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Olive oil that's actually canola, flour bulked up with chalk, fruit juice with no fruit in it. These are just some of the many examples of food fraud, which is estimated to cost the global industry around US $49b each year. How can food producers combat it, and is there anything consumers can do to protect themselves? Shaun Kennedy is director of The Food System Institute and is in New Zealand to share US food security initiatives with sector stakeholders in New Zealand.
