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Cranfield scientists detect fake honey without opening the jar

In a second study, DNA barcoding, a method already used in food authentication, was used to successfully detect very small levels of rice and corn syrups.

Dr Anastasiadi said: “To date, DNA hasn’t been widely used to examine honey authenticity but our study showed this is a sensitive, reliable and robust way to detect adulteration and confirm the origins of syrups.”

“Having this consistent technique in the testing armoury could take the sting out of honey fraud,” she added.


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