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Food News


THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.

Think you're buying snapper? Not so fast. New report finds nearly half of seafood samples mislabelled

August 5, 2021 - from the Montreal Gazette:

"When it comes to seafood, nearly half of what you think you’re buying at the grocery store or ordering from a menu is falling short of its promises, according to a new DNA testing study by Oceana Canada. The ocean conservation group tested seafood samples from restaurants and grocery stores in Halifax, Montreal, Ottawa and Toronto, and found that 46 per cent were mislabelled."

"Seafood is one of the most highly traded products in the world with a lengthy and complex supply chain. In Canada, upwards of 80 per cent of seafood is imported, and most of what we produce is exported. The opacity of the global industry is one of the main reasons seafood is so prone to fraud and mislabelling. There are a multitude of species coming from all over the world, and mislabelling happens throughout the supply chain."

"Mislabelling rates are higher among restaurants than retailers, the report found: 6.5 per cent at stores versus 65 per cent in food service. This is consistent with other studies, explains Sayara Thurston, seafood fraud campaigner at Oceana Canada. Large retailers tend to have more control over their supply chains and the purchasing power to set their own requirements. But even the highly attuned eye is unlikely to pick up on species substitution and mislabelling. Retailers, restaurateurs and consumers are all victims of seafood fraud."

"The mislabelling rate has dropped by just one percentage point since Oceana Canada’s analysis of 472 samples between 2017 and 2019: 47 per cent versus 46 per cent (43 out of 94) in spring 2021. In 2019, the government announced a 'boat-to-plate' traceability program, which has yet to be implemented — making the stagnant results unsurprising, says Thurston."

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