Introduction to Food Authenticity
Literally, to be authentic is to be genuine or of undisputed origin and not a copy.
Similarly, food authenticity is the quality of a food to be genuine and undisputed in its nature, origin, identity and claims, and to meet expected characteristics including safety, quality and nutrition.
The increasing awareness in the areas of food safety and quality has made food authenticity a topic of major concern globally, not just to consumers, but to producers and regulatory bodies as well.
To ascertain the authenticity of food, food authentication is done. Food authentication is the analytical process to verify that a food product is in compliance with its label description.
Spectroscopic techniques (including IR spectroscopy, Raman spectroscopy, NMR spectroscopy and spectral imaging), ELISA (Enzyme-linked immuno absorbent assay) and agar-gel immunodiffusion as well as DNA methods continues to have a major place in food authentication.
For example, halal or kosher food authentication is a verification spectroscopic process to assure that food products contain no prohibited ingredients/ components according to Islamic or Jewish food laws.
However, the cost/ technicalities associated with the use of these food authentication technologies as well as the complex nature of food are major setbacks limiting food authentication.
About the Author
Chidinma Ezinne Ochulor is a certified Food Technologist, a quality assurance professional with over 3 years' experience. She is a professional member of the Nigerian Institute of Food Science and Technology (NIFST). Reach her on LinkedIn, here.
