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How to promote food integrity

Set your suppliers’ standards high

Screen higher volumes of each batch

Include rapid screening in QC SOPs


The rising threat

Globally, it costs the food industry an estimated $50 billion every year through the use of adulterants, counterfeit products, and mislabelling. According to the WHO, 1 in 10 people fall ill from foodborne hazards annually, and fraudulent ingredients including undeclared allergens or harmful chemicals have been linked to serious health incidents.

For grocery retailers, even one compromised product can damage consumer trust, trigger costly recalls, and expose the business to legal and regulatory risks. Ensuring authenticity isn’t just about compliance, it’s essential in protecting your customers and your brand.


Common adulterants

Adulteration is an opportunistic crime. With over a decade of experience, we know that anything resembling the real product like flours, starches, or waste leaves can be used to deceive.

Allergens

Allergens such as wheat flour, peanut (shell) and celery leaf.

Dyes

Synthetic, industrial, textile, Sudan and lead-based dyes.

Waste

Waste or by-products like olive leaves or cocoa husk.

Non-food items

Grass seed, talc and chalk to sawdust and brick dust.

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