Fish Fraud and its Impact

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Seafood is a billion-dollar industry worldwide, feeding millions all over the world. However, behind this lucrative market lies an insidious problem: fish fraud. From mislabeling to willful misidentification of fish species, seafood fraud has very serious implications for consumer health, trust in the food chain, and marine ecosystem sustainability.

The Rise of Fish Fraud and its Impact

Fish fraud involves mislabeling low-quality fish with premium species’ names and passing off endangered and unregulated species as others. Mislabeling is so prevalent that between 2010 and 2012, up to 20% of fish sold globally were mislabeled, according to various sources and to the Oceana Organization 2019 report. This practice not only deceives consumers but also poses significant risks to fish sustainability efforts. When fish are mislabeled, it becomes harder to track and monitor which species are being caught and sold. This misidentification allows overfished or endangered species to enter the market unnoticed, preventing regulators and consumers from making informed choices that support sustainable fishing practices. As a result, unsustainable fishing practices may continue unchecked, harming marine ecosystems and potentially pushing vulnerable species closer to extinction.

Seafood fraud also bears some serious health implications. For instance, the substitution of species in fish could mean that fish with a higher level of mercury or allergens are sold, or most commonly, the fish usually has much inferior nutritional value and could also potentially have been raised with antibiotics. While consumers may think they are eating fresh, sushi-grade fish, they unknowingly eat low-quality or unsafe fish that could be harmful and be exposed to food poisoning. For example, consumers might believe they’re purchasing sole, but instead, they could be served lower-quality tilapia, which has less omega-3 fatty acids and may contain higher levels of contaminants. In other cases, mislabeled fish like escolar, commonly sold as “white tuna,” can lead to food poisoning and digestive issues due to its naturally occurring toxins. Known for causing significant digestive discomfort, escolar has been banned for consumption in Japan since 1977, where the government classified it as toxic. Despite this, escolar continues to be served in many restaurants worldwide, often without consumers knowing its potential health risks.

An important thing to notice is how some companies disrupt fair competition by going around regulations designed to ensure quality and sustainability. Companies that engage in illegal practices, such as mislabeling fish species, often profit more than those that follow the rules imposed by the industry. Complying with regulations can be costly, as it requires investments in sustainable sourcing, traceability and quality assurance. By avoiding these costs, fraudulent companies gain an unfair advantage, wearing away consumer trust, and sustainable efforts in the seafood market.

The global demand for seafood and the complexity of international supply have made it hard for retailers and regulators to find reliable, affordable, fast, and available methods to authenticate and measure fish quality.

How AI-Powered Technology is Tackling the Problem

Fish-Tell’s innovative system offers a potential solution to this problem, by using Near-InfraRed (NIR) spectral sensors and AI-driven data analytics to quickly, out-of-lab, and accurately test fish for freshness, and shortly, the possibility of authenticity. While Fish-Tell’s current focus is on measuring pH and K-value to determine the freshness and safety of fish, the system does not yet directly detect fish fraud. However, these core measurements can play a significant role in addressing potential fraud. By providing accurate and objective data on the freshness of fish, Fish-Tell indirectly supports efforts to combat misrepresentation in the seafood industry.

For instance, certain species of fish degrade differently, and their pH and K-value profiles can vary based on their freshness and handling. By analyzing these parameters, Fish-Tell can provide verifiable freshness information that makes it harder for sellers to pass off older fish as high-quality or fresh. This transparency contributes to minimizing cases where mislabeled or subpar fish could enter the supply chain, enhancing trust and authenticity verification even without direct fraud detection.

Currently, this system measures two key parameters of fish quality: K-value (which reflects the decay of ATP in fish muscles) and pH, both of which provide critical information about the freshness and safety of fish.

  • K-Value: This parameter measures the degradation of adenosine triphosphate (ATP) in the fish muscle. ATP is a compound found in living cells, and its breakdown after the fish dies directly correlates with freshness. A K-value below 20% indicates that the fish is safe to eat raw, while a value above 40% suggests the fish is no longer safe for consumption.
  • pH: This indicates the level of acidity or alkalinity in the fish, which also changes as the fish ages. The combination of pH and K-value offers a highly reliable method for determining freshness.

But the real power of the Fish-Tell technology lies in its AI-driven analytics, which processes data in real-time to provide instant results. The portable sensor can be used on-site by anyone from fish processors to restaurant owners and even consumers. This technology boosts transparency across the seafood supply chain, empowering all parties to verify the freshness—and soon, authenticity—of the fish they purchase.

We have also contributed to the field with research, including our publication at Oxford on fish fraud detection using NIR technology, highlighting its effectiveness in improving transparency across the seafood industry.

Fighting Fish Fraud with Real-Time Transparency

The spectral sensor combined with AI analytics provide more than just a freshness rating. By integrating with a cloud-based platform, the data from each scan is stored and tracked over time, ensuring transparency across the entire supply chain. Consumers, retailers, and regulators can view where and when a fish was tested, providing an extra layer of trust. This digital record is a powerful tool in preventing fish fraud, as it makes any discrepancies in fish freshness or origin immediately apparent.

Real-world examples highlight the need for this level of transparency. In one notable case, the UK Food Standards Agency found that over 10% of cod and haddock sold in UK fish shops were mislabelled. This kind of misrepresentation undermines consumer trust and can negatively impact businesses that depend on providing high-quality seafood.

Commonly Defrauded Fish Species and Their Vulnerability to Fraud

Certain fish species are more susceptible to fraud due to their high market demand and significant price differences between premium and lower-quality alternatives. Here are some of the most commonly misrepresented fish species:

These species are often targeted due to their value, making it profitable for fraudulent practices like mislabeling or substituting cheaper, lower-quality fish.

Building Consumer Trust through Transparency

In an industry fraught with fraud and misrepresentation, transparency is key to rebuilding consumer trust. Fish-Tell’s AI-powered solution empowers consumers by providing them with reliable data to make informed decisions. Whether they are buying fish at a local market or enjoying sushi at a high-end restaurant, they can trust that the fish they are consuming is fresh, authentic, and safe.

For businesses, the technology helps ensure quality control, reducing the risk of fish fraud and enhancing their reputation. By providing transparency and accurate, objective data, Fish-Tell’s technology supports a healthier and more sustainable seafood industry.

The Future of Seafood: Safer, Smarter, More Transparent

As the seafood industry continues to grow, the fight against fish fraud will remain a priority. With AI-powered solutions like Fish-Tell, we can bring accountability, traceability, and safety to the industry. Consumers, retailers, and regulators all stand to benefit from this technology, which offers real-time data to ensure that the seafood we consume is of the highest quality and authenticity.

Fish-Tell, funded by the EU’s TITAN Project (Grant No. 101060739), is transforming fish freshness assessment with real-time, portable testing technology. This innovation uses advanced spectral sensors and AI analytics to measure the most important freshness marker (K-value and pH) in just a few seconds, providing reliable, on-site results for fish processors, retailers, restaurants, and consumers. TITAN’s support enables Fish-Tell to promote quality control and transparency across the seafood supply chain, reducing waste, ensuring sustainability, and empowering consumers to make informed choices.

Reference

  1. Oceana. (2019). Seafood Fraud Report. Available at: https://usa.oceana.org
  2. UK Food Standards Agency. (2020). Fish Mislabeling in the UK: A Report. Available at: https://www.food.gov.uk
  3. Kawai, T., & Satoh, M. (2010). “Health risk assessment of escolar: Implications for food safety.” Journal of Food Science, 75(2), R49-R53. doi:10.1111/j.1750-3841.2010.01514.x 

Unwrapping the Unseen Chemicals in Food Packaging: Why It Matters

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In today’s world, food packaging has become a necessity to keep our food fresh and safe for a longer period of time. Behind the convenience of modern packaging, there’s an unseen risk: hidden chemicals migrating from packaging into food. These are called food contact chemicals (FCCs). Although packaging helps protect food in its journey to reach us safely, it can also be a source of exposure to potentially toxic chemicals. Let’s break this down and understand why it matters for all of us.

What Are Food Contact Chemicals?

Food contact chemicals (FCCs) are a class of chemicals that are used in the materials coming in direct contact with food. This not only includes plastics and paper used for packaging but also covers utensils and equipment used for food processing. While many chemicals are added intentionally to these materials, such as making plastics more flexible or preventing food from sticking to their surfaces, there is a rising concern about NIAS (non-intentionally added substances). This means those chemicals which accidentally end up in the packaging materials during production or as a result of contamination by manufacturer by-products. They often are not revealed or even known.

In a recent study that aggregated the results of more than 1,200 research papers, scientists found a rather startling revelation – the majority of the chemicals in food packaging are not listed as being used. Of the 12,000 chemicals known to be used in food contact, only a tiny percent is actually listed in the regulatory databases. That leaves thousands of unlisted and unregulated chemicals making their way into our food and onto our plates!

This is a concern because many of these chemicals have never been tested for safety, and some have been deemed to be toxic to our health. For instance, bisphenols and phthalates are some of these unlisted chemicals, and they both are known to interfere with human hormones and have been linked to health problems like cancer and infertility. It begs the question of how much we are exposed to within our food system and what are the long-term effects of exposure to these chemicals.

How Chemicals Get into Our Food

Migration is the process by which chemicals can move from packaging into our food. Temperature is one factor that can contribute to this, anyone who has microwaved their food in a plastic container might intuitively suspect – that the container may soften or slightly melt, which should raise some concern about potential chemical leaching from the container to the food. The type of food and the length of time the food is in contact with the packaging also impact the degree to which chemicals leach from packaging into our food. 

Food with a high-fat content, such as meat or cheese, is more susceptible to contamination from plastic food packaging. One should never wrap fatty food in plastic, or microwave food in a plastic container, because harmful chemicals and other toxic additives may be released from the plastic into the food. The worst problem is that these harmful chemicals can accumulate in the fatty tissue of humans and animals, and have harmful impacts on our health.

The Stockholm Convention on Persistent Organic Pollutants, a treaty between 186 countries to protect human health and the environment has banned many of these chemicals such as polychlorinated biphenyls (PCBs), Bisphenol A (BPA), as well as by-products of plastic production such as polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/PCDF), and polychlorinated Biphenyls (PCBs). However, some countries like the United States signed the Stockholm Convention in 2001, but have yet to ratify it, so those banned chemicals are still being used.

Creating a comprehensive table of unregulated chemicals found in food packaging is challenging because many of these chemicals are not officially listed in regulatory databases, and their presence is often discovered through research. However, studies have identified several chemicals of concern. Below is a table summarizing some known unregulated food contact chemicals found in food packages, their abbreviations, and their potentially harmful effects.

The scariest part is that it does not just happen with the known chemicals but also with those that are hidden, and unlisted. A recent study highlights that 65% of the chemicals detected had never been intentionally used in packaging!

Tellspecopedia

Tellspecopedia is an online Android App developed by Tellspec that provides detailed information about various chemical substances, contaminants, and food additives. It is designed to educate consumers, researchers, and professionals about the potential health effects, uses, and safety concerns related to different substances commonly found in food.

Tellspecopedia App features an easy-to-navigate database where users can search for specific chemicals, learn about their properties, and understand how these substances might affect health and wellness. It plays a key role in promoting transparency and awareness about food safety and chemical exposure, aligning with Tellspec’s broader mission of providing real-time data and analysis on the composition of substances.

Plastics: The Biggest Culprit

Plastic has been by far the most studied material in relation to chemical migration into food since it is the most used substance in food packaging.The results are astonishing: nearly 2,000 different food-contact chemicals have been identified within plastics. Consequently, they are the greatest source of chemical exposure: not just single-use plastics, but materials like polypropylene and polyethylene are regularly used throughout packaging.

What’s even more disturbing is that some chemicals-including those that are applied to packaging to make it water and grease-resistant, like polyfluoroalkyl substances, or PFAS, are turning up in food even though they aren’t supposed to even be ingredients in packaging materials.

Transparency Is Key

A big challenge with addressing this issue is the complete lack of transparency: many chemicals are not declared and their use may be intentional and a simple result of manufacturing by-products; thus, assessing their existence is very hard. This makes it hard for consumers to make informed choices about what they’re exposed to. Presently, regulations around food contact materials are fragmented and inconsistent across the globe, making tracking and controlling hazardous chemicals’ presence in food packaging hard.

Moving Forward: What Can Be Done?

  • Development of Safer Materials: There is a need for more ingenuity in the formulation of packaging materials that will not necessarily depend on dangerous chemicals.
  • Tighter Regulations: There is a need for relevant authorities to come up with more comprehensive regulations covering IAS as well as NIAS.
  • Greater customer awareness means the customer would be more knowledgeable; the more a customer can learn about what their food is packaged in, the better the choices. The packaging materials could include glass, stainless steel, and maybe even BPA-free plastics. 
  • Funding Alternatives for Non-Toxic, Biodegradable, and Sustainable Packaging; Increased investment and support for the development of innovative packaging solutions, such as the onion skin-based materials, which are non-toxic, biodegradable, and sustainable. This includes promoting research initiatives, offering grants, and fostering partnerships between governments, private sectors, and research institutions to accelerate the adoption of these environmentally friendly packaging alternatives.

The best way to find out whether a plastic product contains chemicals is by requesting this information from the product manufacturer. Reading the ingredients list on a product label won’t normally tell you what’s in the plastic. For example, reading the ingredients list on a bottle with food tells you about the ingredients in the food, not about the ingredients in the plastic bottle. To find out this information, you could contact the food manufacturer.

Conclusion

Food packaging, while indispensable in our modern lives, requires one to be aware of the risks hidden in it. Particularly unlisted chemicals in food-contact materials represent the big unknowns in our equation of food safety. Pushing for greater transparency and safer alternatives reduces our exposure to these harmful substances and furthers a future that is much safer and healthier for all.

Reference

Geueke, B., Groh, K.J., Maffini, M.V., Martin, O.V., Boucher, J.M., Chiang, Y.T., Gwosdz, F., Jieh, P., Kassotis, C.D., Łańska, P., Myers, J.P., Odermatt, A., Parkinson, L.V., Schreier, V.N., Srebny, V., Zimmermann, L., Scheringer, M., & Muncke, J. (2023). Systematic evidence on migrating and extractable food contact chemicals: Most chemicals detected in food contact materials are not listed for use. Critical Reviews in Food Science and Nutrition, 63(28), 9425-9435. https://doi.org/10.1080/10408398.2022.2067828

Groh, K. J., et al. (2019). Overview of known and unknown substances in food packaging: Potential implications for human health. Comprehensive Reviews in Food Science and Food Safety, 18(6), 1432-1456.

Muncke, J. (2020). Unwrapping food packaging: Chemicals in food packaging and their impact on public health. Journal of Exposure Science & Environmental Epidemiology, 30, 110-123.

Stocker, J., et al. (2021). Chemical migration from packaging into food: European regulatory framework and risk assessment challenges. Food Packaging and Shelf Life, 27, 100608.

Regenerative Agriculture: The Future of Sustainable Farming

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In recent years, the agricultural sector has been under immense pressure to develop sustainable practices that ensure food security while preserving the environment. Two practices that have gained significant attention are regenerative agriculture and organic agriculture. Both aim to enhance the health of ecosystems and the quality of food production, but they approach these goals in slightly different ways.

Understanding Regenerative Agriculture

Regenerative agriculture is a holistic approach to farming that focuses on restoring and enhancing the health of the soil. It is not just about reducing harm but actively improving the ecosystem. The principles of regenerative agriculture include:

  • Soil Health: Practices such as cover cropping, reduced tillage, and crop rotation help to enhance soil organic matter, improve water retention, and increase biodiversity.
  • Biodiversity: Encouraging a variety of plant species, integrating livestock, and supporting natural pollinators promote a balanced and resilient ecosystem.
  • Water Management: Efficient use of water through practices like rainwater harvesting and soil moisture monitoring ensures sustainable water use.
  • Carbon Sequestration: By enhancing soil health, regenerative agriculture practices help to capture and store atmospheric carbon dioxide, mitigating climate change.

Organic agriculture has grown rapidly in the past few decades, driven by consumer demand for food perceived as healthier and more environmentally friendly. By avoiding synthetic inputs and emphasizing ecological balance, organic farming aims to reduce the environmental impact of agriculture.

Comparing Regenerative and Organic Agriculture

While both regenerative and organic agriculture share common goals of sustainability and environmental stewardship, they differ in their approaches and focus areas. Organic agriculture has a more defined set of standards, particularly concerning the prohibition of synthetic chemicals and GMOs. Regenerative agriculture, on the other hand, is more flexible and emphasizes soil health and ecosystem restoration.

One significant area of overlap is soil health, which is central to both practices. Both regenerative and organic farmers use techniques such as cover cropping, composting, and reduced tillage to enhance soil fertility and structure. However, regenerative agriculture goes a step further by actively seeking to improve the ecosystem as a whole, rather than simply maintaining it.

The Role of Technology in Sustainable Agriculture

Advancements in technology are playing a crucial role in promoting sustainable agriculture practices. At Tellspec, we leverage biophotonic sensors, software, and machine learning (ML) predictive models to provide real-time data that helps farmers make informed decisions. Our solutions simplify the analysis of organic substances, making it easier to collect, access, and manage data.

For instance, our sensors can rapidly measure the quality of soil, providing data on essential nutrients and organic matter content. In regenerative agriculture, our sensors can be used to measure critical parameters such as carbon, moisture, and nitrogen levels in the soil. This information allows farmers to implement practices that increase soil organic matter and enhance biodiversity, leading to more advanced farming systems. In organic agriculture, our sensors can be used to support the detection of the presence of specific synthetic chemicals through a categorization algorithm, ensuring that agricultural products meet certain threshold levels for organic certification and compliance.

This information enables farmers to optimize their use of natural fertilizers and enhance soil health. Similarly, our tools can assess the quality and authenticity of agricultural products, helping to ensure that food meets organic or regenerative standards.

Conclusion

Regenerative and organic agriculture represent the forefront of sustainable farming practices. By focusing on soil health, biodiversity, and ecological balance, these approaches offer viable solutions to the environmental challenges posed by conventional agriculture. As technology continues to advance, tools like those developed by Tellspec will play an increasingly important role in supporting farmers and enhancing the sustainability of agriculture.

REFERENCES

LaCanne, C. E., & Lundgren, J. G. (2018). Regenerative agriculture: merging farming and natural resource conservation profitably. PeerJ, 6, e4428.

USDA. (2020). Organic Agriculture. Retrieved from USDA Organic Agriculture

Rodale Institute. (2014). Regenerative Organic Agriculture and Climate Change: A Down-to-Earth Solution to Global Warming. Retrieved from Rodale Institute

Sustainability in the Seafood Industry: Reducing Waste with Fish-Tell Technology

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Sustainability in the Seafood Industry: Reducing Waste with Fish-Tell Technology

In an age where sustainability is a necessity, the seafood industry faces significant challenges in ensuring that the fish we consume is both fresh and responsibly sourced. The introduction of innovative technologies, such as Fish-Tell, is transforming the way we assess fish freshness and manage seafood inventory, thereby promoting sustainable practices and reducing waste.

The Role of Fish Freshness Testing in Promoting Sustainable Seafood Practices

Fish freshness is a critical factor in determining the quality and safety of seafood. Traditional methods of assessing freshness often rely on subjective sensory evaluations, or on lab-based analyses, which can be time-consuming and destructive to samples. These methods do not always provide the quick and accurate results needed to make informed decisions in the field, leading to potential waste and safety concerns.

Fish-Tell technology uses a portable Near-InfraRed (NIR) spectroscopic sensor and an AI engine for data analytics. The technology is rapid and non-destructive, making it an ideal solution for testing fish freshness. By measuring key parameters for freshness, namely the K-value and pH level, Fish-Tell provides objective and immediate insights into the quality of fish. This enables stakeholders across the supply chain to make better decisions about which fish to sell, cook, or discard, thereby enhancing their sustainability efforts.

How Fish-Tell Technology Helps Manage Inventory Based on Fish Freshness

Effective inventory management is crucial for reducing waste in the seafood industry. Fish-Tell technology empowers suppliers, distributors, and restaurants to manage their inventory more efficiently by providing real-time data on fish freshness. When the fish is scanned the results will indicate the K-value and the pH value. Fish with a K-value of 20% or less is considered fresh. When the K-value ranges between 20% and 40%, the fish should be cooked before eating to ensure safety. If the K-value exceeds 40%, the fish is deemed spoiled and unsafe for consumption. 

With this information, businesses can prioritize the sale and use of the fish that should be sold, ensuring that high-quality products reach consumers while minimizing spoilage and waste.

As an example, a restaurant can use Fish-Tell to test the freshness of its seafood deliveries upon arrival. By identifying which fish are freshest, the restaurant can plan its menu accordingly, serving the best-quality fish to customers and using less fresh fish in cooked dishes where quality degradation is less noticeable. This not only enhances the dining experience but also reduces the likelihood of food waste.

Impact of Reducing Fish Waste on the Environment and the Economy

Reducing fish waste has significant environmental and economic benefits. Environmentally, less waste means fewer resources are squandered, including the energy and water used in catching, processing, and transporting seafood. It also means a reduction in the carbon footprint associated with decomposing organic waste in landfills.

Economically, reducing waste translates to cost savings for businesses. By using Fish-Tell technology to ensure that fish is sold and consumed at its peak freshness, businesses can maximize the value of their inventory. This can lead to higher customer satisfaction and loyalty, as consumers are more likely to return to establishments that consistently offer fresh, high-quality seafood.

Future Prospects of Fish-Tell Technology

Looking ahead, the potential applications of Fish-Tell technology are vast. Currently focused on measuring K-value and pH levels in fish, the technology can be expanded to test many fish species and additional analytes. Future developments could include assessing nutritional value (such as total fat or total protein), detecting contaminants, measuring fatty acid levels (in particular Omega-3 levels), and verifying the authenticity of fish species. Such advancements would further enhance the tool’s utility, contributing to even more sustainable practices within the seafood industry.

Fish-Tell’s ability to adapt and scale without changing hardware, but by simply adding new calibration models, means that it can evolve alongside industry needs. This scalability ensures that Fish-Tell will remain a valuable asset for promoting sustainability in seafood supply chains for years to come.

Conclusion

Fish-Tell technology represents a significant leap forward in the quest for sustainability within the seafood industry. By providing accurate, real-time freshness assessments, it enables better inventory management, reduces waste, and supports environmental and economic goals. As the technology continues to evolve, its impact will only grow, helping to ensure that our seafood is fresh, safe, and sustainably sourced.

REFERENCES

Marine Stewardship Council. “Sustainable Fishing.” MSC, https://www.msc.org/what-we-are-doing/our-approach/sustainable-fishing.

Food and Agriculture Organization of the United Nations. “Sustainable Fisheries and Aquaculture for Food Security and Nutrition.” FAO, http://www.fao.org/fisheries/en/.

Food and Agriculture Organization of the United Nations (FAO). (2011). Global food losses and food waste – Extent, causes and prevention. Retrieved from FAO

United Nations Environment Programme (UNEP). (2021). Food Waste Index Report 2021. Retrieved from UNEP

Unveiling the Layers of Olive Oil Fraud: How TellSpec’s Technology Combats Counterfeiting

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Olive oil, a staple in kitchens worldwide, is not immune to the clutches of fraud and counterfeit practices. The attraction of premium olive oil has led to a surge in adulteration schemes, where producers dilute the oil with lower-grade oils or additives. This deceptive practice not only compromises the quality and authenticity of the product but also undermines consumer trust and safety. In this blog post, we will show you the depths of olive oil fraud and shed light on how TellSpec’s cutting-edge biophotonic sensors are revolutionizing the fight against counterfeit olive oil.

Olive oil fraud is a pervasive issue that extends across continents, impacting both consumers and producers. Some of the most notable instances of olive oil fraud occur in countries such as Italy, Spain, Greece, and Tunisia, which are renowned for their olive oil production. In these regions, fraudulent practices range from mixing lower-grade oils with premium olive oil to mislabeling the origin and quality of the product.

At TellSpec, we recognize the urgent need for innovative solutions to combat olive oil fraud. Our biophotonic sensors, powered by advanced machine learning algorithms, offer a breakthrough approach to detecting counterfeit olive oil with accuracy and efficiency. By harnessing the power of spectroscopic technology, our sensors analyze the molecular composition of olive oil in real time, providing instant insights into its purity and authenticity.

TellSpec’s biophotonic sensors utilize near-infrared (NIR) spectroscopy to interrogate the chemical composition of olive oil samples. By measuring the unique spectral fingerprints of various compounds present in the oil, our sensors can differentiate between genuine olive oil and adulterated blends. Furthermore, our software algorithms leverage machine learning models to interpret the spectroscopic data and identify potential instances of fraud or contamination.

With TellSpec’s technology, consumers and producers alike can take proactive measures to safeguard against olive oil fraud. By conducting rapid on-the-spot authenticity tests using our portable sensors, consumers can verify the quality and purity of olive oil before making a purchase. Likewise, producers can utilize our sensors for quality control purposes, ensuring that their products meet the highest standards of integrity and authenticity.

Olive oil fraud poses a significant threat to the integrity of the global food supply chain, jeopardizing consumer trust and safety. However, with TellSpec’s biophotonic sensors and machine learning predictive models, we empower individuals and businesses to combat fraud and preserve the purity of olive oil. Together, let us shine a light on the dark corners of counterfeit olive oil and usher in a new era of transparency and trust in the industry.

REFERENCES

“Olive oil fraud: A major problem in Italy and beyond” – Reuters, 2018.
“Global Olive Oil Market – Growth, Trends, and Forecast (2020 – 2025)” – Research and Markets.
“Olive Oil Quality: Some Reflections on the Current State of Knowledge and Future Steps” – MDPI, 2019.
“Near-Infrared Spectroscopy and Imaging: Basic Principles and Pharmaceutical Applications” – Journal of Pharmaceutical Sciences, 2017.

Fishtell: Revolutionizing Fish Freshness Assessment with K-Value Technology

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In a world where people are increasingly cautious about their diets and about the food they eat, particularly when it comes to consuming fish, ensuring freshness is key. However, conventional methods of assessing freshness are often inadequate, leaving both consumers and retailers vulnerable to the risks of dealing with subpar products. That’s why we’re introducing Fishtell—a pioneering initiative dedicated to transforming how we gauge the freshness of fish, with a special emphasis on the critical K-value parameter.

The K value, an indicator of freshness in fish, holds immense importance for consumers and retailers. As fish ages, biochemical changes occur within its flesh, leading to alterations in various compounds. Among these changes, the ratio of inosine and hypoxanthine to the total quantity of ATP and its related substances becomes increasingly significant. This ratio, known as the K value, serves as a reliable index for assessing fish freshness.

Traditionally, assessing fish freshness relied on subjective sensory methods or costly, time-consuming lab analyses. However, these methods are prone to inaccuracies, often resulting in discrepancies in freshness evaluation. This is where Fishtell steps in, offering an innovative solution that combines portable intelligent Near-InfraRed (NIR) spectroscopic sensors with Artificial Intelligence (AI) data analytics.

By harnessing this advanced technology, Fishtell enables real-time, accurate, and cost-effective evaluation of fish freshness. By quantifying key parameters like the K value and pH, Fishtell provides valuable insights into fish freshness, empowering consumers and retailers to make informed decisions.


For consumers, Fishtell ensures confidence in the quality of the fish they purchase. Whether selecting a certain fish for a family dinner or sourcing ingredients for a restaurant, knowing that the fish is fresh and of high quality is essential. Fishtell’s ability to deliver real-time freshness assessments enhances consumer trust, leading to increased satisfaction and loyalty.

Similarly, for retailers, Fishtell offers a competitive edge in the marketplace. With consumers becoming increasingly discerning about food quality and safety, being able to guarantee the freshness of their seafood products sets retailers apart. By leveraging Fishtell’s technology, retailers can uphold rigorous standards, mitigate the risk of selling stale or inferior products, and ultimately enhance their reputation and profitability.

Moreover, Fishtell’s impact extends beyond individual consumers and retailers. By promoting transparency and safety within the seafood industry, Fishtell contributes to the overarching goal of fostering collaborations and promoting best practices across the fish industry. Through partnerships with stakeholders and the support of initiatives like the TITAN Food Safety Pilot group, Fishtell paves the way for a more sustainable and resilient seafood supply chain.

Fishtell’s innovative approach to fish freshness assessment, particularly focusing on the K value parameter, represents a significant advancement in the seafood industry. By providing accurate, real-time evaluations, Fishtell empowers consumers to make informed choices and enables retailers to uphold quality standards. With its potential to transform the way we perceive and ensure fish freshness, Fishtell emerges as a game-changer in the quest for safer, more transparent seafood.

REFERENCES

International Journal of Food Microbiology – “Use of K-value determination for quality assessment of fish”

Food Control – “Evaluation of fish freshness quality by K-value based on e-nose response and microbiological analysis”

Food Chemistry – “The use of K-values to assess the quality of Atlantic salmon (Salmo salar L.)”

Allura Acrylamide Atrazine

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What do Allura Red, acrylamide, and atrazine have in common? (Aside from alliteration, of course). These three compounds are among the most prevalent within their class of chemicals and have gone under the consumer radar for years. Allura Red is the most popular red food dye; acrylamide can be found in the most popular carbohydrate-rich foods we consume; and atrazine is among the most popular pesticides used in corn crops—itself an incredibly widespread food. Today TellSpec is finally bringing these baddies into the light.

Allura Red AC, otherwise known as Red 40, is the most commonly used red food dye. Derived from petroleum, Allura Red is an azo dye that contains benzidene, a human and animal carcinogen. While studies of toxicity in animals have shown negative effects primarily at very high intake, case reports of human health effects differ somewhat. Indeed recent studies have suggested that consumption of artificial dyes, including Allura Red, in combination with benzoates, a type of preservative, can lead to hyperactive behaviour in children. Now this sounds like a fairly far-fetched concern, however given the prevalence of Allura Red in processed foods–processed foods which are likely to contain benzoate preservatives. Notably, sodium benzoate is used in acidic foods like salad dressings, soft drinks, fruit juice, and jam–all of which are prime targets for a dash of Allura to punch up the Red. Interestingly, Allura Red’s usage is discouraged in Europe and outright banned in certain countries, such as Denmark, Belgium, France, and Switzerland. It is also forbidden from use in animal feed due to concerns over its potential to interact with genetic material.

Whereas Allura’s status as an additive is fairly recent, acrylamide is something that has, as far as we know, been present in food for as long as we’ve been heating our carbohydrate sources–but it is only now coming under scrutiny. Acrylamide is a naturally occurring chemical that develops when high-starch foods meet high-heat (above 248oF or 120oC) cooking (though it is also present in less starchy foods like coffee and high fructose corn syrup.) Baking, frying, grilling, and roasting are associated with the greatest level of acrylamide production, whereas boiling and microwaving starches appears not to generate the compound. Generally speaking, the more browned the starch, the greater its acrylamide content. Something to consider when reaching for another slice of bread, with it’s golden crust, let alone tossing it into the toaster. So why are we focusing now on something that’s been around for ages? Because acrylamide has been classified as probably carcinogenic to humans; high intake has shown neurotoxic effects in humans, including cognitive impairment, muscle weakness, and loss of motor control; and the compound can cross the placenta to interact with the fetus–and maternal acrylamide intake has been associated with low birth weight and poor fetal growth, both of which are predictors for later health risks.

We can see Allura by its distinctive colour, and the golden hue and cooking method gives us a clue about acrylamide, but atrazine is undetectable to the ill-equipped consumer. Atrazine is an herbicide and pesticide, used in a great variety of crops to prevent weed growth. In fact it is reported to be one of the most widely used agricultural pesticides in the US (and Australia… the European Union has banned it entirely) and one of the most common pesticide contaminants of drinking water. What crops are the prime targets and of most relevance to consumers? Sugarcane, canola, and corn–and what processed foods don’t contain sugar, vegetable oils, and corn in some form, be that starch or syrup? Of course atrazine would be present in trace amounts, but awareness is important when we consider the health effects. Atrazine is an endocrine disruptor: it inhibits testosterone production in male rats; it disrupts communication between the brain and ovaries in female rats, likewise interfering with hormone production; and it leads to hermaphroditism in frogs. Atrazine alters thyroid function and levels of corticosteroid hormones–even at the low concentrations expected in ground water. Atrazine exposure has been linked in humans to increased risk of low birth weight and premature birth and impaired fetal development, including malformation of the genitals. Atrazine is also carcinogenic, having induced a variety of types of tumors (including a link to ovarian cancer) in rodent studies, and possibly obesogenic, having been associated with increased body mass and insulin resistance.

So what can the consumer do to avoid these chemicals? For Allura Red, read your labels and accept a duller colour to your food. For acrylamide, while it is important to recall that this compound has always been around, being moderate in one’s consumption of starchy foods (particularly ones best served baked, roasted, or toasted) is an option. For atrazine, invisible that it is, short of lobbying our governments to change their stance on their favourite helper in the corn field, consumers must unfailingly choose organic and settle for uncertainty regarding trace amounts throughout the food stream.

References:

Food and Chemical Toxicology
Food and Chemical Toxicology 2
The New Yorker
Environmental Health Perspectives
Toxicology
The Lancet
Food Additives & Contaminants
The UK Food Guide
Food Standards Agency
Environmental Health Perspectives 2
Environmental Health Perspectives 3
Environmental Health Perspectives 4
European Commission Institute for Health and Consumer Protection
Reproductive Toxicology
PNAS
Toxicology and Sciences
Toxicology and Industrial Health
Environmental Research
Public Health Reports
Toxicology in Vitro
American Journal of Medical Genetics
Annual Review of Public Health
Environmental Health Perspectives 5

What are Endocrine (Hormone) Disruptors?

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Endocrine disruptors are chemicals that interfere with the hormones in our bodies. These chemicals are capable of increasing and decreasing hormone production, mimicking hormones, changing hormones from one type into another, and interfering with hormone signaling (Crisp, 1998). Through these various mechanisms, endocrine disruptors have been linked to adverse developmental, reproductive, neurological, and immune effects in both humans and wildlife. Being both natural and man-made, these chemicals can be found in a wide range of everyday products, including plastic bottles, metal food cans, detergents, flame retardants, food, toys, cosmetics, and pesticides (NIEHS, 2014). Given their ubiquitous presence in everyday goods, it is important that consumers are aware of the risks of these products and have the tools to avoid them. By using Tellspec’s revolutionary smartphone app and the Tellspecopedia consumers will have the ability to quickly scan their food products and receive up-to-date information on items such as endocrine disruptors.

One Example of an endocrine (hormone) disruptor: BPA

What is BPA


BPA is the building block of polycarbonate plastic and is also used in the manufacture of epoxy resins. This endocrine disruptor is found in many common consumer products such as plastic food containers, plastic food packaging and canned food items lined with epoxy resin (Beronius, 2010). Not only found in food items, BPA is also present in compact discs, impact-resistant safety equipment, medical devices, water supply pipes, dental sealants (NIEHS, 2014) and store receipts (Liao, 2011). Though BPA is generally not present in food itself, plastic containers and epoxy lined cans slowly leech BPA into food over time. This leeching effect speeds up with the age and temperature of the container and also with the liquidity of the food item. Therefore, older plastic containers heated to high temperatures containing liquid products are the quickest at leeching BPA (NIEHS, 2014).

What can you do to avoid BPA?


Do you want this chemical imitating estrogen in your body? If not, choose fresh or dried foods instead of products canned in tin or plastic. If you cannot avoid the use of some canned or plastic items, be aware that the FDA considers BPA to be safe and does not require producers to label their merchandise as containing BPA or as BPA free (FDA, 2013). Therefore, to avoid unlabelled BPA-containing plastic, do not use plastics marked with a “PC,” for polycarbonate, or with recycling label #7 (FDA, 2013). In addition, check your tupperware manufacturers for their policies on BPA. If their products contain BPA, discontinue their use and seek out BPA-free tupperware. Though this may seem like a lot of work, it’s better to be safe than sorry when it comes to keeping synthetic hormones out of your body.

Health Concerns


Studies have linked BPA to:

1.Breast cancer
BPA leads to an increased risk for development of breast tumors and has been shown to make cancer cells more aggressive.

2.Reproductive problems
BPA has been shown to reduce semen quality in men and lower estradiol levels and oocyte retrieval in women undergoing IVF.

3.Lowers sex drive
BPA increases the risk of reduced sexual desire, erectile difficulty, ejaculation difficulty and reduced satisfaction with sex life in men.

4.Birth defects
BPA has been linked to poor genital development in baby boys born to mothers exposed to high levels of BPA.

5.Heart disease
BPA increases the risk of myocardial infarction and coronary heart disease.

6.Obesity
BPA accelerates fat-cell differentiation, disrupt pancreatic functioning, and causes insulin resistance, leading to obesity.

No Safe Levels of BPA


Given all of the negative effects seen from BPA exposure, what does this mean for the average consumer? Can we get away with a little exposure here and there? BPA expert Laura N. Vandenberg, PhD, a postdoctoral fellow of regenerative biology at Tufts University, says no, we cannot. She states that there are no safe levels of BPA due to how it affects hormone function in the body. At low doses BPA can actually be more harmful than at high doses (Vandenberg, 2012), and unfortunately, over 90% of Americans have relatively low doses of BPA in their bodies (Bienkowski, 2014). Therefore, in order to avoid BPA exposure it is imperative that consumers are knowledgeable of how their food is processed and packaged-information that Tellspec is proud to offer.

Fish Fraud

Fighting mislabeling and fish fraud with science-based systems

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In 2016, global per capita fish consumption hit 20kg for the first time. In 2019, the trend had not stopped and consumption reached 20.9kg, setting a new record.

For the Food and Agriculture Organization (FAO), the increase in per capita consumption of fish is the result of the development of aquaculture and of a general reduction of waste: in the 60s, 67% of fish was eaten by humans (the rest went to the animals), while today we eat almost 90% of it.

Although many marine species are still overfished and therefore at risk, the fact that fish consumption is increasing at a global scale and that a good part of it comes from aquaculture, must certainly be taken as good news: fish has a more sustainable footprint of livestock farms, that is for sure. On the other hand, the increased demand for fish, exposes the sector to fraudulent activities aimed to maximize profits to the detriment of consumers.

The numbers of fish fraud

In a report published by FAO, the fishing and aquaculture industries were recognized as especially vulnerable to food fraud. Fish fraud – which involves mislabeling, fish substitution, fraudulent increase in fish weight – occurs along the entire supply chain.

The most common type of fraud is certainly fish mislabeling, which favors the practice of substituting some fish species with less valuable ones.

According to studies, in Europe, out of a total of 283 fish samples collected in 180 retail outlets of 23 countries, 26% of the samples were mislabeled and 31% of the outlets sold mislabeled fish.

Other studies found that in the US as many as 33% of the 1,215 samples taken in 21 union states were mislabeled; 44% of the outlets actually sold one species of fish instead of another.

A research, aimed at integrating the results of more than 200 articles on fish fraud in 55 countries, has revealed that an average of 20% of all fish sold in retail and in restaurants is mislabeled. When put in relation with the global increase in fish consumption, these numbers provide a good idea of ​​the extent of the problem and the risks associated to it.

The immediate consequence of fish fraud is consumer deceiving. However, the effects on public health should not be underestimated: public health is at risk when, for example, toxic species replace non-toxic ones or when fish coming from polluted waterways is passed off as marine. The impacts of food fraud include loss of consumer confidence in both the food industry and in the effectiveness of government food control programs.

Tackling the problem

Fish fraud is a complex issue that requires the strengthening of control policies and the development of effective science-based tools and systems that can ensure the fish traceability and authenticity.

The fight against fraudulent practices in the fishing sector has entered the agenda of many political decision-makers. In Europe, EIT Food promoted a project aimed at developing an end-to-end electronic system for the analysis and traceability of fish along each step of the supply chain. Through a portable NIR spectrometer, it is now possible to perform non-destructive analysis in order to classify the species and provide information on the composition of the fish, measuring parameters such as fat, protein, humidity and spoilage. The system, which is based on an AI engine running in the cloud, is also able to measure the amount of water present in the fish and thus determine if fraudulent practices have been carried out or if the fish has been frozen.

The system integrates the analysis allowing the traceability of fish up to the origin. The information is recorded and protected via blockchain so as to provide an additional tool for the control and prevention of mislabeling.

Tackling fish fraud will not be an easy task. While the problem has been investigated in developed countries, there is a lack of information about fish fraud in developing countries. As policy makers started to include a science-based approach to the question, the fish supply chain also need to integrate its control systems to take account of risks of fraud. The goal is to ensure the quality of food on the market and give consumers the opportunity to make informed and more sustainable choices, ultimately gaining their trust again.

REFERENCES

https://oceana.org/sites/default/files/National_Seafood_Fraud_Testing_Results_Highlights_FINAL.pdf

http://www.fao.org/3/i8791en/I8791EN.pdf

https://www.bbc.com/news/science-environment-36716579

https://www.sciencedirect.com/science/article/abs/pii/S095671351830207X

Artificial Colours Part 2

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The food industry has a long history with food dyes, both synthetic and nature-derived. They are widely used because humans eat with their eyes. It’s important, however, to question and evaluate the safety of these synthetic food dyes. There are examples of food dyes widely used for years, then banned due to negative health effects, such as Orange 1. Today TellSpec is sharing the research on six synthetic food dyes possibly present in your food; with the exception of Orange 1, these are dyes that are currently approved as safe for use in noted nations.

yellow-5

Tartrazine is a synthetic yellow dye. Permitted in US, carries a warning in the UK and EU due to its effects seen in children. Frequently associated with food intolerance, linked to hyperactivity, aggression, irritability in children. Can act as hormonal disruptor by activating human estrogen receptors. Contains benzidene, a human carcinogen. Found in: soft drinks, pasta, chips, popcorn, candy, sauces.

Other names: FD&C Yellow 5, E102, C.I. 19140, Acid Yellow 23, Food Yellow 4

Yellow-6

Sunset Yellow FCF is a synthetic, yellow azo dye derived from petroleum. Voluntarily removed from food in the UK following consumer pressure. Considered safe in low amounts. Elevated intake in animals associated with enlargement of gastrointestinal and reproductive organs and diarrhea. Contains benzidene, a human carcinogen. Found in: cheeses, confectionery, marmalades, jams, baked goods, instant noodles, soft drinks, lemon gelatin, cake decorations.

Other names: Orange Yellow S, FD&C Yellow 6, C.I. 15985, E110

Yellow-10_

Quinoline yellow is a synthetic, green-yellow dye. Banned in US, Australia, Norway. Voluntarily removed from food in UK following consumer pressure. EU permits it but lowered allowable intake by 20-fold in 2009. In combination with sodium benzoate (common preservative, particularly in soft drinks), associated with hyperactivity in children. Reports of rashes and allergic reactions common. In animal studies with very high intake, has effects on white blood cell count and weight during pregnancy. Found in: soft drinks, jellies, caramels, processed seafood, caviar, liquors, juices, candies.

Other names: Quinoline Yellow WS, Food Yellow 13, D&C Yellow No. 10, Acid yellow 3, Quinidine Yellow KT, Japan Yellow 203, Lemon Yellow ZN 3, C.I. 47005

Green-3-Fast-Green

Fast Green FCF is a synthetic green dye. Banned from use in the EU; permitted in the US, though it is the least used food dye. In high doses in animals, associated with various cancers, impaired bone marrow function, changes in composition of blood. In cell-based studies, causes changes to chromosomes of DNA and interferes with function of neurons of the brain. Found in: sports drinks, sauces and dips, chewing gum, processed vegetables.

Other names: Food green 3, FD&C Green No. 3, E143, Green 1724, Solid Green FCF, and C.I. 42053

Blue-1-Brilliant-Blue
Brilliant Blue FCF is a synthetic, blue dye derived from petroleum. Long-term toxicity studies in animals have found it safe. At site of injection in rats, cancerous growths seen. Recently associated with negative health effects when given to patients in compromised health, particularly when given via feeding tube to hospital patients. FDA endorses its removal from healthcare settings. Found in: ice cream, liqueurs, popsicles, canned vegetables, candies, dairy products.
Other names: FD&C Blue No.1, Acid Blue 9, D&C Blue No. 4, Alzen Food Blue No. 1, Atracid, Blue FG, Erioglaucine, Eriosky blue, Patent Blue AR, Xylene Blue VSG, C.I. 42090

Blue-2-Indigotine

Indigotine is a synthetic, blue dye derived from coal tar. Approved for use in US and EU. In studies of rats, injection of high dose over an extended period of time impaired growth, caused cancerous growths, and in some animals caused immediate convulsive death. In pigs, altered blood composition and impaired liver function. Found in: cheeses, yogurt, frozen desserts, fruit purees and fillings, processed seafood.

Other names: FD&C Blue No. 2, Indigo carmine, E132, 5,5′-indigodisulfonic acid sodium salt