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Thursday June 30 2022

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    New EU legal action over post-Brexit deal changes

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    England’s strategy fails to address food poverty

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Home Topics Food Safety

Fraud is spicing up black pepper and cumin powder

Brazilian researchers have a new method for detecting adultery

by May Davies
June 16, 2020
in In the news, Policy, Health
Reading Time: 1 min read
0
Pic: Food Safety Tech Spice Fraud

Pic: Food Safety Tech

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The high value of spices makes them one of the most popular targets for intentional adulteration, according to a blog in Food Safety Tech.

Researchers in Brazil developed an efficient method for fraud detection: Near-infrared spectrometer (NIR) associated with chemometrics. This method is able to detect adulterants like corn flour and cassava in spice samples, revealing a high rate of adulteration, between 62% for commercial black pepper and 79% for cumin samples.

Source: Amanda Beatriz Sales de Lima et al. (January 2020). “Fast quantitative detection of black pepper and cumin adulterations by near-infrared spectroscopy and multivariate modeling”. Food Control. Vol. 107.

Further reading

  • UK supermarkets threaten Brazil boycott

  • Fraud: nearly 40% of seafood in study mislabelled

  • New Yorker article: The great organic-food fraud

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May Davies is a founding contributor to Quota. She is a freelance writer specialising in food systems delivered by the business and policy sectors. Contact MayDavies@quota.media.

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