Authentication of ingestible products using saccharides as markers

1. A method of determining authenticity of an ingestible product selected from the group consisting of food and beverage, comprising:

(a) identifying an ingestible product to be authenticated;

(b) introducing a graded saccharide into a production batch of the ingestible product to form a saccharide-marked batch of the ingestible product;

(c) identifying a sample of an ingestible product purportedly from the saccharide-marked batch of product; and

(d) testing the sample for a marked presence of the saccharide using a saccharide-specific binding protein, wherein the saccharide-specific binding protein is stabilized to storage, heat, or alcohol concentration, and wherein

(i) the ingestible product is not authentic when the testing demonstrates an unexpected change in the marked presence of the saccharide, and

(ii) the ingestible product is authentic when the testing demonstrates no unexpected change in the marked presence of the saccharide, wherein the saccharide is maltose and the saccharide specific binding protein is a maltose binding protein.

2. The method of claim 1 , further comprising packaging the saccharide-marked batch, wherein introducing the graded saccharide into the production batch occurs just prior to packaging.

3. The method of claim 1 , wherein the testing is carried out using a lateral flow device.

4. The method of claim 3 , wherein the testing comprises use of the maltose binding protein conjugated to an indicator member.

5. The method of claim 1 , wherein the testing is carried out using a dipstick.

6. The method of claim 5 , wherein the testing comprises use of an antibody having binding specificity for maltose binding protein.

7. The method of claim 1 , wherein the testing is field testing using a portable device.

8. The method of claim 1 , wherein the sample is diluted prior to testing.

9. The method of claim 1 , wherein the sample is extracted to concentrate the saccharide prior to testing.

10. The method of claim 1 , further comprising introducing a detectable co-marker into the production batch of the product.

11. The method of claim 10 , wherein the detectable co-marker comprises a colorant, a vitamin, or an additive, wherein the additive is selected from the group consisting of m-phenoxybenzoic acid, erythrosine, 4-aminonaphthalene-1-sulphonic acid, amaranth, dofcol brown, 4-amino-1,1-azobenzene-3,4′-disulphonic acid, mordant yellow 7, 4-hydroxy-3-methoxycinnamic acid, 4-hydroxy-3-methoxyphenyl-3-buten-2-one, vanillin, ethyl-4-hydroxy-3-methoxycinnamic acid, 7-amino-4-methylcoumarin, chromotrope FB, ponceau 4R, ponceau S, bieberich scarlet, tropaelin o, curcumin, coniferyl alcohol, hexyl vanillate, and acetovanillone.

12. The method of claim 1 , wherein the unexpected change in the marked presence of the saccharide comprises a substantial absence of the saccharide.