The Globe and Mail as an article up about Dr. Nick Low at the University of Saskatchewa talking about his chromatography technique. I never knew about this technique for tracing the origins of the contents of food. The two key quotes from the article are:
He can trace the botanical origins of a food product, such as wine or tequila or apple juice, and determine whether the manufacturer’s list of ingredients on the box or bottle is true.
…10 per cent of all food is not what it claims to be.
The article doesn’t really get into the details of the research spending more time talking about the departments grants and possibilities of commercialization. But I thought I’d put the link up as a good reminder of what food scientists are doing with respect to provenance.