Online Conference
The adulteration of food could be due to supply issues, economic motives or just plain criminal activity. However, for those involved in the industry it presents many challenges to ensure traceability throughout all your suppliers.
We all remember the scandal when horse meat was substituted in place of beef, but other incidents have included oils, honey, dairy and fish. While horse meat was not a food safety issue, the substitution of ingredients could have a serious affect for those with allergies such as the nuts and spices recalls that have hit the headlines.
Food Fraud will look at the risks industry faces throughout the supply chain, from those making the ingredients to the retailer selling the final product.
Where are the areas of concern and how can we ensure that all parts of the chain work together to ensure food is safe and is what it claims to be?
Speakers:
- Michael Walker, Consultant, Public Analyst, Lab of the Government Chemist (LGC Group )
- John Spink, PhD, Director & Assistant Professor, Food Fraud Initiative Michigan State University
- Paul Brereton, Head of Food and Health Research Food and Environment Research Agency
- Christopher Van Gundy, Partner, Keller and Heckman LLP
Moderator: Joe Whitworth, Editor, FoodQualityNews.com
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