by Suzan Najjar | Sep 10, 2025 | Spice Science & Education
The Challenge of Natural Spice Colors Developing the right color for your products while maintaining a clean label can be a complex process. R&D teams, procurement specialists, and brand managers all face the task of ensuring that a product’s appearance...
by Suzan Najjar | Aug 20, 2025 | Spice Science & Education
In commercial food production, the particle size of spices, herbs, and blends, also known as mesh size, directly impacts efficiency, consistency, and finished product quality. At Pacific Spice Company, mesh size is more than a line on a COA; it is a key lever for...
by Suzan Najjar | Jun 25, 2025 | Recipes & Applications
Full Flavor. Minimal Effort. Category-Ready. At this year’s IFT FIRST Expo, we served roasted corn ribs seasoned three distinct ways — each one designed to highlight the versatility and performance of PSC signature blends in a simple, real-world application. From...
