Analysis of Spices, Seasonings, & Flavorings

Quality Control for Spices, Seasonings, and Flavorings

Spices, seasonings, and flavorings are ingredients added to foods to enhance their taste, aroma, and overall appeal. The quality of these ingredients is essential to ensure that they meet the desired sensory and functional properties. This requires careful quality measures that begin with monitoring the quality of incoming ingredients—herbs, seeds, extracts, and others—through the blending process and onto packaging. Whether used at-line or integrated into a production process, KPM allows suppliers and food manufacturers to control quality everywhere it matters.

Moisture and Compositional Analysis

Near-infrared (NIR) analysis technologies from KPM are commonly used to analyze the chemical composition of raw ingredients that are used to make the spice, seasoning, or flavoring blend. This can help ensure the ingredients meet desired quality parameters and standards to produce a consistent final product.

To learn more about how our solutions have helped food manufacturers to ensure they're producing top quality products while reducing costs, check out these posts:

At-Line NIR Analysis: Cut Food Production Costs & Optimize Formulation

Considerations when Using NIR in a Snack Food Production Environment

What's Analyzed


Ingredient	Analysis Benefits	Constituents Measured	Point of Analysis
Herbs and Seeds (fresh, dried, ground)	Quality control, specification compliance, ensuring supplier quality	Moisture, salt, sugar, fiber, ash, pH	Incoming wet/unprocessed ingredients. Online between drying & grinding, and between grinding & packaging
Flavoring Powders (all types)	Quality control, specification compliance, ensuring supplier quality	Moisture, fat, protein, salt, sugar, fiber, ash, starch	Incoming inspection, at-line, lab
Flavoring Liquids/Slurries (all types)	Quality control, specification compliance, ensuring supplier quality	Moisture, fat, protein, salt, sugar	Incoming inspection, at-line, lab