Spices are agriculturally obtained products that are often processed without further purification or heating. The great botanical diversity of these products, the variety of geographical origins, the multiplicity of intermediaries require constant monitoring, and a reinforced level of control of this type of food. Therefore, spice manufacturers are required to guarantee the optimal quality of their products for the consumers as well as for the manufacturers using these products in their recipes.

Rapid alerts from the European Rapid Alert System for Food and Feed (RASFF) (exported containers) for herbs and spices relate to a large extent to contamination with microorganisms, mycotoxins, pesticides, allergens and prohibited dyes such as sudan dyes due to which it is necessary to check the quality of the spices by conducting spices testing, especially for export purposes which require highly accurate and reliable results, which can be provided by FARE Labs.

When it comes to adulteration, the food sector has a strongly increasing need for allergen control. This concerns, for example, ‘natural’ allergen contamination, such as through ‘crop rotation’, or problems regarding ‘carry over’ in production lines. We currently offer a wide range of ELISA and PCR analysis for the detection of various allergens, including 14 main ones. FARE Labs is accredited for all the possible allergens. We also test for aromas, for example, pollution of smoke aromas with polycyclic aromatic hydrocarbons (PAH) and testing for heavy metals.

Our expertise and the diversity of the methods used for these spice testing make it possible to deliver precise results on a wide variety of parameters. In order to ensure the quality and safety of herbs, spices and flavors, further analysis offers such as testing for plant toxins, natural ingredients such as coumarin, piperine or capsaicin, essential oils, evidence of radiation as well as authenticity controls and guarantees of origin are also included in our testing scope. Our specialists in the field of herbs and spices are committed to sharing knowledge about the most recent developments and the most innovative analysis techniques.

• Physical & General Analysis (extraneous matter (organic & inorganic), insects & molds, living & dead insects, rodent contamination, insect fragments, added colouring matter, etc.)
• Chemical Analysis (sulfites (as SO2), phosphates (as phosphorus), moisture, volatile oil content (dry basis), ash (dry basis), ash insoluble in dil. HCl (dry basis), mineral oil, etc.)
• Nutritional Analysis & Labelling (energy, protein, carbohydrates, cholesterol, etc.)
• Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
• Vitamins (A, B2)
• Minerals (calcium, magnesium, sodium, zinc, etc.)
• Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.)
• Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
• Melamine
• Additives (ascorbyl palmitate, acesulfame K, BHA, BHT, neotame, sorbates, etc.)
• Pesticide Residues
• Shelf life Testing
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• Molecular Testing
• Allergens (celery, mollusc, milk, egg, fish, etc.)
• GMO Testing
• Test for active Components (Qualitative)
• Particle size analysis
• ETO and ECH Testing
• MCPDs and GE Testing
• Food Application and recipe engineering
• Radioactive residues
• Steroids and Hormone Testing
• Sensory Evaluation
• Dioxins, PCBs, PAHs & Furans