The probability of food fraud depends essentially on three factors:

1. Is there direct contact between manufacturers and consumers? - Direct contact assures an active feedback loop and hence immediate control. The producer feels obliged to the consumer.
2. Code of honor - Do producers and retailers adhere to appropriate value systems and quality standards?
3. How good are the controls? - Is there a control system that works at global level? What is the situation with food and additives produced in countries of the so called second and third world?

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Already published:
Has food fraud become acceptable?