Food Authenticity Program Meeting Book (September 10, 2020)

Diversity in the types of possible risks

‰ Mis-labelling

‰ Artificial or natural dye addition to enhance colour strength/appearance

‰ Substitution

‰ Bulking agent addition (dilution) ¾ endogenous fillers ¾ exogenous fillers o raw plant material

o processed plant material o minerals Note : types of adulteration also depend on whether the herb or spice is in its whole or ground form or in a mixed recipe

What have we been doing ? Defining what correct is. Updating the documents published by ESA - The botanical list - The authenticity awareness guide Working with our supply chains to ensure standards are known, understood and supported Sharing knowledge of risks and counter measures to our members, to our wider industry and to our onward customers Reviewing testing methods that exist and are being applied to our products – either successfully or not Offering support and guidance to method developers about our products