Fake Food

Hamburgers that turn out to be horse, not beef. Honey sweetened
with high-fructose corn syrup. Old, grey olives dipped in
copper sulfate solution to make them look fresh and green.
Fraudulent foods such as these make up as much as five to ten
percent of the offerings on supermarket shelves, according to
experts—but which food is most likely to be faked, and what does
that tell us about our food system? Join us this episode as we put
on our detective hats to investigate food fraud’s long history and
the cutting-edge science behind food forensics today—as well as
what you can do to make sure what’s on your plate is what you think
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