Detection of Adulterations: Addition of Foreign Lipids and Proteins

Product authenticity and authentication are emerging topics in the food sector. It is a major concern not only for consumers, but also for producers and distributors. Regulatory authorities, food processors, retailers, and consumer groups are all interested in ensuring that foods are correctly labeled. Food adulteration has been practiced forever, but has become more sophisticated in the recent past. Foods or ingredients, most likely to be targets for adulteration, include those which are of high value and which undergo a number of processing steps before they appear on the market. With the European harmonization of the agricultural policy and the emergence of the international markets, authentication of such food products requires more attention. Th is trend is the result of eff orts made by regional authorities, as well as producers to protect and support local productions [1].