Food is adulterated mainly in an attempt to gain additional profit or due to negligence. It can be damaging to the food industry and economies and can have consequences on food safety and quality. It also undermines consumer trust, which is generally very hard to reverse. A number of techniques, methodologies, systems and technologies have been developed, improved and combined over time to assist in authenticating food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration.This book reviews the latest developments in the field of authenticity of foods of plant origin, examining concepts such as traceability, and how they are applied to facilitate the support of claims, as well as legislative requirements in the major economies around the world. The basic techniques used nowadays in verifying authenticity of these types of foods are reviewed and discussed, and their applications are summarised. The book also focuses on categories of foods most prone to adulteration attempts due to their characteristics, properties and production methods commonly followed, thus allowing the reader to more easily identify the chapter that is of interest in each case. This book will be of interest to food industrialists, chemists, quality control scientists and technologists, microbiologists, analytical chemists and food physical chemists within the food industry, offering an easy-to-follow reference to key developments in the techniques and methodologies used for detecting adulteration and verifying the quality of such foods. It also aims at academicians interested in the authenticity of foods of plant origin and the advancements in the analytical fields that support relevant legal and marketing requirements

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