Honey is a natural food product loved by the global population. However, its limited production, relatively high price, and complex composition make it vulnerable to adulteration. In fact, it ranks in the top 10 most adulterated food products worldwide.
Honey adulteration is a form of food fraud, which is the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, and it’s a major trend impacting the honey industry today.
Wiley has partnered with Agilent Technologies to bring together a special collection of articles detailing the advanced technologies available to detect adulteration and determine the authenticity of honey products. This important compendium features content from Agilent Technologies and Wiley publications, including Food Quality & Safety. In this collection, you’ll read about:
- Detection and estimation of rice syrup in honey;
- Food authenticity testing best practices;
- Preventive measures you can take against food fraud;
- Major honey authentication issues, such as production and origin; and
- Pollen composition, physicochemical parameters, and phenolic and mineral contents of honey samples from Portugal.
We think this series of essential articles will help you combat food fraud in your operations and ensure that your customers are getting a quality product.
Discover this important compendium of content from Agilent Technologies, Food Quality & Safety and Wiley publications. Download the application note to learn more, courtesy of Agilent.
- Application note: Detection and estimation of special marker for rice syrup (SMR) in honey
- Fire up your next food authenticity project
- Food fraud: A criminal activity. Implementing preventative measures that increase difficulty in carrying out the crime
- A comprehensive review on the main honey authentication issues: Production and origin
- Authentication of honeys from Caramulo region (Portugal): Pollen spectrum, physicochemical characteristics, mineral content, and phenolic profile