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Abstract

Foreword by the Government Chemist

Next Generation Sequencing (NGS) is a powerful tool for rapidly and cost-effectively identifying and characterising plant, animal and microbial species present in mixed food samples.

The application of NGS to food authenticity, adulteration and safety testing is a constantly evolving field with its own unique set of challenges that need to be explored. Further work needs to be conducted to better understand the performance characteristics and establish relevant performance criteria and metrics, to enable results generated in different laboratories to be compared and interpreted with equal confidence.

Following concerns raised from food industry members on the use of NGS for the quantitative determination of food ingredients, the Government Chemist engaged with Defra’s Authenticity Methodology Working Group (AMWG) [1] and its Technical Sub-Group (AMWG-TSG), resulting in the AMWG producing a view [2] on the use of NGS for food authenticity testing [3].

Download Defra’s Authenticity Methodology Working Group’s view on the use of Next Generation Sequencing for food authenticity testing

[1] An independent expert group that provides scientific and technical advice to support Defra’s food authenticity programme.

[2] The views/opinions expressed by AMWG were correct at the time of the note (November 2020).

[3] Government Chemist representatives: Selvarani Elahi, Deputy Government Chemist, is the Chair of AMWG and Dr Malcolm Burns, Head of GMO unit, Principal Scientist and Special Advisor to the Government Chemist, is a Member of AMWG; they both participated in the AMWG-TSG meeting on NGS and subsequent discussions, inputting into the AMWG view on NGS.

Laboratory Head (Food and Environmental Protection Lab)(P5)

Organization: NAFA-Food and Environmental Protection Laboratory

Primary Location: Austria-Lower Austria-Seibersdorf-IAEA Laboratories in Seibersdorf

Job Posting: 2021-08-05, 2:21:29 PM

Closing Date: 2021-09-02, 11:59:00 PM

Duration in Months: 36

Contract Type: Fixed Term - Regular

Probation Period: 1 Year

Organizational Setting

The Department of Nuclear Sciences and Applications implements the IAEA's Major Programme 2, "Nuclear Techniques for Development and Environmental Protection". This Major Programme comprises individual programmes on food and agriculture, human health, water resources, environment and radiation technologies. These programmes are supported by laboratories in Seibersdorf, Monaco and Vienna. The Major Programme's objective is to enhance the capacity of Member States to meet basic human needs and to assess and manage the marine and terrestrial environments through the use of nuclear and isotopic techniques in sustainable development programmes. The Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture assists Member States of the Food and Agriculture Organization of the United Nations (FAO) and the IAEA in using nuclear techniques and related technologies to improve food security, alleviate poverty and promote sustainable agriculture. The Joint Division consists of five Sections, each with an associated laboratory (located in Seibersdorf, 45 km south-east of Vienna), in the areas of: animal production and health; plant breeding and genetics; insect pest control; soil and water management and crop nutrition; and food and environmental protection.

The Food and Environmental Protection Section and Laboratory assist Member States in ensuring the safety and quality of food and agricultural commodities through the development of analytical techniques and application of food irradiation, focusing on the use of nuclear and related technologies in the management of food and environmental hazards and on strengthening capacities for nuclear emergency preparedness and response in agriculture.

Main Purpose

As a member of the FAO/IAEA Agriculture and Biotechnology Laboratories team and with the programmatic direction of the Joint FAO/IAEA Centre, the Laboratory Head (Food and Environmental Protection Lab) leads the innovative Research and Development (R&D) activities of the Food and Environmental Protection Laboratory (FEPL) relating to the development of methodologies to enhance food control systems in Member States for food authenticity, to support food traceability and to control food contaminants and residues of agrochemicals, in the context of joint FAO/IAEA programmes to ensure food quality and safety and to enhance international trade.

Role

The Laboratory Head plays several key roles in the Agency's Laboratories and the Joint FAO/IAEA Programme: (1) a team leader, ensuring the efficient and effective development and implementation of the FEPL's research, training and services activities; (2) an advisor to the Head of the Food and Environmental Protection Section and to the Director of Joint FAO/IAEA Centre, on programmatic, scientific, technical matters; and advocate for relevant administrative matters.

Applications from qualified women and candidates from developing countries are encouraged.

Further information on the role.

Download here

The Government Chemist Annual Review provides a summary of the work undertaken by the Government Chemist team, including highlights from the referee cases, advisory work and capability building activities. The review also details the impact of the work obtained though active engagement with a wide range of stakeholders. The main topics described in this review are:

• Referee cases: analysis of food for genetically modified organisms, antibiotics in honey and food labelling

• Advisory role: overview of the activities associated with the advisory role, including responding to enquiries from stakeholders and consultations and horizon scanning on the area of honey authenticity to further facilitate the provision of advice to UK Government on this topic

• Capability building: the review highlights particular projects the Government Chemist team worked on to be ready for future challenges. In this review, the ongoing work related to food allergy topics, and CBD and controlled cannabinoids is described

• Knowledge sharing activities to further the impact of the referee and advisory functions: the review highlights some of the knowledge sharing activities undertaken by the team to ensure that the breadth of knowledge generated through the Government Chemist’s programme reaches its target audiences.

The Food Authenticity Network (FAN) is pleased to announce support from the Food Industry Intelligence Network (FIIN), an industry-led consortium which enables a collaborative and targeted approach to supply chain assurance.

Both FAN and FIIN were established in 2015 in response to the recommendations of the ‘Elliott Review’ to respectively, bring together global information on food authenticity testing and to create a ‘safe haven’ for industry members to collect, collate, analyse and disseminate information and intelligence to protect the interests of the consumer.

Helen Sisson, Industry Co-Chair of FIIN said, ‘’On behalf of the FIIN membership we are delighted to commit support for the Food Authenticity Network. One of the FIIN founding objectives is to ‘Help ensure the integrity of food supply chains and protect the interests of the consumer’. In order to support delivery of this objective effective authenticity testing, harnessing advances in analytical testing methodologies and identifying competence and capability in the testing arena is pivotal to FIIN succeeding in its goals. The Food Authenticity Network enhances FIIN with these additional capabilities and therefore our support is a natural extension of the FIIN evolution.’’

Selvarani Elahi MBE, UK Deputy Government Chemist and Executive Director, Food Authenticity Network, said: “I am very happy that FIIN has committed to supporting us as FAN and FIIN share many values and both seek to help secure global food supply chains. FIIN and its 48 food industry Members bring a wealth of invaluable global food industry experience to the Food Authenticity Network, and I definitely think we will be stronger by working together.”

Professor Chris Elliott OBE, Queen’s University Belfast and author of the ‘Elliott Report’¹ said: “I am delighted to see how two concepts that were crafted in the Elliott Review have flourished and become such successes. Both FIIN and FAN are unique initiatives with nothing quite like them elsewhere in the world. The challenges of combating food fraud are set to remain and potentially worsen. This collaboration strengthens our position to be able to better combat food fraud collectively and I am very excited to see what FIIN and FAN can achieve together.”

Horizon Europe Cluster 6 Work Programme 2021-2022 on Food, Bioeconomy, Natural Resources, Agriculture and Environment includes two proposed calls related to food authenticty:

• HORIZON-CL6-2022-FARM2FORK-01-04: Innovative solutions to prevent adulteration of food bearing quality labels: focus on organic food and geographical indications p199
• HORIZON-CL6-2022-FARM2FORK-01-11: Effective systems for authenticity and traceability in the food system p217

Further information can be found at: wp-9-food-bioeconomy-natural-resources-agriculture-and-environment_horizon-2021-2022_en.pdf (europa.eu)

The commission are also hosting a number of information days that run until 16 July for those who might be interested in preparing a proposal. Homepage | Horizon Europe Info Days 2021 (horizon-europe-infodays2021.eu)

This site also contains a document library under each topic with useful information.

For UK specific information visit: https://www.gov.uk/business-finance-support/horizon-2020-business-grants-uk

Food fraud poses a serious threat to the food system. How can we fight against it and be confident that the food we are buying is authentic and safe?

Top Takeaways from this blog

• Food fraud in EU Member States increased by 85% between 2016 and 2019 (1) and the COVID-19 pandemic is predicted to have increased cases even further (2).
• All types of food fraud are detrimental to the reputation of the agrifood industry and cause harm to consumers and legitimate businesses.
• Innovation and collaboration are crucial for the agrifood industry to share best practice and create solutions for food fraud mitigation and prevention.
• Technologies and digital traceability systems such as blockchain can help to track a food product’s journey through the supply chain and pinpoint the origins of food fraud.
• Raising awareness about how to identify food fraud, through initiatives such as EIT Food’s Future Learn education courses, is a great way to reduce risks and increase consumer confidence. 

Read full blog, which refers to the Food Authenticity Network as a "great example" of what is being done to mitigate and prevent food fraud.

The Food Standards Agency is reiterating its advice to the CBD industry to submit their novel food applications and move towards compliance with novel food regulations. Companies with suitably validated applications should then be able to continue selling their products in England and Wales until they have been considered by independent scientific committees and a decision on authorisation has been made. 

The criteria for products which can remain on sale from 1 April 2021 has been updated. Previously, only products which were on sale at the time of the FSA’s announcement (13 February 2020) and were linked to an application which had been validated by 31 March 2021 were to be included. To maximise the opportunity to pass validation, this now includes all products linked to an application submitted before 31 March 2021 that is subsequently validated.

Businesses wishing to sell their products in Britain should submit their novel food applications via the new Regulated Products system which is jointly operated by the Food Standards Agency and Food Standards Scotland.

 AOAC International's Food Authenticity Task Force has developed standard method performance requirements (SMPR) for targeted and non-targeted food authenticity methods. SMPR set minimum performance criteria that food authenticity testing methods for milk, honey and olive oil need to fulfil. 

Further information was provided in a recent free-of-charge webinar, which can be viewed on registration.

The effects of the COVID-19 pandemic are being felt across the food supply network.

The Chairman of our Advisory Board, Sterling Crew, has published a paper for the IFST, in which he reviews the potential food authenticity challenges created by the pandemic and the mitigation of the emerging risks and threats.

Many of the risk factors for food fraud have increased across the global food supply network due to the COVID-19 outbreak. Steps taken following the horsemeat incident and the Elliott report have strengthened the UK’s food supply network authenticity controls and helped to mitigate vulnerability to COVID-19 related fraud..Chris Elliott

The pandemic has highlighted some of the weaknesses in the nature and complexity of the global food network. The UK food industry must assure the authenticity of food by continuing to minimise the vulnerability to food fraud , by building resilience to possible future shocks and by mitigation of the emerging authenticity risks and created by COVID-19.

Read full article.

This e-seminar, entitled “Fish speciation for food authenticity”, will introduce the viewer to the analytical needs associated with fish speciation for food authenticity, the prevalent methods used in testing laboratories within the UK and European Union, as well as provide a summary of the scope and limitations of these methodologies. 

For further information and to watch the e-seminar go to the e-Semimars tab of the Training page.

As food is now sourced globally, it is important that the Department of Environment, Food and Rural Affairs (Defra) has a good understanding of the global drivers of food fraud (root causes of why food fraud incidents occur) that impact the UK and which of the available tools can help it best protect the UK food supply from these influences.

 A Defra funded project is in progress to address these needs. A literature review and expert workshop, held in January 2020, identified food fraud drivers and food fraud mitigation tools.

The aim of this survey is to get your views on the outputs of the literature review and expert workshop so that the most commonly used tools can be selected for evaluation in phase 2 of the Defra project.

The survey will take 10 minutes or less to complete:

Complete Survey

We thank you in advance for your assistance and kindly request that the survey is completed by Friday 19 June 2020.

The Food Authenticity Network Team

European standardisation in the field of food and feed contributes to improving levels of food safety and protecting the health of consumers. CEN (European Committee for Standardization) provides validated test methods that are used by the food industry and by the competent public authorities for official control purposes and by food- and feed-producing companies for internal checks. 

Food authenticity was identified as a new area of interest and a Technical Committee was established to standardise methods in this area. At its first meeting in 2019, this committee established a series of working groups (WG) within which methods would be standardised:

WG1:   Concepts, terms and definitions

WG2:   Species analyses using DNA-based methods

WG3:   Coffee and coffee products

WG4:   NMR analysis

WG5:   Stable Isotope Analysis

WG6:   Validation concepts of non-targeted methods

It has just been announced that the UK has been voted to lead on Working Group 1 (concepts, terms and definitions):

Dr James Donarski from Fera Science Ltd will be the Convener and the Department for Environment, Food and Rural Affairs will provide the Secretariat function.

The development of a common language for concepts, terms and definitions associated with food authenticity is important to securing the integrity of food and mitigating food fraud, facilitating international trade.

Although the process for application to become a Centre of Expertise is open throughout the year, the UK Government has taken a decision to announce a formal call for new applications once a year.

If you think your laboratory can fulfil the AMWG criteria for a Centre of Expertise then please complete a self-assessment evidence proforma, providing evidence of your capabilities, and return to CoE@foodauthenticity.uk by 31 March 2020.

Your application will be processed and discussed with the Department for Environment, Food and Rural Affairs (Defra), and you will be notified of the outcome by the end of May 2020.

Benefits of being a Food Authenticity Centre of Expertise

• Recognition of your organisation’s food authenticity testing expertise
• Posters of Centres of Expertise are placed on the Food Authenticity Network website
• Centres of Expertise are featured in Food Authenticity Network newsletters
• Centres of Expertise have the opportunity to:
  • Potentially contribute to the resolution of future incidents of national / international importance
  • Support UK food authenticity testing capability by offering analysts advice
  • Work with the Food Authenticity Network & its members (>1,500 members from 67 different countries / territories and in 2019, >12,000 users accessed the website)
  • Work with other Food Authenticity Centres of Expertise.

Background

Following the Elliott review in 2013-14, the UK Government set up the Food Authenticity Network to help bring those involved in food authenticity testing together in a more coordinated way. The Network raises awareness of the range of methods / techniques used to check for mislabelling and food fraud and to ensure that the UK has access to a resilient network of laboratories providing fit for purpose testing to check for food authenticity so that ultimately, consumers can have greater confidence in the food they buy.

Recognising that no one organisation will be equipped with all the necessary expertise in all methods / techniques used in food authenticity testing, and across all of the food commodities, Professor Elliot’s review also proposed the creation of “Centres of Excellence” to cover the different disciplines and techniques involved.

The UK Government’s Authenticity Methods Working Group (AMWG) produced a number of criteria which outlined the type of qualities an organisation offering a particular expertise might be expected to demonstrate to become a ‘Centre of Expertise’. There is an expectation that such organisations should be prepared to engage with and offer support to others in their areas of expertise both within the Network and more widely if required.

In 2015, the UK Government invited organisations working in the food authenticity testing field to consider if they had the expertise, capability and experience expected of a Centre of Expertise and through this process, acknowledged fourteen organisations as Food Authenticity Centres of Expertise.

Michael walker speaks about the Food Authenticity Network at the 3^rd MoniQA International Symposium: Food Fraud Prevention and Effective Food Allergen Management in Rockville, MD, USA.

https://rockville2019.moniqa.org/

The Royal Society of Chemistry has published a book on 'DNA Techniques to Verify Food Authenticity'                       (https://doi.org/10.1039/9781788016025), which includes a chapter (number 26) on the Food Authenticity Network.

 About the book:

The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a huge surge in interest in food authenticity and means of detecting and preventing food fraud and food crime. Approaches targeting DNA markers have assumed a pre-eminence.

This book is the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity. Addressing the new field of analytical molecular biology as it combines the quality assurance rigour of analytical chemistry with DNA techniques, it introduces the science behind DNA as a target analyte, its extraction, amplification, detection and quantitation as applied to the detection of food fraud and food crime. 

Making the link with traditional forensic DNA profiling and describing emerging and cutting-edge techniques such as next generation sequencing, this book presents real-world case studies from a wide perspective including from analytical service providers, industry, enforcement agencies and academics.  It will appeal to food testing laboratories worldwide, who are just starting to use these techniques and students of molecular biology, food science and food integrity. Food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation will find the text invaluable. Those in the food industry in regulatory and technical roles will want to have this book on their desks.

Author information:

The editors possess unrivalled expertise and are keen to describe and foster advances in the key area of DNA techniques applied to food authenticity. Dr Lucy Foster is an experienced food scientist, and head of food research including authenticity research at Defra, for many years commissioning studies of global reach. Dr Malcolm Burns is an internationally recognised molecular biologist and expert in DNA quantitation. Dr Michael Walker was a founder board member of the Food Standards Agency, a subject matter expert to the Elliott Review, is Head of the Office of the Government Chemist, and, with a thriving consulting practice, is an experienced expert witness.

Rachel Gullaksen, Sean Daly and Malcolm Burns (from left to right) looking at multispectral imaging applications for food authenticity

The Food Standards Agency’s National Food Crime Unit (NFCU) aims to help protect businesses and consumers from fraudulent supply chains through building relationships with industry, delivering crime prevention initiatives and conducting thorough, proportionate investigations where necessary. This is to support the Food Standard Agency to deliver its overarching strategy that “food is safe and is what it says it is”.

Following an increase to its budget, the NFCU has seen significant extension of the unit’s capabilities and remit in terms of its investigation and crime disruption capabilities and the prevention of food crime. As part of its outreach programme and as a follow-up to a meeting between Darren Davies, Head of the NFCU and the Government Chemist, Julian Braybrook and Selvarani Elahi in May 2019, colleagues from the NFCU visited LGC.

Selvarani Elahi gave a presentation on the Food Authenticity Network, highlighting the benefits of closer collaboration between this growing global network and the NFCU, both of which were created by the UK government to address the recommendations of the Elliott Review.

NFCU colleagues were taken on a tour of LGC’s National Measurement Laboratories where LGC staff demonstrated research on a range of technologies from point-of-use screening to confirmatory methods capable of combating food crime or food fraud .

The Food Authenticity Network turned four in July 2019 and looking back to when it was first established on 14 July 2015, we could not have imagined that in four short years and with relatively modest funding, we could have grown to a membership of over 1,130* from 58 countries / territories and a Twitter following of over 1,548. The website has also achieved a Google PageRank score of number 1 for a search on the term ‘food authenticity’ and the equivalent on Twitter.

In case you missed it, Issue 10 of the Food Authenticity Network Newsletter was published in July and contains news from the Network, three interesting articles and a further Centre of Expertise profile:
•News from CEN on Food Authenticity
•Increased activities of the Food Standard Agency’s National Food Crime Unit.
•Application of Artificial Intelligence and smart phone to authenticate food in situ.
•Achievements of the EU Project FoodIntegrity project.
•Centre of Expertise profile from Minerva Scientific

Download your copy here.

*Google Analytics shows that the website is actually being accessed by ~8,000 unique users annually.