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
What's Analyzed
Product Types
Measurement Capability
Defects Detection Capability
Additional Reading
