Bia Analytical Ltd is celebrating the launch of their 20th authenticity testing model with the release of a new common wheat flour model. This test represents an exciting new development for the company as they reach beyond herbs and spices and into new food groups.
Common wheat (Triticum aestivum), also known as bread wheat, is a cultivated wheat species that makes up around 95% of wheat produced worldwide. It is the most widely grown of all crops and the cereal with the highest monetary yield, leaving it vulnerable to economically motivated adulteration. The popularity of common wheat flour in food production has seen it displacing many of the other wheat, barley, and rye species that were once commonly used for bread making, particularly in Europe.
Bia Analytical have worked with numerous trusted partners to address industry wide concerns by developing an authenticity test for common wheat flour. The method has been developed on FTIR to detect adulteration rather than contamination of wheat flours to include Groups 1 to 4, and Canadian Western Red Spring (CWRS) with both white flour and wholemeal flour used as authentic samples. The test has been validated to detect many common adulterants such as talc, chalk, rice flour, cornflour and other starches.
Belfast based Bia Analytical can help reduce food business’ exposure to the risk of food fraud using industry-leading, cutting-edge spectroscopy and data science-based testing methods. Spectroscopy combined with chemometric modelling is becoming the most reliable method for economically motivated adulteration detection.
This technology enables Bia Analytical to provide results within a guaranteed three working day turnaround time, empowering food producers and their suppliers to make decisions and retain consumer confidence in their products.
Bia Analytical now offer rapid authenticity testing for a number of herbs and spices including black pepper, turmeric, sage, paprika, oregano, garlic, cumin, ginger, white pepper, coriander, thyme, parsley, basil, fennel, cinnamon/cassia, chilli powder, rosemary, mint, saffron and common wheat flour – with additional wheat/flour based authenticity models set to be released later in the year in addition to new food groups.
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