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PAS 96:2026 – Updated Guidance on Food Defence

PAS 96:2026 provides guidance for food businesses on assessing, managing and reducing the risk of deliberate threats that could compromise food safety, authenticity or supply continuity. Using a Threat Assessment Critical Control Point (TACCP) approach, it helps organisations identify vulnerabilities and implement proportionate controls to deter, detect and respond to malicious acts.

The 2026 edition is a full revision of PAS 96:2017 and reflects an evolving threat landscape. Key updates include:

• Greater recognition of cyber threats
• Lessons learned from Covid-19-related supply chain disruptions
• The potential impact of climate change on food systems, and
• Emerging risks associated with sustainability and food waste reduction initiatives.

The revised document also incorporates recent food defence case studies, updated cybercrime information, refinements to the TACCP process, and a restructured format with practical tools and checklists consolidated into Annex D.

We are delighted to see both the Food Authenticity Network (FAN) and, one of our Partner organisations, the Food Industry Intelligence Network (fIIn) referenced within PAS 96:2026, recognising the important role that collaboration, intelligence sharing and access to trusted resources play in strengthening food system resilience.

Access a free copy here.

The reference to PAS 96:2017 in the 'tools-guides-reports' section of FAN's Food Fraud Prevention pages has also been updated.

This monthly highlights report has been produced for FAN members by one of our Partner organisations, iComplai.

The report is an AI-generated prioritised digest.  It is blended from online regulatory and media reports of food fraud incidents and suspicions, giving a summary of each selected issue and suggested mitigation steps.

iComplai are one of a number of commercial providers of digital horizon scanning tools, many of whom are signposted on FAN.  We do not endorse any specific company.  We are grateful to iComplai for providing this free digest which we hope you find useful.

If you know of a tool which would be beneficial to signpost to our membership, or if you are interested in becoming a FAN Partner, then please get in touch.

This technical report from the FAO (free to download) provides a detailed overview of food fraud in the aquatic sector, outlining its types, causes and impacts. It demonstrates that species substitution and mislabelling are the most common forms of fraud, with studies indicating that up to 20 percent of fishery and aquaculture products globally are mislabelled. Fraud is especially prevalent in restaurants and catering services, where visual identification is challenging, and in processed products, where the species identity can be masked.

A series of international case studies illustrates the extent and consequences of food fraud in the aquatic sector and provides an overview of the most common cases and the available tools to fight food fraud in the sector.

The report reviews international regulatory frameworks and standards designed to mitigate fraud risk, including Codex Alimentarius, FAO guidelines, and GFSI‑benchmarked schemes (such as BRCGS, FSSC 22000, International Featured Standards, and Safe Quality Food), as well as national laws in Australia, Canada, the United States of America and the European Union.

It advocates for harmonized labelling requirements, the mandatory inclusion of scientific names, and better traceability systems. Raising consumer awareness and

increasing industry transparency are also highlighted as critical steps to reduce fraud and support sustainable practices in the aquatic sector.

The report also includes summaries of the most common testing methods used to identify different types of fraud.

Near-Infrared (NIR) sensors are routinely used for in-process monitoring in the cheese industry, from raw milk analysis to final product grading. For example, in curd processing, real-time NIR monitoring of moisture and fat content enables dynamic adjustments to cutting and cooking parameters, reducing batch inconsistencies.  During ripening, hyperspectral NIR imaging tracks proteolysis and lipid oxidation, providing insights into flavour development and shelf-life prediction.

There have been many proof-of-concept studies to extend the technique from quality monitoring and in-process adjustments to real-time checks for authenticity or chemical contaminants.  None have yet made it into routine use.  This review (open access) discusses the current gaps, the latest developments, and argues that – with the pace of AI development – these gaps could soon be closed, particularly in the PDI/PGO cheese supply chains.  Success would require coordinated efforts among research laboratories, regulatory authorities and producers to establish harmonised protocols, shared spectral repositories and validation frameworks.

The UK National Food Crime Unit provides a free periodic e-mail newsletter.  You can subscribe, and see back-issues, here.

The January 2026 issue has just been circulated.  It includes:

• impact of goat pox on authentic feta production and steps businesses can take
• horizon scanning
• NFCU Global Alliance update
• NFCU annual report
• report of NFCU operation against illegal bushmeat

The horizon scanning section highlights macro-economic pressures on supply of olive oil, cardomon, salmon and  wild caught white fish.