Guaranteeing the authenticity of a product is integral to quality procedures, essential in the compliance of food labeling regulations and important to consumers when paying for premium products. Adulteration refers to the additional of substances to foods or substitution of components with cheaper alternatives, usually for economic gains (food fraud). Adulterants can lead to serious health issues. Food authenticity and adulteration testing encompasses multiple approaches and techniques that are constantly evolving to meet emerging challenges.
This notebook highlights targeted and non-targeted approaches for many food and beverages by:
- Automated Sample Preparation
- Liquid Chromatography and LC-MS
- Ion Chromatography
- Gas Chromatography and GC-MS
- Isotope Ratio Mass Spectrometry
