The Science of Spotting Fake Foods (IMAGE)

American Chemical Society

The Science of Spotting Fake Foods

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The Food and Drug Administration recently found that several sellers in the US 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.

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The American Chemical Society

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