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•DNA-based techniques and spectrometric/spectroscopic analytical techniques for forensic food investigations.•Non-destructive analytical techniques and lateral flow immunoassays for forensic food investigations.•Food analysis in post-mortem viscera for forensic investigation.•Role of nanotechnology in the future of forensic food analysis. [Display omitted] The need for reliable and precise analytical techniques for food authentication and traceability has increased in recent decades due to the excessive competition for the production of competitive food products which leads to a high chance of food fraud. In this article, applications of several analytical techniques such as DNA-based techniques, spectrometric techniques, spectroscopic techniques, chromatographic techniques, lateral flow immunoassays, and neutron and proton based nuclear analytical techniques for forensic food analysis have been discussed. These sophisticated techniques are capable to analyze the food samples rapidly and permit the identification of specific parameters which are useful for investigations of food frauds in various legal issues. These techniques also pave-the-way, to discover the answers to many important analytical questions relating to food authentication and traceability in the field of food forensics. In addition, forensic analysis of dyes in food, seafood, plant-based food, beverages, and forensic analysis of postmortem viscera are reviewed.

The issue of food contamination has become a pressing concern for manufacturers, inspectors, regulators, and consumers due to its significant financial impact and the decline of consumers’ trust. Addressing this problem often requires the use of a combination of volatilomics approaches and chemometric methods throughout the food supply chain to detect fraud and contaminants. Volatilomics systems play a crucial role in evaluating food quality and authenticity, as these generate a wealth of data that can be quickly analyzed to determine product value. Instrumentation and multivariate data analysis are considered essential components of the volatilomics approach. Chemometric methods provide a fast and efficient way to examine food matrices, revealing hidden information in complex instrumental datasets beyond univariate limitations. This review compiles and comprehensively sums up the application of “volatilomic” with chemometrics in food authenticity.

This study is a systematic literature review of geographical origin authentication by elemental analytical techniques. Authentication and certification of geographic origin of agri-food products is a useful tool toward the protection of the quality for products. The aim of this work was to map the current state of research in the area of agricultural products and food, identifying emerging fields to the geographical origin of products. The article is divided in three parts. The first part of the article deals with the analytical techniques applied in the food authentication. Special mention is made to elemental analysis and multiple isotope ratio. The second section focuses on statistically published data concerning published research for geographical origin authentication for the period 2015–2019. Specific results are presented inter alia: number of articles according to the type of product, articles according to the type of the analytical techniques, and others. The third part contains characteristic results from articles that were published in the period 2015–2019, on certification of geographical origin on specific agricultural products.

Great effort has been carried out the last years from the food sector for the understanding of food authentication, as the term has been well supported by numerous research articles, including data raised from conventional and instrumental analyses in combination with chemometrics or other machine learning tools. The term is getting more and more value by the official authorities as the last years the economically motivated adulteration (food fraud) happens more often with the economic losses for the Governments at a global level being really scaring. Considering the above, the current review highlights a considerable number of recent protocols implemented for the authentication and adulteration control of plant-based and animal-based foods, focusing on honey, olive oil, seafood, juices, spices, pine nuts, etc., based on metrics data of foods, to cover all the essential aspects of food authentication and defense against food adulteration/fraud.

Food fraud is a criminal intent motivated by economic gain to adulterate or misrepresent food ingredients and packaging. The development of a reliable food supply system is at great risk under globalization, but Food Business Operators (FBOs) have a legal obligation to implement and maintain food traceability and quality at all stages of food production, processing, and distribution. Incidents of food fraud have a strong negative impact on consumer confidence in the food industry. Therefore, local and international regulatory mechanisms are established to prevent or mitigate food fraud. This review brings new perspectives linking EU and US legislation, as well as new definitions and descriptions of the criminal aspect of food fraud incidents. It also describes certain new insights into the application of state-of-the-art methods and techniques that provide valuable tools for geographic, botanical, or other chemical markers of food authenticity. The review also provides an overview of the most common cases of food fraud worldwide from 2010 to 2020. Further research is needed to support the development of predictive models for innovative approaches to adulteration, especially when some valuable nutrients are replaced by toxic ingredients. A possible solution to minimize food fraud incidents is to increase the level of risk-based inspections, establish more productive monitoring and implementation of food protection systems in the supply chain, and implement better ingredient control and certification. National and international (e.g., regional) police offices for food fraud should be introduced, possessing knowledge and skills in food, food safety, food processing, and food products, as initial positive results have emerged in some countries.

PurposeThe effects of country-of-origin (COO) cues on product evaluations are well documented. However, research on the relative effects of COO compared to other geographical indicators, such as region-of-origin (ROO), on food purchases is still limited. This study investigates how geographical origin labels influence consumers' perceptions of product value and authenticity of foreign food, as well as subsequent purchase intention (PI) and willingness to pay premium prices (WTPPP). The moderating role of health consciousness on these relationships is also examined due to the coronavirus disease 2019 (COVID-19) pandemic.Design/methodology/approachThis study uses a between-subjects experimental design conducted with 300 middle- and high-income Chinese consumers aged between 25 and 50 years. Hypotheses were tested using structural equation modelling.FindingsWhilst under both COO and ROO cues, all five product values positively influenced consumers' WTPPP, only functional, economic and novelty values influenced PI. The ROO cue performed significantly better than the COO cue in eliciting functional, economic and novelty value perceptions, which triggered stronger PI and willingness to pay a premium price. These relationships were mediated by product authenticity (PA) and moderated by consumers' health consciousness (HC).Practical implicationsBecause food labels provide salient product information that facilitates consumers' evaluation of products, marketers should assess which product value perceptions they wish to enhance and then choose the appropriate geographical indicators for their labelling strategies.Originality/valueThis study identifies the effects of COO and ROO cues on product values, authenticity, PI and WTPPP. It also provides valuable insights into the role of HC on consumers' purchase decisions, which also aids in understanding the impact of global crises on food purchases.

Consumers have unprecedented access to botanical dietary supplements through online retailers, making it difficult to ensure product quality and authenticity. Therefore, methods to survey and compare chemical compositions across botanical products are needed. Nuclear magnetic resonance (NMR) spectroscopy and non-targeted mass spectrometry (MS) were used to chemically analyze commercial products labeled as containing one of three botanicals: blue cohosh, goldenseal, and yohimbe bark. Aqueous and organic phase extracts were prepared and analyzed in tandem with NMR followed by MS. We processed the non-targeted data using multivariate statistics to analyze the compositional similarity across extracts. In each case, there were several product outliers that were identified using principal component analysis (PCA). Evaluation of select known constituents proved useful to contextualize PCA subgroups, which in some cases supported or refuted product authenticity. The NMR and MS data reached similar conclusions independently but were also complementary.

Food authenticity is presently a subject of great concern to food authorities, as the incorrect labelling of foodstuffs can represent a commercial fraud. The implication of misleading labelling can be much more important concerning the presence of potentially allergenic foods. The need to support food labelling has provided the development of analytical techniques for the analysis of food ingredients. In the last years, several methods based on polymerase chain reaction (PCR) have been proposed as useful means for identifying species of origin in foods, as well as food allergens and genetically modified organisms (GMO), due to their high specificity and sensitivity, as well as rapid processing time and low cost. This work intends to provide an updated and extensive overview on the PCR-based methods for food authentication, including also methods for allergens and GMO the detection in foods.

Foodomics is an emerging research field in food science that applies advanced omics technologies to assess relevant aspects related to food and nutrition, with the ultimate goal to improve human health and well-being. Many studies have already shown the tremendous potential of this approach to boost food science research regarding food authentication and traceability, safety issues, improved quality, bioactivity and the action of specific bioactive compounds in diverse biological systems. Honey bees provide high-quality products and a wide range of benefits to humans. Honey is certainly the most widespread edible bee product. However, nowadays other edible bee products [(royal jelly, propolis, pollen and naturally fermented pollen (bee bread)] are considered superfoods due to their high nutritional value and their beneficial effects on human health. This review aims to present current omics implementations in honey bee product research related to authentication (e.g. botanical origin, biomarker identification), adulteration detection, bioactivity (e.g. anti-microbial, antioxidant), microbiome characterization and their effects on human health. Conclusively, many studies have proven the tremendous potential of -omics technologies in bee product research. This approach will be further implemented in the future: (i) for the comprehensive assessment of bee product authentication, quality, safety and traceability; (ii) to elucidate the role of bioactive compounds in bee products, (iii) to identify novel molecular biomarkers for disease prevention; (iv) to establish the effect of bee products on gut microbiome; (v) to elucidate biological processes of agronomic interest and economic relevance to bee products.

During the Covid-19 pandemic, health agencies worldwide have recommended frequent handwashing and sanitizing. A variety of hand gel products were made available on the market, often with fragrances added to curtail the strong smell of alcohol. Commonly used Citrus fragrances contain volatile aroma constituents and non-volatile oxygen heterocyclic compounds (OHCs), consisting mostly of polymethoxyflavones, coumarins, and furocoumarins. The latter have long been investigated for their phototoxic properties, and their safety as cosmetic product ingredients has been debated recurrently. To this concern, twelve commercial Citrus -scented products were investigated in this study. An extraction method was optimized for thirty-seven OHC compounds, obtaining absolute mean recovery values in the 73.5–116% range with only few milliliters of solvent consumption. Analysis by ultra-high-pressure liquid chromatography with tandem mass spectrometry detection evidenced that three samples did not conform to the labeling requirements for fragrance allergens (coumarin) laid down by the European Union Regulation on Cosmetic Products. The total furocoumarin (FC) content of the samples investigated was in the 0.003–3.7ppm range, with some noteworthy exceptions. Specifically, in two samples, the total FCs were quantified as 89 and 219 ppm, thus exceeding the safe limits recommended up to a factor of 15. Finally, the consistency of the volatile fingerprint attained by gas chromatography allowed drawing conclusions on the authenticity of the Citrus fragrances labeled, and several products did not conform to the information reported on the label concerning the presence of essential oils. Besides the issue of product authenticity, analytical tools and regulatory actions for widespread testing of hand hygiene products are urgent, to protect consumers’ health and safety. Graphical Abstract