Frequently asked questions.

Marking adds a signature to the product that can be read later, proving who the product belongs to. Analysis adds nothing; the composition is measured and compared with a reference, showing what the product is.

We look at where the problem starts. If counterfeits enter the channel from outside, marking comes first; if the problem is inside the product, analysis does. The decision is made in the preliminary review, based on the product and the production flow.

In marking, components are added in trace amounts; the product's appearance, colour and texture do not change. In analysis, nothing is added to the product.

It depends on the product group and the method. For olive oil and honey a field kit is enough; DNA-based verification and complex products bring in the laboratory.

The reference belongs to your product and is kept on your behalf. It records the measurable properties of the product, not your recipe.

Yes. Projects usually start with a single product, batch or collection point; the scope is extended once the results are reviewed.

It depends on the product group, the method and the scope. After the preliminary review, a plan with phases and dates is shared.

Measurement and reading records can be kept in the cloud or on your own infrastructure; integration with existing systems is provided through the API.

The method, product volume, number of measurement points and the need for field kits. A firm quote is prepared after the preliminary review and feasibility.

The process comes down to a single movement. Field teams start using it after a short briefing.

It can be applied to different surfaces including labels, caps, packaging film and fabric. The right application for your product is defined in the technical review.

The signature is invisible under everyday lighting. It appears only under a defined light source; who can read it is decided at setup.

The reference belongs to your product and is kept on your behalf. The measurement records the product's measurable properties, not your recipe.

It depends on the product group. For olive oil and honey, measurement is done where you are with a field kit; more complex products bring in the laboratory.

Field measurements return results within minutes. For products requiring lab validation, timing depends on the sample flow.

Routine checks run in the field; the lab continues to be used for official certification and disputes.

A field kit and a phone camera are enough. No additional device investment is required.

Because the producer, the collection centre and the packer use the same method, the result becomes a common basis between the parties.

Because both sides see the same result, negotiation rests on a shared measurement rather than competing claims; in most cases this makes the relationship easier.

Measurement frequency is planned around your supplier structure. Every batch for new suppliers and sampling for established ones is a common approach.

Measurements are recorded against the batch number and support the documentation the buyer market requires.

Yes. Because the reference belongs to your product, it is assessed by the same measure wherever it is made.

Measurement does not record the recipe; it compares the product's measurable properties with the reference.

Yes. A product obtained from retail or online sales can be compared with the same reference.