Food fraud persists as experts highlight the importance of supplier trust in safeguarding bakeries

Food fraud remains a persistent threat to bakers and ingredient buyers, with experts saying the strongest defence often begins long before products reach the factory floor.

Freeman Libby, senior adviser at The Acheson Group, said most food fraud is driven by profit, but he also pointed to other pressures including tight supply, strong demand for organic and non-GMO products, attempts to disguise spoilage or inferior quality, and outright counterfeiting through fake branded ingr...

edients or packaging. He also cited origin fraud, such as false claims around products marketed as “Madagascar vanilla” or “single-origin cocoa”.

Industry specialists say the practical answer is to narrow the gap between purchase decisions and trust. Vanessa List, quality director at Puratos, said a solid supplier relationship is one of the most important control points for food businesses, particularly when dealing with cocoa and other expensive, variable ingredients. She said transparent partnerships can help not only prevent fraud but also flag problems early. She also urged bakers to look beyond certificates and contracts and assess whether suppliers have a genuine culture of integrity, backed by codes of conduct, anti-fraud policies and staff training.

Certain ingredients face especially intense scrutiny. Honey, for example, is routinely tested because it is a frequent target for adulteration. Catherine Barry, vice-president of marketing at the National Honey Board, said imported honey is checked on entry to the US to confirm purity and labelling, while major domestic producers often seek third-party certification. Even so, she said trusted supplier relationships remain important in giving buyers confidence in what they are purchasing.

The wider concern is far from minor. Food Safety News has reported that food fraud is estimated to cost the global economy about $40 billion a year, reflecting the scale of mislabelling, substitution and dilution across the supply chain. The US Food Safety and Inspection Service says businesses and consumers can reduce risk by understanding common fraud patterns, watching for signs of adulteration and reporting suspected cases.

When supply disruptions or price swings force manufacturers to look beyond familiar partners, that diligence becomes even more important. The message from industry experts is clear: in a sector where deception can be profitable, verified relationships are not just good practice, but a basic line of defence.

Source: Noah Wire Services