Tag Archive: food adulteration

May 08

How do you give coffee authentication an extra shot?

With a high market value and commercial importance coffee is in the top 10 products most at risk of food fraud. A recent paper by the Government Chemist team at LGC, and the Institute of Global Food Security in Queen’s University, Belfast (QUB), tackles the question of where and how to analytically check the coffee …

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Feb 08

Is food allergen analysis flawed?

Food allergy is an increasing problem for those affected, their families or carers, the food industry and for regulators. The food supply chain is highly vulnerable to fraud involving food allergens, risking fatalities and severe reputational damage to the food industry. It is understood that food allergy affects  up to 10% of children and 2-3% …

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Sep 08

World Seafood Conference 2015

Managing director of Michael Walker Consulting Ltd Michael gave a talk on the 8th of September, at the World Seafood Conference in Grimsby, UK which will run between the 5th and the 10th. This conference aims to build on existing partnerships and create new links between the International Association of Fish Inspectors (IAFI) members and …

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May 20

Pasta adulteration: shining a light on new testing methods

Today is World Metrology Day (WMD), a day of celebrations to commemorate the anniversary of the signing of the Metre Convention in 1875. This year, WMD celebrates the central role of light to life and the role that metrology plays in enabling the application and advancement of light-based technologies. In this blog, we look at …

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Nov 18

Food authenticity: more than just a question of taste

Whisky

Not any old pie can hold the name of Melton Mowbray pork pie. Similarly, only a pasty made in Cornwall following the traditional recipe can be called a Cornish pasty and only specific bottles of plonk can be declared as champagne. These products have all been awarded special status that protects their name in the …

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Oct 14

A history of butter fraud – but how far does it spread?

Butter is without any question the most counterfeited food. This was the opening sentence at the symposium in Brussels in 1888 and while butter may not be the most counterfeited food today, the authenticity and quality of butters and margarines on sale today still come into question. Back in the late 1800s, analytical chemists and …

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Jul 10

Allergic reactions: a serious consequence of food fraud

LGC now offers the first peanut allergen quality control (QC) materials that have been prepared in the same way as oral food challenge materials used to diagnose peanut allergies. LGC’s new QC reference materials, developed in conjunction with The University of Manchester, can now address difficulties such as ensuring sufficient homogeneity and long term stability, …

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Jan 21

Where’s the value in burger fraud?

Horses

Investigations are under way to try to find out how beefburgers on sale in UK and Irish supermarkets became contaminated with horsemeat. When asked about the issue, Michael Walker, Science and Food Law Consultant with LGC, said, “In the UK the presence of horsemeat and, for some, pigmeat in beefburgers, is objectionable and emphasises the …

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Apr 18

Food Fighters – catching the fraudsters

Food fraud is something we can all relate to. When we pay a premium for a particular brand of alcohol or a particular cut of meat we expect not to be deceived by the label. However, on occasion, what is claimed on the label may not actually be what you are buying. For example, farmed …

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Jun 16

The Food Fighters

You are what you eat…but what are you actually eating? Scientist: The Government Chemist Field: Food chemistry Challenge: To protect public safety, health, value for money and consumer choice and resolve disputes over cases of suspected food adulteration. Research: In the early 19th Century, the deliberate adulteration of food was common practice. For example, fake …

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