Database searches for the GMO in packaged food


Wednesday, 30 September, 2015

A Californian food tech start-up wants to be the go-to search engine to bring full transparency to the food industry.

Clear Labs says it merges clinical-grade genomic analysis and big data analytics to allow food brands to gain a new level of transparency into their supply chains, differentiate on quality and ultimately enhance their value.

Its first product, Clear View, is a food analytics platform that enables food retailers and manufacturers to verify the quality of their foods. Built on a proprietary next-generation genomic sequencing workflow, a comprehensive big data platform and the world’s largest molecular food database, the database compares large amounts of individual food samples with genomic markers and other metadata to analyse food products against their label. The platform tests for ingredient accuracy including authenticity, GMOs, bacterial contamination and allergens, as well as nutritional data and off-label additives.

Capitalising on consumer concerns over food quality, the database offers the ability to validate the entirety of label claims — from ingredient lists and nutritional content, to off-label additives and marketing claims like ‘gluten-free’.

“More than ever, consumers want to better understand what they are eating and buy food that aligns with their values,” said Clear Labs CEO and co-founder Sasan Amini. “Clear Labs is a new technology that helps retailers and manufacturers seize the opportunity to enhance their brands and prove out the values they promise. For the first time, the food industry can test for complete content accuracy, not just spot-check for contamination. By allowing brands to capitalise on the advances in big data and genomics, we’re moving beyond food safety, which is largely reactive, and into food quality, which is wholly proactive.”

Launched with US$6.5m in financing, Clear Labs plans to begin rolling out its technology to pilot customers in a private beta.

Related News

PhD opportunity in functional snack food innovation

The University of Tasmania's PhD project will be evaluating sorghum ingredients for potential...

Second cell-cultured food under assessment by FSANZ

The cell-cultured duck biomass (Pekin duck) to be used to produce foods such as foie gras and...

RMIT Food Innovation Hub to help advance food processing technology

RMIT has launched its Food Innovation Hub, which will work with industry to test ideas and...


  • All content Copyright © 2026 Westwick-Farrow Pty Ltd