Food Frauds
The deliberate substitution, addition, tampering or misrepresentation of food ingredients leads to food frauds. Food fraud is a hugely global issue. The most common type of includes false labelling, false certification, substitute ingredients, banned ingredients, adulterated products, illegal products unfit for human consumption. Food Fraud isn’t limited to these and there are a huge number of products that can be affected. The fact that this is such an international problem presents a real challenge for regulators. When food is crossing so many boundaries, it makes it very difficult for regulators to track. We need to bring together intelligence from around the world and get businesses to share information with each other. The analytical strategies usually used these days typically only examine one element of the food and so will only find one kind of fraud.
- Tempering and counterfeiting
- Economically-motivated adulterations
- Vulnerability assessment
- Mitigation measure and strategy
- Chemical alteration of food
Related Conference of Food Frauds
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Food Frauds Conference Speakers
Recommended Sessions
- Applied Nutrition
- Dairy Technology
- Food Allergies and Intolerance
- Food Authenticity
- Food Borne Diseases and Prevention
- Food Contamination and Chemical Toxicology
- Food Frauds
- Food Hazards and HACCP
- Food Preservation and Quality Standard
- Food Safety and Packaging Technologies
- Food Safety in Retail Foods
- Food Safety Laws and Regulations
- Food Safety Operations in Food Processing, Handling and Distribution
- Food Safety Surveillance System
- Food Sustainability
- Food Traceability
- Foodomics Approaches in Food Safety
- Microbiological and Chemical Aspects of Food Safety
- New solutions for Identifying Emerging Risks
- Pediatric Nutrition
- Pest Management in Food Industry
- Risk Analysis and Management
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