In the paper, there are presented some methods of adulterating fruit juices and other processed fruit products, alcoholic beverages, honeys, vegetable oils, meat and meat products, milk and milk products, as well as methods of detecting this adulteration. Food technology analysts are forced to develop the adulteration detecting methods since the techniques of adulterating food also develop. The following methods are applied to evaluate the genuineness of food: chromatographic, isotopic, and enzymatic methods, capillary isotachophoresis, atomic emission spectrophotometry, flow injection analysis, genetic methods, and many other.