Both Prunus species produce similar flavor and sensory profiles, but have significantly different costs—the 50% cheaper apricot kernels are sometimes used as an adulterant, replacing almonds in products such as marzipan, almond oil or almond powder. A polymerase chain reaction (PCR) method shows that the DNA barcode of almond shows significant differences from other Prunus species and can therefore be used to detect adulteration of almond products.
The following infographic is a snapshot of the hazard trends in nuts, nut products and seeds from Q3 2019. The information has been pulled from the HorizonScan quarterly report, which summarizes recent global adulteration trends using data gathered from more than 120 reliable sources worldwide. For the past several weeks, Food Safety Tech has provided readers with hazard trends from various food categories included in this report. This week’s hazard snapshot concludes the series.
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