August 21, 2020 | less than a minute read

Honey authenticity 2020

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Sandra Meixner

Global Program Manager ATIC Food Authenticity Services

Get in touch

Sandra Meixner

Global Program Manager ATIC Food Authenticity Services

We have seen a lot of new technologies to determine honey authenticity in the last years. Some test methods are harmonized and some relate on a database which has to be created and trusted. I think we need to find a general approach that is transparent and covers the product fully. A new direction is to include the volatile part of honey to prove that is pure. For us this an important part for the detection of adulteration and we look forward to present our Honey 360° strategy to further compliment our existing suite of solutions for the honey industry.

Novel method based on ion mobility spectroscopy for the quantification of adulterants in honeys María José Aliaño-González, Marta Ferreiro-González, Estrella Espada-Bellido, Gerardo F. Barbero, Miguel Palma∗ Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain