Food fraud generates incalculable damage, both financial and in terms of food quality standards. The financial costs range between USD 10 and 15 billion a year, and may be as high as USD 40 billion a year in the United States. The most vulnerable products are cheeses, meat and seafood, but these are not the only foods affected.
Food safety must be a priority for the Member States, which means that further steps need to be taken to put an end to food fraud. Food industry companies are currently facing multiple challenges in terms of ensuring traceability to all suppliers. Counterfeiting could thus be linked to supply problems, economic issues, or even fraud.
What instruments are available to the Commission in terms of preventing food fraud?