Food fraud is gaining interest as an emerging risk given the increasingly global and complex nature of food supply chains. While numerous scholarly and media articles on the subject have been published, no systematic compilation of these reports exists. In an effort to help identify problematic food ingredients and catalog detection methods, USP has developed this database as a repository for ingredient fraud reports.
This information can be useful to parties responsible for assessing existing and emerging risks and trends for economically motivated adulteration, authenticity, fraud, or counterfeiting issues for food ingredients. Beyond listing food fraud adulterants, the database provides a baseline understanding of the susceptibility or vulnerability of individual ingredients to fraud. In addition, it can be useful for those managing the risk of food fraud by providing a library of detection methods reported in peer-reviewed scientific journals.
An extract of the information in this database is also published in the Food Chemicals Codex as a table in the General Information section.
Learn more about USP’s Food Ingredients Fraud Database: Moore, J.C., Spink, J., Lipp, M. Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010. Journal of Food Science. In press.J.