Food adulteration is moving back into focus as cost pressure and supply disruption continue to work through the food manufacturing sector.
Julie Thomas, JRS country manager New Zealand, says the issue is becoming more visible as conditions tighten across global ingredient supply.
“In a world of rising costs and strained supply chains, food adulteration is no longer a distant risk, it is an active and growing threat. The deliberate addition, removal or substitution of ingredients to increase profit undermines both consumer trust and public health,” Thomas says.
Recent disruption in the supply of ingredients, including wheat fibre, has highlighted how vulnerable the system can be, particularly where demand increases and margins tighten.
“As pressure builds, the temptation to compromise on raw materials grows, particularly in commodity ingredients that are difficult for end users to verify.”
Against that backdrop, transparency and consistency of supply are becoming more important.
“Since 1991, JRS Group has focused on fibre innovation, with products such as the Vitacel wheat fibre range developed from wheat stems, a natural by-product of flour production. These fibres offer a sustainable and traceable option in a market increasingly challenged by inconsistency,” Thomas says.
The fibres are largely insoluble and can support reformulation strategies aimed at fibre enrichment while maintaining texture and processing performance.
Broader ingredient systems are also being used to support formulation integrity.
“Solutions such as Vivapur are designed to address texturising and stabilising challenges, improving efficiency while maintaining product quality without resorting to questionable substitutions.”
The industry faces a choice as economic pressure continues.
“As the food industry navigates these conditions, the path forward should not be one of compromise, but of commitment. Safeguarding the integrity of raw materials is not just a regulatory requirement, it is a responsibility to consumers.”
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