Adulteration and counterfeiting of global foods Adulteration and counterfeiting of global foods

Adulteration and counterfeiting of global foods

Spectroscopy techniques are invaluable tools in the fight against food fraud and adulteration, offering reliable and precise analysis methods. One popular example is near-infrared (NIR) spectroscopy, which can quickly identify and quantify different compounds in food products. By comparing the spectral signature of an unknown sample to a reference database, NIR spectroscopy can detect adulterants such as cheaper filler ingredients or lower-quality components. Another commonly used technique is Raman spectroscopy, which utilizes laser light to generate a unique fingerprint of molecules. Raman spectroscopy enables the identification of counterfeit products, such as fake wines or spirits, by detecting variations in chemical composition. These spectroscopic methods, among others, are crucial in ensuring the authenticity and safety of food products, safeguarding consumer trust and public health.

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