BELFAST-based food authentication specialist Bia Analytical says it has developed an authenticity test for powdered saffron, the most expensive spice in the world.
The company, which began as a Queen’s University spin out in 2020, helps reduce food business’ exposure to the risk of food fraud by using industry-leading, cutting-edge spectroscopy and data science based testing methods.
And now it has added saffron - dubbed 'red gold' - to its expanding range of authenticity tests.
Saffron, which is obtained from the stigmas of the crocus sativus flower, originated in western Asia and Iran.
The high retail value of saffron is maintained in the global market due to labour-intensive harvesting methods, of which the stigmas can only be gathered by hand (between 150,000 and 200,000 flowers are needed to produce just 1 kg of saffron).
Saffron has a long history of economically-motivated food fraud and can be typically adulterated with substances such as beetroot, pomegranate fibres, corn silk or the saffron crocus's styles. Powdered saffron is also prone to adulteration, with crocus petals, turmeric, paprika, and flours/starches used as diluting fillers.
Safflower has also been reported as a substitute/adulterant. In a recent case, reported by Food Safety News, the Spanish Guardia Civil dismantled a network selling modified gardenia as saffron.
Bia Analytical (https://bia-analytical.com/) has worked with trusted partners to address industry wide concerns by developing an authenticity test for powdered saffron.
This test has been validated to detect common adulterants in saffron powder. The test will continue to be updated with the aim of offering country-of-origin and quality tests in the future.
The fledgling firm helps reduce food business’ exposure to the risk of food fraud using cutting-edge spectroscopy and data science based testing methods. Spectroscopy combined with chemometric modelling is becoming the most reliable method for adulteration detection in herbs and spices.
This technology enables Bia Analytical to provide results within a guaranteed three working day turnaround time, empowering food producers and their suppliers to make decisions and retain consumer confidence in their products.
Bia Analytical currently offers rapid authenticity testing for a number of herbs and spices including black pepper, turmeric, sage, paprika, oregano, garlic, cumin, ginger, white pepper, coriander, thyme, parsley, basil, fennel, cinnamon/cassia, chilli powder, rosemary, mint and now saffron, with methods for new food groups also currently in development.
