Fo od authentication testing is a process to evaluate that state of being. Food fraud is the act that creates the problem; it is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain.

Food fraud prevention is the process to reduce the chance of food fraud occurring; food fraud mitigation is the process to reduce the impact of an incident after it occurs; and, finally, food authenticity testing is a process to support the food fraud prevention strategy.

See What is Weinberg: Food fraud is economically motivated adulteration of food. Food authenticity means that the food has not been adulterated, but it is much broader than food fraud. For example, the issue of GMOs touches directly on food authenticity. A natural question that must be asked is whether genetically modified food can be considered authentic.

Food authenticity is relevant to marketing and branding, has trade and economic implications, and can mean the difference between whether food is safe or not and whether it is qualitative or not.

Roberts: Food fraud can be very broad —from economically motivated adulteration EMA to counterfeiting, sabotage, and false labeling.

Food authenticity is a positive way of approaching the problem of food fraud or EMA. It is a process that proves a food or food ingredient is original or genuine and can be verified as such. Food authenticity is a solution that also speaks to value, proving that the food is what it purports to be.

Most importantly, food authenticity enables consumers to get what they pay for and increases their overall level of trust of food. Everstine: Many people talk about food fraud because that is the challenge we are trying to tackle, but the goal is really to ensure food authenticity along with food safety and quality.

Food authenticity means that foods and food ingredients are accurately and appropriately represented to the customer whether that be another food company or the final consumer. This concept of accurate and appropriate representation can apply to the contents of the food as well as the production methods, geographic origin, and other relevant characteristics.

Everstine: The occurrence of multiple widespread and widely publicized incidents of food fraud over the past decade has increased media attention to issues of food authenticity as well as focus by both the food industry and regulatory agencies. Food authenticity as a concept in the U.

Thus, food authenticity as an ethical or legal concept never really developed. What really triggered attention on food authenticity, or at least fraud, was the melamine scandal in China nearly a decade ago, involving pet food and infant formula. But, while EMA did become a subject of regulation, it has continued to escape enforcement because it is not a public health concern.

Today, food authenticity, the absence of food fraud, is aligned with the food movement that emphasizes local, quality, and authenticity.

Now, with the enhanced ability to detect food fraud problems and to verify food authenticity, it presents an opportunity in the marketing and branding of food. Weinberg: Consumers are demanding transparency as to where their food comes from and what is in it.

Additionally, food authenticity represents a fresh starting point to address the issue of food integrity. Efforts thus far have ranged from being very effective to ineffective and a new approach will help to assess and streamline what has become highly fragmented and disjointed.

As opposed to food fraud, which is seen by the industry as a negative, food authenticity can be positively positioned. If the food industry is able to prove food is authentic, brand value, reputation, and profits can be enhanced. Weinberg: Academic institutions and the Food Authenticity Network the UK government initiative to help bring together those involved in food authenticity testing are employing science to prove whether something is authentic.

Technology companies are trying to develop technologies to determine authenticity. IFAAO is employing a collaborative multi-disciplinary and multi-stakeholder approach to educate and help institutions like Codex Alimentarius and its member states both define food authenticity and ensure there is a single harmonized approach taken across the globe.

Spink: Food authenticity testing is a form of quality control or specification confirmation. This is a complex food-science concept, so the activities have naturally grown out of food science groups. A criminology forensic chemist would usually focus on different activities but using food authenticity testing would be key for them to confirm a crime has occurred.

Roberts: Because consumers are becoming more aware, they are driving the industry to become more interested. The industry is seeing challenges and lawsuits as to whether their food is authentic, and that is also going a long way to connect branding and marketing with authenticity.

Additionally, it helped when food integrity became a focus of US Pharmacopeia USP ; having such a reputable organization involved increased awareness. The honey and olive oil industries have been petitioning FDA for years for a standard, but the agency continues to steer clear of developing this legal tool.

Spink: The vast majority of food fraud incidents do not cause a public health threat — but they could. Authenticity Testing is performed by various inspections and testing techniques to prevent counterfeit electronic components. The activity of counterfeiting is not a static process. Indeed, as new methods are defined to detect counterfeit parts, new methods are introduced by counterfeiters to disguise their parts.

Standard test flow that includes the Authenticity Test. Verifying lot documentation is a fundamental step to initiate the authenticity test sequence. This documentation shall be examined for originality and should include a Certificate of Conformity CoC from the supplier.

Counterfeit Components Detection. Counterfeit electronic components. At the end of the day, it might cause a problem with electrical functionality of the assembly in which the parts is integrated.

Counterfeit electronic parts detection plan. Methods used for detection of counterfeit components. Food fraud is of particular importance in this context.

Here, consumers are deceived by deliberate product adulteration. Authenticity testing provides an opportunity to detect deception and food fraud attempts. Food law shall aim at the protection of the interests of consumers and shall provide a basis for consumers to make informed choices in relation to the foods they consume.

It shall aim at the prevention of: a fraudulent or deceptive practices b the adulteration of food c any other practices which may mislead the consumer. Authenticity testing is the analytical authenticity verification of food and feed with regard to its composition, purity, origin and production.

Using targeted methods , the food or feed sample is examined for a very specific adulteration which will either be confirmed or refuted. In case of non-targeted methods , the entire profile or specific characteristics of a food or feed sample are determined as a so-called physical-chemical or molecular fingerprint which will be compared with other reference data from a previously created database.

If the new profile image matches the reference profile stored in the database, the sample is authentic. Analytical authentication can be difficult, especially for processed products. Some questions cannot be answered at all or only in combination with other measures.

samples using one of two methods certified through round robin testing. A Resources. Submission Forms · Biobased Product Testing Facility · Radiocarbon AMS Authenticity testing is the analytical authenticity verification of food and feed with regard to its composition, purity, origin and production The system is able to analyze several sample types and targets (meat, fish and simple plant samples) within a single sequencing run, enabling shorter

Sample product authenticity testing - We offer food authenticity testing by providing a comprehensive portfolio of methods dedicated to the detection of adulterants in fruit juice, agave syrup samples using one of two methods certified through round robin testing. A Resources. Submission Forms · Biobased Product Testing Facility · Radiocarbon AMS Authenticity testing is the analytical authenticity verification of food and feed with regard to its composition, purity, origin and production The system is able to analyze several sample types and targets (meat, fish and simple plant samples) within a single sequencing run, enabling shorter

Fraudulent dairy products cause health problems and economic loss. The information can be used to detect inaccurate labelling of food products and for the verification of compulsory production specifications, such as PDO Protected Denomination of Origin , PGI Protected Geographic Indication and TSG Traditional Specialty Guaranteed.

SAMPLES Contact us for information on how to prepare the sample or request our sampling kit. We guarantee results on different sample. Use the results from phase 2 to continue to add to the overall picture of authenticity for this material type within your supply chain.

Continue until you have at least 10 results. Progress to phase 3 if all results are satisfactory. Phase 3: is an ongoing maintenance phase.

Aim to test one sample per 10 to 20 incoming batches as an ongoing protocol. Type B: Material for which you have received specific intelligence related to authenticity that pertains to your supply chain.

Phase 1: focussing on the implicated products or ingredients, take samples from at least 5 incoming batches. If the material is non-homogenous — for example if it is in individual packages, or individual pieces rather than being a bulk liquid or powder — consider taking duplicate or triplicate samples from each incoming batch, if budget allows.

Move to phase 2 if all test results are satisfactory. Phase 2: reduce the frequency of testing to one sample per 5 incoming batches.

Continue this frequency of testing until your intelligence information and your test results are sufficient to suggest that the risks within your supply chain have passed. If the risk has abated, reduce the frequency to that of phase 3 for type A.

The aim is to build a picture of authenticity across the year. Continue until you have at least 5 results per supplier or geographical source. Phase 2: test one sample per 10 to 20 incoming batches with the frequency based on your estimate of risk.

Use the results from phase 2 to continue to add to the overall picture of authenticity for this material type. Typically, low-quality rice is substituted for premium rice varieties such as basmati or jasmine, which are prized for their aroma and flavor. In , however, news broke of a new kind of rice fraud; some Asian rice producers were accused of bringing old, moldy, low-quality rice out of storage, treating it with bleach to restore the natural white color of rice grains , spraying it with fragrance that mimics premium rice and bagging it into premium branded bags.

This adulterated rice was then sold into global markets, especially into Africa. The overall aim of the project was to develop and demonstrate a two-tiered system of testing technologies that would provide a means for rapid screening of rice samples tier 1 combined with a high-confidence confirmation tier 2.

This system, consisting of a screening method based on molecular spectroscopic techniques followed by confirmatory analysis, employing mass spectrometry MS combinations of liquid chromatography-mass spectrometry LC-MS , gas chromatography-mass spectrometry GC-MS and inductively coupled plasma-mass spectrometry ICP-MS.

The results demonstrated the core value of such an approach, namely that the use of orthogonal detection modalities yields considerably more information than any single method and supports comprehensive fraud detection. Consideration was also given to use-case practicalities: will the end-user benefit more from faster screening approaches, or does the use-case require high-confidence confirmatory analysis?

For commodities like rice, consideration must be given not only to the variety of rice, but also to factors such as growing conditions, the number of harvests and seasonal fluctuations. Analysts require a complete workflow solution, to make testing as rapid, cost-effective, efficient and accurate as possible.

The development of high-confidence methods using both targeted and non-targeted approaches is a primary focus. In a targeted approach, you know exactly what compounds you are looking for, and labs will typically use triple quadrupole MS connected to either GC or LC.

Triple quadruple instruments are very fast and very sensitive, ideal for detecting known compounds present at even very low levels. But if the adulterants are new, or have not been previously identified, a non-targeted approach is required to have a chance of detecting them.

Non-targeted methods, typically using quadrupole time-of-flight MS, create a fingerprint of authentic food incorporating multiple chemical features in the sample and use software to create models of authentic foods. Samples are then analyzed by comparing their profile to the authentic fingerprints.

This makes it very difficult for fraudsters to falsify the tests since fingerprints consisting of multiple chemical signatures in an authentic food are looked at. Most countries address food fraud through specific food safety regulations.

However, food fraud regulations can be challenging to navigate, because fraud impacts such a huge array of food and food ingredients with an equally large number of adulterants. Additionally, fraudsters are adept at switching things up to avoid detection.

AOAC is working to develop both targeted and non-targeted profiling methods for milk, olive oil and honey. The COVID pandemic has brought about far-reaching changes in the food industry, many of which impact food authenticity and testing. Massive disruptions in global food supply chains resulted in genuine food insecurity around the world and created new food safety issues.

The mechanism by which our world feeds itself grows more complex every day. Sustainable sourcing is taking center stage, the development of plant-based foods is booming and consumers are increasingly seeking out foods that address specific wellness goals, for example, a healthy gut microbiome.

Each new development adds a new layer of complexity — and each new layer is an opportunity that fraudsters can exploit to their advantage.

This constant evolution of the nature of food will continue to fuel rapid change in industry regulations and standards, in turn driving the need for technological and methodological innovation that can deliver the updated and improved testing methods we will need to meet any new challenge.

PwC and SSAFE. Food fraud vulnerability assessment: Free online tool helps food companies fight fraud to protect consumers. Published Accessed August 17, Food fraud. Knowledge Centre for Food Fraud and Quality. European Commission. Sharma K, Paradakar, M. The Melamine Adulteration Scandal.

Food Secur.

Sample product authenticity testing - We offer food authenticity testing by providing a comprehensive portfolio of methods dedicated to the detection of adulterants in fruit juice, agave syrup samples using one of two methods certified through round robin testing. A Resources. Submission Forms · Biobased Product Testing Facility · Radiocarbon AMS Authenticity testing is the analytical authenticity verification of food and feed with regard to its composition, purity, origin and production The system is able to analyze several sample types and targets (meat, fish and simple plant samples) within a single sequencing run, enabling shorter

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VAACPFood Fraud GFSI Spice Authenticity Testing Lab results mitigation FSMS vulnerability vulnerability assessment. United States. Posted 03 August - PM I am working on my vulnerability assessment for my Food Fraud Mitigation Plan.

Any and all insight appreciated! Thanked by 1 Member:. Brothbro and G M like this. G M likes this. Back to Food Fraud VACCP. Started by Deanna G.

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GENETICS We use conventional genotyping techniques for species identification. The test works in low concentrations of DNA in suboptimal conditions typical of dairy products. The test also detects mixtures of milk from different species at different.

Dairy Products Authenticity Test. Quantity -.

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