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Listen to this siteThursday 28 August 2003
This research project aims to improve methods for determining the type of fruit present in jams and yoghurts.
Study Duration : June 2002 to June 2003
Contractor : Leatherhead Food Research Association
Fruit pulps represent the essential ingredients of jams and are also used extensively in the production of flavoured and luxury yoghurts which account for 50% of the yoghurt market. There is a scarcity of methods for confirming the identity of fruit pulps and considerable benefit to be gained by fraudulent substitution and the mixing of cheaper pulps, e.g. elderberry with raspberry or strawberry.
Numerous methods for the identification and quantification of components of fruit species exist but these methods are frequently ineffective in processed food products due to the complex nature of food matrices and the influence of processing. In contrast, DNA based approaches have been utilised to address a number of food authenticity issues related to processed food.
This study will extend and build on previous work based on the amplification and analysis of high copy number, polymorphic, chloroplast DNA sequences, and improve knowledge of the applications of Polymerase Chain Reaction (PCR) technology to food matrices. As part of the research approach:
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