Omics approaches for food authentication

Abstract

The development of analytical strategies to fight against food fraud is currently one of the most developing fields in food science as the food value chain becomes increasingly complex and global. Food can be certified by clear labeling but also by objective analytical methods. As shown recently by several groups, the omics technologies such as genomics, proteomics, metabolomics, and isotopolomics are suitable to prove the geographical origin, the production or cultivation process, and the biological and the overall chemical identity of food. This article describes different analytical approaches beginning with non-targeted strategies as well as the further developmental stages of transferring the methods to routine laboratories.

Keywords: Food authenticity; Food profiling; Omics technologies.