Food Fraude

Interpretation issues

Traceability test or authenticity analysis

The evaluation has been carried out on all raw materials, we have identified a high risk for the natural vanilla ingredient. The measure proposed by the team is to conduct a traceability test with the suppliers. Is that enough to rule out fraud, or do we have to demand authenticity analysis?

Answer

In order to meet the requirements of the GFSI standards for food fraud, it is necessary after the assessment to identify control measures in order to mitigate the risk with regard to the prioritized raw materials.

These control measures must take into account the context, the risk identified, the resources available and, finally, the interest in fraud,  respectively the profit.

In this case, it is clear that vanilla is one of the most counterfeit raw materials, because the price is relatively high and also subject to strong fluctuations depending on supply and demand. In addition, the chemical counterfeits are very present in the market.

So it depends on the purchase price of the purchased vanilla and the history of your supplier. For a well-established long-term supplier, a batch-related traceability test may be appropriate as a control measure. On the other hand, for another, newly referenced vendor offering very interesting prices and having the status of a trader or middleman, an authenticity analysis seems to be very relevant in addition to the traceability test. These authenticity analyzes are based on a quantitative analysis of the natural ingredients of methylvanillin, ethylvanillin ... and make the difference between a synthetic vanilla and natural extracts of Vanilla planifolia.

In summary, the traceability test and the authenticity analysis are complementary control measures that depend on the context and status of the provider.

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Have trading products to be evaluated?

In addition to our own productions, we also trade products (not identical to our own production). sold under their brand. Does a risk assessment regarding food fraud have to be prepared for such products?

Answer

These products are not within the scope of the BRC, IFS or FSSC 22000 certification (except for BRC with the voluntary choice for Traded Goods).

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Auxiliaires technologiques

Faut-il prendre en compte les auxiliaires technologiques dans l’évaluation des matières premières pour la fraude dans le cas où ces auxiliaires ne sont pas une composante du produit final ?

Answer

Les auxiliaires technologiques sont définis par le règlement (CE) n°1333/2008 du Parlement européen et du Conseil  du 16 décembre 2008 sur les additifs alimentaires comme étant des substances non consommées comme ingrédients alimentaires en soi. Elles sont volontairement utilisées lors du traitement ou de la transformation de matières premières, de denrées alimentaires ou de leurs ingrédients afin de répondre à un objectif technologique donné. Leur utilisation peut avoir pour résultat la présence non intentionnelle, mais techniquement inévitable, de résidus de cette substance ou de ses dérivés dans le produit fin.

Donc même si les auxiliaires technologiques ne sont plus présents dans le produits finis, et ne sont pas soumis à l'étiquetage, on peut supposer que les dangers potentiellement introduits à travers un auxiliaires fraudé peuvent persister dans le produit finis et engendrer un risque sur la santé du consommateur.

En conclusion, oui, l'analyse de la food fraude doit prendre en compte les auxiliaires technologiques.

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