Organisations

The Association of Public Analysts (APA) was the professional association representing Public Analysts in the United Kingdom. Public Analysts are highly skilled scientists who provide specialist analytical services supporting food standards, food safety and wider public protection enforcement.

The APA was formally dissolved as a membership organisation in 2024, following a long history of supporting the Public Analyst profession and promoting high standards in analytical science.

The profession of Public Analyst continues, with suitably qualified scientists appointed by local authorities to undertake statutory analytical work. The Mastership in Chemical Analysis (MChemA), the principal qualification for appointment as a Public Analyst, continues to be administered by the Royal Society of Chemistry.

FAN continues to work closely with Public Analyst laboratories, several of which are recognised as Food Authenticity Centres of Expertise.

For further information on the work of the APA see:

www.publicanalyst.com

In 2011, the American Botanical Council (ABC), the American Herbal Pharmacopoeia (AHP), and the National Center for Natural Product Research (NCNPR), at the University of Mississippi, initiated the ABC-AHP-NCNPR Botanical Adulterants Prevention Program (BAPP), a large-scale program to educate members of the herbal and dietary supplement industry and various stakeholders about ingredient and product adulteration. BAPP is the largest international nonprofit consortium focused on reducing adulteration in botanical ingredients used in dietary (food) supplements, conventional foods, cosmetics, and other natural health products. 

BAPP produces peer-reviewed publications, written by experts in various scientific fields, to document adulteration for specific ingredients, and/or to evaluate laboratory test methods to authenticate legitimate ingredients and to detect the potential presence of undeclared adulterants in herbal ingredients and finished dietary supplements. As of November 2024, BAPP has published 92 peer-reviewed documents. 

BAPP has also published 29 Botanical Adulterants Prevention Bulletins on specific botanical and fungal ingredients, such as ginkgo (Ginkgo biloba), St. John’s wort (Hypericum perforatum), turmeric (Curcuma longa), or milk thistle (Silybum marianum. The bulletins are systematic reviews on published data confirming adulteration of specific botanical or fungal ingredients, botanical taxonomy, importance of the ingredient in dietary supplement and herbal medicine market, potential safety concerns with the adulterating species, and an overview of analytical methods to detect the adulteration.  

In 2022, BAPP published its Best Practices SOP which empowers suppliers, buyers, and analytical laboratories to ensure the removal of irreparably adulterated and possibly dangerous products (that buyer and supplier agree cannot be lawfully remediated for the intended use) from global commerce. This resource provides robust GMP-consistent dispute resolution provisions, within a contractual framework, which fairly protects the confidentiality and interests of all parties. 

Freely available BAPP publications are having a positive impact on the natural products industry, with companies reporting revisions of specifications for their ingredients, improvements in their quality control measures, changes to more reliable suppliers, and other efforts to help ensure authenticity and freedom from adulterants in the supply chain. 

The UK's Department for Environment, Food and Rural Affairs (Defra) is responsible for safeguarding the natural environment, supporting the UK food and farming industry, and sustaining the rural economy.  It has a broad remit, including channelling independent expert advice on food authenticity and testing methods.

The Food Authenticity Steering Group (ASG) aims to identify emerging issues in food authenticity and gaps in science and testing methodology that will help to protect consumers by addressing food fraud and misleading food labelling activity. The ASG sets priorities for the Government’s food authenticity programme based on horizon scanning, market intelligence and assessment of the science capability and evidence base.

The Authenticity Methods Working Group (AMWG) provides a challenge function to ensure that the food authenticity research is based on sound science and that the methodology being developed is robust, practical, and defensible in terms of its scientific principles. It advises on the transfer of new methodology to testing laboratories and on generic analytical issues of methodology such as quantitation and limits of detection. It also considers emerging technologies and innovation in science and technology; and how these can be used analytically to address evolving technical requirements to support food authenticity testing and compliance with regulatory requirements.

The AMWG has a Technical Sub Group (TSG) to undertake detailed review of new technical developments in analytical science and to consider how these might be used to solve particular (existing or emerging) problems in food authentication. This group was instrumental in developing the science to resolve issues around achieving fit for purpose quantitative meat speciation in processed meat products. The TSG also reviews and analytically quality assures food authenticity research specifications before these are put to tender. This approach provides a clear mechanism for ensuring that methods are fit for purpose and is in line with the recommendations on assay fitness for purpose as set out in the Elliott Review.

The Food Standards Agency (FSA) is an independent government department working across England, Wales and Northern Ireland to protect public health and consumers' wider interests in food.

The National Food Crime Unit (NFCU) is a dedicated law enforcement function of the FSA. The unit works closely with the Scottish Food Crime and Incidents Unit within Food Standards Scotland.  For more details see our Food Crime pages.

The NFCU was established in 2015 following a review of the 2013 horse meat incident. The NFCU is tasked with protecting consumers and the food industry from food crime within food supply chains.

The Unit defines food crime as serious fraud and related criminality in food supply chains. This definition also includes activity impacting on drink and animal feed. The NFCU response is determined by assessing the gravity of the fraud. This will include considerations of the degree of planning and co-ordination in committing it, the impact of the fraud across geographical regions and boundaries, and the financial loss and other harm to the public and industry.

Examples of food crime include the use of stolen food in the supply chain, unlawful slaughter, diversion of unsafe food, adulteration, substitution or misrepresentation of food, and document fraud.

The strategic objectives of the NFCU are to:

• Prevent food being rendered unsafe or inauthentic through dishonesty
• Disrupt offending and bring offenders to justice
• Build global and domestic counter food crime capability

The NFCU plays an important role in multi-sector engagement at national and international levels. It works closely with the food industry to ensure that businesses are well-informed and prepared to counter food crime. The Unit aims to create a hostile environment for those engaging in food crime by investigating suspected offenders or otherwise supporting partners in their lawful efforts to similarly disrupt those criminals.

The development and analysis of intelligence and information from a range of sources enables the Unit to prepare detailed strategic assessments that will identify threats, risks and vulnerabilities.

The unit works with industry to raise their awareness and test their response systems to food crime increasing resilience for the benefit of the food business and the public.  This includes a free quarterly e-briefing bulletin.

Food Standards Scotland (FSS) is the public sector food body for Scotland.  FSS was established by the Food (Scotland) Act 2015 as a non-ministerial office, part of the Scottish Administration.  This means that is sits alongside, but separate from, the Scottish Government.

FSS’s primary concern is protection of Scottish consumers – making sure that food is safe to eat, ensuring consumers know what they are eating and improving nutrition. FSS is responsible for ensuring that information and advice on food safety and standards, nutrition and labelling in Scotland is independent, consistent, evidence-based and consumer-focused.

The Scottish Food Crime and Incidents Unit (SFCIU) holds the investigations and intelligence gathering arms of FSS. They focus on tackling food crime and maintaining consumer protection in relation to the Scottish food and drink industry. This includes

• serious and/or complex fraudulent conduct, and
• serious and/or regulatory non-compliance involving dishonesty

Conduct is considered serious in this context where it is likely to result in:

• significant risks to public safety
• substantial gain to the offender or loss to consumers
• pan-regional or transnational offending, or
• significant public concern

For more details see our Food Crime pages

The Unit has a dedicated intelligence office which analyses, develops and actions information received from members of the public, food business operators and industry whistle-blowers.

The investigations team investigate instances of food crime. They may also support local authorities with enquiries into serious breaches of food safety and assist with complex and protracted investigations.

The Global Food Safety Initiative (GFSI) is an Industry Solution of the The Consumer Goods Forum (CGF), bringing together food retailers and manufacturers from across the CGF membership and an extended food safety community to oversee third-party food safety standards for food business operators globally.

GFSI benchmark, and recognise, third-party food safety certification standards.  GFSI recognition offers global acceptance and market-access, both for the recognised CPOs (certification programme owners) and the companies that they certify. In order to be recognised by GFSI, CPOs must verify that they meet the Benchmarking Requirements, one of the world’s most widely-accepted benchmark documents for food safety programmes.

The GFSI Benchmarking Requirements were first created in 2001 by a group of retailers motivated by the necessity of harmonising food safety standards across the global supply chain. These requirements are frequently updated with input from food safety experts around the world to keep up to date with food safety trends. 

The UK Government Chemist (GC) provides expert opinion based on independent measurement to help avoid or resolve disputes pertaining predominantly to food and agriculture.  It has a statutory role to advise government, devolved administrations, and the wider community dependent on analytical science.

Food fraud and authenticity is a common feature of GC referee casework.

As such, the GC must be at the forefront of analytical science and expert in analytical methods and their application to a wide range of areas including food authenticity. As the GC is, by law, the analytical arbiter, independence and impartiality are essential in the execution of this function. 

Annual reviews of the work of the GC are published and the latest review can be found here.

The Government Chemist is a designated function within LGC.  LGC has been fulfilling this important statutory function for over one hundred years.  LGC is an international life sciences measurement and testing company.  It also hosts FAN.   LGC provide reference materials, proficiency testing schemes, genomics solutions and analytical testing products and services..

The Global Food Traceability Center (GFTC), from the Institute of Food Technologists (IFT), conducts applied research; develops resources, tools, and training; and offers customizable services to help industry, regulators, and NGOs implement end-to-end, event-based, interoperable traceability to solve challenges and opportunities across the supply chain.

The Vision

To become the global resource and authoritative voice on food  traceability.

Supported by its Founding Sponsors, the GFTC serves all  aspects of the food system by generating knowledge that addresses research  gaps, and delivering applied research, objective advice, and practical  expertise about global food product traceability and data collaboration for  private benefit and public good.

The Mission

To serve all  aspects of the global food system by generating knowledge that addresses  informational gaps while delivering applied research, objective advice,  and practical expertise about food product traceability and data  collaboration for private benefit and public good. 

For further information visit:

https://www.ift.org/policy-and-advocacy/global-food-traceability-center/

IFST is the leading membership body for food professionals in Europe.  A key focus is to ensure the safety of food through providing support and resources to members who are involved in food production, distribution and preparation.  Food professionals responsible for the delivery of safe food need to be highly experienced and knowledgeable in their roles as well as fully up-to-date with the latest developments and current threats. 

They offer a wide range of resources to ensure that food safety professionals, involved in all parts of the food supply chain, are kept up-to-date with the most current food safety and fraud issues.  These include "technical briefs", "information statements" and "consumer factsheets" on topics relating to food authenticity and analysis as well as signposting to resources from other organisations.

For further information, visit the IFST website.

The Institute for Global Food Security (IGFS) is one of four Global Research Institutes at Queen's University Belfast, established to address key, international challenges - in this case, the future of the world's food systems.

Researchers address challenges  - environmental, food-safety, animal-health, nutritional - at each point of the foodchain, from farm to fork. The UN International Atomic Energy Agency (IAEA) has designated IGFS an IAEA Collaborating Centre, recognising its global reach in food safety, authenticity and traceability. IGFS includes the ASSET Technology Centre, a cutting-edge authenticity testing research laboratory, including the Centre for Excellence in Agriculture and Food Integrity, in partnership with the UK National Measurement Laboratory. It is also listed as one of FAN's Centre of Expertise laboratories.

IGFS is anchored in the School of Biological Sciences but includes many researchers from other schools and faculties. 

The International Association for Food Protection (IAFP) represents a broad range of members with a singular focus - protecting the global food supply. Within the association, you will find educators, government officials, microbiologists, food industry executives and quality control professionals who are involved in all aspects of growing, storing, transporting, processing and preparing all types of foods.

Working together, IAFP members, representing more than 50 countries, help the association achieve its mission through networking, educational programs, journals, career opportunities and numerous other resources. This Web site is a resource for members as well as non-members who want to join us in making a difference in the public health of our global community.

The IAFP is built around an annual in-person conference held in the US.  Topic-interest Professional Development Groups (PDGs) then meet throughout the year, usually virtually, to discuss common issues and work up practical ways to share best practice.  There is an active Food Fraud Prevention PDG.

For further information, visit the IAFP website.

The International Life Sciences Institute (ILSI) is a nonprofit global organisation with the mission to provide science that improves human health and well-being and safeguards the environment.

ILSI Europe is producing a guidance document towards food authenticity.  Topics for inclusion include:

• A review and evaluation of the current methods for testing the authenticity of foods;
• Determining the environmental and socio-economic drivers of food fraud and the factors that increase the risk of committing food adulteration above the critical threshold;
• Reviewing and assessing the quality of data related to food fraud in various existing databases and their fitness for prevention, risk management and mitigation purposes.

 For more detailed information, visit ILSI authenticity task force page or contact Dr Isabelle Guelinckx at iguelinckx@ilsieurope.be.

Hosted by Michegan State University, the Food Fraud Prevention Think Tank and Academy is a collaboration point for a wide range of stakeholders including industry, domestic and international agencies, associations, and other academics. Aligned with the Land Grant mission of MSU, it applies research, education, and outreach from theory to practical application with those stakeholders. The research forms the base for the development of new educational programs, which is applied to evolving outreach engagements. Feedback from those outreach engagements provides insight and direction for future research.

The education programs dovetail with the outreach engagements. Outreach is largely online, including thought-leading blogs from Professor John Spink and a range of  free Massive Online Open Courses (MOOCs) relating to food fraud and supply chain vulnerabilities.

The Food Fraud Prevention Overview MOOC is provided by MSU free to all interested parties across the supply chain and across the globe. The Overview MOOC is a two-session, 2-hour webinar accompanied by assessment quizzes. Students who successfully complete the assessments will receive an MSU Food Fraud Overview MOOC Credential.

As more people become aware of the concept and the vulnerabilities of Food Fraud, they will also become more effective at not only intervention and response but also at prevention – the more participants in the MOOC, the safer our global food supply chain can be. The MOOC doesn’t just define the problem, it also focuses on prevention. This MOOC is positioned as a bridge between general webinars and more intensive programs such as the graduate course, graduate certificate, or even a Food Fraud focus in a Master’s degree.

Review all food fraud prevention related MOOCs.

Safe Supply of Affordable Food Everywhere (SSAFE) is a global, non-profit, Public-Private-Partnership that works on strengthening the safe supply and trade of food around the world by enhancing the One Health principle through the advancement of global food safety systems and standards

SSAFE aims to foster the continuous improvement and global acceptance of internationally recognized food protection systems and standards. What makes SSAFE unique is its focus on driving collaboration between the public and private sector to enhance the integrity of the food supply chain. SSAFE's members are leading global food businesses that work together for the greater good of strengthening the safe supply and trade of food around the world

For further information visit: http://www.ssafe-food.org/

The SSAFE and PwC Food Fraud Vunerability Assessment Tool can be found here.

The supplement safety and compliance initiative (SSCI) is an industry-driven intiative led by retailers to provide a harmonised benchmark to recognise various safety standards throughout the entire dietary supplement supply chain.  It is a certification standard that assures quality from harvest to retailer shelf.  Dietary supplements must meet or exceed the SSCI benchmark to be accepted in major retailers, all with the goal of providing quality products and increasing consumer confidence.

SSCI Vision: Safe and authentic dietary supplements for consumers everywhere.

Read more at www.ssciglobal.org