Food: Authenticity, Adulteration and Waste


The food production and processing industries are undergoing a quiet revolution as they respond to external and internal pressures. The keywords behind these forces of change include: authenticity, adulteration and waste.


  • Authenticity - is the food labeled correctly
  • Adulteration - is the food made of the ingredients as labelled 
  • Waste - is the production efficient/what is the carbon footprint of production

Of course the Peter Drucker quote '...if you can't measure it, you can't improve it...' is as true in the Food Industry as any other aspect of business, science and engineering.


At FoodSense we are helping in all aspects of modern food production and processing by bringing sensing technologies that have traditionally only been  in the domain of medical diagnostics to the food industry, through our FoodSense Technology.


FoodSense is a handheld analyser able to detect the hotness of chilli, the pungency of garlic, the sulfite in white wine, the pH of food and beverages, the curcumin in turmeric, the vanilla aldehyde in vanilla and  the whether and how much E. coli is in  a sample.