In response to this, the Food Standards Agency has funded food authenticity testing projects to identify the origins of food. Now scientists at the Food and Environment Research Association (FERA) in York are using these new isotopic and elemental fingerprinting analysis techniques to track the origins of beef.
FERA is developing a working analysis with industry bodies such as English Beef and Lamb Executive, part of the Agriculture and Horticulture Development Board, Quality Meat Scotland, and Meat Promotion Wales.
FERA senior scientist Simon Kelly said that stable isotope analysis is finding an increasing range of uses. For example, the adulteration and mis-description of premium commodities such as honey, fruit juice and wine has long been an issue for consumers, suppliers and regulators. Consumer preferences and legislation have driven the confirmation of geographical and production origin for premium foods, such as olive oil, cheese, meats and organic food.
Stable isotopes are intrinsic markers, which provide traceability of food. Studying levels of hydrogen, deuterium, and different types of carbon in foods gives clues to its origin, because levels of these elements differ across the globe due to different processes in the water cycle.
When water from a particular region enters a plant or animal, it leaves a chemical 'fingerprint', which can be traced. Use of the technology is being written into legislation for certain protected foods such as parmesan cheese.