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 | Nov 12, 2025 | Industry Insights & Trends
The Big Picture The PSC Q4 2025 Bold Flavor Report makes one thing clear: your customers are craving bolder, more dynamic flavor experiences—and spice is leading that demand. Whether you’re finishing out the year or shaping your early 2026 pipeline, operators...
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...
