Insights in Nutrition and Metabolism

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Short Communication - Insights in Nutrition and Metabolism (2020) Volume 4, Issue 2

Consumer Perception towards Food Adulteration and Authenticity

Statement of the Problem: In this dynamic and competitive world everyone wants to achieve maximum profit at the charge of quality. Due to this, food products adulteration has turn into a common issue in various countries. Adulteration usually refers to non-compliance to health or safety standards according to the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). Adulterants may be intentionally added to more expensive substances to increase visible quantities, reduce manufacturing costs and other deceptive or malicious purposes. Food and Drug Administration has developed multiple Food Defense tools in order to prevent food from adulteration. This study will emphasize on the issues of adulteration and food product authenticity in confectionery products. There are a number of ingredients used in the production of confectionary items especially fats. Manufacturers often choose lard as a substitute ingredient for oil because it is relatively cheap and easily available. The need of this study is to explore the awareness and perception of a consumer towards food adulteration. In the analytical field, there were many principal techniques that have been successfully applied to detect and identify ingredients adulteration in confectionary products. Methodology & Theoretical Orientation.

Author(s): Nimra Naveed Shaikh

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