Food Standards Agency

Sunday 21 March 2010

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Project details: honey, jams and chocolate

Details of Agency-funded projects under the Food Authenticity research programme (Q01).

Q01001: Improved methodology for the identification of non-cocoa fats in chocolate.

This research project aims to improve the detection and quantification of non-cocoa vegetable fats in chocolate.

Q01073: Improved authentication of jams and yoghurts using PCR

This research project aims to improve methods for determining the type of fruit present in jams and yoghurts.

Q01094: Validation of a qualitative and quantitative method to determine non-cocoa butter vegetable fats in chocolate

Q01122: Improving the existing method to determine cocoa solids in chocolate

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