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Sensor100
July 2015
Combating the Rise of Food Fraud:
Food Authenticity and Spectral Sensing
Food fraud is big business. By some estimates, 10% of the world’s food
supply is adulterated or counterfeited in some fashion.The conse-
quences are significant: higher costs passed on to food producers and
consumers; brand damage to food and beverage suppliers; and inad-
vertent illnesses and death from substandard ingredients and harmful
contaminants.
Spectroscopy is taking a bite out of food fraud. Using UV-Vis, NIR and
Raman spectroscopy techniques, authenticators are stemming the flow
of deficient, mislabeled and contaminated food and beverages. For
example, spectral analysis of foods like olive oil and honey identifies
characteristics that help to discriminate authentic samples from fakes.
Raman analysis has detected trace levels of fungicides and other con-
taminants in processed food. Absorbance signatures of spirits can be
measured to screen for dilutions and substitutes.
Ocean Optics
modular spectrometers and Raman analyzers provide
the necessary tools to authenticate the origin, identity and purity of
food. and drink
Source:
OceanOptics eNewswireJuly 2015
Food &Agriculture