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  • Publication | 2026
Towards harmonisation in food authentication: How to establish maximum tolerable levels of food adulterants?

A framework to define maximum tolerable levels (MTLs) for non-authentic components arising from addition, dilution or substitution is described. The framework applies low-, moderate-, and high-severity grades that progressively tighten MTLs while remaining compatible with existing food authentication testing.

Food Fraud and Quality
The complexity in balancing industrial practices with consumer ex- pectations. The industrial baseline level and consumer severity level should be considered to establish the maximum tolerable level
(@2026, Elsevier Ltd)

Background

The absence of a coherent regulatory framework for setting limits on adulterants hampers compliance assessment in food authenticity testing. Regulatory limits should be well-defined and applied to protect consumers while accommodating unavoidable industrially derived components. Current practice reveals missing limits or poor transparency, reflecting broader regulatory ambiguity.

Scope and approach

We propose a practical framework to define maximum tolerable levels (MTLs) for non-authentic components arising from addition, dilution or substitution. The framework links an industrial baseline to a three-level grading system reflecting cultural, contextual and sustainability impacts and is implemented using a simple formula.

Key findings and conclusions

The framework applies low-, moderate-, and high-severity grades that progressively tighten MTLs while remaining compatible with existing food authentication testing. The framework enables academic institutions and competent authorities to derive transparent, MTLs applicable across jurisdictions, supporting future international harmonisation in food authentication and risk-based regulatory decision making globally.