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The authors of this study (purchase required) propose a radio frequency (RF)-based sensing method that operates in the 6.22 GHz frequency range as a method to authenticate edible oils. In order to obtain a return loss below -10 dB within the desired frequency range, their sensor makes use of a microstrip patch antenna with triangular slots and a microfluidic channel that has been adapted by parametric variations.

They tested the concept with in-house preparations of olive oil which were then adulterated with increasing quantities of coconut and mustard oils.  Results were correlated with GC-MS.  They report that the sensor's measured sensitivity for identifying oil adulteration is 0.18, and conclude that this demonstrates proof of concept for using an RF sensor as a quick method of verifying vegetable edible oils.

In this study (open access) the researchers proposes using a MALDI-ToF and LC-Q-ToF dual approach, following trypsin digestion, as a method to verify fish species.  Trypsin digestion breaks the proteins down into peptides, and they used peptide fingerprints to identify peptides that were unique markers for specific species. The advantage of their approach over DNA methods, and in comparison to MALDI-ToF-MS analysis of undigested proteins, is that it can be applied to complex and heat-processed samples.

The study aimed to differentiate six fish species—carp, mackerel, pike, pollock, salmon and trout. Matrix-assisted laser desorption/ionization–time ff flight mass spectrometry (MALDI-TOF MS) was employed to identify characteristic species-specific m/z values to differentiate raw and cooked fish meat. Additionally, liquid chromatography–electrospray ionization–quadrupole–time tf flight (LC-ESI-Q-TOF) was used to determine specific amino acid sequences in carp and salmon, selected as model species.

Two or more distinct species-specific m/z markers were identified for all six fish species, enabling their differentiation in both raw and processed form. A slightly larger list of distinct markers were found for cooked, compared to raw, fish.  In carp and salmon, hundreds of peptide sequences were detected, leading to the identification of a panel of peptide markers that determine both the fish species and the type of meat processing. The results confirm that mass spectrometry-based proteomic approaches can serve as effective tools for the authentication of fish meat.

The authors conclude that it is possible to use two complementary mass spectrometry techniques for reliable and rapid authentication of fish species. By focusing on peptide-level markers and leveraging accessible tools, they believe that the approach offers a cost-effective and innovative alternative for fish meat authentication.

Isothermal amplification techniques offer an alternative to “classical” PCR and are more suitable to point-of-use technology.  For a general overview, see FAN’s analytical method explainers.  Recent advances have enabled the development of microfluidic chip platforms, which integrate micro-scale channels, pumps, chambers, valves, and sensors onto a single substrate for fluidic control. This integration enables simultaneous sample pretreatment, component separation, detection, and biochemical analysis on a single platform.

Recombinase polymerase amplification (RPA) is an isothermal method that has gained attention due to its low instrument dependency, high sensitivity, and rapidity. RPA reactions can be conducted at near-ambient temperatures (37–42 °C) within 20 minutes, and results can be interpreted via fluorescence signals or lateral flow dipstick by incorporating sequence-species probes. The exo probe, typically 46–52 nucleotides in length, is widely used in real-time RPA detection. The design of primers and exo probes in RPA assays offers potential for seamless integration with microfluidic chip platforms.

In this study (purchase required) the researchers integrated RPA into a microfluidic chip to develop an assay for identifying commonly marketed codfish species prone to adulteration: Atlantic cod (G. morhua), sablefish (A. fimbria) and toothfish (D. eleginoides and D. mawsoni).

They reported that the assay demonstrated high specificity and sensitivity, with detection limits of 10 copies/μL recombinant plasmid or 10³ fg/μL genomic DNA. Application to 141 commercial seafood products resulted in 100 % identification accuracy for the three target species, and revealed a 32 % inconsistency between product labels and genetic identities, involving substitutions with Pacific cod, pollock, and other species.

They conclude that on-chip RPA assay offers a rapid, high-throughput, and reliable tool for seafood authentication and potential mislabeling surveillance.

Photo by Patrick Boucher on Unsplash

In this recorded conversation (open access), Karen Constable (Director, Authentic Food) and John Points (Technical Director, FAN) discuss the role of analysis in a modern fraud prevention strategy. 

Our conversation ranges across topics integral to FAN including:

• tools in the toolkit of food fraud prevention and mitigation best practice
• when and where to use testing within that toolkit,
• how to select a test that is fit for purpose,
• how to find a laboratory that can meet your needs,
• how to interpret the significance of results
• what action to take on "suspicious" results. 

The discussion is particularly focussed on free or low-cost resources that are of practical use to Small and Medium Enterprises in the food sector, and practical steps that SMEs can take to reduce the chance of falling victim to fraud.  We signpost lots of resources that are freely available, including the new Food Industry Intelligence Network's SME Hub.

Detecting the mislabelling of thawed meat as fresh meat has been an analytical challenge for many years.  The most established technique, based on measuring the HADH enzyme (see FAN method explainers) is not perfect.

This paper (purchase requires) reports the development of an assay based on a different biochemical marker enzyme for the detection of previously-frozen pork The authors proposed mitochondrial citrate synthase (CS) as a candidate biomarker enzyme, and developed an ELISA to measure CS and test their hypothesis.

For the development of sandwich ELISA, polyclonal antibodies (pAb) against CS were produced in two different laboratory animals (rabbits and guinea pigs). A sandwich ELISA was optimized by utilizing rabbit anti-CS pAb as capture and guinea pig anti-CS pAb as detection antibody,  The limit of detection (LOD) and limit of quantification (LOQ) of the sandwich ELISA were calculated to be 3.71 ng/ml and 11.24 ng/ml, respectively. The sandwich ELISA was having 100.78 ± 1.66 % of accuracy, and the assay was found to be having good repeatability as well as reproducibility. The assay showed a good storage stability up to 12 weeks of storage at refrigeration temperature (4 ± 1 °C).

The authors report that there was a statistically significant difference between results from fresh/chilled and frozen/thawed pork meat.

Photo by patrick le on Unsplash

International Food Policy Research Institute's (IFPRI) 2025 Global Food Policy Report examines the evolution and impact of food policy research and assesses how it can better equip policymakers to meet future challenges and opportunities.

The 2025 Global Food Policy Report takes a sweeping view of the past half-century, reviewing the evolution of both policies and policy research, highlighting lessons learned, and presenting key considerations for addressing the challenges and opportunities of today and tomorrow. Policies play a key role in advancing food systems and the health of all people and the planet. While many factors influence policymaking, evidence-based food policy research is crucial for informing policy choices, policy implementation, and policy adaptation.

Crime is mentioned in relation to challenges for adaptation as is the need for food value chains to be resilient to 'shocks' including rising cybercrime.

Read synopsis or full report.

Considering recent market developments and the growing risk of fraudulent practices in the fruit juice sector, the International Fruit and Vegetable Juice Association (IFU) has released this updated information to safeguard industry integrity and consumer trust.

The combination of reduced crop volumes, price volatility, and increasingly sophisticated methods of deception—including misleading specifications, falsified documentation, and the use of AI-generated promotional materials—has heightened the vulnerability of the global juice supply chain. By providing timely guidance and reinforcing compliance expectations, we aim to prevent adulteration and ensure that only authentic, safe, and high-quality juices reach consumers worldwide.

Supplier verification and laboratory testing to ensure compliance with international legislation and food safety standards is key. IFU recommends the following tools to prevent adulteration:
1. IFU Methods: The IFU offers a range of analytical methods and recommendations to detect adulteration. These are some examples:

• IFU 58 - Determination of Hesperidin and Naringin HPLC (2005) to determine different citrus.
• IFU 59 - Determination of Total Carotenoids and Individual Groups (2008) to distinguish orange from mandarin.
• IFU 71 - Anthocyanins and Betalains by HPLC (2023) to compare typical anthocyanin profiles.
• IFU R03 - The Use of Isotopic Procedures in the Analysis of Fruit Juices (2020) to detect different types of adulteration in juices
• IFU R17 - How to estimate the juice content of juice-based drinks and nectars (2025) to estimate juice content accurately across a wide range of juice-based beverages and nectars.
• IFU R18 - The Use of DNA Methods in the Analysis of Fruit Juices, Purées & Concentrates (2013) to detect adulterations in low levels.

More information: List of all IFU Methods - International Fruit and Vegetable Juice Association. 

2. AIJN Code of Practice (CoP): The AIJN CoP provides guidelines for the authenticity and quality of fruit juices, ensuring that products meet established standards in Europe and other areas.

3. SGF/IRMA Approval: Purchasing from SGF/IRMA approved suppliers ensures that raw materials are authentic and comply with industry standards.
More information: Voluntary Control System.

4. Regulatory Frameworks: Adherence to Codex Alimentarius, EU regulations, FDA standards, and national food laws is essential to maintaining industry credibility.

Also, feel free to contact IFU Technical Director Aintzane Esturo at aintzane@ifu-fruitjuice.com.

This UK Food Standards Agency (FSA) 'Food for Thought' seminar breaks down key findings based on FSA project FS900408 Guidance for Point Of Contact Technologies.

Industry experts Malcolm Burns and Gavin Nixon of the National Measurement Laboratory present results from a current review of the potential for point of contact technology for food testing for both official controls and the wider food sector. They provide an overview of key terms, technologies, trends and barriers to adoption, and provide recommendations to further develop a framework to support point of contact food testing.

This seminar has been added to the eSeminars section of FAN's training pages.

FSA’s monthly Food for Thought seminars share insights from FSA and external research on topics relevant to the food system. Each session features a presentation followed by a Q&A. Recordings of previous seminars are available to watch back on the FSA’s YouTube channel.

The seminar series is open to all - if you’d like to receive future invitations, please sign up to the Food for Thought mailing list. 

Cold-pressed fruit seed oils from blackcurrant, raspberry, and strawberry are gaining market share and – as relatively high value oils – are potential targets for adulteration. This study (open access) used identified 28 triacylglycerides (TAGs) as significant markers for distinguishing the 3 oils.  These were identified from chemometric analysis of full tryglyceride profiles.  Triglycerides were measured by ultra-high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry. Lipidomic analysis identified 215 glycerides in the three oils. Chemometric analysis revealed that TAG profiles were superior to diacetylglyceride (DAG) profiles for oil differentiation and detecting adulteration. OPLS-DA identified 28 TAGs as significant markers for distinguishing the three oils.

The authors reported that comparison of glyceride profiles of pure and adulterated samples demonstrated that adulteration with 5 % or more sunflower or rapeseed oil could be detected. Targeted metabolomic analysis using specific markers for sunflower oil confirmed adulteration in raspberry and strawberry commercially purchased fruit seed oils.

Photo by Stan Slade on Unsplash

Are you involved in detecting or preventing food fraud?

We are conducting a research study under the European Food Fraud – Community of Practice (EFF-CoP) to collect current knowledge, systems, and technologies used globally to combat food fraud. Your input will support the development of a shared database, which will be available in EFF-HUB for researchers, regulators, and industry professionals.

If you work in:
• Official control
• Food businesses
• Academia or research
• Certification bodies
• Laboratories
• Technology and innovation in food integrity
We would value your contribution in a series of three short questionnaires (15–25 minutes each):
• Research Questionnaire 
• Practices and Approaches Questionnaire 
• Innovations Questionnaire 

Please take part and complete the questionnaire(s) by 4 November 2025 for a chance to win €20 Amazon gift cards! 

Please share with colleagues or peers.

Thank you for supporting this collaborative initiative.

Atlantic salmon in processed food is prone to substitution with cheaper species of similar appearance such as rainbow trout, chum salmon or masou salmon.

In this paper (open access) the authors developed a sensitive and visual PCR-based CRISPR/Cas12a detection method to identify Atlantic salmon ingredients in processed foods. A guide RNA (gRNA) was designed based on the mitochondrial genome of Atlantic salmon, with an efficient target site identified within the ATP synthase F0 subunit 6 (ATP6) gene.

Specificity was tested against 9 other species commonly associated with Atlantic salmon adulteration.  There was no evidence of cross-reactivity. 

The authors report that theirassay exhibited an absolute detection limit of 0.5 pg and a relative sensitivity of 0.1 %. The results were visually interpretable under UV light without the need for complex instrumentation. They cross-checked their results through Sanger sequencing during the authentication of commercial products.

Photo by Natalia Y. on Unsplash

One of the limiting factors in DNA analyses, in terms of both the time taken and the need to send samples to a laboratory for testing.  There are a number of modern point-of-use technologies that circumvent the need for amplification (see FANs methods explainers).  Currently these cannot compete on price-per-test with “traditional” laboratory-based Polymerase Chain Reaction amplification methods.

In this paper (purchase required) the authors have developed a novel point-of-use biosensor that can detect trace levels of different species' DNA in parallel (“multiplex”).  They conducted proof of concept for low-level meat species contamination in complex food matrices.  The sensor is based on Surface Enhanced Raman Spectroscopy (SERS – a technique that has been used for sensors to detect clinical markers in biological samples).  The authors have enhanced the technique by using argonaute endonuclease coupled with guide DNA to specifically cleave the target nucleic acids and maximise the signal.  The system is programmable, and the authors report that controllable polystyrene nanoparticles encapsulating SERS probes significantly improved detection sensitivity.

In this study (purchase required), Fourier transform near-infrared spectroscopy (FT-NIRS) was combined with two distinct machine learning algorithms to detect and quantify the peanut adulteration rate (%) in ground hazelnut.

Ground hazelnut samples were mixed with various levels of peanut content (0–50%). The spectral data were collected in the wavelength (λ) range of 4000–10000 cm⁻¹. Feature selection was carried out using the Lasso and Elastic Net algorithms to determine and eliminate unnecessary spectral variables and improve the accuracy of prediction. The Lasso model was found to be more accurate compared to the Elastic Net model for the same λ value (0.001). The authors report that the prediction accuracy indicator values improved as λ values decreased. Cross-validation confirmed the robustness of the Lasso model, indicating it is highly generalisable.

The authors conclude that FT-NIRS, supported by ML-based feature selection and modelling, provides an efficient, fast and non-destructive approach for the detection and quantification of hazelnut adulteration with ground peanut. This approach offers a rapid, waste-free, and eco-friendly solution to food adulteration detection, aligning with sustainable production principles by minimising sample preparation and resource consumption in the frame of greener analytical workflows.

Photo by David Gabrielyan on Unsplash

Authenticity tests for coffee tend to focus on the variety (Arabica vs Rustica) or adulteration of roasted ground coffee (e.g. with chicory).  There has been relatively little focus on authenticating the origin of green beans, for example to underpin Fair Trade traceability.

Proteomics has previously shown differences among cultivars.  This paper (subscription required) built on previous studies that had showed that long-term adaptation to a distinct climate (associated with the geographical location), are likely to significantly affect various metabolic processes and thus protein profiles.  Most proteins in beans are likely to be enzymes, such as oxidases and peroxidases. Previous researchers had identified 531 proteins in C. arabica cultivars in high-altitude African and low-altitude South American samples. Further analysis pointed out that only a few proteins were significantly different between them, plausibly corresponding to the concentration of certain compounds (e.g., flavonoids) alongside the adaptation to the environmental niches (e.g., colder climate or predominant pathogens). Post-harvest processing modifies proteomic profile.

This study used a combination of proteomic profiling with linear discriminant analysis for the classification of the geographical origin of green specialty coffee beans from well-known harvesting regions in Central America, South America, Africa, and Asia. Out of 1596 identified proteins, the authors selected the top 30 target markers ranked by ANOVA. They report that the model's prediction performance using leave-one-out cross-validation reached 85.3 %, with the lowest accuracy in the prediction rate for Asian samples. Model performance and prediction sensitivity to random states were tested using 5-fold cross-validation. After 20 iterations, the model performance slightly decreased to 84.0 %. Specificity and sensitivity confirmed that the model appears to be reliable at distinguishing Asian and African samples.

Photo by wisnu dwi wibowo on Unsplash

One of the simplest frauds to perpetrate for frozen seafood, particularly small items such as prawns, is to bulk up the declared weight by including the weight of some, or all, of the ice glaze.  A glaze is essential for product quality.  In most jurisdictions, including the US, EU and UK, the declared net weight on the pack must exclude the weight of any added glaze. 

The US FDA have just released results from 28 imports of frozen seafood tested between 2022 and 2024.  They found that 10 of the 28 were violative for short weighing.  The % of short weighing ranged from 2.4 – 9.9% of the declared pack weight.  These samples were not randomised – they includes some samples taken as the result of complaints, as well as the FDA’s surveillance samples which are targeted on a risk basis.  Samples were in retail packs, and were collected at port of entry.  Further details, including countries of origin, can be found here.

Photo by AM FL on Unsplash

The report for the Food Authenticity Network (FAN) 2023 Partner Projects is now available.

This report describes two projects delivered in 2023 by LGC, via FAN, which were jointly funded by Defra, Food Standards Agency and Food Standards Scotland with the aim of supporting UK analytical lab capability for food authenticity testing, ensuring industry and law enforcers have access to information on emerging/ topical analytical testing issues.

 Project 1: Open Data Project

The report describes the development and production of a searchable online 'Open-Data' tool, signposting to organisations that have food databases that contain information can be used to help verify food authenticity.

Currently the Food Authenticity Database Tool signposts to 220 authenticity databases.

If you owner of an authenticity database and would like FAN to signpost to it then please contact us at Secretary@foodauthenticity.global. 

Project 2: Compendium of Food Authenticity Testing Techniques Project

This project involved the development of a compendium of food authenticity testing techniques, designed for food industry stakeholders who do not have an analytical science background but may be required to interpret and apply the results of food authenticity analysis. The compendium is comprised of 10 sections, each covering an overview and explanation of a different technique, including Mass Spectrometry and Stable Isotope Ratio Analysis. The compendium is written at a technical level appropriate to food industry professionals with a strong scientific background, but no analytical expertise.

The Compendium of Analytical Techniques is available in the Research and Methods section of the FAN website.

This report has been added to FAN's Research Reports section.

This 2019 publication, by Food Authenticity Network Advisory Board Member, Dr John Spink, is now free to download. The food fraud prevention update includes a practical recommendation for ‘How to Start?’ and ‘How Much is Enough?’

A practical approach to food fraud prevention was laid out in the Food Fraud Implementation Method (FFIM). This method has been refined over the years and was finally formalized and published in 2019 and is applicable today.

After conducting an incident review and hazard identification, the method includes 10 questions, 2 concepts, 7 steps and 1 decision. (To note, the article had seven questions but over time this was later expanded to ten.)

Photo by Irham Setyaki on Unsplash

The Food Fraud Implementation Method (FFIM): “How to Start”

“10 Questions”: For this first pass, the response is just “yes” or “no.”

1. Have you conducted at least one Food Fraud Vulnerability Assessment (Y/N)
2. Is it written (and can you show it to me now) (Y/N)
3. Have you created a Food Fraud Prevention Strategy (Y/N)
4. Is it written (and can you show it to me now) (Y/N)
5. Can you demonstrate Implementation (Y/N)
6. Do you have Executive Level Sign-off (Y/N)
7. Have you minimally conducted an annual Food Fraud Incident Review (Y/N)
8. Do you have a method to review your incidents and general market incidents (Y/N)
9. Note: Do you address all types of Food Fraud (e.g., adulterant-substances, stolen goods, diversion, intellectual property rights counterfeiting, etc.) (Y/N)
10. Note: Do you address all products from both incoming goods (e.g., ingredients) and outgoing goods (e.g., finished goods) through to the consumer.” (Y/N)

“2 Concepts”:

1. Concept One—Formally and specifically, mention food fraud as a ‘food’ issue (e.g., in a formally approved and published corporate policy handbook)
2. Concept Two—Create an enterprise-wide food fraud prevention plan (e.g., this is the Food Fraud Prevention Strategy, and it is the only link between the food fraud incident assessments and calibration with the risk tolerance assessment to the enterprise-wide system)

“7 Steps”:

1. Convene a Food Fraud Task Force
2. Create an Enterprise-wide Food Fraud Policy/Mission Statement and begin drafting a Food Fraud Prevention Strategy/Plan
3. Conduct the pre-filter Food Fraud Initial Screening (FFIS) (e.g., this is a very high-level vulnerability assessment that covers all products across the entire enterprise. One risk matrix or assessment could meet the objective.)
4. Review additional needs, including additional information or a more detailed Food Fraud Vulnerability Assessment (FFVA) (e.g., in ERM/ COSO terms, this is a “detailed assessment.”)
5. Review-specific Food Fraud vulnerabilities in an enterprise risk map (Enterprise Risk Management)
6. Consider countermeasures and control systems to address the ‘very high’ and ‘high’ vulnerabilities (e.g., it is helpful to provide examples of possible countermeasures or control systems. These examples will help calibrate if there is enough information to make a confident resource-allocation decision.)
7. Propose a Food Fraud Prevention Strategy, including the calibration of the Food Fraud risks on the enterprise risk map (E.g., this should be in a corporate human resources template to facilitate actual resource-allocation decision discussions.)

“1 Decision”:

• Finally, after the FFPS proposal is submitted, the last step is for management to decide on the optimal plan. It is essential to consider that no decision on the new proposal is a decision – no decision is a decision that accepts the status quo. In some situations, the total resources applied to the problem may be reduced.

Enterprise Risk Management: How Much is Enough?

The connection of the Food Fraud Vulnerability Assessment to the enterprise-wide risk assessment leads to a calibration of the problems. The enterprise-wide risk map defines the issues that are above the risk tolerance. The most valuable part of the process is that the same map illustrates when there is “enough” of a risk treatment. Zero risk is not practical and often not even possible.

The FFIM has been added to the 'Guides' tab of FAN's Food Fraud Prevention section.

A draft CEN standard titled 1 'Food authenticity - Non-targeted testing methods - Part 1: General considerations and definitions' (WI 00460015) is available for comment via national standards body:

Please contact your national standards body and submit any comments to them.

For example, in the UK visit British Standards Institution - Project input comments by 23/09/2025.

During March, EFF-CoP launched the EFF-CoP Editorial Board Team! This newly formed board not only produced its first article but also collaborated with New Food Magazine.

By registering on EFF-HUB and becoming a member, you can access the article “The Rising Tide of Food Fraud”, written by EFF-CoP Coordinator, Prof. Saskia van Ruth. As an EFF-HUB member/ ambassador, you will also be the first to hear about all events organised or attended by EFF-CoP.

The first EFF-CoP community-wide event, titled “Igniting Conversation in the European Food Fraud Community,” gathered more than 100 participants from various professions, all united by a common goal: to detect food fraud and deepen their understanding of the topic. You can find more details about the event here: Our First Spark – The EFF-CoP Community in Action.

And the story continues! EFF-CoP is now preparing its first virtual workshop, “Food Fraud Synergies”. In this workshop, representatives from EC sister projects will share their initiatives and actions, bringing fresh perspectives to the fight against food fraud.

👉 Don’t miss it - visit Workshop: Food Fraud Synergies to register today!

This update has also been added to the FAN EFF-CoP page.

This study (purchase required) is unusual in that it sought to investigate the seasonality of fraud over a 12-month period.

Samples were collected from three Peruvian coastal cities—Lima, Chiclayo, and Piura. A total of 1189 samples were collected from 76 retail points, including restaurants, supermarkets, and municipal markets. DNA barcode sequencing was used for species identification, revealing a 67.5 % substitution rate. Restaurants exhibited the highest substitution rate (73.8 %), followed by municipal markets (71.1 %) and supermarkets (27.9 %). Fraud was identified in 89.7 % of substitution cases, often involving high-demand or threatened species, such as hammerhead sharks Sphyrna zygaena and Atlantic eel Anguilla anguilla.

The authors report that seasonal patterns were observed, with certain species like dolphinfish Coryphaena hippurus and searobin Prionotus stephanophrys used more frequently at certain times of year.

Photo by Patrick Browne on Unsplash - for illustration, there is no suggestion that this dish is fraudulent