Food fraud and developments in rapid detection

Ruth, S.M. van


No one likes to be deceived and certainly not with their food. Meat that originates from a different animal than we
thought, spices comprising of inferior waste material, home-made soup from a can, additions that apparently
increase the protein content of milk powders, fish that changes miraculously into water in the pan – the feeling of
annoyance mixed with anger is not only unpleasant but it is also, unfortunately, familiar.