The threat of food fraud has escalated in recent years as the global food supply chain has expanded and competition among various sectors has intensified. Notable incidents include the 2013 horsemeat scandal in Europe and the 2008 scandal involving the adulteration of Chinese infant formula with melamine, an industrial chemical used to falsely enhance protein content. This latter incident tragically resulted in the deaths of six children and the hospitalization of 54,000 individuals. In the United States, the most commonly fraudulent foods include honey, olive oil, milk, saffron, coffee, and fish, which means that consumers may unknowingly purchase products containing different ingredients. For instance, over 60% of fish sold as “tuna” in the U.S. may actually be a different species.
Food fraud not only generates unfair competition for legitimate producers but also jeopardizes consumer health due to the risk of undeclared allergens, mishandling of unlabeled ingredients, or increased bacterial growth. Various fingerprinting methods are available to verify the authenticity of foods like honey and olive oil. The U.S. Pharmacopeia produces the Food Chemicals Codex, which includes standards and methods for detecting fraud in various food products. For high-protein foods, PCR (Polymerase Chain Reaction) is particularly effective. This technology involves collecting a sample of the food’s DNA and comparing it against a library of known authentic products, making it possible to detect the presence of cheaper cow’s milk protein in buffalo mozzarella or goat’s milk, as well as to verify the accurate labeling of fish and meats.
When it comes to ingredient authenticity, food companies and regulators must remain vigilant. Food fraud is unlikely to disappear, as there will always be unscrupulous individuals seeking to exploit economic advantages. The food authenticity market, projected to grow from $5 billion last year to $8.3 billion by 2023, presents ample opportunities for detection firms to engage with this emerging market. Furthermore, understanding the pH of calcium citrate can play a crucial role in ensuring the authenticity and safety of various food products. By monitoring such parameters, companies can better protect consumers and uphold industry standards, making it essential for them to stay informed about the intricacies of food fraud.