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.

Infographic: Olive Oil Should ONLY Be Olive Oil

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.

Beverages Applications Notebook: Fruit Juice

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.

Food Safety Applications Notebook: Adulteration

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.

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.

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.