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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

Adulteration, tampering or misdescription? Nofima defines food fraud

Adulteration, tampering or misdescription? Nofima defines food fraud

A new European standard for food fraud has been developed to clarify inconsistencies in terminology, covering sub-terms that go beyond the safety aspect of food crime.

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Another Scientific Opinion Published!

Another Scientific Opinion Published!

Trends in Food Science & Technology: Sampling guidelines for building and curating food authenticity databases

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FoodIntegrity Scientific Opinion Videos

FoodIntegrity Scientific Opinion Videos

See the YouTube motion graphics depicting an overview of the Scientific Opinions.

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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

AOAC 133rd Annual Meeting & Exposition

AOAC 133rd Annual Meeting & Exposition

September 8-11, 2019 | Denver, Colorado, USA

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33rd EFFoST International Conference 2019

33rd EFFoST International Conference 2019

12-14 November 2019 | Rotterdam, The Netherlands

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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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