Palm river, sugar beach. As fake food?

Palm river, sugar beach. As fake food?

Milk made without cows, and honey, which had never met with the bees. Explain how to recognize a fake product.


The Supervisory authority and then find the fake food. For example, last week, the Rosselkhoznadzor has discovered the fraud of milk in the Crimean kindergartens, and at the end of summer, beekeepers began to complain that the industrial honey unnatural. Explain how fake products in Russia and whether it is possible to detect themselves.

Dairy products

As a forge?

Newsin confectioners escaped milk

Most counterfeited high-fat foods. “The most common violation — the replacement of milk fat vegetable (palm, coconut, etc. oil). So, the issue spread for the butter. Often reveals that the protein or less fat than claimed on the packaging — there is no substitution, but there is a shortage”, — said the coordinator of the Federal project “For Fair Food!” Alexander Braico.

To this list, you can add powdered milk used instead of natural, and the addition of starch to the cream or cheese was thicker. And milk from a farm that begins to deteriorate, revived by adding soda.

Testing the curd of 9% fat 73 from manufacturers, experts Roskoshestvo recently discovered mold, yeast, E. coli and lack of milk fat in 22 brands. And 6 were 100% fakes — they found non-dairy fats.

What is dangerous?

First, expenses: we pay more for product that should cost less. There is a risk to health: if you eat jelly with antibiotics, the body get used to them and treatment, if necessary, will not be effective. And improperly prepared vegetable fats substituted milk fat, contains TRANS fats, which destroys the vessels and heart.

How to distinguish a fake?

  • Read the packaging: if the “milk product” means, in the “Palma”.
  • Look at the price: for 1 kg of cheese we need 10-12 kg of milk (20 RUB/l wholesale) cheese — 3-4 liters, for cream 8-9 L. If the product is cheaper, it’s probably fake.
  • To distinguish real milk from a divorced dry, pour it into a transparent glass — the fatter the milk, the it neposredne. If you can see the other side of a glass, then the milk diluted with water. If real milk pouring into a glass of water, it will start to delaminate. Fake quickly mix with the liquid.
  • To find out whether there is in the cheese “palm”: leave it for a couple of hours at room temperature. Natural piece of cheese dries. Fake or crack, or will leave traces of fat.
  • Butter heat: present completely melts at 38◦C. Retained? It’s a fake.


As a forge?

A quarter of the chocolate on the shelves — natural product. Is a pastry that contains the equivalents of cocoa butter, for example, palm kernel, coconut and confectionery fats, “chocolate product”.

The law allows you to make milk chocolate using the equivalents and even cocoa butter substitutes, allows the replacement of milk fat with vegetable. There are substitutes for cocoa butter lauric type — a “chocolate” called lauric tiles.Ludmila Mikulovice research Department of Roskoshestvo

What is dangerous?

“Sick of this chocolate you will not, but there is a possibility of non-compliance with the provisions of the human PFC (proteins, fats, carbohydrates). Chocolate the already saturated fats, and coupled with the production of “palm” is likely not to get out of it proteins, carbohydrates and harmful fat perenosyatsya”, — said A. Vikulova.

How to distinguish a fake?

  • Focus on the chocolate, made according to GOST, this does not allow supplements and vegetable fats.
  • Read the ingredients: if the first place is cocoa mass, cocoa butter — this is chocolate, if vegetable fats — tile.
  • The tile surface should be shiny.
  • On the fault line makes a crunching, a dull sound indicates that the composition is almost no cocoa.
  • At the turn of the product should be matte surface.


As a forge?

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There are four ways of falsification of honey. The first chemical in the syrup add flavoring and aromatic substances. On such goods “synthetic” is specified, however, in small letters. The second way is “the real stuff”: natural honey is heated to 70 °C, diluted with sugar syrup and boil. Third — selling unripe honey, in fact, previously pumped out of the nectar, which is a lot of water. And the fourth is sugar. This results in a mixture similar to honey, by acid hydrolysis of cane sugar with citric or other acid.

“Blend — a mixture of different varieties of honey and is best avoided: there is a chance to buy a substitute,” warns the President of the Russian national Union of beekeepers Arnold Butov. And do not buy honey from dealers. They are buying for pennies the remnants of honey from beekeepers after the fair or at the end of the season, mix it with nuts, berries and produce for the honey composition.

What is dangerous?

The benefit, which was expected from such a product you get. By the way, not to be kind and natural, but hot honey: after the temperature is above 60 °C, the active ingredients in it apart.

How to distinguish a fake?

  • “Honey should not be too liquid, this product lasts — it means it is not melted,” — said the head of the honey shop Alexander Yepifanov.
  • If you mix real honey in water, it will not precipitate and dissolved.
  • Beware of “beekeepers” that sell for 15-20 varieties of honey. One apiary may collect 3-4 kinds of honey.
  • Quality honey is always sugar — kristallizuetsya.
  • When buying try the honey: from the right may start a tickle, if it does not drink.

Fish and seafood

The most expensive product — the eggs — do without fish: seaweed, gelatin, and flavorings. This simulation technology allows you to sell a jar of red caviar for 150-200 rubles, and black — 1500-2000 rubles.

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Caviar is often made from… spoiled. The top layer of liquid is removed, the rest stir, add preservatives, oil and produce a product. Sin of this “technology” sellers of caviar in bulk. Fish, too fake, more accurately, give one (cheaper) fish species for another. For example, in all the red fish to write “salmon”, although as such salmon, there is a subspecies of salmonids — salmon, trout, coho, chum, sockeye, etc. And sell this “salmon” at the same price, although, for example, coho and sockeye is cheaper than salmon and trout.

The concept of substitute sellers and for aquaculture fish. For example, the Dorado can give wild fish and fight for it in 2-3 times more than.

Finally, a popular falsification of canned fish. Most often falsifiziert salmonids, as the signs of these fish is similar: without the head, fins and carcasses to understand what type of salmon hidden away in the Bank, it is impossible. Happens when producers cheat with saury canned, replacing it with a pilchard or herring. The taste, especially after adding the seasonings, these species are similar, but are less valuable than sardine.

What is dangerous?

Spoiled fish or eggs may be poisonous.

How not to buy a fake?

  • “It’s best to buy whole fish, not fillets or steaks — so you can see for yourself, the one in front of you or not,” — tells the Vice-President of the Association of production and trading enterprises of the fish market Alexander Fomin.
  • As for caviar, there is need to pay attention to the amount of juice “caviar soup”, the fluid in which floats the eggs. It should not be much.
  • It is better to choose the eggs with the banks rolled up the place of production of caviar, not thousands of kilometers away from the sea.


As a forge?

Most often the deceit producers of “fancy” bread: for example, the unleavened actually still have the usual cheap yeast, and is available gluten-free — gluten-free. Bread, mini-bakeries bake from ready-made mixtures, where we have used accelerators of fermentation, which can be harmful to the digestive tract.

But the most popular rolls and loaves the main problem is the flour from which it is made.

Early in the last century, bread was baked from flour of wheat of the 3rd class as improvers using flour from the wheat of the 1st and 2nd classes. Closer to 2000, began to bake bread from wheat of the 4th class, and today — trying to add the flour of the 5th class (from feed grain going to feed livestock. — Ed.) As such, very little gluten, in fact, low protein. And to fill that need improvers.Anatoly Kosovounmik Director of the research Institute of baking industry, academician of RAS

What is dangerous?

This bread will not give a person the right amount of gluten (protein) for which the bread and eat. In addition, there are versions that a number of improvers used to make bread, may contain the calcium salt, which can cause headaches.

How to distinguish a fake?

  • Before buying click for a loaf of bread: good bread is elastic, it will quickly take its original form.
  • When you cut the loaf, look at the time. Good porosity — small, thin-walled and uniform. The thicker the wall, the worse. Also it is bad when the porosity is large (of course, if it is not required by prescription, such as ciabatta).
  • Try to avoid bakeries in supermarkets and those where they bake the French bread for 10 minutes.

Meat products

As a forge?

“The most popular method of rigging sausage — replacement of one type of meat other, cheaper: for example, instead of beef or pork producer uses a chicken — said the Deputy head of Roskoshestvo Maria Sapuntsova. — According to the recommendations of GOST R 52196-2011, sausage “doctor” needs to be made from pig-minced beef. But some manufacturers do not indicate on the label the contents of chicken meat, but put him.” Also, according to Sapuntsova, manufacturers often write on the labels “animal protein” and generously added to the minced meat, sausage, sausages and semi-finished products of bone and cartilage, skins of birds.

In sausages is animal protein in the course can go soy. People with problems of the gastrointestinal tract is better avoided, but the presence of soy in the fake product they don’t even know.

Cunning manufacturers and with the weight of the meat, increasing it by means of extrusion and adding water-retaining agents. To understand this, the consumer can only prepare the dish. For example, when 0.5 kg of clean meat after cooking or frying remains, for example, only 0.3 kg — water evaporated.

What is dangerous?

You are eating not what you are looking for: greasy, but not nutritious skins of birds, and potentially harmful soy, and increases the weight of the chemistry of (it, by the way, the body can have an allergic reaction).

How to distinguish a fake?

  • Carefully study the composition and read the name of the product. For example, it is better not to take the “Doctor of princely”, “rural”, etc. — these statements say that the sausage is not made on classical technology.
  • Look at the color of sausage. It may not be bright pink or red without the addition of dyes. After processing, the meat product should be gray. Bright and too beautiful sausage is better not to take.
  • Recipe natural sausage is simple: pork, beef, water, salt, spices. For some types of sausage use chicken and eggs.
  • Read the ingredients — the shorter it is, the better.
  • When you cut a piece of meat shall not release fluid and blood. If so, then it especially pumped water.

What kind of sausage are counterfeited more often?

1. Boiled.

The most counterfeited sausage. There may be substitutes for protein, starch, preservatives, emulsifiers.

2. Boiled-smoked.

In a sausage often added food phosphates, flavors and plenty of spice.

3. Salami.

There are stabilizers, antioxidants, preservatives, dyes and dextrin — soluble matter of starch.

4. Sausage.

Add food dyes, accelerators of maturation and starch.

5. Smoked.

It is difficult to falsify because of the high quality meat remove all the liquid. In the dried sausage you can only add flavor enhancers.