Food's fingerprint reveals many secrets


Food's fingerprint reveals many secrets

Gepubliceerd op
10 september 2015

Studies of the chemical and physical 'fingerprint' of products focus on mapping their characteristics. These characteristics can then be used to determine the origins of a product or the production system used to make the product. They can also be used to identify undesirable substances.

In other words, the analytical fingerprint of a product can be put to many potential uses, in particular in the field of food authenticity and the identification of undesirable substances.

RIKILT - Institute of Food Safety, part of Wageningen UR, listed five interesting examples of examinations of the 'fingerprints of food' and the secrets they reveal.