Food fraud

Food fraud is increasingly becoming a matter of public interest for consumers and food manufacturers who buy raw materials or intermediate products from around the world for their production. As a result of the internationalisation of commodity flows and the increasing scarcity of natural resources, criminality in the global trade of foodstuffs is growing.

Thus, food fraud is increasingly becoming a focal point for national and international supervisory authorities. Initiated by the British FSA (Food Standards Agency) and the American FDA (Food and Drug Administration), Europol and Interpol have already run global campaigns to combat misleading and fraudulent practices.

The law responds

EU Control Regulation no. 2017/625, which comes into effect on 14 December 2019, will make food fraud an obligatory matter for all member states. Furthermore, food fraud is also the subject of major international standards such as IFS, FSSC 22000, etc. Moreover, in Germany the Max-Rubner Institute (MRI) has been tasked with the establishment of a National Reference Centre for the Authenticity and Integrity of the Food Chain. There are also plans to make the German Federal Institute for Risk Assessment (BfR) the European reference centre for food fraud.

Potential health risks from food fraud

Food fraud is no longer simply a case of business crime for financial gain (e.g. by substituting cheaper horsemeat for beef). Increasingly it is becoming a health issue, with the deliberate risk to consumers coming into sharper focus. An example here is bulking up ground hazelnuts or garlic powder with peanut flour or shells, which could trigger potentially serious allergic reactions. Another example is the use of carcinogenic colourants to dye foodstuffs to simulate a missing ingredient (e.g. the use of Sudan red in spices).

The following forms of fraud with foodstuffs are known

• Addition of an ingredient/substance for bulking up purposes
• Addition of an ingredient/substance to feign better quality
• Combining different batches of a single foodstuff which were sourced from different geographical regions
• False declarations about origin, variety, species, etc.
• Advertising conventional foodstuffs as organic

The foodstuffs most commonly affected include:

• Milk, meat, fish
• Olive oil and other cooking oils
• Spices
• Wine and fruit juices
• Honey
• Coffee, tea
• Organic products

Detective work in the lab

The ifp has responded to these challenges. As part of our inspections, we also offer our clients a service in which raw materials are traced right back to the field and assessed. Together with our associated partner Agroisolab, we also offer analytical verification procedures.

1. Stable isotope analysis or IRMS

The stable isotope ratio of elements such as oxygen, hydrogen or nitrogen is determined by isotope ratio mass spectrometry (IRMS). Isotopes are different variants of these elements, which differ only in the number of neutrons in the nucleus and thus their mass. These isotopes exist in a certain ratio to each other in every part of the world, thus making it possible to determine the origin of biological samples through database matching. This is also referred to as the physical fingerprint.

2. Mass spectrometry (LC-MS/MS; Triple-Quad)

The proteins in the foodstuff are tryptically digested following reduction and alkylation and chromatographically separated by HPLC. Following ionisation and transfer to the mass spectrometer, specific peptides are selected in the first quadrupole based on their m/z ratio (parent ions) and fragmented in the collision chamber (second quadrupole). In the third quadrupole, individual fragments are selected according to their m/z ratio (daughter ions) and detected.

3. Nuclear magnetic resonance spectroscopy (H-NMR)

The structure and position of the molecules in relation to each other are measured in the magnetic field. This shows the structure and dynamics of molecules and enables the concentration to be determined. Like IR processes, NMR is a non-target analysis.

4. Infrared process (IR)

Infrared spectroscopy is also referred to as molecule spectroscopy. Infrared light stimulates molecular vibration in the analysed samples. This stimulation is depicted as absorption lines in the infrared spectrum. Each molecule produces a unique infrared spectrum – like a fingerprint. This makes it possible to identify substances by way of infrared spectroscopy.

5. Gene sequencing and SNP analyses

Sequence analyses allow the species to be uniquely identified from meat, fish or vegetable samples. Single Nucleotide Polymorphisms (SNP), i.e. individual base pair mutations in the genotype, are used to distinguish between types or varieties of species, which is significant for fruit in particular.

6. Polymerase chain reaction (real-time PCR)

PCR can be used to detect contamination or the addition of undeclared ingredients on a molecular-biological basis. Examples include the target-specific verification of horsemeat in beef products or apricot stones in marzipan. So-called primers are used to reproduce specific DNA sections of the target organism, which are then detected by probes with fluorescent markers.

7. Immunological assays

Fraud can also be proven by immunoassays. Target-specific antibodies are used here; together with the proteins of the target organism, they form a sandwich complex and ultimately furnish proof via a gold marking (rapid test) or via an enzyme-based colour change (ELISA). This is how bulking agents with allergenic potential such as peanut shells can be identified.

Allergen labelling of non-prepacked (loose) foods in Germany

(Note: For reasons of simplicity, all substances or products that cause allergies or intolerances listed in Appendix II of the Food Information Regulation are simply referred to as "allergenic" substances or "allergens".)

The food information implementation ordinance

On July 13th 2017, an implementing ordinance aiming to bring national legislation into line with the Food Information Regualtion came into effect in Germany. This implementation ordinance essentially stipulates the following on the labelling of non-prepacked foods.

Mandatory labelling of allergenic ingredients or processing aids

Information on allergenic ingredients or processing aids is obligatory on foods that are a) not packaged, b) packaged on the spot on request of the end consumer or food business operator c) pre-packed for direct sale and not offered for self-service when sold to the end consumer or food business operator.

Information on allergens contained or used in the food must be provided on a label on or near the food or, in the case of food business operators, on the menu or list of beverages or on the price list prior to selling and prior to providing the food; in the second case easily understandable footnotes are permitted, provided the stated food is provided with clear reference to the footnote.

Instead of a label, it is also possible to inform about allergens on a notice in the shop. If clearly indicated, the information may also be provided in other written form or electronically. Consumers must easily be able to access this information at the latest when the food is supplied to them.

Verbal information on allergenic ingredients and processing aids

Allergen information can also be given verbally. The prerequisite for this is, besides trained staff, that the possibility of obtaining verbal information on allergens is clearly indicated and that the information is provided on request prior to selling and prior to providing the food to the consumer. In addition, food suppliers are obliged to keep written records about allergens used in the production or preparation of food for the event of food inspections from the relevant authorities, or inquiries made by consumers. These must be accessible to the consumer on request.

The regulations stated also apply to the selling of wine products by the glass.

Florida-Eis

ifp Institut für Produktqualität has awarded its seal of quality to Berlin-based Florida-Eis Manufaktur GmbH. The quality seal will appear on all their pots and family packages available in shops and on the Internet, underlining the ice cream manufacturer’s high quality standards. To ensure consumer safety at all times, the production process and the ice cream shops will constantly be monitored by ifp food chemists and hygiene experts. The competence centre for food analytics not only checks the finished products, but also inspects the entire manufacturing process, right down to the raw materials used.

“The quality of ice cream developed in Berlin-Spandau in the course of more than 80 years is absolutely unequalled. Our café on Klosterstraße has reached cult status, which serves as an inspiration and as a motivation for us to produce ice cream that clearly stands out from the rest",  says Olaf Höhn, manager of Florida-Eis.

“Since ifp is also based in Berlin, we were able to observe the amazing development of Florida-Eis in recent years. We know about the challenges in the context of quality policy that result from a company’s strong growth, and we are delighted that our know-how contributes to top ice cream quality in Berlin”, says Dr. Wolfgang Weber, managing director of the ifp until August 2022.

Business activities

Our business activities of the quality seal include the quality assurance beginning from the origin to the processed product. The criteria are composed of:

• Examination of raw material deliveries
  The quality of the raw materials used in the product is checked

• Auditing production facilities and production controls
  Control of the production and production processes on-site

• Hygiene inspections on site
  Examination of production, cleaning and personnel hygiene

• Product analysis
  Performance of sensoric, microbiological, chemical-analytical, analysis of the ingredients and analysis of the nutrient values

• Check of retraceability
  Retraceability studies of all ingredients of all products and fork to farm

• Check of packaging
  All packages and outer packages are proved according current

• Verification of special declarations
  Free of lactose and gluten