Appendix 1: What works to prevent food fraud - references

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Rortais, A., Barrucci, F., Ercolano, V., Linge, J.P., Christodoulidou, A., Cravedi, J., Garcia-Matas, R., Saegerman, C., and Svečnjak, L. (2021). A topic model approach to identify and track emerging risks from beeswax adulteration in the media. Food Control, 119, 107435, Available at https://doi.org/10.1016/j.foodcont.2020.107435 (Accessed: 2 October 2022).

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Spink, J., Fortin, N. D., Moyer, D. C., Miao, H., and Wu, Y. (2016). Food fraud prevention: policy, strategy, and decision-making – implementation steps for government agency or industry. International Journal for Chemistry, 70(5), 320-328. Available at https://doi.org/10.2533/chimia.2016.320 (Accessed: 2 October 2022).

Spink, J., Hegarty, P. V., Fortin, N. D., Elliott, C. T., and Moyer, D. C. (2019). The application of public policy theory to the emerging food fraud risk: Next steps. Trends in Food Science and Technology, 85, 116-128. Available at https://doi.org/10.1016/j.tifs.2019.01.002 (Accessed: 2 October 2022).

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