Food fraud prevention shifts the food risk focus to vulnerability

Spink, John; Ortega, David L.; Chen, Chen; Wu, Felicia

doi:10.1016/j.tifs.2017.02.012

Cited by 122 publications

(87 citation statements)

References 10 publications

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“…The total nitrogen content of raw milk, powdered infant formula, and cereal‐based formulations have been increased by addition of melamine (C 3 H 6 N 6 ) in many countries (Zhang & Xue, ). Addition of sucrose and water into honey, a high‐value added food, also occurs worldwide (Soares et al., ; Spink, Ortega, Chen, & Wu, ). These are typical examples of economically motivated frauds of high‐value added foods that lead consumers to have concerns about the authenticity of their foods.…”

Section: Chemometrics In Food‐related Disciplinesmentioning

confidence: 99%

“…These are typical examples of economically motivated frauds of high‐value added foods that lead consumers to have concerns about the authenticity of their foods. Such worldwide adulteration of food is illegal, and commercial products need to be monitored constantly by government agencies to detect and prevent adulteration (Spink et al., ).…”

Section: Chemometrics In Food‐related Disciplinesmentioning

confidence: 99%

See 1 more Smart Citation

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Granato

Putnik

Kovačević

et al. 2018

Comp Rev Food Sci Food Safe

357

202

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In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming systems, or even to trace adulteration of high value-added commodities. In this article, we provide an extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers. Pattern recognition methods, such as principal component analysis and cluster analysis, have been used to associate the level of bioactive components with in vitro functional properties, although supervised multivariate statistical methods have been used for authentication purposes. Overall, chemometrics is a useful aid when extensive, multiple, and complex real-life problems need to be addressed in a multifactorial and holistic context. Undoubtedly, chemometrics should be used by governmental bodies and industries that need to monitor the quality of foods, raw materials, and processes when high-dimensional data are available. We have focused on practical examples and listed the pros and cons of the most used chemometric tools to help the user choose the most appropriate statistical approach for analysis of complex and multivariate data.

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Section: Chemometrics In Food‐related Disciplinesmentioning

confidence: 99%

Section: Chemometrics In Food‐related Disciplinesmentioning

confidence: 99%

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Granato

Putnik

Kovačević

et al. 2018

Comp Rev Food Sci Food Safe

357

202

View full text Add to dashboard Cite

show abstract

“…Given high detection and enforcement costs, Spink et al () argue that instead of focusing on mitigation strategies, establishing a ‘preventive’ approach is a more effective way to counteract food fraud (in line with preventive measures used to ensure food safety). This may also limit negative consequences of fraud.…”

Section: Consumer and Societal Food Fraud Costsmentioning

confidence: 99%

Food fraud: economic insights into the dark side of incentives

Ehmke

Bonanno

Boys

et al. 2019

Aus J Agri & Res Econ

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In this review, we contextualise the articles in this special issue, relating them to existing food fraud research, and identify food fraud research trends, challenges and priorities for the near term. We accomplish these aims through a comprehensive review of research by food scientists, economists, other social scientists, legal experts, government research groups and international trade organisations. Existing food fraud research is heavily weighted towards food science, packaging and labelling, and legal areas of knowledge discovery. Moving forward, research is needed pertaining to general economic welfare outcomes from food fraud incidences, economic incentives to deter frauds, economic spillovers from fraud incidences to other food products and markets (domestic and international) and further delineation of the effect of different types of food fraud on consumer and producer welfare. The articles in this special issue make significant contributions to understanding of the role of food fraud in consumer decisions, measuring consumer welfare losses from fraud, food fraud spillover effects to other markets and new frameworks for fraud analysis.

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“…Although the fight against food fraud is aided with companies and countries reporting and communicating instances of fraud (Spink et al ), tracking food fraud risks is challenging at best for industry and non‐governmental groups. The complex nature of the global food supply chain makes tools ineffective for many food producers.…”

Section: Introductionmentioning

confidence: 99%

“…To halt the prevalence of fraudulent activates, focus should shift away from mitigation with current laws to prevention (Spink et al ). In this paper, we examine whether providing consumers with information about the negative health implication of food fraud will increase their willingness to pay a premium for fraud‐free local food and therefore may substitute away from fraudulent products.…”

Section: Introductionmentioning

confidence: 99%

International honey laundering and consumer willingness to pay a premium for local honey: an experimental study

Ritten

Thunström

Ehmke

et al. 2019

Aus J Agri & Res Econ

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Fraudulent activities in the international honey market affect 10% of food, and cost the global food market $50 billion per annum. Although many developed countries have created regulations to combat food fraud, illegally imported honey, especially originating from China, still enters through transshipments and relabelling to mask its true origin. This honey laundering poses a health risk to consumers, as Chinese honey potentially contains illegal and unsafe antibiotics and high levels of herbicides and pesticides. We analyse whether information about the negative health impacts of laundered honey increases the proportion of consumers willing to pay a premium for local fraud-free honey. Using a laboratory experiment, we find when consumers are given honey laundering information, their willingness to pay a premium for local fraudfree honey increases by as much as 27 percentage points. Our findings suggest that by conveying honey laundering information and guaranteeing their honey is fraud-free, producers can potentially increase revenues and reduce the prevalence of food fraud. Our results further show that consumers' preference for various honey characteristics and age also influence the probability of paying a premium for local honey.

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Food fraud prevention shifts the food risk focus to vulnerability

Cited by 122 publications

References 10 publications

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Food fraud: economic insights into the dark side of incentives

International honey laundering and consumer willingness to pay a premium for local honey: an experimental study

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