Food fraud occurs when manufacturers substitute a cheaper ingredient for one that is more valuable, like cutting olive oil with vegetable oil. It’s a tough crime to catch as foods can be altered anywhere along a global supply chain. Ensuring authenticity is even more difficult when dishonest purveyors simply swap a similar product for its more expensive counterpart, like Himalayan salt or San Marzano tomatoes.
Researchers at Purdue University have developed a patent-pending two-part process to provide information about the atomic composition and chemical structure of a food sample, enough to pinpoint the ingredients, the preparation and, potentially, the point of origin.
Bartek Rajwa, associate research professor
IN THE MEDIA
Email: Steve Martin // firstname.lastname@example.org
“This technology is portable and adaptable to many settings. It could be used by food manufacturers, distributors, and sellers to ensure quality and authenticity along the supply chain.” Aaron Taggart, Licensing Associate – Physical Sciences