The Quality, Research and Development department is comprised of 25 full-time professional and support personnel.

The Quality Control team uses physical and organoleptic testing to inspect incoming raw materials, finished goods and co-packed products; develops and coordinates the HACCP program; conducts bimonthly internal sanitation audits; and develops recall procedures.

The Research team develops the vendor certification program, which includes new ingredient/vendor approval and non-conformance notification, conducts real time and accelerated shelf life tests, and conducts competitive evaluations. They also develop analytical and microbiological testing methods that are used on raw materials and finished goods.

The Product Development team formulates all of the packaged goods and custom blends, conducts sensory evaluation to be used during development of new products as well as for purchasing, research and marketing. They house the test kitchens for recipe development and application testing, and handle all of the Spice Advice 800# call center inquiries.

Other functions in the Quality Research and Development department include Specification Development and Regulatory Affairs. Specifications are developed for all raw materials, WIP and finished goods. Regulatory compliance is strictly adhered to on all of our ingredient statements and the nutritional analysis conducted on our products.