Authenticity of Foods of Plant Origin

This book provides an in-depth look at food authenticity, focusing on plant-based foods and the techniques used to detect adulteration.

The book Authenticity of Foods of Plant Origin delves into the critical developments surrounding the authenticity of plant-based foods. It meticulously examines essential concepts such as traceability and how these are implemented to support claims and adhere to legislative practices in major economies. This resource serves as a straightforward reference for understanding the advanced techniques and methodologies employed to detect food adulteration, ensuring that consumers receive safe and high-quality products.

Food adulteration poses significant risks, often driven by profit motives or negligence, which can compromise both safety and quality. Such practices not only harm consumers but also erode trust in the food industry. Hence, monitoring, controlling, and detecting adulteration is paramount. The book highlights various techniques developed for authenticating food, emphasizing their importance in verifying quality and claims associated with foods of plant origin, which are vital sources of nutrients for billions globally.

Authenticity of Foods of Plant Origin also reviews the latest advancements in this field, discussing basic techniques for verifying authenticity and summarizing their applications. It identifies food categories most susceptible to adulteration, facilitating easier navigation for readers seeking specific information. This book is an invaluable resource for food industrialists, chemists, quality control professionals, and academics interested in food authenticity and the analytical advancements that support legal and marketing standards.