All sugar or what? Isotope analysis uncovers sweet adulteration

Language: English | Duration: 20:28 minutes

Food fraud continues to evolve and so do the analytical tools needed to uncover it.

This presentation explores how isotope ratio analysis helps detect adulteration in sweeteners such as honey, agave syrup, and maple syrup, highlighting both the strengths and limitations of established methods. Learn how IRMS distinguishes authentic products from adulterated ones, why changing fraud patterns require new analytical approaches, and how complementary techniques such as LC-IRMS, NMR, and HPLC can provide a more comprehensive picture of food authenticity.

Join this session to discover how isotope analysis supports the fight against food fraud and what the future holds for authenticity testing.

English

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