362
food regulations, but, in the case of proven intent, they can also be considered
counterfeiting, i.e. frauds that unjustifiably gain material benefit. In a narrower
sense, food counterfeiting involves the following types of actions: (a) the use of raw
materials or ingredients that are of lower quality (and therefore lower price) than
standard or declared, (b) sale of products under a false name and (c) the use of ingredients intended to mask the poor quality of the product. Certain types of food,
despite their authenticity, can be replaced with similar foods and thus reduce the
value of the market price. Counterfeiting of food, in such a way that its composition
deviates from the standard composition that can be expected with regard to the
name of the food or the declared values, deprives the consumer not only in financial
but also in health and spiritual terms. Namely, in the long run, such adulteration of
food can have a negative impact on the health of the population, because such food
calls into question the balance of the diet and the acceptability of nutritional profiles. On the other hand, food is associated in many religions with the realization of
spirituality, and religious affiliation often includes permanent or occasional dietary
restrictions in terms of the choice of type of food and the manner of its preparation.
12.2.2 ‘Fingerprinting’ of Food Products
Food ‘fingerprinting’ is the process of identifying a unique isotopic imprint of an
ingredient using isotope ratio mass spectrometry (IRMS). This imprint consists of
the relationship to the met key elements (carbon, nitrogen, oxygen, hydrogen and
sulphur), because each of them is influenced by the source material, production
process and environmental conditions specific to the place of origin. Therefore, it is
unique for each ingredient and can be used to determine where it was produced and
to which it was subjected. Taking a ‘footprint’ of food can be used for confirmation
of the geographical origin of the ingredient; examining the authenticity of ingredients listed as natural; identification of undeclared additives, such as sugar; and
detection of the use of synthetic fertilizers in organic products. Thus way, it can help
to prevent food fraud, reduce risks, maintain full control of the supply chain,
strengthen your reputation and increase customer loyalty.
12.3 Analytical Methods
12.3.1 Trace and Rare Earth Element Analysis
The techniques used for the elemental fingerprinting of plant species, food and beverages are mostly those with multi-element detection capability: inductively coupled plasma with atomic emission spectrometry (ICP-AES) and inductively coupled
plasma with mass spectrometry (ICP-MS); ICP coupled to atomic emission
L. Fan et al.
food regulations, but, in the case of proven intent, they can also be considered
counterfeiting, i.e. frauds that unjustifiably gain material benefit. In a narrower
sense, food counterfeiting involves the following types of actions: (a) the use of raw
materials or ingredients that are of lower quality (and therefore lower price) than
standard or declared, (b) sale of products under a false name and (c) the use of ingredients intended to mask the poor quality of the product. Certain types of food,
despite their authenticity, can be replaced with similar foods and thus reduce the
value of the market price. Counterfeiting of food, in such a way that its composition
deviates from the standard composition that can be expected with regard to the
name of the food or the declared values, deprives the consumer not only in financial
but also in health and spiritual terms. Namely, in the long run, such adulteration of
food can have a negative impact on the health of the population, because such food
calls into question the balance of the diet and the acceptability of nutritional profiles. On the other hand, food is associated in many religions with the realization of
spirituality, and religious affiliation often includes permanent or occasional dietary
restrictions in terms of the choice of type of food and the manner of its preparation.
12.2.2 ‘Fingerprinting’ of Food Products
Food ‘fingerprinting’ is the process of identifying a unique isotopic imprint of an
ingredient using isotope ratio mass spectrometry (IRMS). This imprint consists of
the relationship to the met key elements (carbon, nitrogen, oxygen, hydrogen and
sulphur), because each of them is influenced by the source material, production
process and environmental conditions specific to the place of origin. Therefore, it is
unique for each ingredient and can be used to determine where it was produced and
to which it was subjected. Taking a ‘footprint’ of food can be used for confirmation
of the geographical origin of the ingredient; examining the authenticity of ingredients listed as natural; identification of undeclared additives, such as sugar; and
detection of the use of synthetic fertilizers in organic products. Thus way, it can help
to prevent food fraud, reduce risks, maintain full control of the supply chain,
strengthen your reputation and increase customer loyalty.
12.3 Analytical Methods
12.3.1 Trace and Rare Earth Element Analysis
The techniques used for the elemental fingerprinting of plant species, food and beverages are mostly those with multi-element detection capability: inductively coupled plasma with atomic emission spectrometry (ICP-AES) and inductively coupled
plasma with mass spectrometry (ICP-MS); ICP coupled to atomic emission
L. Fan et al.