Authenticity Testing

With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations, protecting public health and supporting traceability is a must. As a leading provider of analysis and testing services to the global food and agricultural industries, we are constantly improving our methods and innovating in new ways in order to achieve a safer, higher quality, more sustainable and traceable food and beverage supply chain.

Authenticity Testing
What test do I need?

If you are unsure what kind of tests you need, we can help you diagnose your sample using our extensive analysis techniques.

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  1. Ash Furnace Analysis

    Feras food and beverage testing capabilities can aid you in meeting regulatory requirements, especially those focused on food quality. This is because the analysis of ash after burning is a key indicator of product quality.

  2. Isotope ratio (includes: (D/H)I & II, 13C and 18O)

    Our wide range of analysis activities are underpinned by our UKAS accredited stable isotope analysis methods.

  3. Artificial colourants
    Using reversed phase HPLC coupled with diode array detection Fera’s food safety experts can analyse your food and drink samples, including wine, for the presence of a range of permitted artificial colours.
  4. Artificial sweetners: Aspartame, Acesulfame-K and Saccharin.
    Using ion-pair reversed phase HPLC coupled with UV detection Fera’s food safety experts can analyse your food and drink samples, including wine, for the presence of artificial sweeteners; aspartame (E951), acesulfame-K (E950) and saccharin (E954).
  5. Preservatives (Citric, Sorbic, and Benzoic Acid)
    Using reversed phase HPLC coupled with UV detection Fera’s food safety experts can analyse your food and drink samples for the presence of the permitted additives sorbic acid (E200), Benzoic acid (E210) and citric acid (E330).
  6. Sugars: Fructose / Glucose / Sucrose
    This test will analyse your honey, drink or juice samples for total sugar content.
  7. 3-MPD & Cyclic Diglycerols
    Fera’s leading food authenticity scientists can analyse your samples for the presence of methoxy-1,2-propanediol (3-MPD) and cyclic diglycerols (CycDs), which are an indicator of potential adulteration of wine with synthetic glycerol.
  8. Alcoholic Strength by Volume
    Fera’s food authenticity team can analyse alcoholic beverages to determine their alcoholic strength by volume, expressed as ‘% vol’ on product labels. This analysis can suit both beverages producers and retailers wishing to verify labelling claims.
  9. Free and Total Sulphur Dioxide
    While naturally present in wine, sulphur dioxide (SO2) can also be added to wine during the pre bottling stage of production to preserve products during storage. Sulphur dioxide is subject to legal limits and requires specific mention on labels where levels exceed 10 mg/L
  10. Natamycin Screen (Optional Quantification of Positve Result)
    Feras food testing abilities can highlight levels of Natamycin within a range of food samples, including wine. Natamycin (INN), also known as pimaricin and sometimes sold as Natacyn, is a naturally occurring antifungal agent produced during fermentation.

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