A systematic review of food business operators' perceptions regarding food fraud

ABSTRACT Background Little is known about Food Business Operators (FBOs)' perceptions of food fraud. As key actors in the food supply chain, understanding these perceptions provides valuable insights into the challenges they pose. Scope and approach A systematic literature review was conducted using “Scopus”, “Web of Science” and “PubMed” (2015-2025), following the PRISMA 2020 guidelines. Of 269 identified studies, 17 met the inclusion criteria: studies addressing attitudes, perceptions, and beliefs about food fraud among FBOs, published in English and peer reviewed. Methodological quality was assessed using the Mixed Methods Appraisal Tool (MMAT), and the data were systematised using a thematic narrative approach. Key findings and conclusions Four main themes emerge: (1) FBOs´ general knowledge and perceptions of food fraud; (2) Food fraud exposure and abilities to manage food fraud risks and authenticity; (3) Food fraud assessments; (4) Information sharing, institutional trust and whistleblowing intentions. Most studies focused on food fraud assessments (n = 10), whereas fewer addressed general knowledge, exposure, risk management, information sharing, trust, and whistleblowing intentions, revealing gaps in the literature. Evidence indicates that FBOs are aware of food fraud and that their perceptions of product vulnerability align with scientific findings. Vulnerability is unequal across supply chains, influenced by company segment, size, and position within the chain, with processors showing higher concern and engagement in control measures. Information sharing and whistleblowing emerge as key prevention mechanisms. These findings underscore the importance of integrating FBOs’ perceptions into targeted, sector-specific policies, management strategies, and training to address vulnerabilities across supply chains.