The main aim of this project was to identify methods for the analysis of culinary herbs and spices, in their dehydrated or dried form, for authenticity with a focus on detecting deliberate adulteration.
This study was undertaken to guide the FSA and the National Food Crime Unit (NFCU) on the development of future strategies and operational activities to improve food fraud prevention.
This project provides a literature review, stakeholder interviews, and behavioural intervention design in order to guide the development of future interventions and governance arrangements to increase the volume and improve the quality of food crime intelligence reported to the NFCU.
This project develops a conceptual framework for modelling and capturing the full range of costs attributed to food crime on UK society, along with an assessment of the availability of data that would be necessary to produce this model.
Following the detection of horse meat in beef products, the project considered food fraud risk with a focus on anti-fraud tools and intelligence gathering from both the food and financial sector. It developed a framework that was tested by evaluation by stakeholders.