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When you hear about fraud food is probably not the first subject that comes to mind. From the melamine in milk to the horse meat or sea food scandals, food fraud continues to be a global food problem. Food fraud is a collective term used to encompass the deliberate and international substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging or false leading statements made about a product for economic gain. It is imperative to realise that Food fraud may pose a serious public health risk as evidenced by the melamine scandal in 2008.
Closer to home, a study conducted by Dr Donna-Maree Cawthorn and Prof. Louw Hoffman of the Stellenbosch University with Harris Steinman of the Food & Allergy Consulting & Testing Services in 2013 sent shocking waves across the country when they reported their findings about mislabelling of meat products. What followed was the European horse contamination scandal. Again remember the expose on Orion Importing Pig hearts from Belgium and Ireland and re labelling it and selling it as sheep or beef hearts with a Halaal label.
Yet these scandals or cases represents only a minor fragment for a much higher crisis that encompasses the mislabelling, watering down, bulking up, substitution, and other misrepresentation of the contents of food we consume on a daily basis. Even legitimate companies can be overtaken by food fraud.
Increasingly globalized food supply chains and economic motivation to provide cheaper food products are main contributors to the food fraud problem. It is essential to realize that due to its global nature the food supply chain no longer follows a straight line from farm to fork. It has become more like a supply network and this makes traceability of ingredients back to its source very challenging. This is due to the network of handlers, suppliers and middle man globally. In addition, the globalization of the food supply network makes it harder for detection and provides a fertile ground adulteration and gives room for opportunism. While knowledge of tier 1 suppliers is often effective visibility to tier 2 vendors and beyond is often blurred, with sourcing practices of tier 1 suppliers not assessed, much less understood. Another factor influencing food fraud include cost cutting as the food industry is under tremendous pressure to keep prices down. It was reported that one of Tesco’s supplier implicated in the horse meat contamination scandal used more than 200 ingredients from different countries making it even more difficult to trace and control all ingredients.
Because of its complexity and worldwide reach, reining food fraud requires a collaborative effort between the food industry and government agencies. We need to become more proactive in addressing economic adulteration. Many companies have now implemented ways to counter global fraud threats, but more still needs to be done. South Africa already has extensive labelling regulations in place, the problem is that they are not being applied uniformly and consistently.
Using lean supply chains and local saucing are often recommend. I am consciously aware of quality control tests done on raw materials and COAs or COC that manufactures use as a stamp of approval for acceptance of products. It must be emphasised that in food products you only find what you are looking for. I believe we need more transparent food supply chain and a new generation of thinkers and regulators who will look at this issue earnestly. We should also look at leading scientific capabilities such as DNA testing and isotope analysis that can facilitate accurate labelling, or authenticate ingredients based on chemical signatures.
Lastly, it is projected that the global population will increase from 7 to 9 billion by 2050, this on its own will see entry of a lot of cheaper alternative food products flooding the supermarket. As food scientist and technologist I believe we have a crucial role of ensuring that we provide safe, nutritious and wholesome food. Regulators must make sure that there is no room for food fraudsters in our food chain. Consumers have a right to know what they consume, and we are must to make sure that information is provided.
