review (6)

This pre-print (open access) reviews recent advances in electroanalytical methods.  These have the advantage, for food authenticity applications, that they are generally cost-effective and adaptable to field conditions. This review covers the application of these techniques across various food matrices, including olive oil, honey, milk, and alcoholic beverages.

The author reports that, by leveraging methodologies such as voltammetry and chemometric data processing, significant advancements have been achieved in identifying both specific and non-specific adulterants.

The review highlights novel electrode materials, such as carbon-based nanostructures and ionic liquids, which enhance sensitivity and selectivity. Additionally, electronic tongues employing multivariate analysis have shown promise in distinguishing authentic products from adulterated ones.

The integration of machine learning and miniaturization offers potential for on-site testing, making these techniques accessible to non-experts. Despite challenges such as matrix complexity and the need for robust validation, the author concludes that electroanalytical methods represent a transformative approach to food authentication.

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13329722878?profile=RESIZE_400xThis review (purchase required) covers vanillin quality control approaches including conventional, hyphenated, and sensory analyses. Markers to differentiate between authentic, synthetic, and adulterated vanilla are highlighted using hyphenated techniques. It includes discussion of carbon isotope ratio range to identify vanillin originating from biosynthetic (C3 plant), synthetic (petroleum) sources, or vanilla pods. Novel extraction methods typically provide greater selectivity, higher purity, shorter extraction times, and ecofriendly attributes compared to conventional methods. The authors report that the best methods include supercritical fluids (SCF) or natural deep eutectic solvents (NADES) that promoted higher yield of vanillin.

The review also highlights the promising avenue of biotransformation, the safest technique for the production of vanilla flavour components, tackling current challenges and emphasizing its potential to meet the market needs for authenticated and high-quality yields of vanillin.

Photo by Dana DeVolk on Unsplash

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Paper-based analytical devices (PADs) have the potential for low-cost, rapid point-of-use testing with easier and cheaper fabrication than (for example) 3D laser-printed microfluidics.

This review states that it covers cutting edge applications for food authenticity analysis and includes a section on how close some of the applications are to commercialisation.  There is no detail in the publicly-available abstract as to what topics or applications the review covers.  Purchase of the article would be needed to ascertain its use or relevancy.  It is published in a reputable peer-reviewed journal.

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This review (purchase required) and its associated recommendations is primarily aimed at regulators and competent authorities, but also has implications for food businesses.

The aim of was to consider food-related fraud prevention initiatives, understand what has worked well, and develop a series of recommendations on preventing food fraud, both policy related and for future research.

The authors found that reactive (including intelligence based) food fraud detection dominates over prevention strategies, especially where financial, knowledge, and time resources are scarce. First-generation tools have been developed for food fraud vulnerability assessment, risk analysis, and development of food fraud prevention strategies. However, examples of integrated food control management systems at food business operator, supply chain, and regulatory levels for prevention are limited.

They conclude that the lack of hybrid (public/private) integration of food fraud prevention strategies, as well as an effective verification ecosystem, weakens existing food fraud prevention plans. While there are several emergent practice models for food fraud prevention, they need to be strengthened to focus more specifically on capable guardians and target hardening.

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This review (open access) covers technological and digital solutions to mitigate food fraud risk, concentrating on recent developments.  It categorises solutions as either systematic interventions (e.g. risk prioritisation databases, digital fraud prediction tools), fraud detection techniques (analytical test methods) or package-level technologies (e.g. traceability systems, anti-counterfeiting markers, RFID tags).

It concludes that a notable gap exists in converting laboratory based sophisticated technologies to tools in high-paced, live industrial applications. New frontiers such as handheld laser-induced breakdown spectroscopy (liBS) and smart-phone spectroscopy have emerged for rapid food authentication. Multifunctional devices with hyphenating sensing mechanisms that are combined with deep learning strategies to compare food fingerprints can be a great leap forward in the industry. Combination of different technologies such as spectroscopy and separation techniques will also be superior where quantification of adulterants are preferred. with the advancement of automation these technologies will be able to be deployed as in-line scanning devices in industrial settings to detect food fraud across multiple points in food supply chains.

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The survey assessed how LAs plan and prioritise their food standards work, the resources and capacity they have and how they measure the success of their programmes. The review can be found here

Key findings from the survey

  • Levels of food standards resource in England are generally lower than in Wales and Northern Ireland, with 22% of English LAs having less than 1 Full-Time Equivalent (‘FTE’) person dedicated to food standards work.  
  • 15% of food businesses are unrated for food standards risk, however the figures for some LAs are higher
  • LAs had difficulty in recruiting qualified officers and 57% of LAs were not in a position to support a student through the qualification process 

Alternative approaches to food standards delivery are being adopted effectively by many LAs. FSA intend to explore and build on areas of good practice as part of their reform programme. 

Review to be discussed at the next FSA Board meeting

The review of food standards has been published as part of the FSA Board papers. 

The next Board meeting will be held at Church House in London on Wednesday 5 December 2018 at 8.30am. You can attend in person or watch it live online.

A full agenda and published papers can be viewed in the board meeting section of the FSA website

For details on how to register to attend the Board meeting, please see the Board section of the FSA website.

 

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