In recent years, ethnic foods have conquered Italian supermarkets and shops. From Chinese to Japanese cuisine, from Indian dishes to Middle Eastern delicacies, consumers’ curiosity grows together with the desire to explore new flavours, which are now available almost everywhere. But how much can we trust the labels we find on these products?
A recent study, conducted between Lazio and Tuscany by the FishLab of the Department of Veterinary Sciences of the University of Pisa, using the latest generation tools (metabarcoding), discovered something interesting and truly not very comforting.
Metabarcoding is a technique that analyzes the DNA of foods to identify all the species present in a product, including those not indicated on the label. Unlike traditional methods, which only check a few known species, metabarcoding can detect hidden ingredients, making it an ideal tool for detecting fraud and potential food risks.
The results of the study
The researchers analyzed 62 pre-packaged ethnic products, both of animal and vegetable origin, and what they discovered was surprising:
In many cases, hidden allergens were detected, such as fish in 18 products (29%) and shellfish in 10 products (16.1%).
Other emblematic cases include: a product sold as “chicken only,” in which traces of beef, duck and even venison were found; a rice-based food that contained molluscs such as clams and oysters, which were never indicated on the label; and, in other products, ingredients declared as prawns or eggs were completely absent. All these examples demonstrate how labels can deceive.
The study also compared the results of metabarcoding with those of the official accredited method (DNA microarray). Only 28.5% of products showed a complete match, 54.8% a partial match, and 19.4% no match. In practice, traditional methods may not detect hidden or poorly present ingredients, while metabarcoding is able to identify them with greater precision.
The risks
The main danger arising from discrepancies between label and contents concerns undeclared allergens, which can represent a real threat to those suffering from food allergies. Even minimal traces of fish, shellfish, eggs or other ingredients can trigger serious reactions, and the lack of correct information on the label prevents consumers from making safe choices.
But the risks are not limited to this: the differences between what is declared and what is actually present in the product reveal a broader problem of transparency and traceability in the ethnic foods market. Hidden ingredients, unexpected or absent animal species, and incomplete information challenge consumer trust and open the door to possible food fraud.
Alice Giusti, researcher at the Department of Veterinary Sciences at the University of Pisa and author of the study, however, was keen to point out that:
Our results must not be read in a repressive way but as a protection tool for everyone: for consumers, who have the right to correct and safe information, and for operators who intend to work legally and stand out for transparency and quality. In addition to offering new guarantees for those who follow specific diets, such as vegetarians, vegans or people with religious needs, the research represents a fundamental step forward to combat fraud and irregularities in the food supply chain, while at the same time encouraging the growth of a rapidly expanding sector in our country too.
