Analytical food authenticity testing methods

Food and beverage fraud is a growing problem motivated by economic gain. Popular food products can easily become targets for direct adulteration, particularly if natural ingredients can be substituted by cheaper components that are difficult to detect either visually or chemically. Download this guide to analytical food authenticity testing methods to learn about the very latest techniques to combat food and beverage fraud.

In this free eBook, created in partnership with Thermo Fisher Scientific, learn about:

Authentication of food products:

• Carbohydrate analysis of agave syrup using HPAE-PAD
• Meat authentication and adulteration testing by HPLC and HRAM MS
• Authentication of spices and herbs with GC-Orbitrap analysis

Authentication of beverage and oil products:

• Determining authenticity of fruit juices and purees with LC-MS/MS
• Tracing origin of Argan oil using EA-IRMS
• Identifying adulterated coconut juice using HPLC/EA-IRMS