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.  


Food Integrity Application Compendium

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.

Fighting Food Fraud - a unique approach to tackle extra virgin olive oil adulteration

Virgin and extra virgin olive oils are adulterated with cheaper vegetable oils and lower grade olive oils due to the high demand and price of high-grade olive oil. Not only is it important to authenticate olive oil to prevent fraud, it is also necessary to determine purity for the health and safety of consumers.


Isotope analysis in food authenticity control

13C and Simultaneous 18O and 2H Isotope Analysis in Ethanol

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.

Isotope fingerprints in food integrity applications

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.

δ13C of Carbohydrates in Honey

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.

18O/16O Analysis of Water, Fruit Juice and Wine

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.


Featured videos

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.

What’s the buzz in food fraud testing: follow a bee’s journey from farm to laboratory.


Right color? Right taste?
Be sure with UV-Vis

Ensure batch-to-batch consistency with BeerCraft Software and GENESYS 50 or 150 UV-Vis Spectrophotometers. Tests are preprogrammed for fast, easy quality analysis.

Learn more

FTIR spectrometers for quality control

Search all food authenticity information resources

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TypeTitleCategoryResource #
Application BriefEA-IRMS: Detection of shark liver oil in cosmeticsEA- IRMSAB30276
Application BriefDetermination of Meat Authenticity Using a Comprehensive Targeted Proteomic Strategy and High-Resolution Mass SpectrometryLC- HRAMAB64677
Application BriefDetermination of Capsaicinoids in Chili Pepper Using HPLC-ECDLC-ECDAB71160
Application BriefFood Integrity: Authenticity and Adulteration of Food and BeveragesChromatographyAI72433
Application noteDetermination of Fatty Acid Methyl Esters by Ultra Fast GC: 20-fold Reduction in Analysis TimeGCAN10058
Application noteChemical Profiling and Differential Analysis of Whiskies using Orbitrap GC-MSGC-OrbitrapAN10492
Application noteGradient HPLC Method for Analysis of Beer Polyphenols, Proanthocyanidins, and Bitter Acids Using a Novel Spectro-Electro Array PlatformLC-CoulArrayAN1065
Application noteProduct Authentication and Adulteration Using a Novel Spectro-Electro Array PlatformLC-CoulArrayAN1064
Application NoteHPAE-PAD Determination of Carbohydrates in Honey to Evaluate Samples for Quality and AdulterationChromatographyAN115
Application NoteEA-IRMS: Accurate and Precise Weight % O and δ18O Analysis of Nitrogen-rich SamplesEA–IRMSAN30374
Application NoteAutomated H2/H2O Equilibration for δD Determination on Aqueous SamplesIRMSAN30049
Application NoteGC-IRMS: δ13C in Fatty Acid Methyl Esters (FAME)GC-IRMSAN30052
Application NoteDetermination of Organic Acids in Fruit Juices and Wines by High-Pressure ICICAN70753
Application NoteCarbohydrate in Coffee: AOAC Method 995.13 vs a New Fast Ion Chromatography MethodICAN70231
Application NoteDetermination of Carbohydrates in Fruit Juice Using Capillary High-Performance Anion-Exchange ChromatographyICAB70465
Application UpdateA Fast Method for Sugar Analysis of Instant Coffee SamplesICAU71990
Applications NotebookBeverages Applications Notebook: Fruit JuiceChromatographyLPN3084
Applications NotebookFood Safety Applications Notebook: AdulterationSample PreparationLPN3040
ArticleFighting Food Fraud – Is My Olive Oil Authentic?Mass Spectrometry 
ArticleExpert View - Food Fraud  
ArticleHarmonization in Food Safety Starts from Within  
Article / Interview Jana HajslovaAttaining Accurate AuthenticationLC- HRAM 
BrochureEA IsoLink IRMS SystemEA–IRMSBR30368
BrochureSolutions for Food Safety, Quality, and Halal Testing BR63865
CompendiumChromatography for Foods and Beverages: Adulteration and Authentication Applications NotebookIC + LCAI71475
CompendiumInfographic: Olive Oil Should ONLY Be Olive Oil ST72120
On demand webinarEA–IRMS 
PosterSensitive Detection of Economically Motivated Adulteration of Honey by Bulk and Compound Specific 13C IRMS using Liquid Chromatography and Elemental Analysis Inlet DevicesEA–IRMSPO30334
PosterA Turn-key System for Automated Detection of Organic Contaminants in Food Matrices and Economic AdulterationLC- HRAM 
Poster Note/App noteDetermination of Organic Acids and Anthocyanins in Cranberry ExtractIC + LCAN30052
Poster Note/App noteDetermination of Olive Oil Adulteration by Principal Component Analysis with HPLC–Charged Aerosol Detector DataLC-CADPN70689
Product OverviewEvaluation Of Herb And Fruit Juice Adulteration And Authenticity By Coulometric Array Detection And Pattern Recognition AnalysisChromatographyPN70543
Smart NoteHow Can Stable Isotope be Used to Determine Origin and Authenticity of Food and Beverage Products?IRMSSN30410
Smart NoteAre there Official Methods for Food and Beverage
Product Origin, Authenticity and Label Claims?
IRMSSN30414
VideoImproving detection of food adulteration with the latest MS technologyMass Spectrometry 
video - Jana HajslovaOrbitrap 
Application NoteDetermination of Olive Oil Purity Based on Triacylglycerols Profiling by UHPLC-CAD and Principal Component AnalysisLCMSAN73174
BrochureTRUST Your Foods Are All They Should Be – Food Adulteration and Authenticity TestingLCMSBR72242
Application NoteDetermination of Nitrite and Nitrate in Sugar using Ion ChromatographyICMSAN73827
Application BriefSimple Method for Determination of Food Additives E953 and E965ICMSAB000084

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