In a predictable trend, food manufacturers are fraudulently diluting high-quality food with inferior quality items.
As ABC News reports:
A new scientific examination by the non-profit food fraud detectives the U.S. Pharmacopeial Convention (USP), discovered rising numbers of fake ingredients in products from olive oil to spices to fruit juice.
“Food products are not always what they purport to be,” Markus Lipp, senior director for Food Standards for the independent lab in Maryland, told ABC News.
In a new database to be released Wednesday, and obtained exclusively by ABC News today, USP warns consumers, the FDA and manufacturers that the amount of food fraud they found is up by 60 percent this year.
In addition, 70% of all ground beef was found to contain “pink slime”.
Butchers use “meat glue” to create “bigger” cuts of beef, chicken, lamb and fish, even though it leads to much higher levels of food poisoning:
Indeed, modern red meat is arguably not really meat at all.
And selling genetically modified food without labeling them as such is arguably food fraud as well, since a large majority of Americans want genetically modified foods to be labeled, genetically engineered foods have been linked to obesity, cancer, liver failure, infertility and all sorts of other diseases (brief videos here and here), and the Food and Drug Administration doesn’t even test the safety of such foods.
This trend was predictable because food manufacturers have been trying to hide food inflation in various ways.