ASTA Adulteration and Spice Integrity Guide
ASTA's Adulteration and Spice Integrity Guide provides an overview of economically motivated adulteration in spices, including common adulterants and detection methods for Cumin, Paprika, Saffron, Black Pepper, Turmeric, and Oregano.
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Related Resources
Presentation: Identifying EMA and Distinguishing Incidental vs Intentional Adulteration in Herbs & Spices
This presentation was shared with the U.S. Food and Drug Administration on October 17, 2023, by the ASTA Spice Integrity Council. The presentation aims to distinguish between economically motivated/intentional adulteration and incidental contamination, provide an overview of industry practices, and highlight the pros and cons of various analytical methods in the detection of adulteration.
2018 Technical Presentation: Food Fraud
This presentation was provided at the 2018 Pre-Conference Workshop Presentations. The presenter, Jennifer Lott with SGS, presented on defining what food fraud is. The presentation included examples of food fraud issues, the ten most risk frm food fraud, food fraud costs, definitions, GFSI standards and more.
