| Abstract: |
Turns out, food fraud may be the world’s second oldest profession. For instance, back in Roman times, history indicates some vendors added lead to wine as a sweetener. Fast forward to America in the 1800s and there are accounts of dairies either diluting milk to increase volume or adding all kinds of stuff to improve taste. “Food fraud, or the act of defrauding buyers of food or ingredients for economic gain—whether they be consumers or food manufacturers, retailers, and importers—has vexed the food industry throughout history,” explains Renée Johnson, a specialist in agricultural policy for the Congressional Research Service (CRS), in the 2014 CRS report: Food Fraud and Economically Motivated Adulteration of Food and Food Ingredients. |
