Our solutions to mitigate Food Fraud
Fraud is becoming more and more sophisticated and increasingly difficult to detect by basic analyses since it is often designed to get round the tests in use. It is therefore necessary to resort to advanced analytical techniques to detect the non-compliant products. A considerable investment in research and development enables the Eurofins network of companies to apply the most suitable methods to each specific case when evaluating the authenticity of a product.
The Eurofins network is the world leader in food and feed authenticity testing. In the 1980ies, Eurofins brought stable isotope methods, and especially the SNIF-NMR innovation into the food testing tools portfolio. We also pioneered DNA-based analytical technologies for food testing using innovative protocols to improve the integrity of our clients' food products.
Eurofins is science at your service. Let’s find your solution.
A brief historical point
Back in 1981, Professors G. and M. Martin and their teams at the University of Nantes developed a pioneering process to detect the chaptalisation (or over-sugaring) of wine, and the enrichment of freshly pressed grapes. In 1987, this SNIF-NMR® method led to the creation of Eurofins. The network has continued to develop the process, now using it to check the authenticity of wines, spirits, fruit juices, flavours, sugar syrups, and vinegar. Together with other tests, the technique makes it possible to verify the geographical origin of products and decide, for example, whether vanillin was chemically-produced or whether it is natural – useful information as the two have a huge price difference.
This technique is still state-of-the-art 30 years after its invention, and is a gold standard in its field. SNIF-NMR® is the official method of analysis for a variety of organisations, including the European Union (EU) and the International Organisation of Vine and Wine (OIV) for wine; the Association of Analytical Chemists (AOAC) for fruit juices, maple syrup, and vanillin; and European Committee for Standardization (CEN) for vinegar.
