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Food Fraud

Sheila Dillion investigates the problem of food fraud and meets the scientists who are coming up with new ways of catching out the cheats.

Sheila Dillon investigates the problem of food fraud and meets the scientists who are coming up with new methods of authenticating the food we buy.

Sheila talks to Trading Standards Officer, Lee Ormondy who embarked on a painstaking paper trail in order to discover the true origins of beef labelled as British.

Sheila meets Dr Mark Woolfe, head of Authenticity, at the Food Standards Agency at London’s Borough Market and hears from traders about the traceability of the food they sell.

Reporter Dan Isaacs talks to R. S. Seshadri, a director of the rice company Tilda in New Delhi, about how they use DNA techniques to ensure the purity of their basmati supply.
Michael Eade, Environmental Health Officer at Richmond Council in London talks about research he carried out into the extent of organic mis-selling by butchers, greengrocers and at farmers markets.

Paul Brerton from DEFRA’s Central Science Laboratory in York and Stuart Ackroyd, a York city catering butcher, talk about methods of checking the origins of meat by analysing its water content.

And Sheila is joined in the studio by Dr. Martin Caraher of City University’s Centre for Food Policy.

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30 minutes

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