Food Fraud is a growing problem for food industry that is costing crores of rupees. One of the greatest problems facing this branch of criminal investigation - FOOD FORENSICS - is that consumers can't always tell when they are being defrauded. The product might taste similar, will probably look similar, will cost about the same, will not necessarily do the consumer any harm.
A variety of techniques including DNA-based methods are used to identify grains in food mixtures, and to fingerprint grain varieties.
Basic principle or theory is that, all living cells have a particular DNA in their mitochondria. This DNA - cytochrome oxidase DNA is specific to a particular speices. Moreover, this DNA is not damgaed during the extreme processing conditions so it can be retained and even detected in processed food.
I would like to have a thought on this and imagine how this techniique can be used.