HERBS & SPICES
To be competitive you need to be export-ready Popularity of international cuisines and healthy food items has led to a growing global demand for herbs and spices. Consumers are inspired by new spice blends and flavours, adding a wider variety of these commodities to their food than ever before. By Shannon Riva, FACTS
R
ecent studies have promoted spices
The competitiveness of the EU herb and
standard. Such testing methods are
as having substantial health benefits,
spice market has created an increased risk
sensitive, accurate and rapid; however, they
adding to demand. Spices are renowned
of food fraud and adulteration, through
require highly trained personnel and make
for their high phytochemical content, anti-
attempts to make products more price
use of extremely expensive equipment.
inflammatory properties and probiotic effect
competitive. Spices and herbs, especially
on intestinal micro-organisms.
those that are ground and crushed, may
in line with the relevant regulations,
undergo substitution with cheaper varieties
addressing product composition,
or products with a similar appearance.
manufacturer, storage methods and
The European herb and spice market is predicted to grow at 6% per year over the next five years (2020-2025). As most European countries do not have suitable agro-climatic conditions to cultivate many herbs and spices, they depend heavily on imports. This provides a great export opportunity for tropical and semi-tropical countries, most of which tend to be developing countries.
preparation. Labelling should also declare
“Imported products must meet several strict standards, creating a highly competitive market with equally competitive prices”
Only a small proportion of global herb and spice crops are compliant with EU
Product labelling should be clear and
whether the product contains allergens or any potential cross-contamination with an allergen. Allergen testing can be a useful tool in establishing the relevant risk. Spice and herb products should also be assessed to verify their authenticity and detect the presence of adulterants, based
Additionally, bulking ingredients such
on morphological differences, foreign
legislation. Imported products must
as salt, sugar, wheat and starches may be
biomolecules or divergence from standards.
meet several strict standards, creating a
incorporated into a product. Spices and
Bespoke tests can be performed for specific
highly competitive market with equally
spice blends may also be dyed to improve
herbs and spices when a new or unique
competitive prices. The Centre for the
the perceived quality of the product. EU
adulteration risk may be present.
Promotion of Imports (CBU) outlines the
legislation prohibits the use of these
requirements for exporting spices and
dyes, with special mention of the azo-
Ceylon cinnamon or true cinnamon
herbs to Europe, which include (but are not
dyes Sudan, tartrazine and butter yellow.
(Cinnamomum verum) with another
limited to) the following:
Routine testing should form an
For example, the substitution of
Cinnamomum species such as C. cassia
• Food safety certification, ensuring
important part of the supply chain for
may present a toxicity risk because of
traceability, hygiene and control
herbs and spices to ensure compliance
significantly higher levels of coumarin in
• Maximum residue levels (MRLs)
with EU requirements and quality
the product, which can be assessed by
for pesticides
standards. Products should be tested
quantifying the compound using liquid
• Limits for polycyclic aromatic
for illegal dyes, mycotoxins, and PAH
chromatography-mass spectrometry.
hydrocarbons (PAHs)
and pesticide levels, ensuring that all
• Maximum permissible levels of aflatoxins
parameters fall within the specified limits.
and ochratoxin A
These tests all use liquid
Chromatography-based techniques also have the potential to become a holistic screening tool for adulterants in herbs
• Irradiation guidelines
chromatography-mass spectrometry
and spices, through the development of a
• Labelling guidelines, with specific focus
(LC-MS)-based methods, in which
library of unique reference fingerprints.
compounds in the product are separated
This would allow for adulterants to be
on a column and quantified against a
detected more rapidly, even without
on allergen control • Microbial specifications.
previous knowledge initiating food fraud testing, and ultimately give consumers greater peace of mind. •
ABOUT THE AUTHOR SHANNON RIVA, FACTS completed her B.Sc. and M.Sc. in Food Science at Stellenbosch University. Her passion for research and novel, ‘green’ food solutions such as edible coatings equipped her with a range of analytical skills valuable to the food industry.
FACTS– www.FACTSSA.com
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Food Review | April 2020
