The digitization of a food packages life cycle

Fraudulent practices damage the market for premium olive oil; these can involve blending premium oil with oil produced from poor quality fruit, or adulteration with other plant oils. Methods based on assaying the DNA present in the oil are developing into a workable analytical tool. This review describes the use of “Food Genomics” to identify the varietal composition of olive oils, to ensure their conformity with legislation. The whole procedure is discussed, in the context of assembling an analytical platform suitable for the elaboration of an “identity card” for premium olive oils.

The use of food genomics to ensure the traceability of olive oil

Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – A case study: Geographical provenance and cultivar classification of monovarietal clarified apple juices

Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS

Background Effective allergenic risk assessment and management are important to limit the use of precautionary statements such as ‘may contain’ and to be able to protect allergic consumers. However, such approaches require reliable analytical tools for the detection of allergens in food. Very few validation data are available for the comparison of results obtained with different allergen detection methods. This is certainly due to the lack of harmonized validation protocols and of recognized reference materials. Aims The Monitoring and Quality Assurance Working Group on Food Allergens will provide incurred reference materials with egg and milk proteins at various concentrations. Materials and Methods The development of an incurred reference material for the analysis of milk and egg allergens in a baked cookie food matrix is described. Results and Discussion We present the results of the development of the incurred reference material and a prering trial with two incurred reference materials for milk detection methods: cookies and soy-based infant formula. Conclusions The material produced seems to be suitable as reference material as well as for testing the performance of test kits. The forthcoming validation study according to the harmonized validation protocol will significantly and positively impact on future validation procedures.

http://files.wageningenacademic.com/qas_back/j.1757-837x.2010.00081.x.pdf

Development of milk and egg incurred reference materials for the validation of food allergen detection methods

MoniQA (Monitoring and Quality Assurance in the total food supply chain) is an EU-funded Network of Excellence that involves experts from around the globe collaborating to harmonize worldwide food quality and safety monitoring and control strategies. The initial network of over 155 scientists from 20 countries has grown to over 400 experts from over 35 countries from five continents in the first 18 months. MoniQA focuses on validation of and performance criteria/requirements for methods used to analyse foods and food products for safety and quality, with the main focus being on rapid methods and their applicability and reliability in routine testing. The work involves validation guidelines, validation studies, design and development of reference materials/testing materials and validation guidelines. MoniQA will play an important role in integrating European and worldwide food quality and safety research by creating a virtual laboratory for joint research, training, dissemination and mobility programmes. It will allow and actively promote sharing of data and knowledge, as well as of equipment, materials and personnel through creation of a global platform for food Q&S researchers. MoniQA will enable shared access to the world's best research facilities, technological platforms, databases, analytical tools and knowledge. MoniQA's harmonized food quality and safety control strategies will add value in the food chain and will improve consumer confidence worldwide. MoniQA's socio-economic impact assessment will enhance the effectiveness and efficiency of new food quality and safety regulations within the EU and worldwide.

MoniQA (Monitoring and Quality Assurance): an EU‐funded Network of Excellence working towards the harmonization of worldwide food quality and safety monitoring and control strategies–status report 2008

Protected designation of origin (PDO), protected geographical indication (PGI) and traditional speciality guaranteed (TSG) are currently regulated by Regulation (EU) No 1151/2012 (repealing Council Regulations (EC) No 509/2006 and 510/2006) with respect to their legal definition, labelling, registration and control of product compliance with the legal definition This regulation represents the accomplishment of the need for general quality-linked protection of geographical indications, also covering origin designations, acknowledged by the Commission in the 1980s in the Communication ‘The future of rural society’ that can be considered the first legal document dealing with protected designations in Europe In comparison to the first framework for a Community scheme to register and protect products to be qualified as PDO, PGI and TSG (Council Regulations (EEC) No 2081/92 and No 2082/92), the latest regulations introduced both additional information in terms of application procedure, labelling, enforcement activities and control of compliance, and a key element of enlargement of the quality scheme to third-country producers and new geographical origins

Legal Aspects of Food Protected Designations

Introduction The globalisation of food markets implies that consumers come into contact with a great variety of foods, therefore European and worldwide consumers are very concerned about the origin of the food they eat. Moreover, recent food scares have added to public sensitivity regarding the origin of food and its authenticity. The objective assessment of food authenticity has thus become of paramount importance.

Methods The MoniQA Network of Excellence has set up a working group on food authenticity which gathers experts from different backgrounds to address this topic, to identify any gaps and needs, and to offer legislators, control authorities and all interested parties objective, validated and harmonised means to measure food authenticity attributes.

Results and conclusions In this paper, an overview of all the work done by the Food Authenticity working group during the first year of the activities of the NoE is presented. It has emerged that there are already rapid chemical and biochemical techniques that, when combined with statistical treatment of the data, have shown a degree of success. However, some basic problems remain, which need to be addressed for the successful determination of food authenticity such as sampling, method performance and uncertainty. The MoniQA Food Authenticity Working Group is working at the development of methods to authenticate foods taking into account the need of robust markers, rapid and reliable validated methods, appropriate statistical treatment of analytical data, as well as comprehensive and up-to-date databases of authenticity markers.

/pdf/food-authenticity-assessment-ensuring-compliance-with-food-4pyxcjkdu7.pdf

Food authenticity assessment: Ensuring compliance with food legislation and traceability requirements

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MoniQA (Monitoring and Quality Assurance): an EU‐funded Network of Excellence working towards the harmonization of worldwide food quality and safety monitoring and control strategies–status report 2008

Legal Aspects of Food Protected Designations

Food authenticity assessment: Ensuring compliance with food legislation and traceability requirements