Food Fraud

Highlighting recent developments in food safety prevention and identification

Using both targeted and non-targeted analysis, scientists are improving the ability to detect, and even prevent, cases of food fraud

Botanists have developed a model that can be used to determine the origin of food in an efficient and low-cost manner

Karen Everstine, PhD, MPH, and Jennifer van de Ligt, PhD, discuss the latest tools and techniques used to detect food fraud in this Q&A with lab design editor MaryBeth DiDonna

A recent study has found that 82 percent of the avocado oil sold in this country is of poor quality, mislabeled, or mixed with other oils

DNA analysis can provide valuable information on the content, origin, safety, and health benefits of food, and will make identifying fraud and non-compliances easier

New Wine-Profiling™ module from Bruker assures origin, variety and authenticity to protect winemakers, associations, distributors, and regulators

Olive oil is an ingredient at high risk for food fraud, necessitating analytical testing to protect consumers

In a recent study, researchers wanted to see how whiskey webs form in more detail, and whether they could serve as fingerprints of the spirits

Food profilers develop new methodological approach for food analysis