Please comment on this glossary of over 250 terms related to Food Fraud – link provided. Globally there are many ongoing Food Fraud implementation activities, including work on the definitions. This is intended as a comprehensive resource to support those activities.
Published Glossary Document:
- LINK TO LATEST PUBLISHED DOCUMENT: http://foodfraud.msu.edu/wp-content/uploads/2018/03/FFIR-Glossary-Definitions-2018-v9-formatted.pdfFFIR Glossary Definitions 2018 v9 formatted
Glossary Comment Process: If you have comments please connect to the shared document (Google Document) here:
Our research team will consider the comments submitted and make the appropriate edits. The Published Glossary will be updated as needed.
The summary and key terms are included here:
From the Published Glossary:
Glossary of Food Fraud-Related Terms
Date/ Version: February 4, 2018 — By John Spink, PhD
This is a Glossary of Food Fraud-Related Terms. The version is identified by the update date. Anyone and everyone have the opportunity to comment or recommend edits by accessing the link to the Google Document listed above. A few key terms are presented here (full citations in the attachment):
- Food Fraud (Summary): illegal deception for economic gain using food
- Food Fraud (GFSI): “A collective term encompassing the deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging, labeling, product information or false or misleading statements made about a product for economic gain that could impact consumer health.”
- Food Authenticity (Elliott Review): “is about ensuring that food offered for sale or sold is of the nature, substance and quality expected by the purchaser.”
- Economically Motivated Adulteration –EMA (US FDA): “Fraudulent, intentional substitution or addition of a substance in a product for the purpose of increasing the apparent value of the product or reducing the cost of its production, i.e., for economic gain.”
- Food Integrity (Elliott Review): “can be seen as ensuring that food which is offered for sale or sold is not only safe and of the nature, substance and quality expected by the purchaser but also captures other aspects of food production, such as the way it has been sourced, procured and distributed and being honest about those elements to consumers.”
- Food Crime (General): “this has two commons definitions of (1) incidents involving food that is a violation of a criminal statute and (2) Food Fraud incidents that are conducted on a larger scale.”
The MSU Food Fraud Initiative is committed to identifying and supporting the policy and strategy development of Food Fraud prevention. In part, this work was enabled by the MSU Food Fraud Think Tank (Danone, Mars, Cargill, Wegmans, Mondelez, Hershey’s, and Woolworths [Australia]). Please comment on this living document, which will be continually updated. FFI.