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Mitigating food fraud - best use of analytical screening tools From March 2018 newsletter

Mitigating food fraud - best use of analytical screening tools

To comply with BRC Global Food Safety Standard issue 7 (Chapter 5.4) companies must minimise the risk of purchasing fraudulent or adulterated food raw materials and ensure that all their product descriptions and claims are legal, accurate and verified. Sometimes, they may need to test high risk raw materials and ingredients.


Our new member funded research project ‘Mitigating food fraud - best use of analytical screening tools’ will assess the practical applications and limitations of screening approaches. It will also produce guidance for preparation and use of authentic materials in the creation of databases used to calibrate analytical systems.


The project will be steered by the Food and drink science MIG. If you are a member of Campden BRI and would like to help shape the direction of the project in its early stages please get in touch.



Contact: Helen Brown
+44(0)1386 842016
helen.brown@campdenbri.co.uk



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