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This research by the University of Michigan addressed some of the global need for clarification and harmonisation of commonly used terminology such as food fraud, food authenticity, food integrity, food protection, economically motivated adulteration, food crime, food security, contaminant, adulterant, and others.One hundred and fifty survey responses were received from various food-related workgroups or committee members, communication with recognised experts, and announcements to the food industry in general. The food quality and manufacturing respondents focused mainly on incoming goods and adulterant-substances (<50%) rather than the other illegal activities such as counterfeiting, theft, grey market/diversion, and smuggling. Of the terms included to represent “intentional deception for economic gain” the respondents generally agreed with food fraud as the preferred term. Overall, the preference was 50% “food fraud,” 15% “economically motivated adulteration” EMA, 9% “food protection,” 7% “food integrity,” 5% “food authenticity,” and 2% “food crime.” It appears that “food protection” and “food integrity” are terms that cover broader concepts such as all types of intentional acts and even possibly food safety or food quality. “Food authenticity” was defined with the phrase “to ensure” so seemed to be identified as an “attribute” that helped define fraudulent acts.

Read the full paper here

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