8 foods most often counterfeit

There are some very expensive products that are extremely profitable to counterfeit, such as works of art. So, many people spend years creating an image, like two drops of water, similar to the original, and sell it for several million dollars.

But counterfeiting everyday items is just as profitable. If it seems to you that there is no point in counterfeiting a cheap product for 50 rubles and selling it for 30, then you are wrong. It’s even easier, because the world’s best experts will verify the same picture; and cheese with a milk fat substitute at 300 rubles per kilogram, processed into parmesan for 800, goes directly to customers.

Here are some of the most common counterfeit products and tips on how to avoid getting caught by manufacturers.

1. Ground coffee

It seems that ground coffee is harder to counterfeit than instant coffee, but it isn’t. To reduce production costs and increase profits, unscrupulous manufacturers or stampers of well-known counterfeit brands add roasted and ground barley, wheat or soybeans to coffee beans. In addition, chicory and other components with similar taste qualities can be used. Unless the ratio is too high, such as 70% coffee beans and 30% substitute, most people won’t notice any difference.

How not to fall for this trick? Buy whole coffee beans and grind them yourself. Yes, the maker can cheat on the variety, passing cheap beans with flavor for expensive beans, but it will definitely be coffee. If you’d like to learn how to brew a quality drink, take a look at our article on what to know about coffee and how to brew it.

2. Juice

One of the most frequently counterfeited products, and not even in a Chinese basement, but officially in factories. For example, you buy grape juice. Read the composition and you will see that often apple juice is in the first place, then grape juice is indicated, which is added only for flavor. Most likely, both of these components are reconstituted juices, that is, from a powder.

But things are much worse with pomegranate juice. At best, a few percent of the juice on the market will be natural. Otherwise, it is a mixture of water, ascorbic acid, flavors, sweeteners, colors and preservatives. If there is pomegranate juice there, it is in a small percentage.

How not to fall for this trick? Many people advise reading labels carefully, but this recommendation does not work because even large manufacturers can be misleading. It is better to prepare freshly squeezed juice yourself – this is the only way to be completely confident in the quality of the product.

3. Olive oil

We are not even talking about cheap oils at 200 rubles for 0.5 liters, but about an expensive product. Sometimes growers add sunflower, soybean, corn, rapeseed, or even palm oil to olive oil, which are much cheaper to produce. You can also find fakes, in which there is only a small proportion of olive oil, and everything else, as a rule, is refined sunflower oil.

How not to fall for this trick? Refrigerate the bottle for a few hours. If the oil thickens, becomes cloudy, or solidifies, it is probably a real product. There is a more dangerous way: dip cheesecloth in oil and set it on fire. If it bursts with a pure flame, it is olive oil, and if it does not burn or start to smoke, it is a fake.

4. Parmesan

Parmesan is one of the most famous cheeses in the world, which is used in many European cuisines and has a higher cost than many cheeses. For this reason, it is often rigged. Vegetable fats such as palm oil, flavorings, fast maturing hardeners, and other ingredients are most commonly used in the production of Parmesan. As a result, you can buy something like Poshekhonsky, but more solid.

How to avoid falling into this trap? Look at the price. Parmesan can not cost less than 1,000 rubles. Another important characteristic of real Parmesan is its consistency. Real Parmesan cannot be cut into slices – it always breaks: its structure is sandy, crumbly, with small crystals. The originality of cheese can be tested with iodine. Put iodine on a piece of cheese: if it changes color, it means that it is a fake, which contains starch and other substances intended to improve the consistency of the product.

5. Honey

Previously, you could only come across fake honey if you bought it from farmers somewhere on the highway or in the local market. Now even well-known grocery chains are inundated with fakes. Most often, honey is given in the form of a mixture of several syrups of fructose and other sugars, flavored with a small fraction of real honey or flavoring. In addition, some beekeepers can feed the bees with sugar so that they fill the combs in a short time without the need to collect pollen.

How to avoid falling into this trap? It is possible to distinguish real honey from fake honey only in the laboratory, since some false in taste and consistency practically do not differ from the original product. But, like cheese, it can be tested at home using iodine – although the result is not entirely reliable. To do this, dilute honey with water and add iodine to it. If the liquid turns blue, it means that the composition contains flour or starch. You can also heat the wire and dip it in honey. If it is clean, you have a natural product in front of you; if a sticky mass clings to it, you bought a fake.

As for the dilution with sugar syrup, then to test it you need to soak a piece of bread in honey for ten minutes. If the piece remains firm – real honey, if it is very soft – it is a syrup product.

6. Sushi and rolls

The fashion for Japanese cuisine came to our country in the early 2000s, and many people still cannot imagine a vacation without a set. Due to the high demand, in order to reduce the cost of cooking, many manufacturers and sushi bars are saving on the most expensive ingredient – seafood.

For salmon, they give pink salmon, and for tuna – colored fish with similar taste qualities. Of course, you can forget about the crab. Even in a set for a thousand rubles there will be crab sticks. Fish, even if it is real, can be frozen, with the addition of flavors and flavor enhancers.

How to avoid falling into this trap? Make sushi and rolls at home or order them only from an expensive and reputable restaurant. Otherwise, you can not only get a fake, but also poison yourself and even acquire parasites.

7. Caviar

Red caviar is an essential product on the festive table in our country. It is often adulterated, passing off an artificial product made from fish oil and gelatin as real. It looks like real caviar, but the taste will disappoint.

How to avoid falling into this trap? There are several methods of verification. For example, you can put a spoonful of caviar in a glass and pour boiling water over it. A solution with natural caviar will turn white, but with imitation it will practically not change color. This happens because natural caviar contains protein, unlike artificial caviar. Likewise, on contact with hydrogen peroxide, natural caviar will turn white, while a fake will remain red.

If the natural caviar is frozen and thawed, the eggs will not lose their shape, while the fakes will be washed away. The easiest way to test caviar is to just click on the egg. If it bursts with light pressure, the product is natural. Artificial caviar is more elastic and requires more pressure to deform.

8. Saffron

Saffron is the most expensive spice in the world. To get 1 kilogram of saffron, you need to collect 200,000 flowers. In addition, the cost of 1 kilogram of this seasoning can reach up to 1 million rubles. Do you think it’s expensive? There are also more expensive dishes.

This seasoning is forged by everyone – adding calendula, corn, chalk, colored onions and other components to the ground spice. Even buying whole saffron flowers, you may end up with dyed onions or cotton threads.

How to avoid falling into this trap? Look at the price. 1 gram of saffron will cost no less than 200 rubles. Better yet, buy a spice with whole threads: they are more difficult to counterfeit than a ground product.