Analysis of Spices, Seasonings, & Flavorings

Quality Control for Spices, Seasonings, and Flavorings

Spices, seasonings, and flavorings are ingredients that are added to foods to enhance their taste, aroma, and overall appeal. The quality of these ingredients is important to ensure that they meet the desired sensory and functional properties. This requires careful quality measures that begin with the monitoring of 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 Analytics offers suppliers and food manufacturers the ability to control quality everywhere it matters.

Moisture & Compositional Analysis

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.

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, after drying & before grinding, after grinding & before 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