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Food fraud: Organized fraud with food

The issue of fraudulent practices with food, more widely known by the international catchword of “food fraud”, is more topical today than ever before. And this is not limited to the constantly recurring, scandalous cases of food products being contaminated or labelled with false ingredients by manufacturers, which severely undermine the consumers’ confidence in the food industry. Especially up-market, high-priced foods are in constant danger of becoming objects of professional fraud. In particular, the inability of consumers to detect such adulterations themselves makes selling inferior products as premium goods or cheap substitutes for expensive ingredients so attractive for market players with criminal energy. Olive oil, milk, honey and saffron – according to the information supplied by the “Food Fraud” German Federal and State Working Group, these are the foodstuffs most susceptible to being adulterated. 25% of all cases are concerned with olive oil alone.

The International Food Standard (IFS), too, has responded to this alarming situation by dedicating a whole chapter to this issue in the new version 6.1 of the IFS Food Standard. By 1 July 2018, all certified companies must be able to present a documented plan to reduce food fraud and adulteration of foodstuffs in their business. This implies, for example, that a weak point analysis must be carried out on all raw materials, packaging products, etc. which are used.

With our NIR-enhanced olive oil analytics, we offer a reliable tool to the olive oil sector to counteract fraud with this popular foodstuff. With NIR spectroscopy and additional statistical evaluation, it is possible, for example, to carry out a reliable verification of the geographic origin, to check the overall quality and to detect adulterations.

Detailed information about this service can be found in the counselling area under olive oil analytics>>.