News out of Canada this week looks to science to detect food fraud. Nicholas Low a professor at the University of Saskatchewan is developing a molecular internal tagging system to track food products as they move through the supply chain.

There have been plenty of instances of food fraud, not just seafood, so there is certainly the need for innovative methods to authenticate ingredients and food products. We look forward to the final outcome from this project.

Now if someone could develop a technique for determining the % glazing without destroying the product. Is anyone up to the challenge?