Is it really Regiokorn bread? Strontium isotopes can tell us
The growing interest in local and high-quality products makes it increasingly necessary to have scientific tools capable of verifying their authenticity and protecting both consumers and producers from fraud. As demonstrated by previous studies, the strontium isotopic ratio is a very promising marker of origin, as it reflects the geo-lithological signature of the region where agri-food products originate. While tracing the origin of raw or semi-processed materials can be relatively straightforward, verifying the authenticity of processed products, such as bread, is far more complex.