Food Authenticity

Food Authenticity Guide: Five steps to help protect your business from food fraud

This simple guide, which follows on from FDF's Guide on 'Sustainable Sourcing: Five Steps Towards Managing Supply Chain Risk', sets out a step-by-step process to help food and drink manufacturing businesses of all sizes protect their businesses from food fraud by helping them to identify, prioritise and manage upstream supply chain authenticity risks.

Guidance on Authenticity of Herbs and Spices

This guidance was developed by a Joint Industry Working Group comprised of representatives of the British Retail Consortium, Food and Drink Federation and Seasoning and Spice Association, in liaison with the Food Standards Agency and Food Standards Scotland.

This document has been developed to provide Industry Best Practice Guidance on vulnerability assessment for culinary dried herbs and spices (including blends), in order to mitigate against potential adulteration and substitution.

It is focused on the authenticity of herbs and spices and therefore does not cover general food safety controls. However, food safety and labelling requirements still apply.

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