food fraud Food fraud is the deliberate deception regarding food products, ingredients, or packaging with the aim of gaining an economic advantage. Typical forms include adulteration and dilution (e.g., cutting olive oil or honey), substitution with cheaper raw materials, false claims of origin or quality, counterfeiting, and concealing defects. Our article presents typical cases and warning signs. Detecting Food Fraud before.
Food fraud is distinguished from food defenceIn food fraud, profit is the primary motivation, not harm. Nevertheless, health risks can arise, for example from undeclared allergens – all the more reason for consistent enforcement. allergen management.
Companies address this risk with a vulnerability analysis (often VACCP – Vulnerability Assessment Critical Control Points). Factors assessed include price trends, availability, supply chain complexity, and known fraud cases. This leads to measures such as... Supplier audits, Analyses and specification checks. Our course teaches you how to structure a vulnerability analysis. Online seminar Food Fraud; to listen to it, there is the Podcast Food Fraud.
