{"id":3962,"date":"2018-08-01T16:30:43","date_gmt":"2018-08-01T14:30:43","guid":{"rendered":"https:\/\/www.specpage.com\/?p=3962"},"modified":"2019-07-10T11:49:44","modified_gmt":"2019-07-10T09:49:44","slug":"authenticity-fraud-and-food-safety","status":"publish","type":"post","link":"https:\/\/www.specpage.com\/authenticity-fraud-and-food-safety\/","title":{"rendered":"Authenticity, fraud and food safety"},"content":{"rendered":"
According to the National Institute of Health<\/a>, U.S. National Library of Medicine, food fraud is a global epidemic. Deceitful practices in the food and beverage industry costs millions of dollars, disrupt the market for a myriad of products, erode consumer confidence in manufacturers and damage the reputation of entire sectors of the industry.<\/p>\n International fraud databases indicate that spices, olive oil and other oil or fat-based products, dairy, organic recipes, coffee and honey top the list of recipe-based fake or fraudulent foods that consumer find on the grocery shelf.<\/p>\n Among non-recipe-based foods, seafood, organic vegetables, Parma ham, steak and other meats are often plagued by deceptive practices.<\/p>\n The majority of the research on food fraud is related to economic issues, like the replacement of expensive ingredients with cheaper ingredients to defraud consumers, suppliers and purchasing agents. The research consistently finds that certain supply chains are more vulnerable to food fraud than others.<\/p>\n However, there are innovative solutions that allow businesses to reduce food fraud and increase food safety.<\/p>\n Manufacturers or producers that introduce food into the marketplace with intentionally deceptive motives \u2013 like financial or economic gain \u2013 are committing food fraud. Some food manufacturers go to creative lengths to alter or substitute ingredients with additives \u2013 others add false information to labels<\/a>.<\/p>\nFood fraud \u2013 who does it really hurt<\/h2>\n