Mérieux NutriSciences has recently developed a first-of-its-kind method that helps food players fight against olive oil adulteration.

Mérieux NutriSciences’ method allows identifying if the bottled product is of extra virgin quality. While some commonly used analytical methods have the risk of being tricked by fraudsters, the 63-parameter, state-of-the-art method developed by Mérieux NutriSciences is next-to-impossible to be tricked.

Bert Pöpping, chief scientific officer and expert in food chemistry and molecular biology says, “The method is a cutting edge development utilizing [the] latest analytical techniques in combination with unique algorithms for data processing. Using this precise and reliable method makes it almost impossible to deceive the producers, the retailers and last but not least, the consumers.”

With its advanced analytical developments, Mérieux NutriSciences helps re-establish consumer trust and allows affected stakeholders to assess the quality of their suppliers’ products.  

Jean-François Billet, senior vice president of corporate development says, “Our services address all food safety and quality challenges, including intentional adulteration actions affecting the food value chain. In the context of globalization of the agro-food market, scarcity of some resources and climate impacts, it is critical for our clients to be able to ensure origin and composition of products. It is also a key to build and keep the trust of the end-consumers.”

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