The distinction between A1 and A2 milk proteins has emerged as a critical factor in the dairy industry, influencing not just consumer choice but also health research and milk production practices

Chicken, a staple in almost every food industry around the world, is a cornerstone of culinary traditions and contemporary gastronomy.

Goats are valued for their meat, milk, and fiber. For the food and beverage industry, particularly for cultures that value goat produce, assurance of genuineness and quality standards is paramount.

Sheep is a staple in pastoral agriculture for its by-products like wool, meat, and milk. In the food industry, the meat from sheep is savored for its taste and nutritional value.

Among the very intricacies of the international food market, the horse has come to be a place on which to stand concerning questions of quality control—especially when, horse meat was found to have inadvertently been mixed with beef, thus raising public anxieties about the integrity of the meat people are consuming.

The distinction between cow milk and buffalo milk is of great importance in the dairy industry due to their different nutritional profiles and economic values.

The Buffalo (Bubalus bubalis) is a significant domesticated animal, notably in the Indian sub-continent and Southeast Asia, where it is highly valued for its application in agriculture and dairy products.

Porcine, derived from the domestic pig, plays an important role in the food and meat industry, not only providing rich nutrition but also as a staple in various cultures.

The verification of dog DNA in food items is important in terms of maintaining industry standards, safeguarding consumer health, and adhering to regulatory compliance.