Innovations in food analysis: screening for quality, integrity and authenticity
Adulteration and misleading food labeling is a common problem in the food production industry, where producers can sometimes employ fraudulent practices to save money or increase production. The food ingredients that are most susceptible to adulteration or fraud include milk, olive oil, honey, spices like saffron and black pepper, fish, coffee, juices, and tea.
There are also concerns around the authenticity of meat products; in some cases horse and pig proteins have been detected in beef and halal food products. This type of contamination not only misleads the consumer but has health, religious and ethical implications.
SCIEX food fraud testing solutions enable food and beverage profiling to quickly survey the content of a food sample, or compare multiple food samples, to assess the authenticity of the food and profile the ingredients.