1. Practical Solutions for Food Producers
Assuring the Integrity of the Food Supply in the Central European Countries – Budapest 25th October 2017
Practical Solutions for Food Producers
Michele Suman
Barilla Advanced Laboratory Research, Parma, Italy

2. Food Authenticity Food Frauds
adherence to specific ingredients, to a specific origin of production or to specific technologies declared on the labels
the deliberate and intentional substitution, addition or misrepresentation of food, food ingredients or food packaging, labelling, production information, or false or misleading statements made about a product
Food safety
Consumer expectations
Consumer lifestyle
Consumer Religion …
(Global Food Safety Initiative)

3. Food Frauds

4. Food chain vulnerability
Food Frauds
Why?
Consequences
Economic gain
Impact on food safety
Opportunity
Negative impact on brands
Food chain vulnerability
Loss of consumer trust
Economic loss

5. Analytical Toolbox: how/when/what to be used?

6. WP10 Integration Focus: FI Work Package 10
Analysis of food chains vulnerability
Looking for solutions
Setting guidelines and toolboxes
Stakeholder networking / Intelligence sharing
 bring together available data on industrially exploited analytical tools for detection of food fraud
 identifying reliable indicators/markers to use for scanning of possible fraud events

7. Analysis of food chains vulnerability
OLIVE OIL
SPIRIT DRINK
SEAFOOD
COCOA-CHOCOLATE
HONEY
SPICES  
COFFEE
WHEAT/FLOURS
MUSHROOM
EGGS
MEAT
TOMATOES & DERIVATIVES
VINEGAR/BALSAMIC VINEGAR
FRUIT & DERIVATIVES
CHEESE-MILK DERIVATIVES
Oils & Fats
All the main supply chains have many points of vulnerability

8. Looking for Solutions Extensive literature search
Hundreds of reliable analytical studies addressing food authenticity/fraud issue were collected

9. Looking for Solutions Olive Oil Collection of Case histories
Italy (Puglia, Calabria)
2014
400 tonnes
Location, timing, market consequences
Fraud
Counterfeiting
Adulteration
Type of accident
Oil from Spain labelled as “Italian”
Oil labelled as “organic”
Adulteration with alien oils
Adulteration details
Chemical analyses
Organoleptic analyses
Fiscal documents
Analytical requirements
Mass media resonance
Olive Oil

10. Looking for Solutions
New case studies

11. Industry perspective matrix
Looking for Solutions
Collection of Case histories
Reliable analytical methods
Extensive literature search
New Case studies
Authenticity markers identification
Industry perspective matrix

12. TYPE OF RISK (fraud, adulteration, contamination)
Looking for Solutions
Industry Perspective - Matrix
RAW MATERIAL
TYPE OF RISK (fraud, adulteration, contamination)
TYPE OFANALYSIS
COMMENTS
Milk and Derivatives
Melamine addition to apparently increase the protein content in powdered milk
LC-MS Analysis, FTIR,…
High request of milk powders ww; at each stage of the food chain operators can do frauds to increase productions or to eran more money
Adulteration with milk of not declared geographical origin
Stable isotopes analysis
Type of animal, if declared (cow, sheep, bufalo, etc…). Adulteration with milk of different animal species (e.g. sheep's milk instead of cow milk, etc…)
ELISA; LC-MS; qPCR (DNA probes), Metabolomic
Addition of non/milk fat&oil into dairy products
Fatty acids and tryglicerides composition&profiles (e.g. by GC-MS, DART-HRMS, MALDI,...)
Addition of water
Crioscopic point; Vapor Pressure Osmometry; Conductivity

13. Looking for Solutions Industry Markers for Quality & Authenticity
RAW MATERIAL/
INGREDIENT/PRODUCT
TYPE OF RISK (fraud, sophistication, contamination)
TYPE OFANALYSIS USUALLY ADOPTED
CHEMICAL MARKERS
Milk and Derivatives
Substitution of natural mozzarella cheese with imitation
HPLC
Lysinoalanine
Apparent increase of the protein content/dry matter
LC-MS
Melamine
Substitution of PDO cheese with others
HPLC; GC; LC-MS;
IRMS, ICPMS
Free aminoacids / peptides profiles.
Stable isotope ratios 2H/1H, 12C/13C, 15N/14N, 34S/32S ;
Trace element profile
Addition of other “non-milk” fats/oils
GC-MS; DART-HRMS
Fatty Acids/Triglycerides profiles
Addition of pigments (e.g. beta-carotene,…) in order to increase color
HPLC-DAD
Carotenoids profile

14. Setting guidelines and toolboxes
App (Android, Ios)
Infographics
To bring together available data on industrially exploited analyitical tool for detection of food fraud directly in your mobile device.

15. AN INDUSTRIAL APPROACH TO FOOD FRAUDS
CONCLUDING
AN INDUSTRIAL APPROACH TO FOOD FRAUDS
Map the supply chain and identify points of vulnerability
Identify potential frauds and assess the risk
Identify markers/analysis and reliable analytical techniques (rapid/confirmatory)
Define a mitigation plan
Supply Chain
Point of vulnerability
Type of fraud
Risk assessment
Analysis
Mitigation plan
Organic Wheat
Storage
False organic farming declaration
Low risk
Pesticides residues by LC-MS
IRMS
Audit
Analytical check
Documents
The future scenario will probably imply the implementation of a Food Frauds Risk Assessment & Action Plan Strategy for each company, depending on its correspondent food chains involvement
There is the need to increase the level of “Awareness” (what are food frauds – what is their origin – what are effective ways to discover them – what are the right databases to be consulted - what can be proposed to anticipate the next one…) in all the stages of the food chains stakeholders

16. Michele Suman, Francesca Lambertini
Michele Suman, Francesca Lambertini
Advanced Laboratory Research,
Barilla Spa, Parma, Italy
@BarillaGroup

17. AN INDUSTRIAL APPROACH TO FOOD FRAUDS MEANS:
ONE MORE REMARK
AN INDUSTRIAL APPROACH TO FOOD FRAUDS MEANS:
Implementation of a Food Frauds Risk Assessment & Action Plan Strategy
to increase the level of “Awareness” from field to fork
The future scenario will probably imply the implementation of a Food Frauds Risk Assessment & Action Plan Strategy for each company, depending on its correspondent food chains involvement
There is the need to increase the level of “Awareness” (what are food frauds – what is their origin – what are effective ways to discover them – what are the right databases to be consulted - what can be proposed to anticipate the next one…) in all the stages of the food chains stakeholders
RESEARCH AND
DEVELOPMENT
OPERATIONS
COMMUNICATION
RAW
MATERIALS
SALES AND DISTRIBUTION
CONSUMPTION

18. SALES AND DISTRIBUTION
to increase the level of “Awareness” from sea to fork
RESEARCH AND
DEVELOPMENT
OPERATIONS
COMMUNICATION
RAW
MATERIALS
SALES AND DISTRIBUTION
CONSUMPTION
The future scenario will probably imply the implementation of a Food Frauds Risk Assessment & Action Plan Strategy for each company, depending on its correspondent food chains involvement
There is the need to increase the level of “Awareness” (what are food frauds – what is their origin – what are effective ways to discover them – what are the right databases to be consulted - what can be proposed to anticipate the next one…) in all the stages of the food chains stakeholders