New Member Products and Services

This page is for member news and announcements related to food authenticity. Members are invited to post brief articles or announcements concerning new products or services that may help other members monitor, detect or manage food authenticity issues. Links to press releases or more detailed articles on members' own websites are encouraged.

Posts on this page will not be moderated but if other members feel that a post is inapproriate they may, as for any other posts on the site, inform the site administration team.

All Posts (9)

Hi to everybody,

I would like to draw the attention of other members of the Food Authenticity network to what we are working on in our SG Isotech company. SGI has developed, patented and validated a new fast and accurate isotopic method for determining the botanical origin of sugar or ethanol. Our new EIM-Module -IRMS technology (Ethanol Isotope Measurement - Module - Isotope Ratio Mass Spectrometry) is able to detect illegal manufacturing practices in wine production (detection of added sugar and/or water dilution), to determine the authenticity of fruit juices in the case of freshly squeezed fruit juices that are declared without added sugar or water in comparison to reconstructed fruit juices which are produced from juice concentrate with water dilution, as well as the detection of the presence of diverse sugar syrups in honey.

In addition, our new EIM-Module - IRMS concept gives a better differentiation of measured analyte - ethanol in comparison to NMR and therefore it can be used in most cases without the need of reference isotopic databases for sample comparison. Among other things, for honey authenticity testing EIM-Module-IRMS is the only technique which can give information about quantitative addition of Beet sugar invert syrup to honey.

Now, this new EIM-Module-IRMS technology opens the possibility for laboratories which already use IRMS equipment to give information on wine, fruit juices and honey authenticity which were until now possible to achieve only by means of very expensive NMR testing.

For more information, please jump to our website or you can contact me directly at .

Cheers! :)

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SwissDeCode has launched the Rapid Intervention Service, a new service that is able to identify the source of a food safety outbreak in one shift. This service brings a team of experts to companies going through a food safety crisis. They do a fast, precise and relevant audit to find the source of contamination, being able to detect the target DNA even after standard cleaning. The first results are provided in one shift, allowing the company to reduce losses. After the source is found, SwissDeCode’s experts will continue to work with the company to improve their monitoring strategy, by combining the SwissDeCode’s DNAFoil technology with their processes. Timings, relevance and efficiency are improved to minimize the risk of another outbreak in the future.

Click here to read the Press Release

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SwissDeCode, in partnership with Agroscope, has developed a new solution that is able to verify the autheticity of cheese, through the detection of proof-of-origin bacterial cultures. Although it has been developed and tested on different Swiss cheeses, the solution, which provides results in just one hour, can be also adapted to other types of cheeses.

Complete article in English HERE.

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Fish oil supplements have grown in popularity in recent years due to their health benefits and it’s important that testing for fatty acids is consistently accurate to support percentage claims on labels and in product information.



According to the European Food Safety Authority (EFSA) “food supplements are concentrated sources of nutrients or other substances with a nutritional or physiological effect, whose purpose is to supplement the normal diet”. The number of substances other than vitamins and minerals used in food supplements in the European market is estimated to be over 400. Some of the most popular are fish oils, probiotics and herbal ingredients. 

Fish oil supplements have grown in popularity in recent years due to their health benefits, leading to rapid expansion in the number of fish oil supplements available and their popularity amongst consumers.
Several studies suggest that eicosapentaenoic acid (EPA-omega-3) and docosahexaenoic acid (DHA-omega-3) are beneficial to cardiovascular health. These fatty acids can be found in oily fish like salmon and sardines but also in fish oil supplements typically composed of cod liver oil. It is particularly important that the label claims for EPA and DHA are accurate, since a specific dosage may be required.
Opperman et al. (2011) tested 45 commercially available omega-3 supplements sold in South Africa, and found that 56% and 51% of the supplements failed to meet the lowest range of 89% for EPA and DHA concentrations stated on the label.

CODEX Alimentarius has recently (2017) issued a Standard for Fish oils that applies to the fish oils that are presented in a state for human consumption. According to this standard, Cod liver oil is derived from the liver of wild cod, Gadus morhua L. and other species of Gadidae and the range of fatty acid composition (expressed as % of total fatty acids) should fall within the appropriate range stated in the standard.

With this LGC Proficiency Testing sample laboratories can also demonstrate their ability to directly measure the derivatisation and analysis of omega-3 and omega-6 fatty acids in a 100% fat sample without the need to extract the fat from a complex matrix beforehand. 

The new Sample 806, in the LGC QFCS food chemistry proficiency testing (PT) scheme is designed to support your quality testing for fatty acid determination in fish oil supplements.

This sample is available in our food chemistry proficiency testing scheme for the first time in round FC266 to be despatched 16th June 2018

 Fish oil supplements

Opperman M, Marais DW and Spinnler Benade AJ, Analysis of omega-3 fatty acid content of South African fish oil supplements. Cardiovasc J Southern Afr 22:324–329 (2011).
European Commission, Food supplements,  (accessed 1/5/18).

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Honey essential composition and quality factors (in line with CODEX standard and EC Directive 2001/110)

QFCS Sample 801  can help establish or confirm the efficacy of this testing and ensure analytical methods are fit-for-purpose.

This sample is available in  food chemistry proficiency testing scheme in round FC264 to be despatched 16 April 2018.

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Product classification: Dairy Cheese or Analogue cheese?

Cheese authenticity and quality

By Savvas Xystouris, Technical/Development Manager, Proficiency Testing, LGC
19th September 2017

Consumers need to have access to safe and high quality food. Agri-food products of high commercial value such as dairy products, olive oil, honey, meat and fish have traditionally been the target of fraud. The prevention of fraud and promotion of authentic products is vital to ensure the commercial success of agricultural and food products on international markets and to protect consumer rights.

In line with these concerns, the European Union (EU) established a system to grant food products with quality logos. The logos are “Protected Designation of origin” (PDO), “Protected Geographical origin” (PGI) or “Traditional Speciality Guaranteed (TSG)”. 232 cheese products are currently registered on Database of Origin and Registration (DOOR) Commission system of which 188 are granted with the strictest PDO quality logo from all over the EU. Mozzarella di Bufala Campana is a fresh soft cheese produced in 7 provinces in Italy from Campania buffalo milk under specific PDO rules and requirements, which can only be sold if pre-packaged at place of origin.

During a UK Trading standards surveillance operation in 2016, 40 “mozzarella cheese” pizzas were purchased from takeaways across the UK. Five of them contained a “cheese” substitute known as “analogue cheese” instead of “100% mozzarella cheese” (as stated). Adulteration of cheese with a PDO grant damages the reputation of the product and erodes consumer confidence. 

Cheese “analogue” or imitation cheese is a non-dairy product of the food industry and was developed predominantly for vegan or vegetarian consumers as a “cost-effective” alternative.

However, although visibly similar, imitation cheese is not chemically indistinguishable from dairy cheese and testing can distinguish whether imitation cheese has been used.

Sample 800: Cheese authenticity and quality can help establish or confirm the efficacy of this testing and ensure analytical methods are fit-for-purpose.

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