A new study published in Current Research in Food Science co-authored by Ilias Tagkopoulos from the AI Institute for Next Generation Food Systems (AIFS) introduces a new DNA-based approach that can accurately determine the mix of animal breeds or plant varieties used in food products. By analyzing small genetic differences (SNPs), the method can estimate how much of each breed or variety is present in foods like milk or chocolate, even when ingredients are blended. This tool has the potential to support food authenticity, quality control, and product labeling by helping producers and regulators verify ingredient origins and better understand how different blends influence flavor, nutrition, and value.
