CATCH THE BUZZ By Jessica Burdg, Contributing Science Writer/Laboratory Equipment Magazine June 19, 2015
The common phrase “things aren’t always what they seem” can apply to a plethora of situations over the course of your lifetime—but how about a trip to the supermarket? Food authentication, especially for items such as honey and olive oil, is becoming more prevalent due to a rise in counterfeiting and mislabeling. Laboratory professionals have long answered the food validity call, and their work continues to evolve to meet the needs of the respective industries.
Testing honey’s authenticity
Two novel ways to test for the authenticity of marketed origin in honey include melissopalynology, the study of pollen contained in the substance, and...