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Wired Magazine
Some groceries are not what they seem. Just ask Mitchell Weinberg. As head of a firm called Inscatech, he specializes in the dirty details of adulterating edibles—shortcuts and substitutions that can lead to disaster. Business is booming: Reports of tainted food climbed 60 percent between 2010 and 2013, according to the nonprofit US Pharmacopeial Convention. Inscatech is a sort of food A-Team, the outfit brands hire when they suspect their supply chains have been compromised. Dubious about the cocoa in your cake mixes? Weinberg will recruit local operatives with backgrounds in intelligence to track the ingredient from its source. Working incognito, his agents scrutinize equipment, staff, and methods. “Whatever legal and ethical techniques can be employed, we employ,” Weinberg says. He is also amassing a library of genetic and chemical fingerprints, a tool for spotting abnormalities. Quick tip: Don’t eat jam in Taipei.