| Abstract: |
By Lisa LupoFood authenticity is not a new concept, but it seems to be surging both within the U.S. and on the global front. What’s all the buzz about food authenticity and why has it come to the forefront of the industry? Is it the ultimate solution to food fraud? Or is it simply a way to help assure consumers are getting the product they believe they are buying? To find out more about this emerging movement, QA spoke with four industry experts: Michael Roberts, executive director, UCLA School of Law Resnick Program for Food Law & Policy: John Spink, director, Michigan State University Assistant Professor and Food Fraud Initiative; Karen Everstine, Decernis Senior Manager, Scientific Affairs; and Mitchell Weinberg, International Food authenticity Assurance Organization (IFAAO) founder, president, CEO, and Chairman of the Board. |
