HEAT-TREATED HERBS AND SPICES
Heat-treated spices are safer, have a longer shelf life, and retain their flavour for longer. STOP Spices has developed and refined an innovative heat-treatment process to optimally retain aroma, colour, shape, and flavour.
Microbiological treatment for improved shelf life
Heat treatment reduces the microbial load in herbs and spices, significantly contributing to the food safety of seasoned products.
Thermally Treated Spices have a longer shelf life, are more resistant to pathogens and bacteria, and help your products retain their flavour.
From ready-made meals and soups to sauces and meat preparations: with heat-treated spices, you can season them safely and efficiently.
Innovative heat treatment for aroma and flavour retention
The problem? During a conventional heat treatment, many of the unique essential oils that herbs and spices naturally contain evaporate. As a result, much of the flavour and aroma is lost, and even the most aromatic herbs and spices lose their strength.
Our solution? An innovative heat treatment process that we have developed and refined ourselves. Unique in the food industry, but a major asset for STOP Spices clients. That process takes time, just like all craftsmanship. But patience pays off: our heat-treated spices are not only more food safe. They also retain their flavour, shape, colour, and aroma optimally.
Heat-treated spice blends
At STOP Spices, you will find both single heat-treated spices and heat-treated spice blends, carefully packaged to retain flavour and prevent recontamination. The result? Fragrant spice blends packed with flavour, ready to elevate a rich, tantalising, and aromatic final product.
Ready to bring flavour to your products the innovative way?
Looking for a partner to flavour your products in a smart and sustainable way? With more than 70 years of experience in the food industry, we offer a unique combination of expertise and innovation.