by Suzan Najjar | Apr 20, 2026 | Spice Science & Education
Food manufacturers across the United States are running color reformulation cycles right now. Synthetic dyes that have been industry workhorses for decades are being replaced with natural alternatives, and most of the replacement work is being done by spices. This is...
by Suzan Najjar | Jan 13, 2026 | Spice Science & Education
Spice sourcing for food manufacturing often starts with procurement. Specifications are reviewed, pricing is evaluated, and suppliers are approved. But anyone who has spent time on the production floor knows sourcing decisions do not stop there. Once spices move into...
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 Pacific Spice | Jun 19, 2025 | Spice Science & Education
Is it time to refresh your spice strategy? Here’s how to know… Spices and herbs are more than ingredients – they are the soul of your product. The right blend doesn’t just enhance flavor, it helps tell your brand’s story and leaves a lasting...
by Pacific Spice | Sep 24, 2024 | Spice Science & Education
The first signs of autumn bring the return of seasonal foods and beverages that many eagerly anticipate all year long. From spice-filled baked goods like cinnamon rolls and pumpkin pie, to hearty soups, and spiced apple cider, this is the perfect time of year for food...
