John Points and Louise Manning, both members of the IFST’s COVID-19 Advisory Group, assess the evidence for an increase in food fraud as a result of the COVID-19 pandemic.
Introduction‘Food fraud’ encompasses a wide range of illegal activities, often for economic gain. Obvious examples are adulteration to misrepresent the apparent ‘quality’ of a food (e.g. red dyes in palm oil) or substitution of a food with a cheaper alternative (e.g. horsemeat for beef).