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Food Fraud in South Africa

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Carte Blanche published this report on 28 August 2019:

Does eating bread made from wheat, rye and barley give you cramps, bloating, diarrhoea and even headaches? While there’s little scientific consensus on the prevalence of gluten sensitivity, South Africa has joined the global trend to go gluten-free, with consumers willing to pay a premium for gluten-free goods. But for someone with coeliac disease, less than half a teaspoon of wheat could potentially be enough to cause serious illness. Carte Blanche takes to the laboratory to investigate the consequences when bakers commit gluten fraud, falsely labelling bread as gluten-free, when it isn’t.

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Food fraud is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain.