Articles tagged with Food Adulteration
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
A new Lancet Series exposes the tactics used by UPF companies and outlines a roadmap for change. The series calls for government regulation, community mobilisation, and accessible healthier diets to address the growing consumption of ultra-processed foods.
A literature review of cheese fermentation and ripening identified five underused, evidence-based measures to improve efficiency and sustainability in cheese production. By exploiting whey and encapsulating lactic acid bacteria, dairies can reduce waste and optimize production processes.
The International Society of Microbiota and RIKEN will host the prestigious Innovation Awards Gala to celebrate microbiota-driven discoveries. Nominations for the awards close on October 7, 2025, and recognize scientific excellence and translational breakthroughs in microbiota medicine.
High consumption of ultra-processed foods is associated with higher levels of systemic inflammation and a greater risk of cardiovascular disease. The study found that individuals who consumed the most ultra-processed foods had significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation.
Researchers at Cranfield University have developed two new methods to authenticate UK honey: one using Spatial Offset Raman Spectroscopy (SORS) and the other employing DNA barcoding. The SORS method detects sugar syrups with high accuracy, while DNA barcoding identifies syrups even at low adulteration levels.
Researchers at the University of California, Davis analyzed 36 private label avocado oil products and found that only 31% were pure, while 36% met advertised quality standards. The study identified key chemical markers to help buyers choose authentic products.
Researchers at the University of Illinois developed a new method using NIR spectroscopy to detect three types of allergens in quinoa flour. The method is non-destructive, non-invasive, and highly accurate, providing real-time results that can be performed with minimal training.
A new protein-based coating developed by Rice University researchers has the potential to extend the shelf life of fruits and vegetables, reducing food waste and spoilage. The coating, made from surplus eggs, was shown to double the shelf life of avocados and bananas in earlier research.
Scientists at the University of Missouri have developed a novel method to detect food adulteration using nuclear magnetic resonance (NMR) spectroscopy. The technique can identify vegetable oil adulterants in hard cheese products with high accuracy, leading to improved consumer safety and product authenticity.
Researchers found nearly 400 food samples tested positive for organophosphate esters (OPEs) from common flame retardants. Levels were below health risk thresholds but raised concerns about long-term exposure and contamination sources.
Scientists developed a simple method to detect chicken and pork meat in sausages and processed products within 15 minutes. The new approach uses recombincase polymerase amplification and test-strip detection, providing fast and affordable results.
A University of Central Florida researcher has developed a new test strip that can detect adulterated food with high accuracy, solving the problem of people paying more for their food than it's worth. The technology aims to replace current tests that are expensive, complicated or less effective, and is scheduled for completion in 2023.
Bekzod Khakimov, a promising young researcher from the University of Copenhagen, has received the first Nils Foss Talent Prize. His work focuses on metabolomics, using Gas Chromatography-Mass spectrometry to improve data analysis and reproducibility.
Researchers from the University of Copenhagen have reviewed the use of NIR spectroscopy to detect food fraud in Current Opinion in Food Science. The method can reveal far more food fraud than current methods, including intentional misrepresentation and undeclared introduction of cheaper substances. By examining large quantities of raw ...
A new technique for detecting meat adulteration has been reported by scientists from Germany, offering a vast improvement over current methods. The approach uses protein analysis to reliably detect as little as 0.24% horse or pork in processed beef samples.
The US Pharmacopeial Convention's new database highlights olive oil, milk, and honey as top adulterated ingredients. Food fraud, a collective term for substitution or misrepresentation of food products for economic gain, poses significant risks to consumers.
A new paper explores the need for reliable and specific quantification methods for protein-based food ingredients due to melamine adulteration risks. The authors discuss existing methods, their limitations, and emerging alternatives to prevent intentional adulteration.
Health officials in the USA investigate melamine contamination of pet food, leading to animal deaths and human consumption. The incident highlights the difficulties in ensuring food safety across a worldwide network of producers and distributors.
The Institute of Food Technologists honored four journalists for their investigative reporting on food safety and irradiation. Martha Groves, John Wasik, Bob Gilmartin, and Lea Thompson won awards for their compelling stories, which shed light on issues such as adulterated ground beef and inadequate produce inspection.