Food Safety & Quality Blog
Mérieux NutriSciences is dedicated to helping companies worldwide find practical solutions to today's food safety and quality challenges throughout the supply chain.

Is the Color of Your Spice up to Snuff?

Posted by Nick Price

December 5, 2016 at 10:00 AM

spices_blog.jpgThough it probably takes a back seat to taste, color is an important factor when consuming food. Society has assigned what we consider the “ideal color” for various food items. For example, consider the produce section in the grocery store, where you may find yourself attracted to particular items with the most desirable color. Those colors are desirable because you equate them to a fresher, more ripe, or higher quality product. You grab the bright yellow bananas and leave the green ones behind (unless you’re willing to wait for the green ones to ripen at home).

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Topics: spices, spice products, Turmeric, Color Method, ASTA, ASTA Methods

Are the True Colors of Your Spices Shining Through?

Posted by Nick Price

November 20, 2015 at 10:05 AM

SpicesWhile public awareness over intentionally adulterated food products continues to grow, Mérieux NutriSciences now offers a screen for harmful dyes that are used illegally to enhance the color of spices and seasonings.

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Topics: spices, spice products

Spices are a hot topic – and continue to be!

Posted by Dr. Bert Popping

June 5, 2015 at 10:00 AM

World HealthLate in 2014, the Food and Drug Administration (FDA) announced a recall of cumin samples for undeclared allergens. Adventitious presence of allergens is common, and the agency has conducted frequent recalls in this category. The number of allergen-related recalls that year was 34%, surpassing recalls of products caused by microbiological issues (30%).[1] 

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Topics: Allergens,, spices


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