Food Authenticity Information

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!

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.

LC-IRMS - Carbon Isotope Fingerprints in Routine Honey Fraud Analysis

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.