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 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 ...
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 has resulted in considerable food-fraud risk. With honey being the third-most faked food in the world, how can you be sure that your ...
Wondering what’s hot in food fraud in recent months? View our infographic, highlighting some of the main events! The increasing number of food fraud incidents worldwide demonstrates the urgent need for the food industry to address their vulnerabilities. Food fraud can result in significant econom...
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...
Labels are honest, right? Surely, we can trust what’s on them?! All too often, our scepticism is justified by the articles we see in the news. And no wonder; it’s estimated that about a fourth of the world’s food supply is adulterated – and black pepper is no exception. When a substance o...
Food adulteration is the act of adding a substance to a product other than that which is claimed on the label. Adulteration may be deliberate or accidental; however, the inclusion of superficially similar substances is often economically motivated. Herbs may be adulterated with cheaper bulking agent...
Mislabelling of fish species is a widespread issue that poses several food safety, sustainability and health concerns. How prevalent is fish fraud, and what are the main drivers behind mislabelling? Food fraud in the fishery sector has been widely reported both locally and on a global scale. A 20...