This book is about the science of food fraud — the way food fraud is committed, hidden, and detected. It has chapters on various staple foodstuffs, from meat (Horsegate, of course, but also other meat-related frauds like the injection of extra water into meat so that the consumer pays for water in the alleged weight), spices (you don’t want to know what happens with many ground spices), wine (mostly affecting rich people, but also some of the lowest end stuff), oil (olive oil is a big target), milk… Apparently it’s endemic in the UK, at least in Lancashire, that pizza takeaways almost universally do not use mozzarella — it’s not even cheese at all, with actual cheese only being added as a flavouring. And if you’re in the US, I have bad news about the likelihood that any red snapper is actually red snapper. 80% odds say it isn’t.
Most boggling to me, the idea that you can make a synthetic egg that fools people to the extent that they’ll crack the eggs, fry them up and consume them. (You can tell they aren’t real eggs because they lack a membrane inside the eggshell. That’s about it, to hear these authors tell it.)
It’s not just horror stories, of course: the authors also discuss the science at work in detecting these frauds, and the best ways for a consumer to avoid them. Mostly, it comes down to awareness, buying things whole (fish with the heads on; whole spices; recognisable cuts of meat, etc) buying seasonally, and buying locally from sources you can trust.
It’s all a bit horrifying, but fascinating as well. Definitely worth a read.