Issues and methodologies in food authenticity
A new report provides a guide to legislation and analytical techniques available today for the authenticity control of food products in Europe. The result of the FAIM (food authenticity - issues and methodologies) concerted action, funded by the EU's AIR programme for agricultural research (1994-97), the report brings together information collected from over 50 food scientists. Authenticity is a major concern for all involved in the food trade, with increasing sophistication in adulteration or misrepresentation practices stretching the analyst's capabilities to the full. Even though strict standards and criteria for product definition exist, practical means for judging product authenticity are not always available. The book aims to provide a detailed review on the latest analytical and legislative tools available in Europe, and will specifically: - provide a review of authenticity issues and corresponding analytical methodologies in the areas of cereals, coffee, dairy products, fish, fruit-based products, honey, meat, and oils and fats; - collate information on ongoing research in authenticity-related subjects; - investigate analytical and chemometric techniques which have been identified as showing potential for addressing authenticity issues.