The Science of Spotting Fake Foods – Speaking of Chemistry

Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try to feed us cheap fillers and other lies. In this episode of Speaking of Chemistry, Sophia Cai explains how scientists, regulators, and food makers are relying on chemistry to make sure consumers get what they pay for. Want to learn even more about fighting food fraud? Check out these great resources. Parmesan test can detect cheesy imposters | C&EN Autheticating Food | C&EN Food Safety Gambit | C&EN The Parmesan Cheese You Sprinkle on Your [ ] The post The Science of Spotting Fake Foods – Speaking of Chemistry appeared first on The Ugly Truth About fake food.
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