Our Secretary, John Points, has written an article for a special edition of the Institute of Food Science and Technology's Journal of Food Science and Technology focussed on 'food safety and authenticity', in which he emphasises the pervasive impact of food fraud, spanning from brand risks to safety risks, advocating rigorous risk assessment, vigilance, and the use of tools like analytical testing to effectively detect and mitigate fraudulent activities in the food industry.
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A new vacancy for a Senior Intelligence Analyst has arisen at the Food Standards Agency's National Food Crime Unit (NFCU).
The role will be focussing on the delivery and assurance of NFCU's tactical and strategic intelligence analysis to better understand and communicate the food crime threat, as well as the support and development of NFCU's analyst and researcher cadre.
You'll be playing your part in keeping food safe and what it says it is, and protecting UK consumers from deceptive practices in the food sector.
Home or hybrid working is available for this post.
The deadline is 6th August 2023.
For further information / to apply: Senior Intelligence Analyst - Civil Service Jobs - GOV.UK
This 52 minutes documentary "The Criminals Running Our Food Chain - Food Fraud: An Organised Crime? ", published in 2021, is now publicly available - see below.
The documentary covers some well known food fraud issues encountered in recent years and includes an account of some of the food fraud prevention activities that have been deployed to combat food fraud.
This article by Which? states that recent food fraud revelations show we can't take food safety for granted, and that careful oversight is essential for food safety and security.
The article focuses on the following areas:
- Why food safety laws need saving.
- Lack of border checks and staff cuts make life easy for fraudsters.
- Which foods are most at risk of food fraud?
- The human cost of food fraud.
Using examples, Which? show, why we can't take food safety for granted, and it's vital we take the opportunity to review and strengthen food safety laws, via a transparent process that allows both consumers and legitimate businesses to have confidence in the system.
Read full article.
New publication using outputs of MedISys-FF finds that:
- Meat and meat products were the most reported fraudulent food products.
- Adulterated food commodities are mainly associated with the expiry date and tampering.
The MedISys-FF tool developed by Bouzembrak and colleagues (Bouzembrak et al., 2018) uses the MedISys portal of the European Media Monitor (EMM), a system that uses text mining to collect media articles worldwide.
Read the full article.
In response to many questions posted in the chat of the Webinar on the Global Honey Supply Chain that took place on 19 January 2022, the page on the Government Chemist website has been updated with work in progress on honey authenticity:
"This webinar and the consequent e-seminar is part of a suite of activities Defra, FSA, FSS and the Government Chemist are jointly working on to address some of the underpinning scientific issues that have emerged on the subject of honey testing and a number of workstreams are in progress.
Two further e-seminars, which will assist in disseminating information on honey authenticity testing, are in production. These cover using NMR testing for the determination of exogenous sugars in honey and best practice in establishing and curating databases for food authenticity. Work is also underway to develop guidance on applying a weight of evidence approach for food authenticity analysis, to pilot accreditation of non-targeted authenticity testing methods, to improve consistency and confidence in testing and reporting and to explore a data trust framework to share information on the honey supply chain and testing between interested communities. This will be followed by activity to standardise a protocol for the collection of authentic honey samples and to establish a framework for the scrutiny of authenticity databases. We are collaborating with key stakeholders on all these initiatives to secure the best outcome for all.
FSA’s blog on the complexities of honey authenticity, includes links to the recently published Government Chemist independent review of methods for honey authenticity testing and of the analytical reports underpinning recent allegations of honey fraud."
This e-seminar, by Cathal Henigan, Purchasing Director at Valeo Foods UK, will provide an introduction to the subject of the global honey supply chain.
Topics covered in this short presentation include an overview of the role of beekeeping, honey extraction and honey processing. In addition, key aspects of relevant legislation are described, such as the control of pests and diseases, honey composition, and control of the export and sale of honey. Details of the global market for honey are also described as well as an assessment of the risk to the supply chain through criminal activities such as food fraud.
The e-seminar is intended for individuals currently working within the food testing arena, the food industry, and those involved with the UK official control system.
The production of this e-seminar was co-funded by the UK Department for Environment, Food and Rural Affairs, the Food Standards Agency, Food Standards Scotland and the Department for Business, Energy, and Industrial Strategy, via the Government Chemist, under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis.
This e-seminar has also been added to the Food Authenticity Network's Training section.
The European Commission's Joint Research Centre (JRC) has published its March 2022 Food Fraud Monthly Summary reporting food fraud incidents and investigations from around the world.
Food fraud cases reported involved:
- wine
- alcoholic beverages
- milk and milk products
- cereals
- meat products
- eggs
- olive oil
- seafood
- soft drinks
- nuts
- honey
- spices
- pet food
- vegetables.
Thanks to our Members Riccardo Siligato PhD LLM and Bruno Sechet for creating the monthly summary and infographic respectively.
You can download the March 2022 Summary here.
A new FAO publication Thinking about the future of food safety – A foresight report, was released on Monday 7 March, outlining how major global drivers and trends will shape food safety in tomorrow’s world.
All food needs to be safe for human consumption; thus, appropriate food safety measures must form the core of food production in our agrifood systems. As agrifood systems are transformed to meet the 2030 Agenda for Sustainable Development, there is need to develop and maintain a deep understanding of the future opportunities, threats and challenges ahead of us.
This foresight report explores the impact of major global drivers and trends on food safety, including climate change, changing consumer behaviour and food consumption patterns, new food sources and food production systems, technological advances, microbiome science, circular economy and food fraud:
Climate change: Increasing temperatures, changing precipitation patterns, unpredictable and severe extreme weather events, and others, are disrupting both food and nutrition security. This chapter of the publication describes the multi-faceted impacts of climate change on food safety by affecting the severity and occurrence of various food safety hazards – e.g., mycotoxins, algal blooms, foodborne pathogens. The chapter draws in information from published FAO reports on the topic – Climate change: Unpacking the burden on food safety (2020) and Climate change: Implications for food safety (2008).
Changing consumer preferences and food consumption patterns: Today’s consumers change their purchasing behaviours in response to a multitude of factors – from environmental sustainability and climate change to socioeconomic factors, as well as concerns regarding their own health and animal welfare. Changes in consumer diets also trigger changes in dietary risks arising from potential contaminants found in food. To continue to stay relevant and adequately protect consumer health, food safety risk assessment processes need to keep up with the changing consumer consumption patterns.
New food sources and food production systems are increasingly being explored with the goal of achieving improved environmental sustainability and/or nutritional benefits. “New food” here is meant to cover food that has been historically consumed in specific regions of the world but has recently materialized in the global retail space. “New food production systems” include recently discovered techniques and materials in the food sector. In this regard, the various food safety implications for edible insects, seaweed, jellyfish, plant-based alternatives, and cell-based food production are discussed under this topic.
Agriculture within urban spaces: Rapid urbanization, expansion of global cities and food security concerns are drawing attention to growing food within urban areas. While urban agriculture includes food grown both around and within urban spaces, in this publication the focus is on the latter or intra-urban agriculture. This form of farming comes in various forms, from backyard gardens and community farms to innovative indoor vertical farming approaches (hydroponic, aeroponic, aquaponic). Some key food safety concerns associated with intra-urban agriculture, arising from soils used, water sources, air pollution, and various other chemical hazards are discussed as well as the importance of establishing adequate regulatory frameworks specific to urban food systems.
Exploring circular economy through plastic recycling: Increased attention to environmental sustainability and depletion of natural resources have put emphasis on the concept of circular economy, which is being explored in various sectors of the agrifood systems. The topic of circular economy and the various food safety considerations are explored in this publication through the example of recycling and reuse of plastics, in particular those that are in contact with food, such as food packaging.
Microbiome science: Microbiomes (includes all microorganisms – bacteria, viruses and fungi – that live within the human gut and around us) in agrifood systems and along the food chain are not isolated and can interact with each other. The human gut microbiome sits at the end of the food chain and therefore, is exposed to both biological and chemical contaminants present in the diet. Emerging and still evolving technologies have enabled the study of microbiomes and the interactions with their ecosystems, thereby offering opportunities to utilize this knowledge for improving food safety risk assessments and subsequently consumer health.
Technological innovations and scientific advances: Emerging technologies in food production, processing, distribution and at the retail level are providing better tools for increased food safety along food chains by improving traceability, greater detection of contaminants in food, better outbreak investigations, and reduced vulnerabilities for food fraud. A few such emerging technologies – nanotechnology, intelligent packaging, Blockchain, Artificial Intelligence, 3D printing of food, among others – are outlined in the publication while discussing both opportunities and challenges that come with them.
Food fraud: The issue of food fraud tends to evoke a strong response among consumers with current narrative focusing on the widespread and ever-increasing prevalence of the issue. However, food fraud is a complex area and the publication highlights this complexity and attempts to shift the narrative to discuss the concept of trust built into food control systems.
Access the publication here
The Global Harmonization Initiative's (GHI) Whistleblower Food Safety Incident Report Site is now available in over 30 languages at: https://whistle.globalharmonization.net to anyone, in any country, who works in the food and beverage industry.
Until now, there has never been a global reporting system for food safety concerns that is really anonymous. As a deterrent to unscrupulous food suppliers, the GHI first launched the Whistleblower Food Safety Incident Report site in August 2021 in English, and it is now available in over 30 languages.
GHI ask people to report if they are aware of anything that is wrong with food to the extent that consumption may cause serious harm and they see no other way to prevent such harm. GHI will then evaluate the incident and act upon it in the most appropriate way. The facts provided will be checked to judge if the incident:
- is real and can indeed do serious harm to people's health
- or:
- is intended to defame a company or individuals
- is intended to take revenge
- is due to misplaced humour.
Anyone who chooses to report an incident can be assured that their report is anonymous – in fact, even GHI does not know who has submitted a report. This is to protect the identity of whistleblowers.
This is Tenet's quarterly publication helping in house counsel and those from a science background assessing food safety keep up to date with current and emerging fraud related risks.
If you work in the food and drinks industry and take an interest in fraud and financial crime impact in the sector, please take a look at the 3rd issue of The Secret Ingredient.
A paper has been published, which reviews eight major #foodfraud #incidents and developed a framework to recognise the stages and nuances of a food-fraud 'scandal' narrative.
a Food Authenticity Network Advisory Board Member, has published a review of INTERPOL/ EUROPOL Operation OPSON IX Final Report
While the thousands of tons of seized fraudulent product get the headlines, the most crucial result of Operation OPSON is the insight on the shifting food fraud vulnerability. The report has both general information and detailed case studies (and amazing crime scene pictures).
INTERPOL/ EUROPOL Operation OPSON IX was conducted from December 2019 and extended beyond the expected end date of April 2020 to June 2020. The next OPSON X debrief occurred in November 2021 (a future blog post will review that private meeting, and our presentation on “Food Fraud Prevention – Priority Setting to Reduce the Overall Fraud Opportunity”.) The final Operation Opson IX – Analysis Report was published in January 2021.
Read the full review here.
Abstract
Background
Food fraud is the deliberate and intentional act of substituting, altering or misrepresenting foodstuff for financial gain. Economical motivations for food fraud result in criminals focusing on opportunities to commit fraud rather than targeting specific products, thus reducing the probability of food fraud being detected. Although primarily for financial gain, food fraud can impact consumer wellbeing. Therefore, authenticating food is a key stage in protecting consumers and the supply chain. Food manufacturers, processors and retailers are increasingly fighting back as occurrences of food fraud become more prevalent, resulting in a greater focus on detection and prevention.
Scope and approach
The aim of this review paper is to highlight and assess food fraud and authenticity throughout the food supply chain. Food fraud is a significant issue across the food industry, with many high-profile cases coming to public attention. Hence, this paper shall discuss the impact of food fraud on both consumers and manufacturers, the current and future trends in food fraud and methods of defence that are currently in use. Furthermore, emerging issues, such as the COVID-19 pandemic and Brexit, shall be discussed alongside the challenges they yield in terms of food fraud detection and prevention.
Key findings and conclusions
The incidence of food fraud is diverse across the sector, rendering it difficult to quantify and detect. As such, there are numerous food safety and traceability systems in use to ensure the safety and authenticity of food. However, as food fraud continues to diversify and evolve, current methods of detection for guaranteeing authenticity will be drastically challenged. Issues, such as the COVID-19 pandemic and Brexit, have instigated increased demand for food. This combined with reduced industry inspections, weakened governance, audits and ever-increasing pressure on the food industry has exposed greater weaknesses within an already complex system.
Access full paper: https://doi.org/10.1016/j.foodcont.2021.108171
The European Commission Joint Research Center (JRC) has published its monthly summary on articles covering food fraud and adulteration. In this November issue, there are articles on frauds involving wine, alcoholic beverages, milk and milk products, herbs and spices, cereals, meat products, seafood, cocoa, tea, fruits and vegetables, oils and honey.
Read the full summary of articles at: https://knowledge4policy.ec.europa.eu/publication/food-fraud-summary-november-2021_en
Many thanks to our Members Riccardo Siligato PhD LLM (for producing the report) and Bruno Sechet (for producing the infographic).
The United States Food and Drug Administration has created a dedicated webpage on food fraud. The page gives information on:
- How to report food fraud
- Examples of food fraud
- How FDA fights food fraud
- Enforcement and legal consequences
- Guidance documents
- Import alerts
- Research publications
- Additional resources.
Visit the FDA Food Fraud webpage here.
Emerging regulations and industry standards are requiring risk and vulnerability assessments of Food Fraud as a prerequisite to countermeasures and decision-making systems.
These assessments and risk management systems are not familiar food safety tools. It is effective and efficient to utilize an enterprise risk management (ERM) framework, such as developed by the Committee of the Sponsoring Companies of the Treadway Commission (COSO).
ERM risk assessment occurs into two stages: (1) a qualitative initial screening followed by (2) a more detailed quantitative assessment. All types of Food Fraud can result in enterprise-wide risks so an enterprise risk management system must cover all types of vulnerabilities.
The model developed in this paper addresses the unmet need of the first stage referred to here as the Food Fraud Initial Screening (FFIS).
Access the full paper here.
This is Tenet's first edition of their quarterly newsletter specifically focused on the prevention and protection against fraud and financial crime for the food sector.
In each issue, Tenet will provide articles to assist with fraud prevention planning, advice on protecting brand integrity and recomendations to improve quality control - all from a legal perspective.
A new type of crime that goes to the heart of what we eat. Criminal syndicates are infiltrating the global food supply chain, undermining the ability of consumers to trust what is on the label and what ends up on their plate.
This episode was aired 2 weeks ago and is available until 20 October 2021:
https://iview.abc.net.au/show/four-corners/
and then select the food fraud video
In spring 2021, Oceana Canada tested 94 seafood samples from retailers and restaurants in four major
Canadian cities: Toronto, Montreal, Ottawa and Halifax and found that of the samples tested, 46 per cent were mislabelled.
This is consistent with national testing conducted between 2017-2019, which showed that 47 per cent of 472 seafood samples tested were mislabelled in some way. Of these,
51 per cent of 373 samples were previously mislabelled in the same four cities tested.
Read full report.
