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

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 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

FoodIntegrity 2020

Food Integrity 2020 will explore the challenges that the industry is facing, with leaders from the food and beverage sector sharing and debating the issues, the lessons, and the solutions

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