Food Fraud, adulteration, authenticity – the word(s) used in the food industry that prove accountability by revealing what’s concealed.
If a product does not comply with food laws, or if the product labelling is misleading to the consumer such that it could directly impact consumer health, food fraud may not be exposed. Different types of food fraud include concealment, mislabelling, grey market production/theft diversion, use of unapproved enhancements, counterfeiting, and dilution; but the most common fraudulent activity is substitution of an adulterant for a quality ingredient.
So, what tools can we use to identify these vulnerabilities? And what can we do to prevent such occurrences from tarnishing our reputations? What is important is to ask the right questions! Read more here.