Herbs, spices guide launched14 Jun 2016
A new resource has been launched that is designed to provide food companies that use culinary dried herbs and spices with industry best practice guidance on assessing and protecting the authenticity of these products.
A new resource has been launched that is designed to provide food companies that use culinary dried herbs and spices with industry best practice guidance on assessing and protecting the authenticity of these products.Food companies will, according to the authors, be able to use the practical guidance to ensure that they have the appropriate measures in place to play their role in assuring the integrity of these products. The guide was developed by the British Retail Consortium (BRC), Food and Drink Federation (FDF) and Seasoning and Spice Association (SSA) in liaison with the Food Standards Agency (FSA) and Food Standards Scotland (FSS).“Culinary dried herbs and spices are widely used ingredients,” said Kerina Cheesman, Policy and Food Integrity Manager at FDF (the UK’s Food and Drink Federation). “This guide, developed in partnership with regulators, draws on industry expertise to provide food businesses across the supply chain with practical guidance so that they can confidently play their part in assuring the integrity of these ingredients.”“This is a really important, practical guide for all food businesses to improve the way they manage a potentially vulnerable supply chain,” said Elizabeth Andoh-Kesson, Food Policy Advisor at the British Retail Consortium. “It was great to collaborate with experts from manufacturers and suppliers to make a positive contribution to securing the supply chain and reinforcing consumer confidence.”“The Seasoning and Spice Association (SSA) is very pleased with the publication of Industry Best Practice Guidance to Assessing and Protecting the Authenticity of Culinary Dried Herbs.,” said Steve Clemenson, Chair Joint Industry Working Group. “The development of this document was decided following the Global Chain Analysis Workshop organised by the FSA (February 2015), in collaboration with FDF and BRC. It provides in-depth expertise and advice from SSA Members to assist companies using herbs and spices in understanding their role in assuring the integrity of their products."
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