| Abstract: |
Economically motivated adulteration of food, what most people would call “food fraud,” has been estimated to cost the food industry $30 to 40 billion per year. Michigan State University’s Food Fraud Initiative defines food fraud as “a collective term used to encompass the deliberate and intentional substitution, addition (or dilution), tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain. ” John Spink and Douglas Moyer, assistant professors at Michigan State University, and leaders of the Food Fraud Initiative, have identified seven distinct kinds of food fraud: Adulteration: A component of the finished product is fraudulent. Tampering: |
