Parmigiano-Reggiano makers are putting edible microchips the size of a grain of sand into their 90-pound cheese wheels to combat counterfeiters
Parmigiano-Reggiano makers are putting edible microchips the size of a grain of sand into their 90-pound cheese wheels to combat counterfeiters
Italian Parmigiano-Reggiano makers are using microchips to verify the authenticity of their products and thwart scammers.
Parmigiano-Reggiano makers are putting edible microchips the size of a grain of sand into their 90-pound cheese wheels to combat counterfeiters::Italian Parmigiano-Reggiano makers are using microchips to verify the authenticity of their products and thwart scammers.
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Not really putting them "into" their cheese, just the labels that bind with their outer casing of the cheese wheel. Still neat.
They are being placed on the casein label, a food-safe label commonly used in cheese production, which is placed on the cheese wheel.
Except it is very common to boil cheese rind for broth. And prolonged exposure high temperatures tend to break down pollutants into even more reactive forms as well as draw them out into solution. Worse if it's in like a commercial steam oven or pressure cooker that can get much higher than 100 C, you know, like many professional restaurants make a point of using.
I doubt it will be that easy to identify and scrape off, because that would defeat the point, probably hidden deep within the layers. It says it can't be read remotely so very unlikely it's just an off the shelf RFID sticker you can easily see and peel off. I also doubt a lot of people will know it's there and that it needs to be removed in the first place, or they'll take their word for it that it's edible even though they are absolutely in no position to make that claim and have definitely not done the rigorous medical research/testing to actually justify a claim like that.