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This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no 613688

FoodIntegrity

Assuring quality and authenticity in the food chain

Food Integrity “the state of being whole, entire, or undiminished or in perfect condition”.
Providing assurance to consumers and other stakeholders about the safety, authenticity and quality of European food (integrity) is of prime importance in adding value to the European Agri-food economy. The integrity of European foods is under constant threat from fraudulently labelled imitations that try to exploit that added value. The FOODINTEGRITY project will directly address this issue and will be an international focal point for harmonisation and exploitation of research and technology for insuring the integrity of European food.

To learn more about the project: ABOUT FI               To download the InfoGraphics: INFOGRAPHICS

To see the current project results: FI RESULTS         To download the FI Handbook: HANDBOOK

                                                 To access the FI YouTube Channel: YouTube

News

The FoodIntegrity Newsletter - November 2018 Issue

The FoodIntegrity Newsletter - November 2018 Issue

Read about the latest outcomes of the FoodIntegrity Project in the FI Newsletter Issue 7.

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What’s in a name?

What’s in a name?

June 2018 - How we talk about food dictates how we perceive it, how we respond to it, buy it, cook and eat it, but increasingly also how we produce it.

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Fraud on a plate: over 3 600 tonnes of dangerous food removed from consumer market

Fraud on a plate: over 3 600 tonnes of dangerous food removed from consumer market

April 2018 EUROPOL: Trafficking in fake and substandard food is big business, and efforts to stop this global phenomenon are ongoing

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Rapid Screening Technique To Identify Sudan Dyes (I to IV) in Adulterated Tomato Sauce, Chilli Powder, and Palm Oil by Innovative High-Resolution Mass Spectrometry

Rapid Screening Technique To Identify Sudan Dyes (I to IV) in Adulterated Tomato Sauce, Chilli Powder, and Palm Oil by Innovative High-Resolution Mass Spectrometry

We describe an innovative screening method to detect Sudan dyes in tomato sauce, palm oil, and chilli powder by means of Direct Sample Analysis, coupled with a TOF mass spectrometer

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Validation of DNA biochip technology for species identification in food forensic science

Validation of DNA biochip technology for species identification in food forensic science

Validation process for the MEAT 5.0 LCD Array kit, following the validation guidelines of the Scientific Working Group on DNA Analysis Methods, tested on meat and for the first time on milk

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Events

Annual Spectroscopy and Chemometrics training

Annual Spectroscopy and Chemometrics training

When? : 11 – 15 March 2019 Where?: Centre Wallon de Recherches Agronomiques

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Food Fraud Conference 2019

Food Fraud Conference 2019

When: 28 February 2019 Where: QEII Conference Centre, London

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EuroFoodChem XX Conference

EuroFoodChem XX Conference

When: 17th to 19th June 2019 Where: Porto, Portugal

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11th World Mycotoxin Forum

11th World Mycotoxin Forum

When? 14-16 October 2019 Where? Belfast, UK

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RAFA 2019

RAFA 2019

Where: Prague, Czech Republic When: 5-8 November 2019

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