2.1 Foods most Vulnerable to Food Fraud
What types of food are consider more vulnerable to food fraud? Why are they often targeted by fraudsters?
Foods of high value where substituting an alternative ingredient in the food can provide significant financial gain.
Foods produced, manufactured and stored in readily accessible or poorly supervised areas or where staff who are working in those areas have little awareness of the potential for food fraud.
Foods susceptible to tampering or interference where this can go undetected by the inspection and testing routinely undertaken in the food supply chain; and
Widely disseminated or distributed foods with complex interactions in the supply chain (WHO, 2008).