Food Fraud

Risk reduction in interlinked value chains

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Whoever wants to specifically avoid food fraud requires technical expertise in the legal definition of fraud and the measures for detecting it. Not only among consumers, but also among the players in the food value chain, the nomenclature and the measures for systematically tackling food fraud are still shrouded in uncertainty. When do we speak of food fraud, when of falsification and when of consumer deception? Which products are affected and what are the common falsification techniques? The DLG-Expert report ‘Food fraud: Possibilities and opportunities for risk minimisation in complex networked value-added chains’ provides decision-makers with an in-depth insight into what is a controversial topic for food producers.

Prevention techniques.

Dr Andreas Müller, an independent expert for food safety and risk prevention, focuses in compact form on the latest findings for practical defence against and prevention of risks. The graduate physicist sees great potential for effective prevention techniques in the use of data and information along the value chain and in the simulation and evaluation of possible causal chains. Accordingly, physical-chemical analysis (targeted analyses) falls short in preventing manipulation. Effective prevention starts earlier and, above all, takes a different approach. It deals with the motivation for, and the possible perpetrator profile, the technique and the implementation of the falsification. Added to these are non-targeted analyses and also the confident employment of organoleptic methods for discovering falsifications.

Quadrant of possible food adulteration methods (LM). Source: DLG Expert Knowledge by Dr.-Ing. Andreas Müller.

Further information

Food fraud: Possibilities and opportunities for risk minimisation in complex networked value-added chains

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