A growing issue called “food fraud” is changing how we think about our food. Take olive oil, for instance, the staple of the Mediterranean diet and a common food item in many of us consider healthy. According to author Larry Olmsted, extra virgin olive oil is often watered down with low-quality and chemically refined oils. In the U.K., a recent investigation found that consumers were being sold food including mozzarella that is less than half real cheese, ham on pizzas that’s either poultry or “meat emulsion”, and frozen prawns that are 50% water.
In this episode, we speak about food fraud with Dr. Sylvain Charlebois, one of Canada’s leading food fraud researchers at Dalhousie University in Halifax, Nova Scotia. Dr. Charlebois fills us in — and tells us how it’s not just olive oil we should be concerned about. He explains how it’s not easy to pin-point who is responsible for food fraud along the supply chain, and how new technologies will empower consumers to detect fraudulent foods in the future.
For more information, see this Globe and Mail opinion piece by Dr. Charlebois.