Adulteration of food has many facets. After all, it often helps to achieve economic advantages and is therefore nothing more than fraud or deception.

There is falsification as long as trade exists. Wine was once stretched with water or flour with plaster. A large number of adulteration techniques for a wide variety of products are now known. And because the methods of adulteration are versatile and creative, and the result can also be dangerous for the end user, the analytics that track down the manipulations must be appropriately sophisticated. Today the falsification is sometimes a little more difficult to prove, for example when organic raw materials are mixed with conventional goods or the origin of goods is re-declared. The analytical challenge is immense. Nevertheless, there are promising solutions and approaches.

Our Services:

• Food Fraud
• FOODOMICS
• QTOF-MS Profiling
• NMR Profiling
• Isotope Ratio Analysis