Food ingredients most prone to fraudulent economically motivated adulteration
In new research published in the April Journal of Food Science, analyses of the first known public database compiling reports on food fraud and economically motivated adulteration in food highlight the most fraud–prone ingredients in the food supply; analytical detection methods; and the type of fraud reported. The new database provides baseline information to assist interested parties in assessing the risks of specific products. It includes a total of 1,305 records for food fraud based on a total of 660 scholarly, media and other publicly available reports. Records are divided by scholarly research (1,054 records) and media reports (251 records).