Aintzane Esturo
Aintzane Esturo, Technical Manager, SGF Internationa, Germany
SGF is an industrial association that certifies fruit juice authenticity and quality in more than 60 countries. She has a large experience in project management for the food industry: She was the Secretary General of the European Quality Control System (bottled fruit juice control system) based in Brussels, Project Management at the research institute AZTI-Tecnalia (Spain), independent expert for project evaluation for the European Commission (DG Environment, EACI, Eco-Innovation and DG Research) and Quality Manager at the snack plant Pepsico has in Spain. She has experience in giving presentations and conferences in international meetings and congresses in Europe, America, Asia and Middle East. She holds a BSc in Microbiology (Spain), a MSc in Food Technology, (United Kingdom), and the Project Management Professional Certification (USA).
Sure Global and Fair (SGF), a voluntary industrial control system, has been controlling the fruit juice industry and the commercialized products for more than 40 years in order to minimize the safety, quality and authenticity risks and to take the effective corrective actions when irregularities are found, both at the companies that participate voluntarily and at the markets surveys.The control system allows the traceability of a juice from the tree to the bottle through a complete control chain from the processing of the fruit to the juice bottler in more than 60 countries all over the world. Natural changes due to geographical origins, fruit variety or growth characteristics can cause deviations from normal expectations which are detected and assessed and clearly differentiated from other intentional deviations.SGF uses state-of-the-art analytical techniques in the routine work but also contributes in the developing of more sensitive, quick and cheaper analytical methods through the partner laboratories. The acknowledged products offered by the fruit juice industry contribute to offer safe and authentic products to the consumer. This success should be secured and expanded.
SAFETY, QUALITY AND AUTHENTICITY CONTROLS OF THE WORLDWIDE FRUIT JUICE MARKET
Alison Johnson, Managing Director, Food Forensics, UK
Food Forensics was established to provide commercial authenticity solutions for origin and production method for food businesses; primarily using stables isotope ratio analysis. Food Forensics continues to develop solutions to address industry concerns; more recently developing a test for free range egg validation. Food Forensics now provides a range of services from analytical testing, monthly risk newsletters, through to complete managed service for food company analytical testing.
Anywhere there is a price premium there is the potential for fraud and high value products associated with high profit potential are attractive and often easy targets. Understanding the opportunities available and the motivations for fraudsters to commit food crime throughout the supply chain enables development of more focused, appropriate and effective testing strategies for mitigating fraud risk.Testing provides a wealth of information, but a targeted approach and appropriate interpretation of that information is required to optimise the deterrent effect of the testing schedule.Using examples, we will explore how testing can be used in different ways to detect and deter fraud. The examples will demonstrate different business approaches towards testing in order to demonstrate due diligence and deliver supply chain confidence as well as providing an important tool for brand and reputation protection.
VALIDATING AUTHENTICITY OF HIGH VALUE SUPPLY CHAINS
STABLE ISOTOPES FOR THE AUTHENTICITY OF PORTUGUESE WINES
Ana Isabel Janeiro, Departamento de Geologia FCUL, UL, Portugal
Analytic Chemistry, specially the use of Stable Isotopes of Carbon and Oxygen in Carbonates in Geosciences and Biology fields. I also work in Paleo-environmental studies, archeology (namely paleo-diets), Ecology and others.
Wine is one of the most important beverages with an increasing role in international trading and economic income, being authenticity a key factor in establishing its effective cost.The chemical composition of wine is affected by several factors including production area, grape variety, soil type, climate, oenological practices among others. These factors play an important role in discriminating wines according to their geographic origin and year of harvest, and in wine authentication as a proof of chaptalization, addition of water and sweetening with sugar.By applying multivariate analysis techniques to stable isotope (13C, 18O, (D/H)I and (D/H)II) data obtained from authentic wines from several Portuguese grape growing areas, the influence of geographical origin, climate, year and date of vintage are discussed.
Ana Sofia Mil-Homens, Senior Technical, Portuguese Food Safety’s Enforcement Authority the Economic and Food Safety Authority (ASAE), Portugal
Academically she has studied at the University of Porto, where she graduated in Nutrition Sciences and specialized in food labelling and food fraud (master in Food Consumption Sciences). Now she is PhD student in PhD program of Food Consumption Sciences at University of Porto, with the project Food Fraud: Consumer Perception and the National Panorama Characterization. Professionally she develops is activity under the official control of foodstuffs - MANCP, specialized support enforcement actions, issuing detailed technical advice, preparation and coordination of inspection and sampling plans (food contact materials, food supplements, food for specific groups and others), training activities directly with the ASAE’s official food inspectors (including training on job), is technician specializing in policy advice for inspections and expertise to food systems control/HACCP audit. Since 2014, she began to coordinating the ASAE’s official operational plans (food fraud, food supplements, GMO’s), training activities for ASAE’s official food inspectors EU legislation on official controls and international standards with regards to food systems control, particularly food supplements, food labelling and nutrition and health claims (including food fraud) and AAC System implementation (investigation food fraud).
TACKLING FOOD FRAUD IN PT? CURRENT DEVELOPMENTS
The Food fraud is not the same as Food Safety. While, the determining factors in food safety are food hazards in food fraud, the determining factors are the economic offenses aimed at profit. The Food Fraud occurs when there is a potential for high economic profit and a low risk of being detected. Recent incidents, such as the "horse meat scandal" (2013) or "melamine crisis" (2008) have shown the European Institutions and the consumer that the food fraud is a current problem. To fighting this phenomenon the strategies should be refocused, and the attitude to control with purely administrative approach to verification of the legal requirements must to pass to a police approach, based not only on inspection, but also in research. In this regard, the results of several investigations of the ASAE, revealed to be aligned with the conclusions and positioning of other Member States, namely the Food fraud is across all countries of the European Union and the illicit activity takes place in an organized manner. Wines, spirits, olive oil, honey and fish, given its composition and nature, are more susceptible to fraudulent manipulation throughout the production chain and commercial.
AUTHENTICATION OF GEOGRAPHICAL PROVENANCE OF VIRGIN OLIVE OIL BY MEANS OF TARGETED AND NON-TARGETED APPROACHES
García-González, D.L.; Tena, N.; Oliver-Pozo, C.; Romero del Río, I. Morales, M.T.; Aparicio, R.
Consumer interest in a reliable geographical declaration of foods has increased over the last years. For that reason, nowadays olive oil producers are eager to implement efficient traceability systems that guarantee the geographical identity of their products in order to satisfy the consumer demands for safer and more controlled food products. A product with a better control of geographical traceability would be associated to a better emotional quality that is linked to a defined geographical location. These traceability systems imply having knowledge of the geographical origin of olive oil samples that can be obtained by an appropriate label coding. The complexity on olive oil chemistry and the wide variety of producing areas, pedoclimatic conditions, agricultural practices and cultivars made the geographical identification a difficult task to achieve and it requires advanced approaches. Any method proposed for this objective should be based on the information on the different series of lipids, either with non-targeted techniques (FTIR, isotope ratio spectroscopy, NMR, etc.) or with a chemical profiling approach (GC and HPLC analysis of major and minor components). Thus, this control based on a data handling of bottling and labeling processes should be supported with instrumental analysis that permit a backward geographical traceability or a posteriori determination of the geographical origin of an unknown sample by chemical parameters.
Diego L. García-González, Instituto de la Grasa, Spanish Council for Scientific Research (CSIC), Spain
Diego L. García-González, graduated in Pharmacy at the University of Sevilla (Spain), obtained his Ph.D. degree in 2006. He has been affiliated to Instituto de la Grasa, Spanish Council for Scientific Research (CSIC), since 2000, and he did his postdoctoral training at McGill University (Montreal, Canada). He has participated in several national and European funded projects. His research interests are centered on chemical characterization and sensory quality of fat foods such as virgin olive oil and dry cured hams, covering aspects as authentication, traceability, and the identification of chemical compounds responsible for sensory attributes. He is staff member of the Division of Olive Oil of the European Federation of Lipid and he is a national representative member in the Chemist working group of International Olive Oil Council.
APPLICATION OF STABLE ISOTOPE RATIO ANALYSIS AND MULTI-ELEMENT COMPOSITION TO THE CHARACTERIZATION OF THE GEOGRAPHICAL ORIGIN OF ARGAN OILS
The globalization of the food markets, and the facility of transportation of products through and between the countries, generates that the consumers are worried by the origin of the food which they consume. Several cooperatives and private enterprises are established in south-west Morocco producing and commercializing edible and cosmetic argan oil. The identification of the geographical origin of argan oils is attracting great interest from consumers and producers since it may be used as a criterion for guaranteeing quality and authenticity. In this context it is essential that argan oil has an IGP label. For these reasons, a study was conducted on oils argans produced between July and August 2012 in various Moroccan cooperatives certified from different regions: Agadir, Tiznit, Tafrouat, Essaouira and Taroudant. In the laboratory, the stables isotopes (Carbon, Oxygen, Nitrogen) and multi-elements (Li, Na, Mg, K, Mn, Co, Cu, Sr, Ba, Ce, Pb...) analyses performed using mass spectrometry (IRMS) and ICPMS, respectively for the all samples (food and cosmetics oil). The results obtained in this study indicated a significant difference in isotopic (δ13C, δ18O δ15N) between different regions, the statistical treatment of this data give many groups depending on the altitude of oil origins. These preliminary results confirm the effectiveness of isotope techniques for the determination of the origin of food products.
Alison Johnson
Ana
Janeiro
Ana
Mil-Homens
Diego García-González
Fouad
Taous
Fouad Taous, Head of Structural Analysis and Isotopic Laboratory, CNESTEN, Morocco
I have coordinated and organized the activity of Laboratory staff, in a position of group leader “Head of Structural Analysis and Isotopic Laboratory (LASI)”. Since 2000, I have played an active role in establishing facilities for “Isotope analytical services & isotope hydrology Applications in Morocco” and i have participated actively in execution of lab/field research projects “Implementation of Isotopic Techniques to Improve Food Traceability”. I have participated of many national and international projects using environmental isotope in hydrological and determination of isotope Footprints of some Moroccan regional products: Argan oil, olive oil, milk and others.
Luisa Mannina
NMR-BASED METABOLOMIC APPROACH IN THE FOODSTUFF INVESTIGATION
The increasing ability of high field NMR spectroscopy to solve spectra of complex mixtures and to recognize and quantify each component without chemical separation, has found a constantly increasing application in metabolomics and food chemistry1. 1H high field NMR spectroscopy has shown to be a valuable tool for the qualitative and quantitative analysis of the metabolic profiling of food stuff such as olive oils, sea bass, truffles, blueberries, etc. The quantitative analysis of the metabolic profiling along with the application of a suitable statistical analysis has allowed food characterization in terms of geographical origin, genetic origin and farming. The potential of NMR spectroscopy to detect food adulterations has been also demonstrated. Here, the NMR methodology used to study foodstuffs is discussed reporting some significant examples.
Marco Lauteri
Luisa Mannina, Associated professor of Food Chemistry at Sapienza, University of Rome,
Department of Drug Chemistry and Technologies, Italy
Her scientific activity is focused on the study of food matrices performed by means of Nuclear Magnetic Resonance (NMR) spectroscopy. She has developed a protocol that includes the study of metabolic profile the matrix of interest and according to the specific problem the statistical elaboration of the NMR data.
HONEY: THE TROUBLES OF BOTANICAL AND GEOGRAPHICAL ID OF A COMPOSITE PRODUCT
Honey is a worldwide known product that originates from the work of the honey bee. Honey bees collect nectar, a sugar solution that plants produce to increase pollinator attraction to flowers or ant attack to phytophagous insects. Being nectar a plant product and being bees very constant foragers, honey finally has a botanical origin that characterise its colour, flavour and taste. Honey is always a combination of nectars coming from different botanical sources and, to an unknown extent, somehow modified by bees. Bees tend to optimise their foraging efforts, therefore botanical sources especially abundant in time and space may drive bees foraging to repeatedly collect the nectar from a single or few sources, finally changing honey characteristics. Differences are perceived and appreciated by consumers, therefore tools and protocols have been proposed to establish the botanical origin of honeys. Since some honeys are especially valued, also their geographic origin has been acquiring more and more importance. Difficulties lies in the composite origin of this product, influenced by plants (density, distribution, timing of nectar production), by honey bees (flower handling abilities, colony requirements, flying performances), and by human (bee keepers selection of bees, hives location, honey production processes).Complexity is at the base of this product and more research is needed to disentangle which analytical tools and protocols may satisfied market expectations of proper labelling.
Manuela Giovanetti, University of Florence, Italy
Manuela giovanetti expertise is on the complexity of behaviours expressed by Hymenoptera, especially bees and wasps. Expanding from intraspecific aggressive and tolerant behaviours of individuals with solitary or social lifestyles to interspecific parasitism, mutualism and exploitation, she is involved today in many research projects mainly dealing with the ecological perspective of pollination. She is also actively involved in EU science policy, dealing with researcher's rights, welfare and mobility, and participating at the COST ACTION Alien Challenge (on invasive species) and SUPER-B (on pollinators)..
Manuela
Giovanetti
STABLE ISOTOPE ECOPHYSIOLOGY AND SPATIAL ANALYSIS IN TRACING AUTHENTICITY AND GEOGRAPHICAL ORIGIN
OF ITALIAN EXTRAVIRGIN OLIVE OILS
Authentication and verification of geographical origin of food commodities are relevant topics in the food sector. This study shows the spatial variability in d13C and d18O of 387 samples of Italian extra-virgin olive oil (EVOO) collected from 2009 to 2011. EVOOs’ d13C and d18O values were referred to GIS layers of source water d18O and climate data (mean monthly temperature and precipitation, elevation, xerothermic index) to evaluate the impact of the most relevant large-scale drivers on Italian EVOOs’ isotopic compositions. A geospatial model of d18O and d13C for authentication and verification of the geographical origin of EVOOs was developed. The geospatial model resolves EVOOs from four distinct areas: north, south-central Tyrrhenian, central Adriatic and islands, highlighting a zonation of the expected isotopic signatures. Such a geospatial approach appears promising in defining a protocol analysis of EVOOs’ isotopic compositions, in order to certify their origin and prevent food frauds. Limits and perspectives of the model are discussed.
Marco Lauteri, Senior researcher, CNR-IBAF, Italy
Experience in plant physiology and ecology of abiotic stresses. Focus on acclimation mechanisms to Mediterranean environmental constraints (seasonal drought, salinity, late frost, energy excess); adaptive physiology with links to evolutionary ecology of forest tree species; evaluation, conservation and restoration of biodiversity, ecological networks, sustainable management of ecosystems and ecological landscapes. Expertise on gas exchange techniques and on stable isotope methodologies (IRMS) in the study of plant carbon-water economy.
Marta
Moreira
FROM OLIVE TO TABLE
Sovena, as the second largest olive oil company in the world, present in Portugal, Spain, USA, Brazil, Angola, Tunisia, China and Morocco, and has a vision: To bring olive oil to every single place and every single person in the world.
Our company is the only major player of the sector that integrates all value chain steps from the plantation of olive grove, to transformation, packaging and commercialization. This allows the company to have a relevant competitive advantage in relation to other market players in what regards to know-how and business knowledge, supported by an experienced team and modern industrial facilities. Firstly, we have a monitoring system to control the raw-materials in our own plantations, from the very beginning (plot where the olive was planted) to the final delivery of the olive oil, to our olive oil mills. In our plants a full traceability system is also implemented from olive oil directly received from the audited mills to our customers, including a “best in class” analytical plan that assures the Identity, Purity and Quality of the olive oil that the provide to our customers.
Marta Moreira, Quality, Environment and Research Development Director, Sovena Group, Portugal
I have an Degree in Food Engeneering from Escola Superior de Biotecnologia – Universidade Católica Portuguesa. At the moment I am Quality, Environment and Research Development Director in Sovena Group, with responsibility of the Quality Management Systems, concerning Quality, Food Safety and Environment, as well as all the projects of R&D, that allows us to improve our products and their control.
Simon
Kelly
ISOTOPES AND GEOGRAPHIC ORIGIN
Recurrent food authenticity and safety crises endanger public health and provoke loss of public confidence. These crises may also result in loss of substantial economic value by authentic product manufacturers and discredit entire economic sectors leading to barriers to international trade. Nevertheless, consumers have always shown an interest in where their food comes from, how it is produced and the level of quality of a product. Legislative measures, rules and regulations are continually being put in place to try to protect the consumer and scientific techniques are required to support these measures. Nuclear and related techniques have an important role to play in protecting consumers in terms of independently verifying labelling claims such as: Organic, Halal, Species origin of meats and Geographic origin of foods. This presentation will give an overview of the work of the IAEA in promoting the use of nuclear and related techniques to detect food adulteration in developing countries and some relevant examples in the fight against food fraud.
Simon Kelly, Food Safety Specialist for traceability, FAO/IAEA Joint Division of Nuclear Techniques in Food and Agriculture, Seibersdorf Food and Environmental Protection laboratory, Austria
Simon Kelly is currently working as a Food Safety Specialist for traceability in the FAO/IAEA Joint Division of Nuclear Techniques in Food and Agriculture at their Seibersdorf Food and Environmental Protection laboratory in Austria. Simon has been involved in food authenticity research for over 20 years and has previously held positions at the Institute of Food Research (Norwich, UK) and the Food and Environment Research Agency (York, UK). Simon’s current research interests include developing field-deployable methods for rapid screening of food adulteration, improving accessibility to isotopic methods for developing countries and investigating position-specific isotope ratios to improve food authentication methods.
