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Food scientists: We can detect much more food fraud

Researchers from the Department of Food Science (FOOD) at the University of Copenhagen point out that “non-targeted” methods of analysis can reveal far more food fraud than we are currently detecting. The analytical methods most commonly used today typically only examine a single component of the food and thus can only detect a single kind of fraud. However, by using near-infrared spectroscopy (NIR-spectroscopy), you can take a broad physicochemical “fingerprint” of all the raw materials and ingredients used in food production and use this information to detect whether a particular foodstuff or ingredient has been modified.