Heat Treated vs Non Heat Treated Spices: What Food Manufacturers Should Know

Introduction

Spices are essential to flavour, colour, and aroma in food products—but they can also present a significant microbiological risk. For food manufacturers, choosing between heat-treated and non-heat-treated spices is not simply about cost or flavour—it’s a critical decision that impacts food safety, shelf life, regulatory compliance, and product quality. This article outlines the differences, benefits, risks, and practical considerations of both options to help manufacturers make informed decisions.

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