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24th September 2015 by foodfraudadvisors

Characterising Ingredients

Characterising Ingredients are

  • ingredients or categories of ingredients which are mentioned in the name of a food or are implied as being present in a food by pictures or graphics on a food label; and
  • when mentioned in the name of a food or graphically represented on a food label are used to influence the choice of a consumer by describing or establishing a special characteristic of the food or by distinguishing a food from similar foods.

Examples of products with characterising ingredients include chocolate chip ice-cream, mushroom pie.

This definition is based on The Australia New Zealand Food Standards Code – Standard 1.2.10

The Vulnerability Assessment Helper asks users to note which ingredients are characterising ingredients not because a characterising ingredient is inherently more vulnerable to economically motivated adulteration or substitution but because problems with a characterising ingredient can greatly increase the vulnerability of the product group as a whole, as well as risking non-compliance with food standards and regulations.  Within the raw materials table the answer you give at ‘characterising ingredient’ does not contribute to the vulnerability calculation for that ingredient but is used when considering the overall vulnerability of the product or product group.

 

 

Filed Under: Vulnerability Assessment Tools

24th September 2015 by foodfraudadvisors

Licence Agreement

Looking for the licence agreement, terms and conditions for our products?

Current licence agreement

Filed Under: Vulnerability Assessment Tools

20th September 2015 by foodfraudadvisors

Food fraud only affects expensive food, right?

Wrong!  While it’s pretty obvious that you could make an economic gain by bulking out an expensive food like caviar with something less expensive, it’s also possible to make economic gains by making tiny alterations to big-volume commodities.  Even switching just one or two percent of a bulk item like beef mince or rice with something cheaper can create a huge economic gain when sales are counted in the thousands or tens of thousands of tonnes.

Ground meat is one commodity that has been frequently affected by this kind of food fraud.  The adulterants are typically lower grade meat or offal from the same species or meat from a cheaper species.  This kind of adulteration is difficult, if not impossible for consumers to detect.

Rice is another commodity that, despite being relatively cheap, is also affected by economically motivated adulteration. The adulterants are reported to be plastic pieces, including thermal insulation materials, potato starch mixed with polymer resins and even pieces of paper rolled to look like grains.  This type of fraud relies on transient and poorly documented supply chains; the person who ultimately tries to eat the rice will detect the fraud in most cases – although there are reports of people suffering digestive problems after consumption – however the source of the adulteration usually proves impossible to trace.

If rice adulteration was occurring on a big scale in Europe I suspect that increasing the requirements for paperwork and trying to improve supply chain transparency would be the chosen strategy for those tackling the issue.  In the Philippines they have taken a more direct and – for now at least – more feasible approach.  They have developed a hand-held scanner that uses Raman spectroscopy to detect ‘fake’ rice by distinguishing between starch and styrene acrylonitrile copolymer.  Fast, cheap, easy and no paperwork needed.

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Filed Under: Adulteration, Food Fraud, Impact of Food Fraud, Learn

16th September 2015 by foodfraudadvisors

Welcome to Food Fraud Advisors

Welcome to Food Fraud Advisors.  We are food safety, quality and compliance experts with decades of experience in the Australian food industry.  We are passionate about preventing food fraud.  A safe, authentic food supply is our aim.  We provide solutions to food businesses.  Learn more about who we are and what we do by clicking on the menu buttons.   And get in touch with us today.  We love to help.

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Filed Under: Home

31st August 2015 by foodfraudadvisors

When the big boys get it wrong…

Coles has been caught breaching its own sustainable fish sourcing policy by selling yellow fin tuna.  Yellow fin tuna is classified as ‘near threatened’ by the International Union for the Conservation of Nature and Natural resources and generally considered to be a fish species that cannot be sustainably fished right now.

After being caught selling the home brand canned yellow fin tuna by journalists from Fairfax Media last week, Coles reported that those particular cans of tuna were from a certified sustainable fishery in the Maldives where the population of yellow fin is ‘doing really well’. It looks to me like Coles relied on the Marine Stewardship Council certification rather than cross-checking the species sections of their own sourcing policy.

Coles has more regulatory, purchasing and compliance resources than just about any other food business in Australia.  So if they occasionally make mistakes in their policies and procedures, what hope have smaller businesses got?

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Filed Under: Authenticity, Labelling

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