The Hidden Threat in the Food Supply Chain

Food fraud involves dishonest practices such as substituting ingredients, misrepresenting origin or concealing a product’s true identity. It can create serious safety risks, including undeclared allergens. However, an accidental labelling error or poor hygiene is not automatically evidence of fraud: intent matters.

The FSA was notified of 2,073 food and feed safety incidents in England, Wales and Northern Ireland in 2025/26. This is an all-incident total, not a food-fraud count. A separate FSA study published in 2023 estimated UK food-crime costs within a wide range, reflecting substantial uncertainty.

Key Facts & Figures (Overview)

  • 2,073 food and feed incidents were notified to the FSA in 2025/26 across England, Wales and Northern Ireland
  • 281 of those incidents concerned allergens; an allergen incident is not necessarily deliberate fraud
  • 89 allergy alerts were issued in 2025/26; alerts and incidents are different measures
  • £410 million–£1.96 billion: the modelled annual UK food-crime cost range in research published in 2023, using data up to 2022
  • Seven types: the FSA groups food crime into seven broad forms
  • Adulteration and substitution: adding substances or replacing food or ingredients dishonestly
  • Misrepresentation and document fraud: false product claims or records
  • Illegal processing, theft and waste diversion: the other three broad food-crime categories
  • National Food Crime Unit: the FSA unit covers England, Wales and Northern Ireland; Scotland has separate arrangements
  • Risk-based checks: supplier verification, traceability and proportionate testing can help prevent and detect fraud

Forms of Food Fraud

Substitution means passing one food or ingredient off as another. Examples illustrate the type of deception; they are not estimates of how frequently a product is fraudulent:

  • Species: selling a cheaper fish under the name of a different species
  • Meat: replacing a declared ingredient with undeclared meat from another species
  • Ingredients: substituting a premium variety or ingredient with a cheaper alternative without accurate disclosure

Adulteration involves adding substances to change a product dishonestly. Adding an ingredient is not itself fraud where it is lawful and accurately declared; the deception and circumstances matter.

Misrepresentation can concern origin, production method or status, including a false organic claim. Check that product descriptions and supporting documents match what is supplied.

Undeclared allergens can cause serious harm whether the omission is deliberate or accidental. Deliberate concealment can be fraud; inadequate controls can still breach food law without establishing dishonest intent.

Food Fraud and the Food Business

The Food Safety Act 1990 applies in Great Britain. Its provisions include offences concerning the nature and description of food; Northern Ireland has separate food safety legislation.

  • Section 14: concerns selling food that is not of the nature, substance or quality demanded by the purchaser.
  • Section 15: concerns false or misleading presentation and description, including labels and advertising.
  • Due diligence: section 21 provides a defence subject to statutory conditions. Keeping documents alone does not automatically establish that defence.

Food businesses should choose controls proportionate to their products and supply-chain risks:

  • Suppliers: check identity, approvals where required, specifications and changes; investigate unexpected prices or documentation.
  • Testing: use competent laboratories and appropriate tests where the risk assessment indicates a need.
  • Traceability: maintain records that identify suppliers and business customers and support effective withdrawal or recall.
  • Reporting: pass suspected food crime to the appropriate food-crime authority; immediate food safety concerns may also require action with the local authority.

Written by Food Safety Experts

This guide was produced by the team at Level 3 Food Hygiene Certificate, a UK provider of RoSPA-approved online food hygiene training. Food fraud is a food safety issue as well as a regulatory compliance matter — understanding the types of fraud and how to mitigate supply chain risk is part of comprehensive food safety management.

Sources & References

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Mark McShane
Mark McShane
Health & Safety Training Specialist, Online CPD Academy

Mark writes about food safety, food hygiene and accredited online training for Level 3 Food Hygiene Certificate, part of Online CPD Academy.