Ensure the safety and quality of your herbs and spices

Herbs and spices

Herbs and spices are recognised as one of the most contaminated food groups, often harbouring one or more microorganisms, mycotoxins, pesticides, allergens and prohibited additives such as Sudan dyes. To further complicate matters, they are often blended, milled or processed into products, making them difficult to detect and isolate. The complexity of global food supply chains makes them highly vulnerable to fraudulent practices.

With decades of experience in the food and drink industry, we provide a comprehensive range of analytical services to ensure the quality and safety of herbs and spices.

Whether you require surveillance, early detection of potential problems or claims validation, our experts will work closely with you to conduct a comprehensive evaluation of your product and design a flexible, tailored programme of analysis to suit your budget and needs.

Available analysis and testing services for herbs and spices include (but are not limited to):

Microbiology assays for herbs and spices include (but are not limited to):

  • Bacillus Cereus
  • Clostridium Perfrigens
  • Enterobacteriaceae
  • Escherichia coli
  • TVC (total viable count)
  • Salmonella
  • Yeasts and molds

Contact us and speak to our experts. Our teams of analysts will quickly assess your requirements and help design a suitable solution for your business.

With our experience and proven expertise in food safety and quality testing, we are committed to providing quality results, outstanding technical support and a programme tailored to your needs. Our experts stay up to date with the latest developments in regulations, so you can be assured you are receiving the latest advice and best support.

Key services

Chemical analysis

Chemical analysis

Understanding the chemical make-up of your products is essential.

Physical contaminants

Physical contaminants

Identification of unwanted physical objects present in a product.

Packaging down the microscope

Packaging down the microscope

Microscopy use a range of techniques to examine packaging materials including plastic and metal.

Structure and physical properties

Structure and physical properties

Methods for objective characterisation of food structure and physical properties.

Method development and evaluation

Method development and evaluation

Development of a robust methods for analysis and testing.

Foreign body identification

Foreign body identification

Identification of unwanted physical objects present in a product.

Foreign body ID scheme

Foreign body identification scheme

Run independently from our own foreign body laboratory, the FOBS scheme enables other laboratories to check their competence in the identification of foreign bodies.

Cereals and milling services

Cereals and milling services

Cereals and milling testing services information, pricing and submission.

For further information or prices please contact us:

Food analysis and testing

Explore our analysis and testing related courses including; calculating meat and wine analysis

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Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207

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