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The Science of Spotting Fake Foods – Speaking of Chemistry

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    Food fraud often boils down to politics or semantics.

    Something labeled parmesan cheese may not come from Parma, for instance.

    But sometimes food producers try to feed us cheap fillers and other lies.

    In this episode of Speaking of Chemistry, Sophia Cai explains how scientists, regulators, and food makers are relying on chemistry to make sure consumers get what they pay for.

    Want to learn even more about fighting food fraud? Check out these great resources.

    Parmesan test can detect cheesy imposters | C&EN

    Autheticating Food | C&EN

    Food Safety Gambit | C&EN

    The Parmesan Cheese You Sprinkle on Your Penne Could Be Wood |Bloomberg

    Guilty pleas filed in federal criminal fake cheese cases | Food Safety News

    FDA warning letter to Castle Cheese, Inc.

    | FDA

    The EU tries to grab all the cheese | Politico

    Parmesan and Gouda May Shred a New US Trade Agreement With Europe | Vice News

    Testing for Food Contamination | Biocompare

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