| Abstract: |
Now more than ever, there are forces pushing companies toward confirming that ingredients are authentic in terms of their identity and purity, and food products made from them are what they purport to be and come from where they claim to be from. You may recall that the Food and Drug Administration’s definition of “adulterated” food encompasses an almost infinite variety of things about food that could be wrong, with only some related to safety. It includes contamination, unsafe ingredients, wrong ingredients, wrong proportions of ingredients, and so on. Historically, part of that definition is “economic adulteration,” FDA’s term for food that’s been fiddled with to defraud or cheat consumers, but it’s usually made part of the tail end of the discussion. Indeed, traditionally one explains this realm of law by first describing what “adulterated” and “misbranded” food are. |
