Food ingredient fraud and economically motivated adulteration are emerging risks, but a comprehensive compilation of information about known problematic ingredients and detection methods does not currently exist. The objectives of this research were to collect such information from publicly available articles in scholarly journals and general media, organize into a database, and review and analyze the data to identify trends. The results summarized are a database that will be published in the US Pharmacopeial Convention's Food Chemicals Codex, 8th edition, and includes 1305 records, including 1000 records with analytical methods collected from 677 references. Olive oil, milk, honey, and saffron were the most common targets for adulteration reported in scholarly journals, and potentially harmful issues identified include spices diluted with lead chromate and lead tetraoxide, substitution of Chinese star anise with toxic Japanese star anise, and melamine adulteration of high protein content foods. High‐performance liquid chromatography and infrared spectroscopy were the most common analytical detection procedures, and chemometrics data analysis was used in a large number of reports.

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Future expansion of this database will include additional publically available articles published before 1980 and in other languages, as well as data outside the public domain. The authors recommend in‐depth analyses of individual incidents. Practical Application: This report describes the development and application of a database of food ingredient fraud issues from publicly available references. The database provides baseline information and data useful to governments, agencies, and individual companies assessing the risks of specific products produced in specific regions as well as products distributed and sold in other regions. In addition, the report describes current analytical technologies for detecting food fraud and identifies trends and developments.

Introduction New and challenging risks have emerged as food supply chains have become increasing global and complex (;; ). One of the risks gaining attention from industry, governments, and standards‐setting organizations is fraud conducted for economic gain by food producers, manufacturers, processors, distributors, or retailers. Food fraud recently was defined in a report commissioned by the Dept. Of Homeland Security and funded by the Natl. Center for Food Protection and Defense (Univ. Of Minnesota) as a collective term that encompasses the deliberate substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging, or false or misleading statements made about a product for economic gain ( ). Addressing a more specific type of fraud, the USP Expert Panel on Food Ingredient Intentional Adulterants, which operates under the aegis of the Food Ingredients Expert Committee in the Council of Experts, defined the intentional or economically motivated adulteration of food ingredients as “the fraudulent addition of nonauthentic substances or removal or replacement of authentic substances without the purchaser's knowledge for economic gain of the seller” ( ).

Additional terms commonly used to describe food fraud include economic adulteration, economically motivated adulteration, and food counterfeiting. Food fraud often has been considered to be foremost an economic issue and less a concern of the traditional food safety or food protection intervention and response infrastructure. However, any adulteration results in a change of the identity and/or purity of the original and purported ingredient by substituting, diluting, or modifying it by physical or chemical means. By the very nature of such adulteration, the criminal engineers fraudulent ingredients so that he or she can evade existing quality assurance (QA) and quality control (QC) systems implemented by purchasers, including GMP testing and hazard analysis and critical control points (HACCP) plans. As a consequence, only the criminal knows how the food ingredient has been manipulated and is, thus, the only one with the information, but not necessarily the expertise, to assess whether such a manipulation poses any toxicological or hygienic risks to the purchaser or the consumer. Because most criminals are focused on economic gain and evading QA systems and likely do not have the resources or the knowledge to carry out a suitable risk asssement, the public health risk of adulterated ingredient often is unknown until it is too late. Thus, only the ethics and knowledge of the criminal determine the hazard that an adulterated ingredient poses.