Fraud in food commodities is very common in all regions of the globe and today occurs at different places of the supply chain: the demand for rapid and confirmatory analytical methods has increased in recent years.
This presentation intends to illustrate a comparison between chromatography-mass spectrometry (mainly) & infrared technologies (few other examples) solutions to detect food fraud suggested in scientific literature and practices actually implemented by food companies.
This will be done taking into consideration several different types of matrixes/food chains (wheat/cereals, fruits, nuts and nut products, eggs & egg products,...) and integrating the information about industrial behaviour, directly collected through informal interviews and official open days & workshops; executed during FoodIntegrity European Funded Project.
The academic and food industry worlds are not aligned thus far and should interact better, in particular revolving around the flexibility and performances of chromatography-MS solutions.
 Suman et al.
Fighting food frauds exploiting chromatography-mass spectrometry technologies: Scenario comparison between solutions in scientific literature and real approaches in place in industrial facilities Trends in Analytical Chemistry 142 (2021) - https://doi.org/10.1016/j.trac.2021.116305
 McGrath et al.
The potential of handheld near infrared spectroscopy to detect food adulteration: Results of a global, multi-instrument inter-laboratory study Food Chemistry 353 (2021) - https://doi.org/10.1016/j.foodchem.2020.128718
 De Girolamo et al.
Tracing the Geographical Origin of Durum Wheat by FT-NIR Spectroscopy Foods 8 (2019) - https://doi.org/10.3390/foods8100450
 Suman et al.
Hazelnut and apple products traceability through Near Infrared spectroscopy approach Proceedings of Sensor Fint 2021 - Smart Spectral Sensors for Agri-Food Quality and Process Control Workshop - Porto (Portugal) 30/09/21-01/10/21