The international trade of agri-food products has truly become global in the last decades, while consumers are increasingly demanding transparency about food composition and authenticity. Thus, the adoption of rapid and accurate ways to confirm the geographical origin, species, and labeling of the listed ingredients are necessary.
DNA-based techniques present a highly accurate tool for authentication, but often it comes with constraints, especially when they are applied to highly processed food products. For instance, the use of high heat or certain aspects of the manufacturing process can degrade the quality of DNA present in foods, rendering the identification of ingredients more complicated and uncertain. Similarly, the discrimination between closely related species or cultivars requires a more targeted approach.
- Development of customized protocols for the establishment of DNA-based identity of agricultural and processed food products.
- Utilization of new tools and low-cost molecular techniques that highlight the accessibility and in situ analysis.
- Creation of custom genetic databases tailored to each clients’ needs for the quick draw of conclusions.
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