project - Research and innovation
Ensuring the Integrity of the European food chain
Ensuring the Integrity of the European food chain
Objectives
Food Integrity “the state of being whole, entire, or undiminished or in perfect condition”.
Providing assurance to consumers and other stakeholders about the safety, authenticity and quality of European
food (integrity) is of prime importance in adding value to the European Agri-food economy. The integrity of
European foods is under constant threat from fraudulently labelled imitations that try to exploit that added
value. The FOODINTEGRITY project will directly address this issue and will be an international focal point
for harmonisation and exploitation of research and technology.
Objectives
Food Integrity “the state of being whole, entire, or undiminished or in perfect condition”.
Providing assurance to consumers and other stakeholders about the safety, authenticity and quality of European
food (integrity) is of prime importance in adding value to the European Agri-food economy. The integrity of
European foods is under constant threat from fraudulently labelled imitations that try to exploit that added
value. The FOODINTEGRITY project will directly address this issue and will be an international focal point
for harmonisation and exploitation of research and technology.
Activities
FOODINTEGRITY will: facilitate the sharing of information between stakeholder groups regarding European
food integrity; establish processes for harmonising & exploiting existing databases; establish fit for purpose
methodology to address stakeholder needs; identify and address research gaps by procuring and delivering €3M
of commissioned projects; establish a self-sustaining Food-fraud early warning system for identifying emerging
fraud risks; establish a self-sustaining worldwide network of stakeholders to ensure maximum uptake of the
project legacy.
Project details
- Main funding source
- Other EU research and development funds
- Project acronym
- FoodIntegrity
- Agricultural sectors
- Other sectors
1 Practice Abstracts
Improved verification procedures will be developed for food control and industry stakeholders using 3 key
commodities as exemplars: olive oil, spirit drinks & seafood. In addition a consumer study in China will assess
their consumer attitudes in the face of substantial counterfeiting of European food. Finally it will establish expert
food authenticity platforms that will supply independent expert opinion on food authenticity/food fraud to the
European Commission, Codes and other national/international bodies.
Contacts
Dr. Paul Brereton
Project coordinator
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Project coordinator
Project partners
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Project partner