New method for verifying authentic Parmigiano Reggiano

Posted: 26 January 2016 | Victoria White | 1 comment

Mérieux NutriSciences has launched a new testing method allowing producers and consumers identify authentic Parmigiano Reggiano cheese…

Mérieux NutriSciences has launched a new testing method allowing producers and consumers identify authentic Parmigiano Reggiano cheese. 

Parmigiano Reggiano

According to the list of the European Commission report from 2013, milk products are the fourth-most frequently adulterated products in Europe. Within this group of products, premium cheeses are top of the list. In Italy, a large number of cheeses carry a Protected Designated Origin (PDO) label, the most prominent one being Parmigiano Reggiano, a PDO cheese from northern Italy. Even though this PDO label exists, several products may be sold to consumers claiming to be Parmigiano Reggiano but being in fact hard cheeses of lesser quality.

Geographic origin is used to help assess authenticity

Supported by the Parmigiano Reggiano Cheese Consortium with numerous authentic samples, Mérieux NutriSciences has developed a next-generation authentication method that is able to determine if the cheese is indeed Parmigiano Reggiano. The method combines powerful analyses with advanced statistics and numerous evaluated parameters. This model especially takes into account the production process, the geographic origin as well as the type of animal feed to assess the authenticity of the tested cheese.

Commenting on the new testing method, Philippe Sans, Mérieux NutriSciences’ President  & CEO said: “This newly created method will help producers and consumers ensure they only buy authentic products and will reduce the fraud risks”.

“Parmigiano Reggiano is a cheese of highest quality, and fraudulent products have been found on the market. It is important that our customers have trust that they buy the best product: our PDO Parmigiano Reggiano” declared Dr Marco Nocetti, Head of R&D Department of the Parmigiano Reggiano Cheese Consortium.

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One response to “New method for verifying authentic Parmigiano Reggiano”

  1. Having worked in the dairy industry for many years I understand the need to ensure authenticity as we continue to make sourcing decisions globally. Statistical analyses is only as good as the inputs. Combining that with DNA testing would create far more certainty of the source of the cheese. TRIU-ID has that capability today doing authentication on behalf of many global industries to not only ensure a specific batch is legitimately what is advertised but on a continuous basis , potentially at the source of operation.

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