The Science of Spotting Fake Foods (IMAGE) American Chemical Society Caption The Food and Drug Administration recently found that several sellers in the US were filling their batches with lower-cost cheeses or even cellulose, also known as wood pulp. Food authentication helps ensure that our cheese, olive oil and other foods are the real deal, and that they don't contain unwanted adulterants. To do so, scientists employ a variety of analytical techniques to identify chemical signs of legitimate food. Learn about the science of spotting fake foods here: https://youtu.be/V_JIjJJ8Zq0. Credit The American Chemical Society Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.