[youtube https://www.youtube.com/watch?v=V_JIjJJ8Zq0]
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: https://youtu.be/V_JIjJJ8Zq0.
Subscribe to the series at http://bit.ly/ACSReactions, and follow us on Twitter @ACSreactions to be the first to see our latest videos.
###
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 158,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
To automatically receive news releases from the American Chemical Society, contact [email protected]
Follow us: Twitter Facebook
Media Contact
Matthew Davenport, Ph.D.
[email protected]
202-872-4567
@ACSpressroom
http://www.acs.org
The post The science of spotting fake foods (video) appeared first on Scienmag.