authenticity (8)

Fish and meat are highly perishable foods, requiring both proper technologies for quality preservation and rapid methods for analysis. In this review, the most commonly applied techniques to preserve the quality of fish and meat products are first presented. The main methods used to assess both quality and authenticity of such products are then discussed. A special focus is placed on the fluorescence spectroscopy as a rapid, non-destructive, highly sensitive and selective technique, which can indicate the effect of different presevation methods on quality and authenticity.

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As the European Union has committed to only accept authenticated “sustainably sourced” palm oils, it is important to ensure that such imported oils are really from the declared source, preferably via proven analytical methods. This full review looks at the legal requirements for the traceability and authentication of palm oil, and assesses some new and emerging chemically-based technologies that should contribute to improving the monitoring of palm oil and other vegetable oil supply chains in Europe and elsewhere. 

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In a move that customers have labelled very fishy, the Chinese government has ruled that rainbow trout can now be labelled and sold as salmon.

The seemingly bizarre move comes after complaints earlier this year that rainbow trout was being mislabelled.

In May, media reported that much of what was sold as salmon in China was actually rainbow trout, to widespread consternation from fish-buyers.

But instead of banning vendors from deceiving their customers, the China Aquatic Products Processing and Marketing Alliance (CAPPMA), which falls under the Chinese ministry of agriculture, has ruled that all salmonidae fish can now be sold under the umbrella name of “salmon”, reports the Global Times.

Rainbow trout and salmon are both salmonidae fish and look quite similar when filleted. However, salmon live in salt water and rainbow trout live in fresh water.

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Imprint Analytics GmbH have published a paper in the Journal of Food Science and Technology on the analysis of coconut waters for authenticity testing. Coconut water is becoming more prevalent as a healthy, low carb alternative to other beverages and is defined as a juice by the European Fruit Juice Association (AIJN).

The study analysed 30 authentic coconut waters, that were extracted from coconuts in the lab, and 24 commercial coconut waters purchased from shops to investigate the detection of added C-4 plant sugars to the drinks.

Find the study here.

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Researchers in Ireland have published a paper which discusses current and evolving techniques to determine geographical origins of meat. The paper explores applications of meat authenticity techniques including spectrscopy, stable isotope ratio analysis, and the measurement of compounds derived from the animals' diets. The authors also discuss challenges in interpretation of the data.

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Mānuka honey is the monofloral product of Leptospermum scoparium, a New Zealand native plant, said to possess ‘non-peroxide anti-bacterial activity’ , making it expensive and greatly sought-after world-wide. In this review, methods for the determination of the authenticity of samples of mānuka honey are examined. Suggestions are made as to how to authenticate, or otherwise, the label claims for a given sample of mānuka honey.

Read the full review at: Review of Manuka Honey Authenticity

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N. Ireland Tech. Company Arc-Net is developing a blockchain technology to improve the traceability and authentication of food. Blockchain technology is a cloud-based platform that is designed to have high levels of security and flexibility, which protectively marks, authenticates and tracks foods across the whole supply chain. The company has received a £2 million investment to develop the technology.

Read the article at: NI Company Blockchain investment

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