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Herein, we examined the transformative potential of artificial intelligence (AI) and machine learning (ML) as new fronts in addressing some of the pertinent challenges posed by food integrity to human and animal health. In recent times, AI and ML, along with other Industry 4.0 technologies such as big data, blockchain, virtual reality, and the internet of things (IoT), have found profound applications within nearly all dimensions of the food industry with a key focus on enhancing food safety and quality and improving the resilience of the food supply chain. This paper provides an accessible scrutiny of these technologies (in particular, AI and ML) in relation to food integrity and gives a summary of their current advancements and applications within the field. Key areas of emphasis include the application of AI and ML in quality control and inspection, food fraud detection, process control, risk assessments, prediction, and management, and supply chain traceability, amongst other critical issues addressed. Based on the literature reviewed herein, the utilization of AI and ML in the food industry has unequivocally led to improved standards of food integrity and consequently enhanced public health and consumer trust, as well as boosting the resilience of the food supply chain. While these applications demonstrate significant promise, the paper also acknowledges some of the challenges associated with the domain-specific implementation of AI in the field of food integrity. The paper further examines the prospects and orientations, underscoring the significance of overcoming the obstacles in order to fully harness the capabilities of AI and ML in safeguarding the integrity of the food system. [ABSTRACT FROM AUTHOR]

Herein, we examined the transformative potential of artificial intelligence (AI) and machine learning (ML) as new fronts in addressing some of the pertinent challenges posed by food integrity to human and animal health. In recent times, AI and ML, along with other Industry 4.0 technologies such as big data, blockchain, virtual reality, and the internet of things (IoT), have found profound applications within nearly all dimensions of the food industry with a key focus on enhancing food safety and quality and improving the resilience of the food supply chain. This paper provides an accessible scrutiny of these technologies (in particular, AI and ML) in relation to food integrity and gives a summary of their current advancements and applications within the field. Key areas of emphasis include the application of AI and ML in quality control and inspection, food fraud detection, process control, risk assessments, prediction, and management, and supply chain traceability, amongst other critical issues addressed. Based on the literature reviewed herein, the utilization of AI and ML in the food industry has unequivocally led to improved standards of food integrity and consequently enhanced public health and consumer trust, as well as boosting the resilience of the food supply chain. While these applications demonstrate significant promise, the paper also acknowledges some of the challenges associated with the domain-specific implementation of AI in the field of food integrity. The paper further examines the prospects and orientations, underscoring the significance of overcoming the obstacles in order to fully harness the capabilities of AI and ML in safeguarding the integrity of the food system.

Today, one of the world's biggest problems is the assurance of food integrity from farm to fork. Economically motivated food adulteration and food authenticity problems are increasing daily with considerable health and economic effects. Early detection and prevention of food integrity-related problems could be provided by the application of effective on-site food analysis technologies. FTIR spectroscopy coupled with chemometrics can be used for the rapid quality control of a wide variety of food products with fast, high-throughput, accurate and nondestructive analysis advantages. In particular, hand-held and portable FTIR instruments have the potential to surveil food quality and food safety in various critical segments of the food supply chain. In this review, we explore the abilities of hand-held and portable FTIR spectrometers combined with multivariate statistics to conduct a quality evaluation of various food products in terms of food adulteration and authenticity issues. An examination of the literature showed that comparable results were obtained based on detection limits, correlation coefficient (R2) values, standard error values and discrimination power by using both portable/hand-held FTIR spectrometers and benchtop FTIR spectrometers. In conclusion, this review highlights the potential usefulness of portable and hand-held FTIR spectrometers combined with chemometrics for maintaining the food quality through the presentation of various applications that may shed light for on-site food control at any point of the food supply chain. [ABSTRACT FROM AUTHOR]

This two-part survey study focused on external and internal food fraud vulnerability in Finnish food businesses. The aim of Study 1 was to investigate food businesses' experience of food fraud and their views on food fraud vulnerability and prevention. Study 2 focused on food production businesses' organizational culture from an internal food fraud prevention perspective. The first survey was targeted at representatives of Finnish food businesses operating in food production, wholesalers, and central firms (N = 98). While many food business operators (FBOs) had experience of fraudulent practices, they often thought that their businesses were well prepared to prevent food fraud. The businesses used different methods in assessing the reliability of their suppliers, such as buying from familiar businesses and using networks to gain information, but public registers, such as the Tax debt register, were rarely used. The second survey targeting the employees of ten Finnish food production businesses (N = 691) underwent logistic regression analysis. Differences in perceived possibility of internal fraud in the business, organizational integrity, and wrongness of certain fraudulent practices were found based on respondent and business characteristics. Specialists and directors less often fully agreed on the possibility of internal fraud than workers. In addition, specialists, directors and experienced employees reported high organizational integrity more often than workers and less experienced employees. The results highlight that food businesses should take notice of both external and internal food fraud prevention by thoroughly assessing the food fraud risks in their operations and enforcing good organizational culture. • Finnish FBOs were mainly positive towards their ability to prevent food fraud. • Food fraud vulnerability should be assessed in all food businesses. • Employees' characteristics affected their opinions of internal fraud. • Internal food fraud prevention should be enhanced by improving business culture. [ABSTRACT FROM AUTHOR]

Given the need to prevent food fraud within the international food supply chain and the current lack of research on food integrity, in this paper, the relation between the organizational food integrity climate and employees' food integrity behavior is examined to understand the role of the individual or psychological dimension in food integrity. The construct of food integrity behavior was introduced and defined, and the conceptual model of the food integrity climate in relation to food integrity behavior was elaborated along with study variables and hypotheses. In the proposed model, the potential moderating role of employees' psychological well-being (i.e., burnout and job stress) was analyzed, and two mediating variables were also proposed (i.e., knowledge and motivation) which both could explain how the prevailing food integrity climate might influence employees' food integrity behavior. Data was collected through convenience sampling in four Belgian food companies with a total of 118 participating employees through a self-assessment questionnaire. Based on the statistical analysis, it was concluded that a well-developed organizational food integrity climate promotes positive employees' food integrity behavior. Specifically, results of this semi-quantitative study demonstrated that the companies' food integrity climate is positively related to the employees' food integrity behavior both directly and indirectly, and that food integrity knowledge is a partial mediator in the relation between food integrity climate and food integrity behavior, while food integrity motivation is a full mediator. Study limitations and implications are also discussed. [ABSTRACT FROM AUTHOR]

Summary: Managing food integrity within a food business represents a novel dimension in food safety management. In this study, the prevailing food integrity climate of different food companies was analysed and compared across two distinct countries (Belgium and Saudi Arabia), and its relation with various organisational characteristics was examined. A quantitative questionnaire was filled up by the principal quality manager of forty‐three food companies. Results show that the overall food integrity climate in the participating Saudi Arabian (n = 15) and Belgian food companies (n = 28) was estimated as medium–high. Scores varied substantially across the different participating food organisations, but only slightly between the two countries. The companies' certification status was found statistically significantly related to a higher perceived food integrity climate, in particular for ISO 9000 as well as FSSC 22000 in both countries and IFS only in the Saudi Arabian sample. It was also demonstrated that the prevailing food integrity climate is associated with the company's product type or sector, but only in the Belgian participating food companies, since Belgian quality managers employed in plant‐based food companies estimated their food integrity climate higher than their counterparts in animal‐based food companies. This horizontal comparative study, based on an intercontinental quantitative assessment of food integrity performance in food companies, contributes to enhance the understanding of food integrity in relation to specific organisational characteristics of food businesses, offering both theoretical and practical implications. [ABSTRACT FROM AUTHOR]

The chemical composition of Parmigiano Reggiano (PR) hard cheese can be significantly affected by different factors across the dairy supply chain, including ripening, altimetric zone, and rind inclusion levels in grated hard cheeses. The present study proposes an untargeted metabolomics approach combined with machine learning chemometrics to evaluate the combined effect of these three critical parameters. Specifically, ripening was found to exert a pivotal role in defining the signature of PR cheeses, with amino acids and lipid derivatives that exhibited their role as key discriminant compounds. In parallel, a random forest classifier was used to predict the rind inclusion levels (> 18%) in grated cheeses and to authenticate the specific effect of altimetry dairy production, achieving a high prediction ability in both model performances (i.e., ∼60% and > 90%, respectively). Overall, these results open a novel perspective to identifying quality and authenticity markers metabolites in cheese. • Ripening, altimetry, and rind inclusion affected grated Parmigiano Reggiano quality. • Untargeted metabolomics and machine learning were robust authenticity tools. • Amino acid and lipid derivatives were confirmed as key ripening markers. • Random Forest successfully predicted forbidden (> 18%) rind inclusion levels. • A 90.63% predictability was achieved in assessing mountain dairy productions. [ABSTRACT FROM AUTHOR]

In the global food processing industry, accidental contamination of pork components is widespread, and this occurrence raises concerns about the integrity of health-conscious vegan products, the potential health risks associated with allergenic reactions, and the intricate legal complexities surrounding fraudulent labeling practices. Such practices involve misrepresenting food labels and the deceptive substitution of non-porcine ingredients with pork counterparts. This review aims to thoroughly assess methods for detecting proteins derived from pork and innovative biosensor technologies designed for identifying porcine DNA in food products. It delves into the prevalent problem of detecting porcine DNA in food products within the international food processing sector. It provides a comprehensive overview and analysis of various techniques for detecting pork-based proteins. These techniques encompass electrophoresis, immunoassay, chromatography, and spectroscopy, meticulously examining their applicability and relevance. Additionally, it explores the potential of cutting-edge biosensor technologies in identifying porcine DNA in food products, demonstrating a commitment to remaining at the forefront of scientific innovation. Various biosensors, including electrochemical, optical, luminescence, and colorimetric, are scrutinized for their potential impact on the industry. Significantly, this review goes beyond merely listing methods and technologies. It takes the extra step of critically evaluating the strengths and limitations of each approach, providing a well-rounded perspective. Finally, future trends in detection technologies related to pork derivatives are discussed. Incorporating micro/nanofiber and artificial intelligence into biosensors can enhance their sensitivity, accuracy, and capacity to detect and identify pork proteins in food. Consequently, it offers valuable insights into the current status of porcine species identification and the promising developments in this field. [ABSTRACT FROM AUTHOR]

Today, one of the world’s biggest problems is the assurance of food integrity from farm to fork. Economically motivated food adulteration and food authenticity problems are increasing daily with considerable health and economic effects. Early detection and prevention of food integrity-related problems could be provided by the application of effective on-site food analysis technologies. FTIR spectroscopy coupled with chemometrics can be used for the rapid quality control of a wide variety of food products with fast, high-throughput, accurate and nondestructive analysis advantages. In particular, hand-held and portable FTIR instruments have the potential to surveil food quality and food safety in various critical segments of the food supply chain. In this review, we explore the abilities of hand-held and portable FTIR spectrometers combined with multivariate statistics to conduct a quality evaluation of various food products in terms of food adulteration and authenticity issues. An examination of the literature showed that comparable results were obtained based on detection limits, correlation coefficient (R2) values, standard error values and discrimination power by using both portable/hand-held FTIR spectrometers and benchtop FTIR spectrometers. In conclusion, this review highlights the potential usefulness of portable and hand-held FTIR spectrometers combined with chemometrics for maintaining the food quality through the presentation of various applications that may shed light for on-site food control at any point of the food supply chain.

This paper considers the digitalisation of food infrastructure as a wider context within which smart farming and big data applications in agriculture are being introduced. It examines the use of digital devices aimed providing traceability and transparency across different sites of food supply chains, from farm to fork. The infrastructural perspective problematises ideas of digitalisation as a technological fix to the uncertainness of food supply chains, and highlights the relational nature of food. Digital devices aimed at ensuring food integrity and the control of supply chains are shown to reconstitute infrastructures of qualification by which the qualities of foodstuffs are established as they move through the processes of the supply chain, from production to consumption. The paper identifies question of power around the ongoing process of infrastructuring that generate a requirement for more labour by some actors; the possibility of new politics and relationships built around increased circulation of quality information; and questions of who controls access to information that are obscured by different understandings of transparency. • Digital connectivity in agriculture must consider wider supply chain. • An infrastructural perspective looks beyond digitalisation as a technological fix. • Digital traceability and transparency underpin 'qualification' of food. • Digitalisation reconstitutes infrastructures of qualification. • Digitalised infrastructures of qualification can highlight new power relations among food chain actors and consumers. [ABSTRACT FROM AUTHOR]

Food safety assurance is becoming a prevalent concern due to several food scandals that have eroded customer trust and confidence. Despite the importance of food safety, little is known about the current state of food supply chain safety controls (FSCSC). Therefore, this study aims to identify and establish a conceptual model for FSCSC. To gain a preliminary grasp of the impetus behind the FSCSC, this study applied a comprehensive literature review to fully integrate the various elements that drive FSCSC. Relevant literature on food safety, food quality, and food safety control measures is being scrutinized. Regulation and legislation, traceability and trackability, technology, and human capital are recognized as important aspects to enhance FSCSC. All four main aspects provide a communication network that is capable of aiding food controllers to verify, identify, and isolate potential sources of contamination. Insights from this study could offer a better understanding of FSCSC and serve as a platform for future empirical research. This study proposed an alternative strategy to transform the current FSCSC. Hence, future studies could incorporate inquiry, indepth evaluation, and panel interviews to gain a more comprehensive understanding of the general awareness of FSCSC processes. [ABSTRACT FROM AUTHOR]

Given the need to prevent food fraud within the international food supply chain and the current lack of research on food integrity, in this paper, the relation between the organizational food integrity climate and employees’ food integrity behavior is examined to understand the role of the individual or psychological dimension in food integrity. The construct of food integrity behavior was introduced and defined, and the conceptual model of the food integrity climate in relation to food integrity behavior was elaborated along with study variables and hypotheses. In the proposed model, the potential moderating role of employees’ psychological well-being (i.e., burnout and job stress) was analyzed, and two mediating variables were also proposed (i.e., knowledge and motivation) which both could explain how the prevailing food integrity climate might influence employees’ food integrity behavior. Data was collected through convenience sampling in four Belgian food companies with a total of 118 participating employees through a self-assessment questionnaire. Based on the statistical analysis, it was concluded that a well-developed organizational food integrity climate promotes positive employees’ food integrity behavior. Specifically, results of this semi-quantitative study demonstrated that the companies’ food integrity climate is positively related to the employees’ food integrity behavior both directly and indirectly, and that food integrity knowledge is a partial mediator in the relation between food integrity climate and food integrity behavior, while food integrity motivation is a full mediator. Study limitations and implications are also discussed.

Copyright of Iranian Journal of Agricultural Economics & Development Research (IJAEDR) is the property of University of Tehran and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The advances in NMR and mass spectrometry metabolomics allows a comprehensive profiling of foods, potentially covering geographical origin, authenticity, quality and integrity issues. However, mining specific effects within the corresponding datasets is challenging due to the presence of a set of interacting factors that finally determine metabolomics signatures. This review provides an overview of the different metabolomics approaches used in food quality and authenticity, then focusing on different chemometric approaches for data interpretation. In particular, data interpretation is hierarchically presented, starting from unsupervised (PCA, hierarchical clusters) to supervised multivariate statistics like OPLS and AMOPLS multiblock ANOVA discriminant approaches. Finally, machine learning approaches like Artificial Neural Networks are discussed as the novel and emerging tool to support food integrity issues. Tailored data mining approaches are advisable, rather than unique solutions, with unsupervised statistics that naively provide qualitative recognition of patterns, and supervised modeling that support markers identification. Nonetheless, machine learning approaches are emerging as a novel approach able to interpretate complex metabolomics signatures. • Metabolomics and chemometrics are useful tools for food authentication and quality. • Machine learning-based algorithms are required to easily interpret complex datasets. • The combination of both technologies opens wide perspectives for food science research. • Analytical techniques and chemometrics in food metabolomics are reviewed in depth. [ABSTRACT FROM AUTHOR]

This paper discusses a topical problem related to the issue of food integrity at the level of EU Member States. The method used to draw up the paper is the documentation based on the official websites of the EU Institutions (the European Commission, the European Parliament) and those at national level (MARD) presenting the approaches taken by them to remedy the situation regarding the double standard of food products marketed in different EU Member States. Furthermore, the articles used for the paper discuss concrete examples that show the difference in quality between the products marketed in Central and Eastern European countries as compared to those in the West. Thus, the paper addresses issues related to: the effects of the marketing of fraudulent products; concrete examples of non-authentic products encountered at national and international level, as well as the steps taken to combat food fraud. The final part of the paper presents some recommendations which could result in a reduced production/marketing of food products that do not comply with the „original recipes”.

Food fraud results from deliberate criminal intent to adulterate or misrepresent food, food ingredients or packaging, and is motivated by economic gain. Its occurrence has been identified across various supply chains within local, regional and global food systems, including within Europe. Incidents of food fraud may negatively impact on consumer confidence of the food industry and in regulatory mechanisms designed to prevent or mitigate food fraud. A systematic analysis of the impacts of European food fraud incidents on European consumer perceptions and attitudes is presented. Three databases were searched, yielding 15 studies. Thematic analysis of the results yielded six themes "drivers of fraud", "consumer fraud concerns", "consumer perceptions and attitudes following a food fraud incident", " responsibility , accountability and blame " and " consumer behavioural response ", and " supply chain responses ", but not increased food risk perceptions. This may be an artefact of the search language (English) used, the time period of the search (20 years from 1998) and because academic interest in food fraud as a distinct topic of study has been relatively recent, in particular from a risk perception perspective. Understanding consumer perceptions and attitudes towards food fraud, authenticity, and trust will facilitate industry and governmental priorities about food fraud prevention strategies, mitigatory actions and communication about these with the public. However, research is needed which links the perceptions and attitudes of consumers in countries to specific incidents, and to assess the impacts of preventative and mitigatory actions in relation to consumer confidence in affected food supply chains and food supply system more generally. • Food fraud may undermine the integrity of the European food system. • A systematic search revealed only 15 papers published from 2012 onwards. • Reassurances around product origin is one way to gain trust. • Consumer responses to several serious incidents have not been academically studied. • European consumers do not usually view fraud as a risk to food safety. [ABSTRACT FROM AUTHOR]

[Display omitted] • Parmigiano Reggiano PDO cheese based on permanent meadows-feeding was studied. • Both ripening time and different feeding systems affected the chemical profile of cheese. • Terpenoids and PUFA were among the best discriminant compounds. • A great impact of herbs and grass on the organoleptic properties was detected. • Significant correlations highlighted between biomarkers and sensory descriptors. Untargeted metabolomics based on ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry was combined with sensory analysis to provide new insights into the impact of the feeding system from mountain regions (grassland deriving from permanent meadows) on the chemical fingerprint of Parmigiano Reggiano PDO hard cheese. In the framework of a representative investigation, two different ripening times (12 and 24 months) were also considered. Multivariate statistics allowed discriminating cheese samples from different feeding regimens according to their metabolomics signatures. Interestingly, mountain grassland-based cheese samples were characterized by a more favourable fatty acid profile, recording also feed-derived compounds (such as terpenoids and linoleic acid derivatives) potentially associated with both beneficial effects on human health and sensory properties. According to the sensory analysis, the impact of herbs and grass enhanced the colour and retro-olfactive complexity of Parmigiano Reggiano PDO cheese, with spicy, umami and intense vegetal aromatic notes representing distinctive features. [ABSTRACT FROM AUTHOR]

This review summarises miniaturised technologies, commercially available devices, and device applications for food authentication or measurement of features that could potentially be used for authentication. We first focus on the handheld technologies and their generic characteristics: (1) technology types available, (2) their design and mode of operation, and (3) data handling and output systems. Subsequently, applications are reviewed according to commodity type for products of animal and plant origin. The 150 applications of commercial, handheld devices involve a large variety of technologies, such as various types of spectroscopy, imaging, and sensor arrays. The majority of applications, ~60%, aim at food products of plant origin. The technologies are not specifically aimed at certain commodities or product features, and no single technology can be applied for authentication of all commodities. Nevertheless, many useful applications have been developed for many food commodities. However, the use of these applications in practice is still in its infancy. This is largely because for each single application, new spectral databases need to be built and maintained. Therefore, apart from developing applications, a focus on sharing and re-use of data and calibration transfers is pivotal to remove this bottleneck and to increase the implementation of these technologies in practice.

Current scientific research and industry guidelines focus on food safety, aiming to reduce unintentional food contaminations through technological and managerial measures. Due to the deceptive nature of food fraud, the fight to prevent intentional food adulteration and counterfeiting threats requires an approach that goes beyond the common food safety-based strategies and falls into the sphere of food integrity. With food integrity being an emerging discipline, a definition was proposed and the concept of food integrity climate was introduced. A food integrity climate (FIC) self-assessment tool in the form of a questionnaire, with twenty indicators and a five-point Likert rating scale was developed, expert-validated, and tested in practice in a large-scale meat distribution company. The questionnaire was designed to measure the performance level of food integrity in food businesses along the supply chain through managers’ and operators’ perceptions. Minor but interesting differences were found in the food integrity climate perceived between managers and operators as well as among the company’s affiliates. The tool helps food businesses to get a deeper insight on the human dimension behind food integrity through the assessment of five climate components in relation to four food integrity elements, identifying strengths and weaknesses regarding a company’s food integrity climate.

Traceability expresses the ability to detect and track raw materials, food products of animal or plant origin, a foodproducing animal, or a substance intended to be embedded or expected to be incorporated into a food product, throughout all stages of production, processing and distribution. A traceability system in practice involves systematically and continuously completing and keeping records that can be uniquely identified for each batch unit and the information required at each stage of the food chain (up to consumption). For agri-food products, traceability makes a link between raw materials, their origin, processing, distribution and location after marketing. Food traceability must in principle aim at two objectives: the first one is to provide information to product use and the second one, to contribute to the safety of the food, allowing, as appropriate, withdrawal of non-conforming batches and recall of the product. The way the food goes through "from farm to fork" is called the food chain. The food chain has several links: farmers producing raw material, food processors, distributors and consumers. One of the benefits of traceability is the implementation of food contamination monitoring programs. Traceability facilitates the identification of key products in a particular food chain where sampling of products is required, to monitor the concentration of chemical, microbiological and biological contaminants. [ABSTRACT FROM AUTHOR]

Abstract In recent years, the issue of food fraud has become both widely discussed within the food industry and seemingly more prevalent, with incidents happening worldwide. The purpose of this study was to investigate the use of different types of anti-fraud tools within the UK food industry. The study utilised an online survey questionnaire and food manufacturing companies were invited to participate in the study via email and calls for participation through industry networks i.e. Food Integrity Intelligence Network (FIIN), the Federation of Bakers and the Food and Drink Federation. Nineteen food manufacturers returned the completed survey. Of the food businesses surveyed, most used their own in-house food fraud vulnerability assessment (FFVA) tools followed by the Campden Threat Assessment and Critical Control Point (TACCP). Campden TACCP is the evaluation of threats, identification of vulnerabilities and implementation of controls of the entire production process. The threats controlled by TACCP include economically motivated adulteration (EMA) and malicious contamination. Around one third of the companies reported being victims of food fraud. Food manufacturers were divided about the impact of conducting food fraud vulnerability assessments. Half of the food manufacturers were optimistic about the impact of FFVA whilst the rest were uncertain or negative. Positive impacts include raising awareness and ensuring integrity of food supply chain whilst negative views were associated with cost and concerns for brand reputation. The adoption and conduct of FFVA is still at its infancy and the full impact remains to be seen. However, with time and constant vigilance from the food industry, FFVA will benefit the sector and the safety and integrity of the food supply chain. Highlights • One third of surveyed food manufacturers were victims of food fraud. • Most food manufacturers used their own in-house food fraud vulnerability assessment tools. • 47% were positive about impact of conducting food fraud vulnerability assessments. [ABSTRACT FROM AUTHOR]

Highlights • Chinese consumers mistrust domestic food supply chains for infant formula. • Chinese consumers will pay a premium for authenticity cues and European products. • Authenticity cues give assurance: especially when associated with 3rd party controls. Abstract A series of food safety incidents has led to low levels of trust in the safety of domestically produced Chinese infant milk formula. Concerned parents in China increasingly source ‘foreign-produced’ brands and use a range of authenticity cues as assurance of the safety and authenticity of infant formula products. However, the effectiveness of authenticity cues in providing assurance to Chinese consumers has not been evaluated. The aim of this study is to analyse the importance of various authenticity cues for infant milk product choices. Latent class models were used to analyse responses to an online choice experiment with 350 consumers of European infant formula in three Chinese cities: Beijing, Guangzhou and Chengdu. The model included respondents’ preferences for different labels, authenticity cues and price along with perceptions, attitudes, and socio-demographic characteristics. We identified two consumer segments, with one preferring lower priced infant formula and the second choosing higher priced products. All authenticity cues, including price, appear to serve as indicators of food quality and safety, and all were found to be highly important information sources for the respondents when making purchase decisions. In general, Chinese consumers are prepared to pay a premium for authenticity assurance. Chinese policy makers and the infant formula industry should continue to improve quality control systems to increase consumers’ trust in food value chains. These control systems should comprise the whole food supply chain, from production to marketing, and should focus on building trust and communicating credibility. [ABSTRACT FROM AUTHOR]

The present paper aims to analyze the concept of "food integrity" from the perspective of wheat processing, in order to obtain flour. The analysis approaches concepts such as: safety, quality, authenticity and nutritional value of the products obtained to the main technological stages of the grinding process, food fraud concerning grinding products and minimization of the milling industry impact on global warming. Our data showed that mycotoxin contamination (DON and Ochratoxin A) was the cause of most alerts recorded in Europe. In United States, the main products withdrawals were caused by microbiological contamination (E. coli and Salmonella). In the area of food fraud, the main observed practice was that of over- or under-evaluation of the flour mineral content. Our conclusion is that although preventive programs, designed to minimize the risks of wheat milling products to consumers, are well described and implemented, there is room for improvement, especially as regards the selection and evaluation of suppliers and the control of certain microbiological risks in mills. Most of the problemsare the causeof an inadequate description of the flow diagrams in the specific documentation of food management systems and of the underestimation of certain activities (e.g.rework), that are not treated as an integral part of the technological processes in mills. Most concerns to reduce the impact of wheat processing on global warming are compromised by a number of issues, such as large investments, in obtaining convenient and safer products (that require energyintensive technologies and equipment), which are in contradiction with consumers' interest. [ABSTRACT FROM AUTHOR]

Copyright of LogForum is the property of LogForum and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food fraud is an intentional act for economic gain. It poses a risk to food integrity, the economy, public health and consumers’ ethics. Seafood is one commodity which has endured extensive fraudulent activity owing to its increasing consumer demand, resource limitations, high value and complex supply chains. It is essential that these fraudulent opportunities are revealed, the risk is evaluated and countermeasures for mitigation are assigned. This can be achieved through mapping of the seafood supply chains and identifying the vulnerability analysis critical control points (VACCP), which can be exposed, infiltrated and exploited for fraudulent activity. This research systematically maps the seafood supply chain for three key commodities: finfish, shellfish and crustaceans in the United Kingdom. Each chain is comprised of multiple stakeholders across numerous countries producing a diverse range of products distributed globally. For each supply chain the prospect of fraud, with reference to species substitution, fishery substitution, illegal, unreported and unregulated substitution, species adulteration, chain of custody abuse, catch method fraud, undeclared product extension, modern day slavery and animal welfare, has been identified and evaluated. This mapping of the fraudulent opportunities within the supply chains provides a foundation to rank known and emerging risks and to develop a proactive mitigation plan which assigns control measures and responsibility where vulnerabilities exist. Further intelligence gathering and management of VACCPs of the seafood supply chains may deter currently unknown or unexposed fraudulent opportunities. [ABSTRACT FROM AUTHOR]

This paper discusses a topical problem related to the issue of food integrity at the level of EU Member States. The method used to draw up the paper is the documentation based on the official websites of the EU Institutions (the European Commission, the European Parliament) and those at national level (MARD) presenting the approaches taken by them to remedy the situation regarding the double standard of food products marketed in different EU Member States. Furthermore, the articles used for the paper discuss concrete examples that show the difference in quality between the products marketed in Central and Eastern European countries as compared to those in the West. Thus, the paper addresses issues related to: the effects of the marketing of fraudulent products; concrete examples of non-authentic products encountered at national and international level, as well as the steps taken to combat food fraud. The final part of the paper presents some recommendations which could result in a reduced production/marketing of food products that do not comply with the „original recipes". [ABSTRACT FROM AUTHOR]

This paper describes an innovative fast and multipurpose method for the chemical inspection of meat and fish products by liquid chromatography-tandem mass spectrometry. Solid-liquid extraction and low temperature partitioning were applied to 17 analytes, which included large bacteriocins (3.5 kDa) and small molecules (organic acids, heterocyclic compounds, polyene macrolides, alkyl esters of the p-hydroxybenzoic acid, aromatic, and aliphatic biogenic amines and polyamines). Chromatographic separation was achieved in 10 min, using stationary phase of di-isopropyl-3-aminopropyl silane bound to hydroxylated silica. Method validation was in accordance to Commission Decision 657/2002/CE. Linear ranges were among 1.25–10.0 mg kg −1 (natamycin and parabens), 2.50–10.0 mg kg −1 (sorbate and nisin), 25.0–200 mg kg −1 (biogenic amines, hexamethylenetetramine, benzoic and lactic acids), and 50.0–400 mg kg −1 (citric acid). Expanded measurement uncertainty (U) was estimated by single laboratory validation combined to modeling in two calculation approaches: internal (U = 5%) and external standardization (U = 24%). Method applicability was checked on 89 real samples among raw, cooked, dry fermented and cured products, yielding acceptable recoveries. Many regulatory issues were revealed, corroborating the need for enhancement of the current analytical methods. This simple execution method dispenses the use of additional procedures of extraction and, therefore, reduces costs over time. It is suitable for routine analysis as a screening or confirmatory tool for both qualitative and quantitative results, replacing many time consuming analytical procedures. [ABSTRACT FROM AUTHOR]

Food integrity is a major global public issue. China's food industry has demonstrated a sustained growth trend since the 1980s; however, the years between 1980 and 2012 witnessed a worrisome food integrity situation. Thankfully, in recent years, the situation is improving after the Chinese government's implementation of food safety regulations. In order to understand the current status of food integrity in China, this study analyzes the national food spot check data in 2016. The data covers almost all kinds of food in the market, and it reveals that overuse of food additives, microbial contamination and subpar food quality indicators are the top three factors limiting food integrity. Additionally, the paper discusses other challenges that affect food integrity in China, and we make suggestions for improving food integrity. [ABSTRACT FROM AUTHOR]

Background Food integrity is not only related to the good quality of the food product, nonetheless, it distresses closely more on the health, safety, religious and cultural matters. Weaknesses in handling, monitoring, processing and other factors along the food’s supply chain outbreaks the recent food integrity scandal. These outbreak food integrity scandals could be prevented if clear aspects that affect the food integrity were embraced along the food supply chain. This article is aiming to highlight the factors affecting food integrity in the context of the halal food supply chain and their potential for future research. Scope and approach This review attempts to provide a wider view of supply chain management in the halal food industry. Attention is drawn to the literature on other food industries and the results there are put in the context of the halal food setting. In this review, it emphasizes the factors could be monitor or control that contributes to the problem of food integrity. Key findings and conclusions Eleven ‘shades’ of food integrity in the halal supply chain are offered, which can be categorized into four supply chain dimensions, related to raw materials, production, service, and the consumer. Each shade is defined and aligned with the results in the literature, and areas for future research are suggested. Theoretical and managerial implications are provided. The ‘shades’ highlighted can be used and considered by managers as fundamental insights to ponder in safeguarding the integrity of halal products. [ABSTRACT FROM AUTHOR]

There is much talk surrounding food fraud policy, and while there is convergence around the need to 'do something about it', there can be divergence around how this should be done as seen in the decisions and actions of concerned stakeholders. However, underpinning the policy agendas in relation to food fraud there is an aim to prevent (or at least reduce) food fraud, crime and harms, to improve the integrity of the food system. This article develops a mode of analysis that integrates 'enterprise theory' with 'situational prevention theory' to develop an understanding of how food frauds are situated actions, shaped by contingent enterprise conditions that influence how food frauds are organised and why decisions to offend become rational. We apply this integrated framework to the Spanish olive oil market. Drawing on data collected on market conditions and case study analyses of particular frauds to better understand the situated nature of food frauds we suggest mechanisms that could be used to prevent fraud in particular situations under these conditions. We conclude that this mode of thinking and analysis can be applied to a range of frauds across different food networks. [ABSTRACT FROM AUTHOR]

According to the Food and Agriculture Organization of the United Nations, food safety is defined as "assurance that food will not cause harm to the consumer which is prepared and/or eaten according to its intended use". Regulatory authorities, food producers, and consumers are very interested in food authenticity certification, imposing the need to establish new approaches for identifying and assessing food quality markers. In this review, we present a description of the main analytical techniques and data acquisition used in food analysis, the mostly employed pattern recognition chemometric tools, a survey of applications of different methodologies that have been developed up to date, practical examples, and a critical analysis of advantages and disadvantages of the processing multivariate data in food analysis. [Display omitted] • Review pattern recognition techniques in food quality and authenticity. • Fundamentals, advantages, and limitations are discussed. • Description of the main analytical techniques and data acquisition used in food analysis. • A survey of applications of different methodologies that have been developed up to date. • Practical examples of processing multivariate data in food analysis. [ABSTRACT FROM AUTHOR]

One of the biggest challenges facing the food industry is assuring food integrity. Dealing with complex food integrity issues requires a multi-dimensional approach. Preventive actions and early reactive responses are key for the food supply chain. Information sharing could facilitate the detection and prevention of food integrity issues. This study investigates attitudes towards a food integrity information sharing system (FI-ISS) among stakeholders in the European food supply chain. Insights into stakeholders’ interest in participating and their conditions for joining an FI-ISS are assessed. The stakeholder consultation consisted of three rounds. During the first round, a total of 143 food industry stakeholders—covering all major food sectors susceptible to food integrity issues—participated in an online quantitative survey between November 2017 and February 2018. The second round, an online qualitative feedback survey in which the findings were presented, received feedback from 61 stakeholders from the food industry, food safety authorities and the science community. Finally, 37 stakeholders discussed the results in further detail during an interactive workshop in May 2018. Three distinct groups of industry stakeholders were identified based on reported frequency of occurrence and likelihood of detecting food integrity issues. Food industry stakeholders strongly support the concept of an FI-ISS, with an attitude score of 4.49 (standard deviation (S.D.) = 0.57) on a 5-point scale, and their willingness to participate is accordingly high (81%). Consensus exists regarding the advantages an FI-ISS can yield towards detection and prevention. A stakeholder’s perception of the advantages was identified as a predictor of their intention to join an FI-ISS, while their perception of the disadvantages and the perceived risk of food integrity issues were not. Medium-sized companies perceive the current detection of food integrity issues as less likely compared to smaller and large companies. Interestingly, medium-sized companies also have lower intentions to join an FI-ISS. Four key success factors for an FI-ISS are defined, more specifically with regards to (1) the actors to be involved in a system, (2) the information to be shared, (3) the third party to manage the FI-ISS and (4) the role of food safety authorities. Reactions diverged concerning the required level of transparency, the type of data that stakeholders might be willing to share in an FI-ISS and the role authorities can have within an FI-ISS.

• Distinct phenolic and sterol signatures were related to origin and authenticity. • Cholesterol-derivatives, tyrosols and oleuropeins, were markers of terroir. • Stilbenes, lignans, phenolic acids, and flavonoids were linked to authenticity. • Supervised modelling and Artificial Neural Networks provided different markers. Extra-virgin olive oil (EVOO) is subjected to different frauds. This work aimed at integrating the untargeted phenolic and sterol signatures with supervised multivariate discriminant analysis (OPLS-DA) and Artificial Neural Networks (ANN) for tracing the authenticity (as a function of variety, origin, and the blending) of Taggiasca Ligure, a renowned Italian EVOO. Overall, 408 samples from three consecutive growing seasons were used. Despite the cultivar, season, growth altitude, and geographical origin were all contributing to phytochemical profile, OPLS-DA models allowed identifying specific markers of authenticity. Cholesterol-derivatives and phenolics (tyrosols and oleuropeins, stilbenes, lignans, phenolic acids, and flavonoids) were the best markers, based on statistics. Thereafter, ANN was used to discriminate authentic Taggiasca, and the sensitivity was 100% (32/32) thus indicating an excellent classification. Our results strengthen the concept of "terroir" for EVOO and indicate that profiling sterols and phenolics can support EVOO integrity if adequate data treatments are adopted. [ABSTRACT FROM AUTHOR]

The purpose of this paper is to highlight the importance of the supply chain integration in augmenting food integrity from the perspective of the focal companies. A series of case studies in four halal food supply chain (fast food, kopitiam, casual dining, and fresh processed food) in Malaysia were conducted in understanding the companies' best practices in safeguarding halal food integrity. The findings from the case studies were then suited and discussed in the paradigm of arc of integration theory. The results provide strong empirical evidence on how a stronger supply chain integration could enhance halal food integrity. Theoretically, this paper advances supply chain integration paradigm discussion into food industry. It offers a novel understanding of supply chain integration relevancy in food industry and in particular the supply chain integration strategy in safeguarding halal food integrity. In addition, the paper offers propositions on how halal integrity could be better achieved through a range of integration strategies. In practice, the paper offers a way forward to the managers in selecting the most relevant type of supply chain integration practices. [ABSTRACT FROM AUTHOR]

Background Food chains have changed dramatically due to technical and demographic changes over the last decades. Although efforts are made to ensure high quality and integrity, food-borne outbreaks and food scandals still happen to an undesired extent. Scope and approach This commentary paper aims to give insight in the current approach in the European food control and audit system, the underestimation of complexity and the role of trust in food control and auditing. Furthermore, the need for complex systems thinking in risk-based auditing is discussed and a framework to structure complex system risk-based auditing is proposed. Key findings and conclusions The current food control system seems to cause a reactive vicious cycle, which leads to more and stricter regulations and standards on every level. A new paradigm in risk-based auditing is needed that acknowledges the behaviour of complex systems to ensure trust along the food chain. The proposed framework for complex system risk-based auditing may enable a systematic analysis of audit triggers, audit goals and context characteristics suggesting multiple methods for risk analysis, as basis for the questions on when, how, what, and whom to audit. [ABSTRACT FROM AUTHOR]

Current food safety technological solutions and management systems need to be complemented with more-comprehensive food integrity tools and strategies to address, control and prevent food fraud throughout the global supply chain. In this paper, the novel construct of food integrity culture is introduced. Its definition is presented and its operationalization was investigated and tested through method triangulation in a Belgian large-scale meat distribution company. The three tools applied in the proposed method triangulation are: (1) the food integrity climate (FIC) self-assessment tool which acknowledges a company's food integrity climate through employees' perceptions (human dimension), (2) a key performance indicators interview which verified objectively the employees' perceptions through an on-site observation (operational dimension), and (3) a food fraud vulnerability diagnostic tool (SSAFE) which evaluates the company's opportunities and motivations to commit fraud in opposition to the organizational control measures to counteract it (technical and managerial dimension). Since food integrity culture encompasses technical, managerial and operational aspects of a food organization as well as human factors, the three tools applied in the method triangulation highlight different complementary aspects of food integrity culture, such as subjective versus objective and individual versus organizational perspectives. Results confirmed the hypothesis that in a company with a high perceived food integrity climate and high food integrity performance, an overall low food fraud vulnerability is found. To achieve a consolidated food integrity culture, food companies should include within their current food safety management systems regular assessments of their food integrity climate, food integrity performance as well as of potential food fraud vulnerabilities, and managing such human, operational, technical and managerial aspects as strategies of an integrated system. [Display omitted] • This paper introduces the concept of food integrity culture and proposes a definition. • Both techno-managerial and human factors determine a company's food integrity culture. • Food integrity culture is assessed by triangulating subjective and objective methods. • High food integrity climate and performance are associated with low fraud vulnerability. • Food companies should incorporate food integrity culture assessments in their FSMS. [ABSTRACT FROM AUTHOR]

[Display omitted] • Miniaturized NIR showed similar performance as an optical-based spectrophotometer. • Miniaturized NIR can be directly applied to a cheese matrix to monitor fatty acid composition. • Support vector machine enhances the performance of miniaturized NIR when challenged with a complex sample matrix. The miniaturization of near-infrared spectrometers has been growing rapidly. Several designs are now available, but there is a lack of understanding of how spectral data from these designs are affected by complex matrices and what are the limitations when compared to established systems. This study compares a popular miniaturized NIR device based on Hadamard-transform spectrometer (named miniaturized NIR) with a system based on dispersive spectrometer (named handheld-NIR) to assess: 1) their predictive performance; 2) the effect of a complex matrix on the performance, and 3) ability to discriminate multiples compounds in that matrix. The devices were challenged with a wide range of cheese types (n = 36) from different species (cow, goat, ewe and buffalo), brands (n = 30), countries of origin (n = 9) and with a broad range of cheese matrices (soft, fresh, semi-hard, hard and aged) to predict fat composition. Spectra were collected non-invasively with no sample preparation. Three wavelength ranges from handheld NIR were compared to miniaturized NIR based on two modelling approaches were used: a linear (Partial Least Square - PLS) and a non-linear (Support Vector Machine - SVM). The important wavelengths for each model were identified and used to assess the ability of the spectral data to differentiate among fatty acids. The highest prediction performance was observed for saturated fatty acids (C4.0, C14.0, C15.0 C16.0, total SCF and total SFA) with the RPD EXT-VAL for the external validation dataset presenting values higher than 3 and the coefficient of determination for the external validation dataset (R2 EXT-VAL) higher than 0.89, mostly for SVM models. The sum of fatty acids also shows good prediction performance with RPD EXT-VAL higher than 3 and R2 EXT-VAL higher than 0.89. Models with RPD EXT-VAL between 2 and 3 includes: C6.0; C17.0; C18.0; C10.1; C16.1; C17.1; iso.C15.0; iso.C.16; iso.C17; C18.1.c11; C18.1.c9; anteiso C17; total MUFA; and total BCFA. The cheese matrix affected the linearity between spectral data and fatty acids concentration requiring a more complex model (SVM), but this effect was not enhanced by the instrument type. It was shown that the spectral information allows discrimination among fatty acids and this ability was not affected by the type of instrument. These findings demonstrated that the miniaturized NIR can be directly applied to a cheese matrix to monitor fatty acid composition with results equivalent to an optical-based design. [ABSTRACT FROM AUTHOR]