field of food integrity in this educational webinar series.
The olive oil industry faces increased pressure to prove that its products live up to the quality and origin on the bottle. Consumers are now more aware than ever, that olive oils may not always be what is claimed or advertised. Our separation and detection technologies provide ideal solutions to address these challenges the olive oil industry faces today.
Fruit juice adulteration presents an economic and regularoty problem. The most common forms of adulteration include simple dilution and blending of inexpensive and synthetically produced juices into the more expensive ones.
With fruit, vegetables, seafood, and meat traveling thousands of miles to reach far-flung destinations, and with poor or no knowledge of the agricultural practices, the need for food testing is increasingly important.
Wines, alcoholic beverages and fermented fruit juices are distilled to gain ethanol. Ethanol can be analyzed for oxygen and carbon isotope composition. The analyses allow the quantification of exogenous sugar added during the fermentation to increase the alcohol grade of the wine.
Floral honey is composed mainly of glucose and fructose with sucrose, the disaccharide of glucose and fructose, as a minor compound. Such mixtures or compounds can be added from other sources, like from high fructose corn syrup (C4 based sugars), to adulterate honey.
The measurement of the 18O/16O ratio of water is one of the most important applications for authenticity control of beverages. The 18O/16O ratio gives a link to the origin of water in the beverage and the climatic conditions during growth of the plants.
For 2H analysis in beverages a modified method with the same IRMS technique can be used.
Multi-element isotope ratio analysis is becoming increasingly important, particularly in food authenticity control. With increasing numbers of samples for analysis, reduced sample preparation and measurement time are required.
Dr Simon Kelly, (formerly Science Faculty Research Lab Manager, University of East Anglia, UK) discusses the use of Stable Isotope Analysis to detect Food Adulteration.
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Access a targeted collection of scientific application notes, case studies, videos, webinars and white papers for food microbiology, manufacturing and processing, beverage testing, analytical testing, and authenticity information.