Food fraud testing

Food fraud is the deliberate alteration of a product for economic gain: diluting it with water, replacing a costly ingredient with a cheaper one, adding sugars or protein from other sources, or supplying less than the declared quantity. Even when the product stays safe, consumers and buyers are misled and honest producers lose out. For retailers, processors and importers, regular testing of batches and suppliers is one of the most effective preventive measures.

What we test

For meat and meat products, the classic indicators are collagen content and the collagen/protein ratio, meat protein, apparent meat content and added water. Together they show whether a product contains the declared amount of meat or has been extended with water, rind or other tissue. DNA tests complete the picture by confirming the species of origin.

For honey, juices and sweet products, the sugar profile can point to added syrups or to deviations from the product’s usual composition. Mass determinations check net and drained mass, which is exactly what the buyer receives in the pack.

To verify the identity and origin claimed on the label, see also our authenticity testing page.

Regulatory framework

• Regulation (EC) No 178/2002, which aims to prevent fraudulent or deceptive practices;
• Regulation (EU) No 1169/2011, which prohibits food information that misleads as to the nature, composition or quantity of a product;
• Regulation (EU) 2017/625 on official controls, which also covers fraudulent practices.

How we work

We start from the specific risk profile of your product and agree on the set of tests together. Samples are received with full traceability and results are issued in a test report; accredited tests are marked as such on the report.