Bia Analytical freshens up authenticity testing portfolio with the addition of mint

Bia Analytical can help reduce food business’ exposure to the risk of food fraud using spectroscopy and data science based testing methods. Spectroscopy combined with chemometric modelling is becoming the most reliable method for adulteration detection in herbs and spices, according to the Belfast-based company.

This technology enables Bia Analytical to provide results within a guaranteed three working day turnaround time, empowering food producers and their suppliers to make decisions and retain consumer confidence in their products.

Mint (Mentha), from the Lamiaceae family of plants, is widely distributed across the world Mint is an aromatic, perennial herb with a variety of uses. The fresh or dried leaves can be used as an ingredient in many cuisines, while essential oil can be extracted as a flavouring and scent.

As with many herbs and spices, mint can be prone to economically motivated adulteration. Bia Analytical have worked with numerous trusted partners to address industry wide concerns to develop a robust authenticity test for mint. Covering multiple processing and countries of origin, Bia Analytical’s extensively validated protocol can detect the adulteration of mint with similar looking green leaves.

There is still a gap between production, consumption and regulatory surveillance when trying to keep food fraudsters under control. So how can you be sure that what your customers are eating is the real thing? Solving this dilemma is where Bia Analytical’s skills in food fraud detection comes in.

Bia Analytical now offer rapid authenticity testing for a number of herbs and spices including black pepper, turmeric, sage, paprika, oregano, garlic, cumin, ginger, white pepper, coriander, thyme, parsley, basil, fennel, cinnamon/cassia, chilli powder, rosemary and mint – with methods for new food groups currently in development.

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