Food fraud covers a broad definition and can include dilution, substitution, adulteration, mislabeling, misinterpretation or deliberate tampering. As food supply chains become longer and more globalized, food fraud has the potential to be a major food safety concern in Korea. With ever-increasing food frauds and the sophisticated manipulation of food items, the Food Fraud Research Group in Korea (FFRG) has developed new and advanced analytical methods for food authenticity testing. There have also been attempts to identify food fraud issues by using big data in order to help authorities and industry to design their control strategies to detect fraudulent activities. Based on these results, this presentation provides up-to-date information on early identification and analytical methods used to detect food fraud issues in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweeteners (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques, both conventional and emerging, used to identify food fraud in these six food categories involve physicochemical, DNA-based, chromatographic, and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, a need remains for suitably sensitive and widely applicable methodologies that will encompass all the various aspects of food fraud.

Identification and analysis of food fraud and authenticity: Korean perspective

2019 Spring National Meeting

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