The science of spotting fake foods (video)
American Chemical Society
WASHINGTON, Aug. 18, 2016 -- There's not much that can top a big bowl
of spaghetti and meatballs -- except, of course, for what belongs on top:
parmesan cheese. But, it turns out, what we're eating might not be
parmesan at all -- the Food and Drug Administration recently found that
several sellers in the U.S. were filling their batches with lower-cost
cheeses or even cellulose, also known as wood pulp. Food authentication
helps ensure that our cheese, olive oil and other foods are the real deal,
and that they don't contain unwanted adulterants. To do so, scientists
employ a variety of analytical techniques to identify chemical signs of
legitimate food. Learn about the science of spotting fake foods here:
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