What are the most common methods used in food ingredient testing?

Common methods for food ingredient testing include chromatography (e.g., HPLC, GC) for detecting chemical compounds, mass spectrometry for identifying molecular structures, and spectroscopy (e.g., infrared, UV) for analyzing ingredient composition. Microbiological tests identify pathogens, while PCR assays detect genetic material, including GMOs. Allergen testing often involves ELISA. These methods ensure safety, quality, and compliance with regulatory standards. For more information, visit Beaconpoint Labs.