Genetic identification

In recent years, the demand for ready-to-eat or ready-to-cook foods has grown more and more as the time spent on home cooking has decreased. The principal supply chains involved are those dealing with meat, milk, and fish. Each supply chain has its own characteristics, but they share similar needs regarding product hygiene controls and the demand for a level playing field in the market.

For these reasons, identifying the origin, characterization, and authentication of raw materials introduced into the agri-food supply chain are highly topical and highly relevant issues, aimed at ensuring food safety and promoting the appropriate competitiveness of excellent products.

There are more and more reports of unscrupulous producers who adulterate or replace valuable products with similar raw materials of lesser commercial value, with the aim of illegally maximizing revenues. In this context, to address the problem, the most effective tools for food authentication are based on DNA analysis.

In this section, we propose a series of kits that can be easily used in the internal control laboratories of companies or in third party laboratories, dedicated to the genetic control of meat, fish, milk and derivatives that can be used on raw materials, semi-finished or finished products.