One of the challenges facing the world is feeding the ever-increasing population. With food security being a growing 21st-century problem, there is a critical need for coordinated international systems to prevent and mitigate food fraud in global food supply chains. Food fraud, mainly financially motivated, has significant consequences through unfair competition, major damage to markets and organizations, loss of consumer confidence and raises food safety issues. A shift towards a more plant-based diet can be endorsed to promote sustainability, but also to improve public health, and minimize animal suffering. The aim of Chemometrics and Authenticity of Foods of Plant Origin is to deal with issues related with authenticity and chemometrics of the most important food products of plant origin such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, as well as honey, using the more state of the art analytical techniques and instrumentation coupled with available chemometric tools. After providing the key concepts in the field of chemometrics and food adulteration and authenticity, the book the presents the basic methods of exploratory analysis and classification of data in the context of food authenticity through chemometrics. A number of chapters follow that cover specific plant-based food types. The book includes a chapter that addresses the need for international regulations and legislation that may contribute effectively, safely, and sustainably to facing this challenge by conduction of best practices in food production methods and testing across all stages of the food industry.

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