Belfast, Northern Ireland based Bia Analytical Ltd. adds White Pepper to their rapidly expanding portfolio of authenticity testing. The company now offers a range of 9 herbs and spice authenticity tests to help in the fight against food fraud.
White Pepper, much like Black Pepper is made from the berries of the pepper plant, originating in India and cultivated in many other tropical regions. Although derived from the same plant, White Pepper comes from berries that are picked at full ripeness then soaked in water leading to fermentation. The outer layer is then removed.
White Pepper is usually more expensive to produce than Black Pepper as the process involves more steps. It is therefore a target of adulteration with the ground form being most at risk from economically motivated food fraud through addition of substances such as husks, skins, spent materials and flour.
Tracing the authenticity of food products has never been easier with food fraud testing solutions from Bia Analytical. Bia Analytical use industry-leading, cutting-edge spectroscopy with chemometric analysis testing methods that can help protect the entire food supply chain against food fraud and offer reassurance that your products have been tested with the best food fraud detection methods possible.
“Nedspice Group of companies are pleased to collaborate with Bia Analytical in the fight against food fraud, and the addition of another product to the list of spices where authenticity can be verified using a fast, reliable and accredited method is vital to ensure consumer protection.” Steve Clemenson Director – Quality and Sustainability.
Bia Analytical’s state-of-the-art food laboratories in Belfast carry out accurate and rapid analysis of samples, with a guaranteed three working day turnaround time, to help reduce food business’ exposure to the risk of food fraud. We now offer rapid authenticity testing for 9 herbs and spices –with the team working to extend the product portfolio to twenty-five models by the end of 2021 with the inclusion of methods for new food groups.
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