Food fraud refers to intentional actions taken to substitute, dilute, alter, mislabel or misrepresent food for economic gain. It includes activities such as ingredient substitution, counterfeiting, mislabeling, and adulteration.
Preventing food fraud helps to:
- Protect consumers from unsafe, contaminated, or misrepresented products.
- Maintain product integrity and quality.
- Reduce risks in the supply chain.
- Meet regulatory and certification requirements such as BRCGS, SQF and FSMA.
Food fraud prevention programs assess vulnerabilities and implement controls to reduce risk, including supplier verification, authenticity testing, and monitoring of high-risk ingredients.
