A Dutch university has developed an analysis to detect fraud or other irregularities in products such as meat and cheese, and is looking to partner with the industry and governments to develop further food tests.
The first peer-reviewed, validated test, developed by RIKILT, that verifies whether eggs are organic or not is already available. The food safety institute is part of Wageningen university in Holland.
The method works by reading a ‘fingerprint’ of components of the egg. The fingerprints of authentic organic products are compared to a wide selection of similar regular products and are recorded in a database. Such fingerprints are identified with the help of a separation technique called high-pressure liquid chromatography (HPLC).
The research, which was published this year in the journals such as Food Chemistry, makes it possible to tell whether the makeup of a new product is closer to that of organic or regular products, said RIKILT.
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