Louise is using DNA analysis to differentiate between meat from crustaceans such as lobsters and crabs. A number of other Associates have been involved in food testing using DNA-based analytical methods. BTTG’s expertise in food analysis developed from research carried out to determine whether expensive cashmere textiles were adulterated with cheaper animal fibres (principally sheep’s wool or yak hair). If you can tell the difference between fibres from different animals using DNA analysis then the same techniques can be applied to meat and fish species identification. The DNA test is useful for discriminating between the presence of specified meats and those that may be present as a result of accidental contamination or deliberate adulteration.

Exploitation

BTTG recently decided to pull out of food analysis to concentrate on its core textiles business and has licensed the food testing technology to Tepnel BioSystems Ltd.