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Review of Global Food Fraud Definitions and Standardisation Activities - FA0191

Description
Food fraud, food adulteration, food crime, food integrity, food authenticity and food counterfeiting are all commonly applied terms to a problem that has existed since the commercialisation of food. Varying definitions of the terms can constitute a significant hurdle in the actions that can be taken to both prevent it and take legal action against people who perpetrate it.
The Department for Environment, Food and Rural Affairs, The Food Standards Agency and Food Standards Scotland commissioned the Food Authenticity Network, via LGC, to undertake an examination of published literature to identify the major definitions related to food fraud and global standardisation activities in this area (with a focus on terminology and testing methods). The purpose of this is to update the Food Authenticity Network with this current information and to feed the information gathered into global standardisation initiatives on food authenticity terms and definitions and guidance on food fraud prevention and control via CEN (European Committee for Standardisation) and CODEX Alimentarius committees (international food standards).
Objective
Identification of the 20 most commonly cited definitions of food fraud in scientific and non-scientific literature.
Definitions for terms associated with food fraud such as economically motivated adulteration (EMA), food authenticity, food integrity and food crime.
Definitions for 11 different types of food fraud with examples.
Identification of 5 standardisation organisations currently engaged in activities to standardise terminology and testing methods.
Project Documents
• FRP - Final Report : Food Fraud Defintions Final Report   (574k)
Time-Scale and Cost
From: 2020

To: 2021

Cost: £3,050
Contractor / Funded Organisations
LGC Limited
Keywords
Food Chain