Ainia investigates how to detect fraud by adulterating spices such as oregano and saffron

The Ainia technology center has validated a chromatographic technology that allows the identification of adulterants in spices such as oregano and saffron, which helps to reinforce food safety and consumer confidence. To combat the problem of spice adulteration, it has developed, within the framework of the 'Fraudet' project, an advanced analytical methodology that allows the detection of fraud in spices such as those mentioned, which are two of the most vulnerable products according to the European Commission. Food fraud in spices compromises both consumer safety and the competitiveness of the agri-food sector and usually involves the substitution or mixing of ingredients with cheaper or unauthorized ones, which is a deception to the consumer, can pose a health risk, and damages the reputation of companies. The growing complexity of international supply chains makes detection difficult, which makes it essential to have innovative technological tools that can verify the ...