With long supply chains that can stretch around the world, Food Fraud is a hot topic for the food industry, consumers and government regulators. Food fraud’s negative impacts cause financial harm to the food manufacturing industry and public harm while fostering consumer mistrust. Examples of food fraud can be found in many food sectors including spices, seafood, meat and dairy as well as more specific examples such as olive oil, honey, coffee and saffron, just a few.

Substituting cheap ingredients and food additives is called “economic adulteration”, a violation of US federal law. In addition, when dangerous ingredients are used, crossing the line into “intentional adulteration” the crime is a felony, with the potential for jail time.

Learn what tools are available to food manufacturers and government regulators to combat this growing problem. Novel application of next-generation sequencing (NGS) screening and identification of multispecies which aims to improve food authenticity and tackle food fraud will be discussed.

How can you confirm suspicions of food fraud in order to avoid being a victim? What can you do to protect against food fraud and how can you ensure your products have all the safety nets in place to defend against intentional adulteration?

This webinar will provide a background on food fraud and provide an overview of tools available to meet the challenge of economic loss and consumer illness, injury or death caused by those with s nefarious, and potentially deadly, criminal intent.

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