The CAIS has been instrumental in the development of methods used for the authentication of and foods and flavors and revealing adulteration of consumer products, using measurement of radiocarbon (14C) and the stable isotope ratio analysis of carbon, hydrogen, nitrogen, oxygen and sulfur (δ13C, δD, δ15N, δ18O and δ34S).
The CAIS applies Radiocarbon techniques to reveal the addition or dilution of fossil-fuel derived materials (petroleum, coal, natural gas) in consumer products such as vanilla extract, citrus oils, cherry and almond extracts, and a whole host of other flavors used in the food and flavor industry. These carbon sources may not be used when the product’s label states “natural”. In contrast, “natural products”, those derived from recently grown plants such as corn, oranges or apples, exhibit a clearly detectable and quantifiable level of radiocarbon for their confirmation.
Natural product compounds or chemicals are those derived from modern plants without the use of extreme or robust chemical processing. Only processes such as distillation, extraction, fermentation and the like, are permissible in foods labelled “natural”. Therefore, chemical manipulation, synthesis and catalytical processes are not considered natural processes and thus exclude the material from being considered natural. Stable isotope ratio analysis allows for the detection of these “unnatural processes” and along with the radiocarbon content permit characterization of both source material and process of manufacture confirmation.
The CAIS are leaders in the development of radiocarbon and stable isotope techniques applied to the authenticity of foods and flavors and work closely with industry and government agencies such as the Flavor and Extract Manufacturers Association (FEMA), Bureau of alcohol, tobacco and firearms (BATF) and the Food and Drug Administration (USFDA).
|14C and δ13C only||14C, δ13C, and δD|
|2-3 week standard TAT||$260||$325|
|7-business day rush service||$450||$540|
|4-business day rush service||$650||$750|