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 Analysis – A Notebook of Peer Reviewed Articles
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!
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.
Use of Stable Isotope Analysis in Commercial Food Authenticity Testing
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.
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.
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.
Simultaneous N, C and S Isotope Ratio Determination
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.
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.
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Food and Beverage Resource Library
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.
