Which Company Characteristics Make a Food Business at Risk for Food Fraud?
Fraud can happen to any food business, but some sectors show more historical evidence of food fraud than others. This may be due to particular company characteristics that affect a company’s level of vulnerability. In the current study, we examined the relevance of the industry segment, business siz...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/4/842 |
| _version_ | 1797537961108045824 |
|---|---|
| author | Saskia M. van Ruth Onno Nillesen |
| author_facet | Saskia M. van Ruth Onno Nillesen |
| author_sort | Saskia M. van Ruth |
| collection | DOAJ |
| description | Fraud can happen to any food business, but some sectors show more historical evidence of food fraud than others. This may be due to particular company characteristics that affect a company’s level of vulnerability. In the current study, we examined the relevance of the industry segment, business size, and location of food businesses on their food fraud vulnerabilities. Over 8000 food fraud vulnerability self-assessments conducted by food businesses active in 20 industry segments located in five continents were collected and the data analyzed. Results revealed that a company’s industry segment (chain and tier) affects its fraud vulnerability greatly and to a larger extent than the size of the business. The effect of industry segment on fraud vulnerability appears fairly similar across continents, whereas the effect of business size exhibits large geographical variation. The results demonstrate that those involved in animal product supply chains and end of chain nodes (catering, retail) are most vulnerable, and so are larger businesses, and businesses located in Africa and Asia. Current results imply that company characteristics are important determinants of the level of fraud vulnerability, and they may be used reversely in the future, i.e., as predictors of vulnerability. |
| first_indexed | 2024-03-10T12:23:41Z |
| format | Article |
| id | doaj.art-ee00fc834b1546eebcdfa0ece2108f91 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:23:41Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ee00fc834b1546eebcdfa0ece2108f912023-11-21T15:19:48ZengMDPI AGFoods2304-81582021-04-0110484210.3390/foods10040842Which Company Characteristics Make a Food Business at Risk for Food Fraud?Saskia M. van Ruth0Onno Nillesen1Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The NetherlandsPwC, Thomas R. Malthusstraat 5, 1066 JR Amsterdam, The NetherlandsFraud can happen to any food business, but some sectors show more historical evidence of food fraud than others. This may be due to particular company characteristics that affect a company’s level of vulnerability. In the current study, we examined the relevance of the industry segment, business size, and location of food businesses on their food fraud vulnerabilities. Over 8000 food fraud vulnerability self-assessments conducted by food businesses active in 20 industry segments located in five continents were collected and the data analyzed. Results revealed that a company’s industry segment (chain and tier) affects its fraud vulnerability greatly and to a larger extent than the size of the business. The effect of industry segment on fraud vulnerability appears fairly similar across continents, whereas the effect of business size exhibits large geographical variation. The results demonstrate that those involved in animal product supply chains and end of chain nodes (catering, retail) are most vulnerable, and so are larger businesses, and businesses located in Africa and Asia. Current results imply that company characteristics are important determinants of the level of fraud vulnerability, and they may be used reversely in the future, i.e., as predictors of vulnerability.https://www.mdpi.com/2304-8158/10/4/842food adulterationfood crimefood fraud assessmentfraud riskfraudsterfraud vulnerability |
| spellingShingle | Saskia M. van Ruth Onno Nillesen Which Company Characteristics Make a Food Business at Risk for Food Fraud? Foods food adulteration food crime food fraud assessment fraud risk fraudster fraud vulnerability |
| title | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
| title_full | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
| title_fullStr | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
| title_full_unstemmed | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
| title_short | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
| title_sort | which company characteristics make a food business at risk for food fraud |
| topic | food adulteration food crime food fraud assessment fraud risk fraudster fraud vulnerability |
| url | https://www.mdpi.com/2304-8158/10/4/842 |
| work_keys_str_mv | AT saskiamvanruth whichcompanycharacteristicsmakeafoodbusinessatriskforfoodfraud AT onnonillesen whichcompanycharacteristicsmakeafoodbusinessatriskforfoodfraud |