ABSTRACT
One of the current challenges in the food sector is to be able to ensure traceability and authenticity of food products from “farm to fork”. Means that are employed are mainly administrative (CE 178/2002) and can be falsified. Food adulteration, substitution or counterfeiting are risk factors that must be considered. The case of the horsemeat scandal in 2013 replaced to the front of the stage food safety questions. Desire for profit is closely linked to the expectations and growing demands of consumers for safe and healthy foods. Organic foods are in line with these expectations, but are also among products most prone to food frauds (European Commission, 2013/2091(INI)). Besides, organic authenticity and traceability reside in regulations and controls that are mainly focus on the methods of production and not on the quality of the final products. Analytical approaches have already been proposed and some studies have identified organic biomarkers to discriminate organic food products. This chapter will give an overview of these works and propose some perspectives for future researches.
