Chat logs from today's webinar:
Cindy Halbleib : Good morning from Lancaster Pa
Alex Naryshev : Hello everybody
Heather Maxwell : Hi from Ireland
Tim Belanger : Tim belanger from Chelsea MI USA
Manju Rani : Hi everyone
Kevin Freebern : Hello Good Monring Fort Mill, SC
Yvette Liautaud : HAppy Friday everyone from Chicago
Supriya Lad : Hello
Kenneth Elpedes : Hello everyone from Philippines
Sarah Schlicher : Good morning from Wisconsin, USA
Carole Kacmany Tientcheu : Hi everyone. Quebec Canada
Samar Romany : Hi from Egypt
Madhavan Sajeev : Dr.Sajeev India
Mony Barrette : hello!
Nadine Cracknell : Hello from Norfolk, UK
Dheeraj Trivedi : hello everyone from india
Sandra Collias : Good Morning from Chesterfield, MI
Supriya Lad : From India
GAIL Hagemann : Hi All. From George in South Africa
David Power : David Power, Wexford Ireland
Angom Ocan : Good afternoon from SW London
Ivar P J Brandt L. : Hello, from Caldwell, ID, USA
Monika Milisderferova Milisderferová : Hello from Czech Republic - Prague
Karla Albuquerque : massachusetts here
Terri Szrama : Good morning from Buffalo NY
francis Wallington : Hello from Lichfield and it will be good to hear from Karen.
Elisabetta Gullo : Hello from Varese Italy
Muhammad Hamdan Rashid Rashid : Hamdan from Pakistan.
Asikur Rahman : Hi from Bangladesh
Jennifer Raj : Hello from CA, US
Pete Mitchell Mitchell : Greetings!
Angela Hubbard : Hello from the UK
Maria Galino : Hi from UK
Amanda Willis : Good afternoon from Gloucestershire, UK
Mugiono Mugiono : Hello, Mugiono from Indonesia
Dheeraj Trivedi : hii supriya from india its nice to see people from same country
Paul Lockyer : Hello From Hampshire UK
Michele Pietersen : Hello from South Africa
Margaret Kola : Hi from Nairobi -Kenya
Felix Aryee : Hi from MN, US
Seneca Nowland : Good early morning from Phoenix, AZ, USA
Karin Carmona : Good evening from Manila, Philippines
Beverly Petersen : Beverly from California USA
Emma Lynch : Glasgow, Scotland
Cherry Portugal : Greetings from Philippines
simon Gill : hello from Liverpool
Devendra Singh Bisht : hello friends, from india
JACQUELINE POLEA : Hello, from Glasgow scotland
Khek Li Ling : Good night, Khek from Malaysia
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michael coppard : Hello from South Wales
Stanley Martin : Hi all from Gauteng South Africa
MARK DARGAY : Hello from Allentown, PA!!
Nishita Das : Hello, I'm from Bangladesh!
Roy Bahala : Hello from Philippines
Maddy Osborne : 😱
Collins Agunenye : Hello everyone from Guyana
Grace Membrebe : Hello from Magnum PH
Enrico Pambianco : Hello from Italy
Erick Ongwen : Hello everyone from Central African Republic
Nanne Nicolai : Hello from The Netherlands!
Yevgeniya Kudrina : Hello From Montreal, Quebec :) place of the maple syrup!
Olakayode Ayoko : Hrllo, Samuel from Ontario, Canada
Michael Moyo : Greetings from Harare, Zimbabwe, Africa
Asuncion Hilario : Hi I am from Canada
Blair Bell : Hello also from Montreal
Subburam Mariyappan : Hello from India
Janet Morse : Hello from Maine USA
Ali Ali : Hello everyone
Olakayode Ayoko : I like the definition
Alex Naryshev : National Food Crime Unit, NFCU in England, UK has previously published 7 classifications of Food Fraud. I find it interesting that we don't talk enough about "Document Fraud" Maltase Sheep milk entering Sardinia in Italy. What can we do act on document fraud ? Should buyers beware if milk supply is larger for the area and not trust the documentation? Thanks Alex
Carol Brevett : Carol B, Delaware, USA
Seneca Nowland : Are we frozen?
spangler spangler : i am
Heather Maxwell : Also frozen...
Tim Belanger : I've lost the connection
Yevgeniya Kudrina : looks like it
elsa cugola : I it's elsa from Italy
Kyle Watts : Same
Felix Aryee : frozen
Helen Elliott : I have also lost connection
Avneet Sekhon : Same
Emilie Musson : I think it is the presenter
Brenon Bayley : Same
Milynda Dosunmu : same
Olakayode Ayoko : Lost connection
Sonia Torres : same
Seneca Nowland : D'oh!
Ntonghanwah Bebonchu nchindia : Hello from Ontario, canada
Christine Mae Simene : I thought the problem was my internet
Maddy Osborne : yeah nothing here either
Yvette Liautaud : These screen is frozen
Collins Agunenye : same here
Enrico Pambianco : Same
Mony Barrette : same
Janet Morse : Chats moving for me but no movement from speaker
Asuncion Hilario : Looks like we lost connection
Beverly Petersen : yes lost connnection
Debbie Cherry : Good morning from Oxnard, CA
Maddy Osborne : 💗
Beverly Petersen : oh, maybe back now
Ivar P J Brandt L. : Webinar transmission went away, no audio
Beverly Petersen : 'Sme
Emma Lynch : SME
Beverly Petersen : SME
GAIL Hagemann : Start on the slide
Beverly Petersen : You were talking about SME
John Points : Looks OK to me now.
Muriel Woode : SME
Olakayode Ayoko : Better now
Janet Morse : all good
Beverly Petersen : What is SME
Riva Cernardo : reporting anonymously
Avneet Sekhon : intelligence sharing
Beverly Petersen : What is the SME hub
John Points : Up to Fiin SME hub
Olakayode Ayoko : Can we term netweight deception as a food fraud?
Emma Morgan : Hello from Wales
francis Wallington : Hello John Points
Olakayode Ayoko : Can we term netweight reduction with volume as a food fraud?
Marija Peric Peric : Hallo from Austria 🇦🇹
Olakayode Ayoko : Can we term GMO fruits without their coding ad a food fraud?
Alex Naryshev : BRCGS do unauthorised factory entry challenges. Can we have some fraud challenges in factories to see how we react and detect the fraud? I am thinking food safe food fraud challenges maybe changing milk species or diluting milk. Thanks Alex
francis Wallington : In alot of instances , it is hard to track to grower and field . Harvest processor possibily . What are your thoughts ?
HAKAN Kahveci : The substitution and dilution methods in foods are relatively easy to apply and can evade standard tests. What precautions can be taken? What are your suggestions?
Ankit patel : From canada
Olakayode Ayoko : What is the different between adulteration and food fraud?
Olakayode Ayoko : Are there more scientific test method to detemine food fraud?
Christine Mae Simene : For a sugar milling plant, aside from packaging and other raw materials, I would like to ask about sugarcane, which is the main raw material. How do we account for it, considering that it comes from different sources or planters?
Maddy Osborne : Thank you â¤ï¸
Niketu Patel : ty
Avneet Sekhon : Can you go back to QR code
ARATHI MADHUSUDHAN : Not able to see the screen
Felix Aryee : Thanks
Beverly Petersen : Thank you, good information
GAIL Hagemann : Thank you. Especially for recent story on Maple Syrup.
Omnia Elghobashy : Could we got the pdf for this lecture?
Sophie Sophie : Thank you!
Tanya Ward : Paid subscriber for multiple years - I recommend your resources to clients often! Thank you for all that you are doing!
Tamarra Ventura : How can we detect document fraud? Its very hard if we are not testing it in the lab
Kaija Loimakoski : Thank You!
shiva ms : 1. We are seeing a rapid shift from centralized lab testing to decentralized, point-of-use diagnostics. In your view, will CRISPR-based biosensors or handheld NIR spectroscopy become the primary tool for SMEs (Small to Medium Enterprises) to combat ingredient 'stretching' by 2028?
shiva ms : 2. With supply chains becoming increasingly fragmented due to regional trade shifts, how are we integrating real-time geopolitical and climate data into AI risk-assessment models to predict food fraud before the commodity even reaches the processing floor?
Collins Agunenye : Question- what can we do if we find out that our products has been adulterated and it has gone deep into the market side by side with the authentic products
shiva ms : 3. As we update our Food Tech curriculum, we see a narrowing gap between 'Food Science' and 'Data Science.' Should our future engineers focus more on traditional analytical chemistry, or is proficiency in supply chain digital forensics now the more critical competency for a Food Integrity Officer?
GAIL Hagemann : With COAs supplied with each batch, is it expected to refer to each batch or have you come across suppliers that give a COA but it is only updated annually? Given that the COA is used as a type of letter of guarantee.
Erick Ongwen : Can minimal presences of beet root sugar in honey be classified as a food fraud?
Collins Agunenye : Question- what can we do if we find out that our products has been adulterated and it has gone deep into the market side by side with the authentic products
shiva ms : 1. We are seeing a rapid shift from centralized lab testing to decentralized, point-of-use diagnostics. In your view, will CRISPR-based biosensors or handheld NIR spectroscopy become the primary tool for SMEs (Small to Medium Enterprises) to combat ingredient 'stretching' by 2028?
shiva ms : 2. With supply chains becoming increasingly fragmented due to regional trade shifts, how are we integrating real-time geopolitical and climate data into AI risk-assessment models to predict food fraud before the commodity even reaches the processing floor?
Dheeraj Trivedi : can food safety culture helps in preventing food fraud
shiva ms : 1. We are seeing a rapid shift from centralized lab testing to decentralized, point-of-use diagnostics. In your view, will CRISPR-based biosensors or handheld NIR spectroscopy become the primary tool for SMEs (Small to Medium Enterprises) to combat ingredient 'stretching' by 2028?
shiva ms : 3. As we update our Food Tech curriculum, we see a narrowing gap between 'Food Science' and 'Data Science.' Should our future engineers focus more on traditional analytical chemistry, or is proficiency in supply chain digital forensics now the more critical competency for a Food Integrity Officer?
Milynda Dosunmu : For companies, that do not supply certificate of analysis and but only agree to sign that raw material meets required specification? How do you verify with lab test that it is of quality?
Kevin Freebern : Can you comment on the background on how cumin powder adulteration with peanut shell was detected? what prompted it? was it a target test? or was it random
Mony Barrette : If i understand correctly, we can no longer trust the supplier, we must always validate.
Madhavan Sajeev : Is food fraud control focus on Suppliers level rather than on the company level?
shiva ms : With the 2030 sustainability targets looming, 'Greenwashing' is becoming a form of food fraud. What analytical methods can we use to verify a product's 'Carbon Neutral' or 'Net Zero' claim?
Dheeraj Trivedi : thankyou so much for such informative webinar really good you guys are awesome
Enrico Pambianco : What skills are required in the food industry to work in food fraud, food authenticity, and food integrity, particularly in relation to ISO standards, BRCGS, AI tools, Power bi, and data analysis?
Phyo Thazin Naing Naing : Thank you and I got a lot of knowledge
Beverly Petersen : Cheers! Still Early here in CA. As you end your day we are starting ours. Have a good weekend all!
Ivar P J Brandt L. : Is it accurate to understand today in person supplier compliance verification on-site visits and supplier "good will" primary consideration as a first step to build a mutual responsibility business integrity relationship?
Kristi-ley Vanantwerp : Will it be food fraud if all ingredients are declared in Nutritional Facts?
Hoa Le Chi : When doing analysis, we normally focus on the suppliers and materials but not company's process, am i correct? Even for distribution, mostly focus on food defense and hazards rather than economic adulteration?
GAIL Hagemann : Great talk. Thank you.
Cindy Halbleib : Thank you good information.
Grace Membrebe : Good info. Thank you
Arnold Cajili : Thank you Kare. She is a good speaker
Stanley Martin : Thank you very Much
Andreas kennedy Kennedy : awesome
Béatrice RALIJERSON : Thank you for this great presentation !
Alex Naryshev : thank you
Andrew Keller : Thanks!!
Emma Lynch : Thank you!!!
Tamika Perry : Thank you!!
Khek Li Ling : Thank you!
Tim Belanger : Bye
michael coppard : Thank you
simon Gill : Thanks
Ivar P J Brandt L. : Thanks for your expertise and accurate communication!
Riva Cernardo : Thank you :)
Olakayode Ayoko : Thank you
Adam Strelicz : thanks
Enrico Pambianco : Thank you
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