Food Authenticity
According to the International Food Authenticity Assurance Organisation (FAAO), “food authenticity is the process of irrefutably proving that a food or food ingredient is in its original, genuine, verifiable and intended form as declared and represented”. Authenticity testing is utilised to prove the content of food products are authentic and the way they are presented is correct and accurate. The basic concept of food authenticity testing is to assess the true nature of food.
Increasing food fraud cases being reported in recent times makes food authenticity testing need of the hour. The Food Authenticity and Fraud programme (FAF), launched by the Association of Official Agricultural Chemists International, aims to identify and develop standard reference methods, for both targeted and non-targeted approaches, for quality control and compliance of food materials. Several research institutions and networks across the EU are collaborating to define terminologies related to food authenticity, in order to harmonise the use of methodologies and approaches to authenticity testing, including the IFAAO and Codex Alimentarius.
Testing approaches in Food Authenticity Testing
Depending on the level of vulnerability and type of fraud done, Food Authenticity Testing can be performed in two ways.
- Targeted analysis
- Non-Targeted analysis
Targeted analysis is used when the adulterants are known, or the food in question has naturally built-in markers, either physical, biological or chemical, that can reveal its identity or purity.
If the adulterating materials are new, or have not been identified previously, a targeted approach will not be able to trace them using routine analytical tests and, therefore, a non-targeted approach is considered.
Have a look at different types of food frauds happening -
The Global Food Safety Initiative (GFSI) defines 7 distinct types of food fraud as the following:
Substitution is the process of replacing a food, partly or totally, with a cheaper substance; for instance, mixing extra virgin olive oil with low grade oil.
Unapproved enhancement is adding undeclared or unknown materials to enhance their quality attributes and evade analytical tests, e.g. adding colouring or flavouring dyes to spices or adding melamine to increase protein content in milk.
Concealment is the process of adding materials to food to mask defects or deterioration; for example, hormone injections to conceal poultry disease.
Dilution means any addition of cheaper materials to premium or expensive food, diluting liquids with water or the dilution of honey with sugar syrup.
Mislabelling is when food product attributes do not match with the product’s label; for instance, labelling non-organic food as organic.
Counterfeiting refers to food or food ingredients being totally replaced with a similar looking product; for example, selling an entirely made-up formulation as pure juice.
Grey Market Production/theft/diversion covers the production or sale of food products through unregulated channels, e.g., the sale of excess or unreported food products.
Advantages of Eurofins in food testing
- Competence Centres with state-of-the-art equipment such as GC, HPLCs, GCMSMS, FTIR, ELISA, GC-MS, HPLC, LC-MS/MS, ICP-MS & Real-time PCR
- Fast turn-around time (TAT)
- Local contact with a Global Network
- Participation in industry associations and regulatory bodies allowing early advice on potential food scares and legal obligations
- Expert advice - testing schemes, on-site-check for hygiene and allergens, labelling advice and traceability
- Results you can rely on
- International presence
