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Report BSI The Future of Food Fraud

Food Fraud: What You Don’t Know Could Hurt You, Your Customer and Your Brand

Identifying threats and vulnerabilities

Olives coloured with copper sulphate. Counterfeit sugar contaminated with fertilizer. Horse meat in beef lasagne. Melamine in milk powder. Together with the usual cases of substitution in seafood, spices and herbs, through to diluted olive oil and honey, food fraud to optimise profit is here to stay. Increasing food prices and an ever more complex global food supply chain present an irresistible opportunity for fraudulent activity. Food fraud is the intentional adulteration, dilution, substitution, mislabelling, parallel trade, theft or counterfeiting of food ingredients or products for a financial gain.

Report Snap Shot

  • Food fraud has always been present, however in the past it was largely a sporadic threat to a small number of high value food items. And, with food fraud investigations and prosecutions by inter-agency, cross-border authorities getting increased attention in the media, consumers are growing wary