Food Authenticity Program Meeting Book (September 10, 2020)

Progress of the TTWG by March 2019

At the March 2019 Midyear Meeting in Washington DC, AOAC INTERNATIONAL launched the Food Authenticity Methods Program (FAM) to gather industry stakeholders, method experts, and regulators to develop analytical tools e.g. method performance standards, validated methods, and guidance documents, to support authenticity claims and to detect all recognized and previously-unrecognized fraudulent adulterants in a wide range of food commodities including botanicals and spices. Priority Adulterants and Commodities for which SMPRs Have Been Developed & Need to Be Developed • Raw Liquid Bovine Milk, Milk Powder and Dairy Products • Honey • Extra Virgin Olive Oil (EVOO) • Spices – Saffron, Vanilla, Maple Syrup, Aloe Vera, Natural Flavorings • Orange Juice, Grape Juice, Wine from Grapes • Tea, Organics, Grains – Rice • Meat • Fish • Seafood • Truffle oil

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