Food Fraud is deliberate or intentional tampering with food products by means of adulteration, substitution or misrepresentation of the food products for economic gain. It is a growing issue and is becoming of increasing concern, as it has the potential for detrimental economic, brand and food-safety consequences for the food industry. Here you will find articles related to Food Fraud, authenticity, and innovations that assist in preventing Food Fraud.
The purpose of authenticity testing is to ensure the true state of food. However, the volatile and complex nature of food fraud, combined with testing limitations, emphasises the challenge of detecting and subsequently managing food fraud. To effectively employ authenticity testing, a variet...
Subway, one of the world’s largest sandwich chains, has been questioned about the authenticity of their tuna. Seafood fraud – particularly the mislabelling and substitution of fish species – is a global concern. There have been many learnings, as the story has unfolded. Recent news reports ...
The world’s most expensive spice recently made headlines again: a crime network was caught red-handed trafficking fake saffron in Spain, generating millions in profits. This news demonstrates once more the dire need for the food industry to address their vulnerabilities, in order to prevent the oc...
The complexities that surround honey testing and the high risk of honey fraud demand a forward-thinking approach. FACTS strives to provide services that support SABIO’s mission to develop a sustainable and economically viable apicultural sector. FACTS are a SANAS accredited laboratory with ...
In the Media: Our team member Shannon Riva was interviewed on Cape Talk Consumer Talk with Wendy Knowler and Pippa Hudson. Honey is widely consumed, as a result of its sweet taste, unique flavour and many health benefits. However, its high price tag and the increasing demand for honey ha...
In the spotlight (again): Fish Fraud Food fraud in the fishery sector is a recurring issue worldwide. Since seafood is one of the most globally traded food commodities and the supply chains are often quite complex, it tends to be highly vulnerable to substitution and mislabelling. The most rec...
The unauthorised presence of ethylene oxide in products containing sesame seeds was first reported in September 2020. Since then, nearly 500 cases of unauthorised use of ethylene oxide have been reported, according to a European food alert system. The European Commission has implemented more stri...
Edible oils are widely consumed and used in many product formulations, due to their nutritional benefits, pleasant flavour and functional properties. However, edible oil adulteration is a major food fraud issue. There are regulations in place which protect consumers from being misled, and those incl...
Whole sage leaves (dried or fresh) are not commonly or easily adulterated, as there is likely to be an obvious visual difference which the consumer could easily identify. However, sage in a finer form (ground/powdered) presents a significant adulteration risk. A recent UK-based study found tha...