The threat of food fraud is a growing concern because increasingly complex global food supply chains create numerous opportunities for fraudsters. This article discusses the challenges faced by stakeholders, and how to prevent these issues before they arise.
Food fraud tends to go largely unnoticed because fraudulent production methods are designed specifically to go undetected, and usually the adulterants aren’t harmful. The key word is “usually,” because food fraud can lead (and has) to public health crises. Learn more.
Quality plays an integral role in connecting medical research and manufacturing to healthcare practice and consumers. The growing study of the microbiome and the potential health benefits of probiotics offers a particularly timely and illustrative example. Learn about the quality standards USP has developed for probiotics and how they could be the unifying thread connecting clinical research to academia, industry and patients/consumers.
The FDA has given the food industry up to three years to remove partially hydrogenated oils (PHOs) from the human food supply. In recent years, fully hydrogenated oils and fats (FHOs) have been used as an alternative to PHOs but there are no public monographs with definitions of FHOs to help ensure buyers that ingredients meet prescribed measures for composition and purity.
Intentional deception using food for economic gain, or food fraud, has been an ongoing challenge since the beginning of the food and drink industry.
At USP, we are thankful for the many chemists, pharmacists, food scientists, biologists, food lawyers, regulation lawyers, and countless other professionals who work hard to make sure that the United States literally sets “high standards” for quality medicines, supplements and foods.