by Andy | Jan 27, 2026 | Uncategorized
Why this matters now Spices are rarely the direct target of tariffs, but trade policy changes often reshape the cost structure behind sourcing: from duties and taxes to logistics, compliance, and pricing risk. In January 2026, several developments at the EU, Asia, and...
by Andy | Jan 20, 2026 | Uncategorized
Seasoning development doesn’t end once the blend is finalized. In food manufacturing, the way a seasoning is applied can change the final eating experience just as much as the ingredients inside the blend. A seasoning can taste stronger or weaker, stick well or fall...
by Andy | Jan 12, 2026 | Uncategorized
The 2026 blue poppy seed season is shaping up to be unusual before it even begins. Unlike most years, the market is expected to enter the new cycle with almost no carry-over stocks. Warehouses across Europe are largely empty, and most of the 2025 crop has already been...
by Andy | Jan 6, 2026 | Uncategorized
Spice mesh size directly affects flavor release, extraction yield, blend consistency, and processing efficiency. Learn how mesh size works and how to choose the right grind. When buyers specify 8 mesh black pepper or 40 mesh paprika, they’re not just talking about...
by Andy | Dec 23, 2025 | Uncategorized
Most coverage of 2025 tariffs focused on headline percentages and country disputes. What received far less attention, but mattered far more for bulk spice importers, was how tariffs were technically applied and removed at the HTS and entry level. For the spice...
by Andy | Dec 15, 2025 | Uncategorized
When people describe a chili as “hot,” they’re usually talking about a sensation. In manufacturing, that sensation has a name, a measurement, and a specification: capsaicin. Capsaicin and related capsaicinoids are the compounds responsible for heat in peppers. They’re...
