McCormick responds to Queen’s University Belfast sage findings

McCormick has welcomed the publication of the Food Intelligence Information Network sage authenticity survey’s findings.


“[We] are fully aligned with the testing approach used by the research team at Queen’s University Belfast,”

 wrote David Rhys Jones, Vice President, Quality and Regulatory Affairs at McCormick, EMEA, in an open letter.

 Jones went on to highlight the importance of food safety, integrity, quality and sensory characteristics at McCormick, and attributed this as one of the reasons it collaborated with the Belfast team during this project.

“While Professor Elliott’s study of the category found that just over 25 percent of the samples tested were adulterated and the level of bulking ranged from 29 percent to 58 percent, we can confirm that none of our products, including our Schwartz range, have been implicated as part of this survey. As we expected, our sage was shown to be simply sage – delivering high quality flavour,” 

Jones’ letter continued.

 He added that although the study did not highlight any issue with McCormick’s products, the company is “committed” to doing everything it can to help identify and eradicate intentional economic adulteration within the marketplace.

His letter also stipulated the measures McCormick takes to ensure high quality:

Jones concluded the letter with:

 “As leaders in this sector, we are pleased this issue of adulteration is getting attention and believe it’s important that consumers are aware that all herbs and spices aren’t all of the same quality.”

Original story by Bethan Grylls (New Food). Link to original post

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