QMS develops new testing technology to avoid food fraud

The new test is based on forensic technologies and analyses different elements in the meat to determine its origin. In each sample, levels of hydrogen, carbon, nitrogen, sulphur, oxygen and strontium are tested to produce a unique ‘fingerprint’ of the place where the animal lived.

QMS head of industry development Andy McGowan said: “We have been collecting beef samples from known origins to create a reference library.

“The carbon found in plants growing on Scottish pastures differs to tat found in warmer areas, such as Brazil, where animals consume predominantly C+ plants such as maize. This can prove useful for highlighting the differences between products imported from South America or the US.”

The organisation has been carrying out blind tests, and the technology has shown a high level of accuracy. McGowan added: “Once the test gets refined enough, we are hoping it can be used for random food inspections, but for now, we are using it to test restaurants where complaints have been filed.”

“It can confirm to Scotch beef consumers that the meat of their choice is genuine. The technology also protects and supports the producers behind the brand.”

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