news
Food crime unit set up for Scotland
28 September 2015 | By Victoria White
The new unit which will be responsible for surveillance and detection of fraud and deliberate non-compliance within the food chain...
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Food Fraud
news
RSSL addresses concern over oregano adulteration
31 July 2015 | By Victoria White
RSSL has launched a service for verifying the authenticity of dried oregano. This follows reports of adulteration of some dried oregano bought in the UK...
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Food manufacturers inconsistent in assessing vulnerability in their supply chain
24 July 2015 | By Victoria White
Many food manufacturers are not yet up to speed with vulnerability assessments of their supply chain and lack consistency in the assessments being undertaken...
news
Freeza Meats prosecuted for serious food fraud offences
30 June 2015 | By Victoria White
Freeza Meats has been prosecuted at Newry Magistrate’s Court in Northern Ireland for a number of offences relating to serious food fraud...
news
Food science innovators urged to claim grants worth €3m to help fight food fraud
30 June 2015 | By Victoria White
The FoodIntegrity project is urging academics, research firms, SMEs and industry to come up with innovative research projects to help fight food fraud...
whitepaper
Whitepaper: Quantitative PCR analysis of meat speciation data using the 2-∆∆ Cq method
Find out more about Primerdesign's complete speciation solution, using the most up-to-date methods, as part of the genesig® range of products for accurate and accessible speciation testing...
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Action against fraud in horsemeat trade taken by Eurojust and EU Member States
27 April 2015 | By Victoria White
Eurojust has coordinated police and judicial authorities in a day of action to stop an organised criminal network involved in the illegal horsemeat trade...
news
USP develops new tool to assess vulnerabilities for food fraud
26 November 2014 | By The U.S. Pharmacopeial Convention
The U.S. Pharmacopeial Convention (USP) pre-released today a first-of-its-kind guidance document that offers a framework for the food industry and regulators to develop and implement preventive management systems to deal specifically with economically-motivated fraudulent adulteration of food ingredients...
article
Issue #5 2014 – Digital edition
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...
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Food fraud prevention – beyond adulterants and to decision-making
27 October 2014 | By John Spink, Assistant Professor and Director of the Food Fraud Initiative, Michigan State University / Douglas C. Moyer, Assistant Professor, Program in Public Health, Michigan State University
Food Fraud is a very hot topic at the moment and the development of a ‘Food Fraud Vulnerability Assessment’ is the next important step. There are several major projects underway that will shape our industry. Fortunately, project teams are collaborative and many of the same thought leaders are working together.…
whitepaper
The ‘new’ phenomenon of criminal fraud in the food supply chain
This free-to-view whitepaper looks at the rapid rise of food fraud and the collective responses to the global threat...
article
Foreign body contamination and the implications for the food manufacturing sector
1 May 2014 | By Duncan Goodwin, Director of Technical Services, NSF Supply Chain Assurance Division
‘Foreign body’ is a technical term which refers to any extraneous matter, whether of a physical, chemical or biological nature, found in food. Usually foreign bodies render the food unfit for human consumption.
whitepaper
RF Biocidics – Solution overview
From salmonella outbreaks to E.coli contamination, when something goes wrong within the food industry, the problem often becomes headline news.
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Near Infrared: Food fraud and NIRS
5 March 2014 | By Saskia van Ruth, Head of Authenticity & Novel Foods Business Unit & Professor of Food Authenticity and Integrity and Rob Frankhuizen, Scientist, State Institute for Quality Control of Agricultural Products, RIKILT Wageningen University and Research Centre
Nowadays foods and ingredients are sourced from many different parts of the globe. Since the 1960s, global food transport has been increasing at an exponential rate, faster than food production itself. For certain countries, this network ensures access to any food item regardless of season or origin. The number of…
news
Horse DNA detected in meat pie from Latvia
19 July 2013 | By FSA
The FSA has been informed that a frozen meat pie product that was found to contain horse DNA has been withdrawn from sale...
