One Hundred Years of Progress in Food Analysis

Abstract

Food and agricultural products comprise complex and diverse chemical mixtures that historically have presented challenges for assessing food safety, nutrient content, stability, and sensory qualities. The analysis of food composition has significantly evolved over the past 100 years, progressing from reliance on predominantly "wet chemistry" laboratory methods from the early to mid-20th century to their gradual replacement by modern instrumental techniques. Pioneering developments in pH instruments, spectrophotometry, chromatography/separations, and spectrometry often had immediate applications to food analysis. Continuous improvements in methodology over this period have led to significant enhancements in analytical accuracy, precision, detection limits, and sample throughput, thereby expanding the practical range of food applications. The growth and infrastructure of the modern global food distribution system heavily relies on food analysis-beyond simple characterization-as a tool for new product development, quality control, regulatory enforcement, and problem-solving.

Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)

“…This method was preferred over others as its the standard offi cial method, which is applied internationally to determine protein content of foods [McGorrin 2009]. Its accuracy was proved in this study, when the raw kidney beans and white fl our was analysed for crude protein it appeared to be in well coherence with Yasmin et al [2008] and Ribotta et al [2005] fi ndings.…”

Multiple-Quantum NMR Studies on Molecular Mixtures

“…They are commonly found in many products of natural origin, and they exist in such a variety of forms that they present a challenge to the analyst [36][37][38]. Therefore, MaxQ NMR was tested as a possible addition to the analytical toolbox for these molecules.…”

Food Analysis: Present, Future, and Foodomics

“…This improvement has led to significant enhancements in analytical accuracy, precision, detection limits, and sample throughput, thereby expanding the practical range of food applications. As mentioned by McGorrin [1] "the growth and infrastructure of the modern global food distribution system heavily relies on food analysis (beyond simple characterization) as a tool for new product development, quality control, regulatory enforcement, and problem-solving." Besides, currently, there is also a huge interest in the health-related properties of foods as a result of an increasing public concern on how to improve health through the so-called functional foods, functional ingredients, and nutraceuticals.…”