Food Fraud

Food fraud: Which ingredients are most vulnerable?

Food fraud: Which ingredients are most vulnerable?

By Caroline SCOTT-THOMAS

You can’t paint a horse like a cow and expect people not to notice – but grind their meat into patties and it may be a different story. So what makes an ingredient vulnerable to food fraud?

Puffer fish is fraudulently used to replace monkfish

US highlights food fraud perils

By Rod Addy

Seafood, clouding agents and lemon juice are the latest categories targeted by food fraudsters flagged up by the US Pharmacopeial (USP) Convention’s Food Fraud Database.

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