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which will show up any discrepancies in the sample under investigation, indicating 38 1/2016 eFOOD-Lab international Global Food Safety Conference 2016 a potential problem 6. In addition to its potential for detecting adulteration, the proton-NMR profiling method is also able to quantify a number of regulated chemical parameters, making it a useful addition to the analyst’s toolbox. Technological progress in the future, and moves towards more compact and miniaturized testing systems will make it easier to use such untargeted techniques at various points in the entire supply chain. In today’s highly competitive food industry, and with the high premium attached to certain goods, the risk of misrepresentation or adulteration using cheaper ingredients remains a real concern. The advantage of this new holistic approach to food testing is that it goes some way towards dealing with the unpredictable nature of food fraud. Identifying an anomaly in a food sample, even if you do not know what that anomaly might be, is a handy early warning system. Who knows where the next “melamine” will be lurking? References 1 Hassal, Arthur Hill, Food: its adulterations, and the methods for their detection. Longmans, Green, and co., London, 1876. Book digitized by Google from the library of the University of Michigan and uploaded to the Internet Archive. Available at https://archive.org 2 Food Authenticity: Issues and methodologies. Ed M. Lees. Published 1998, Nantes, France. ISBN 2-9572051-0-4. 3 GFSI Position on Mitigating the Public Health Threat of Food Fraud. July 2014. http://www.theconsumergoodsforum.com 4 Food Integrity Project, funded by the European Union’s Seventh Framework Programme under Grant Agreement no 613688. http://www.foodintegrity.eu 5 Analytical testing using product fingerprinting – a holistic, costeffective approach to food fraud detection and deterrence. M. Lees. Presented as part of the Breakout session “Food Authenticity: the war on fraud”, Global Food Safety Conference, Berlin, 2016. 6 Fast and global authenticity screening of honey using 1H-NMR profiling. M. Spiteri et al. Food Chemistry, 189, 60-66, 2014


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