The inherent fluorescence of target food products was assessed using four channels with emission/excitation wavelengths of 350 nm/470 nm, 490 nm/525 nm, 557 nm/576 nm, and 649 nm/666 nm. Given that this collection of wavelengths extends throughout the entire visible light spectrum, the collected data comprehensively established the fluorescence profiles of the selected products. Further, these wavelengths roughly correspond with diamidino-2-phenylindole (DAPI), fluorescein isothiocyanate (FITC), tetramethylrhodamine (TRITC), and Cy5 fluorescence dyes, which yield blue, green, orange, and red emission, respectively. Given that all commercially available fluorophores exhibit emission/excitation wavelengths comparable to one of these four dyes, the study was also comprehensive from a fluorescence biosensing perspective.