Combating food fraud: Thermo Fisher Scientific’s next-generation sequencing promises speedy food authenticity

636777019902534756MEAT LAB test.jpg

13 Nov 2018 --- US biotechnology product development giant Thermo Fisher Scientific has introduced a next-generation sequencing (NGS) workflow for multi-species screening and identification which aims to improve food authenticity and tackle food fraud. This closely follows Oxoid Ltd., which is part of Thermo Fisher Scientific, and SGS Molecular S.A. signing a global co-marketing and distribution agreement.

The move allows Thermo Fisher Scientific to exclusively sell SGS All Species ID DNA Analyser Kits and SGS All Species ID Software as part of what the company describes as the “end-to-end workflow to the food and beverage market on Thermo Fisher Scientific NGS platforms.”

The NGS Workflow allows an untargeted screening approach, consisting of five steps, to suit the varying needs of food and beverage analysis. Thermo Fisher Scientific says it’s designed to work seamlessly with the Ion Chef Food Protection Instrument for automated template preparation and the Ion GeneStudio S5 Food Protection Sequencing System for fast run times and minimal handling steps. 

Two chip formats and universal SGS Analyser kits also enable multiple library pools across meat, plant and fish species to be sequenced in a single run. This helps to reduce the time and cost of sequencing experiments. 

Automated data analysis with the SGS All Species ID Software and curated database results are displayed as a list of any specific meat, plant and fish species present in the sample in less than 24 hours.

"The growing need to access untargeted genetic information from complex and fragmented DNA samples spurred the development of the Thermo Scientific Food Authenticity NGS System," says Bernd Hoffman, Thermo Fisher Scientific Vice President of Marketing.

"This complete workflow makes NGS analysis more accessible for the routine food testing laboratory and can help businesses combat food fraud more effectively. It truly aligns with our mission to enable our customers to make the world healthier, cleaner and safer."

The Thermo Scientific NGS Food Authenticity workflow is:
Simple: Ready-to-use kits provide all necessary reagents.
Rapid: Sample to results in under 24 hours for quick decisions.
Flexible: Analyze multiple food or ingredient samples together.
Supported: The company’s technical team assists through evaluation, training and day-to-day testing.

FoodIngredientsFirst has reached out to Thermo Fisher Scientific for more information on how this new system can help businesses tackle food fraud. 

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Kerry taste charts 2019: “Blooming botanicals, sensorial tastes and ethnic flavors tipped for success”

16 Jan 2019 --- Taste & Nutrition company Kerry has launched its annual taste charts for 2019, touting botanicals and ethnic flavors as key themes to watch. The initiative captures the predictions of emerging flavor trends across food and beverage markets, with a focus on five key categories: savory, snacks, sweets and hot and cold beverages. The projections leverage the expertise of Kerry’s flavorists, baristas and culinary experts, alongside consumer trends and NPD in retail and foodservice.

Food Ingredients News

Wageningen University to open new food safety research institute

16 Jan 2019 --- RIKILT Wageningen University & Research and the Netherlands Food and Consumer Product Safety Authority (NVWA)’s Laboratory for Food and Feed Safety will merge into a new institute effective from June 2019. The institute will be called Wageningen Food Safety Research (WFSR) and will be part of Wageningen University & Research (WUR), based in the Netherlands. The new institute will seek tocan carry out lab work for the NVWA and the Dutch central government in a more effective and knowledge intensive manner.

Food Ingredients News

Small compounds, big opportunities – nanotechnology in food: Could 2019 be a breakthrough year?

15 Jan 2019 --- Nanotechnology and nanomaterials could offer exciting new benefits to many applications including food, according to the Institute of Food Science & Technology (IFST). Although there are many applications of nanotechnologies in various industries from electronics to sports goods, only a small percentage of them are currently in the food arena.

Food Ingredients News

Vegan fast food: The Vurger Co looks to disrupt London’s restaurant scene

14 Jan 2019 --- The “Veganuary” campaign, which runs throughout the month of January, is attracting more people into following a vegan lifestyle or simply cutting down on their meat intake in favor of plant-based alternatives. No longer considered just a “side dish,” vegetables are well and truly at the center of the plate. That is definitely the case for London-based vegan burger chain and start-up The Vurger Co., which now runs two restaurants in the cosmopolitan capital. With its vast plant-based menu focused on burgers, fries, mac ‘n’ cheese and vegan milkshakes, the company is poised to strengthen the profile of vegetables even further. FoodIngredientsFirst spoke with Co-Founder and CEO Rachel Hugh who explained how the start-up came about and how it has evolved since receiving crowdfunding back in 2017.

Food Ingredients News

“Fine cocoa varieties”: Herza launches organic chocolate couverture pieces

10 Jan 2019 --- Herza Schokolade GmbH & Co. KG (Herza) is set to launch new chocolate couverture pieces made from specific fine organic cocoa varieties. The products will be presented for the first time at BioFach 2019 in Nuremberg next month.

More Articles