CAIS has conducted inovative research and development in techniques and protocols for authenticating naturalness in food and flavoring products for more than 30 years. In the broadest sense, a natural product in a chemical compound produced naturally by a living organism: in organic chemistry a natural product is restricted to purified compounds produced by an organism’s primary or secondary metabolic pathway and isolated from natural sources. Some natural compounds can be synthesized in laboratory settings, and since these synthetic natural products can typically be manufactured less expensively and in greater abundance than true natural compounds, food, beverage and pharmaceutical products often substitute these synthetic compounds for organic ones. As such, it is important to confirm the authenticity of commercial consumer products, particularly those labeled as “all natural”. CAIS uses compound specfic stable isotope analysis (CSIA) and gas chromotography isotope ratio mass spectrometry (GC/IRMS) to generate multi-component, multi-element data for the enhanced characterization of organic chemical processes and source validation.