SNIF-NMR and IRMS food and beverage applications 

We can apply this method to many foods and beverages including, but not limited to:

• Honey: Authenticate source and detect adulteration with exogenous sugars
• Oils and other products: Verify botanical origin and detect fraudulent blends
• Wine and spirits: Identify chaptalisation and confirm declared geographical origin

Site-specific natural isotope fractionation – nuclear magnetic resonance (SNIF-NMR)

SNIF-NMR measures hydrogen isotope ratios at specific positions within molecules, enabling verification of product authenticity, geographical origin, and production methods. It is particularly effective for detecting added sugars, verifying origin claims, and distinguishing between natural and synthetic ingredients.

Isotope ratio mass spectrometry (IRMS)

IRMS measures the overall isotope ratios of carbon, nitrogen, oxygen, and hydrogen to support authenticity and origin verification across a wide range of food products. It is commonly used to detect ingredient substitution or dilution and to confirm the botanical origin of plant-derived products.

Advantages of using our SNIF-NMR and IRMS analysis

• High specificity: Site-specific natural isotope fractionation and nuclear magnetic resonance (SNIF-NMR) pinpoints isotope ratios at specific molecular sites, allowing fine discrimination between authentic and adulterated products
• Regulatory acceptance: SNIF-NMR is recognised by several international organisations, with results accepted by regulatory bodies across the EU and internationally
• Complementary scope: Combining SNIF-NMR with Isotope Ratio Mass Spectrometry (IRMS) provides a broader picture of authenticity, capturing both targeted and global isotope data
• Wide applicability: Suitable for liquids, solids, and processed products, from wine and spirits to honey and oils
• Robust results: Provides high-quality, scientifically validated data to support regulatory compliance, brand protection, and due diligence programmes