Food and beverage analysis refers to the screening of edible goods to ensure they meet desired provenance, authenticity, or safety requirements. This analysis may be used to identify or verify a variety of factors, such as ingredient origin or the presence of unwanted chemicals. For example, isotopic analysis (e.g. δ¹³C, δ¹⁷O, or δ¹⁸O) can be used to discern a beverage’s water source or the origin of its sweetener (e.g. corn syrup versus sugar). Other testing can quantify potentially toxic levels of substances, such as hydrogen peroxide (H₂O₂), which is sometimes used as a food-bleaching agent. Monitoring typically takes place via in-lab spectroscopic testing.

Explore the Carbon Isotope Analysis Resource Center.