|EBELER, SUSAN - University Of California|
Submitted to: American Chemical Society Symposium Series
Publication Type: Book / Chapter
Publication Acceptance Date: 9/23/2011
Publication Date: 11/17/2011
Citation: Takeoka, G.R., Ebeler, S.E. 2011. Progress in authentication of food and wine. American Chemical Society Symposium Series. p. 1-11. DOI:10.1021/bk-2011-1081.ch001.
Interpretive Summary: Consumers increasingly demand reassurance of the origin and content of their food. The process by which food is verified as complying with its label is called food authentication. In order to ensure authenticity various elaborate testing protocols have evolved, and new methods continue to be developed to match increasingly sophisticated adulteration schemes. This chapter describes methods used for the assessment of food authenticity and the main challenges for authentication of food and beverages.
Technical Abstract: Authentication of foods, wines and beverages for varietal, country- (or region-) of-origin, and processing conditions is becoming of increasing concern to consumers and regulators both in the U.S. and internationally. As markets become more globalized and foods and beverages are sourced from many locations outside of the U.S., the need for information on product authenticity is becoming mandated either by legal regulations or by market demand. However, there are significant chemical and analytical challenges faced in confirming food authenticity and determining food adulteration. Here we highlight some recent cases that emphasize the need for improved analytical information that will limit economic fraud and improve food safety.