I am working on my vulnerability assessment for my Food Fraud Mitigation Plan.
We identified our spice mixes as a highly vulnerable raw material group. These were not identified by the previous food fraud team leader as high risk, so no authenticity testing parameters are currently in place.
I was wondering if anyone has performed authenticity testing on spices and if so, what tests did you find most helpful/ effective?
Our spice blends are composed of: Basil, Black Pepper, corn starch, Garlic, garlic powder, Marjoram, Oregano, Parsley, Sage, Sugar, Sunflower Oil, and Thyme.
Any and all insight appreciated!