Tue, 10 Feb 2026

Tue, 10 Feb 2026 Why food fraud persists, even with improving tech

Even with sophisticated technology it is still difficult to detect fake foods.
In 2008, a scandal involving melamine-tainted infant formula in China killed at least six babies and led to the execution of two people involved. Food fraudsters have targeted other foods such as seafood, edible oils, and spices, including paprika and cinnamon which can contain industrial dyes like lead chromate. Regulatory agencies and public health systems are crucial for detecting anomalies and preventing food crime. However, surveillance is often spotty due to under-resourced regulators. Some companies use QR codes or microchips to track the origin of products, but these may not be effective if people don't check them or if they remain too expensive to implement. Innovations in testing methods have made it more sophisticated to detect food crime, including thermal imaging and DNA profiling. However, these methods are often expensive and may not be fast enough for border control officers or fraud investigators. Emerging portable testing methods include X-ray fluorescence analysers and handheld DNA kits. Machine learning is also being used to sift through data and create early warnings about risks of fraudulent or unsafe food. Low-tech responses to food crime, such as buying directly from local beekeepers or checking prices, are among the most useful for preventing food crime. If a product seems too cheap, it could be a red flag that it's fake or adulterated.
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