Combatting food fraud with intelligent due diligence

From February 1st, perpetrators of food crime will face stiffer financial penalties and potential imprisonment. While the main target of law enforcement agencies is intentional upstream adulteration, directors of food organisations who fail to take reasonable measures to prevent fraud in their supply chains could also be deemed culpable.

The feature article by Professor Tony Hines, Director of Regulatory and Crisis Management and Luke Murphy, Regulatory Manager, recommends that senior industry professionals make it their business to drive due diligence regimes and fraud mitigation strategies. This timely special report, written by Leatherhead and reproduced here by kind perimission of World Food Regulation Review, advocates robust food intelligence systems, built on the same principles as the intelligence cycles of military and government agencies.