Do you know which products are most susceptible to food fraud? Probably you are thinking of olive oil or pizza ingredients at first, because these cases were featured in the media in recent years. The right answer, however, is: wines, herbs, and spices.
Food fraud is the act of purposely altering, misrepresenting, mislabeling, manipulating or replacing a food product at any point along the entire supply chain from farm to fork. Fraud can occur in raw materials, in ingredients, in the final product or even in the packaging of the product.
In the case of wine common types of fraud are the country of origin, region, year, variety and other aspects as well. In the herbs and spices category, replacement is probably the most common form of fraud. Particularly in the case of ground products, because it is hardly noticeable that anything has been added to the pure product. In this article (in Dutch) you can read more about it.
If you want to avoid such cases and maintain your customers’ trust, read how you can use an IFS Product Integrity Assessment (PIA) to assess the management of product integrity risks in in a food producing company.