Spices and herbs are used in small amounts but end up in a great many products: meat products, sauces, snacks and ready meals. They often come through long supply chains from several countries, which makes them vulnerable to contamination and adulteration. ICA R&D tests whole and ground spices (pepper, paprika, cumin, coriander, turmeric, cinnamon, nutmeg and others), dried herbs, seasoning blends, salt and spice-based products.
What we test
Quality is assessed through sensory examination, moisture, total and acid-insoluble ash, impurities, foreign matter and infestation. For paprika we also determine the ASTA colour value.
For safety and authenticity we test for mycotoxins (aflatoxins and ochratoxin A), metals, pesticide residues, polycyclic aromatic hydrocarbons and unauthorised dyes, for example Sudan dyes, Orange II or Rhodamine B, which have been found in the past in paprika and other red spices. We check whether a product has been irradiated and can measure radioactivity. Microbiological testing covers hygiene indicators and the relevant pathogens, and for labelling we can test for allergens such as mustard and sesame. For salt we determine sodium chloride, iodine and anti-caking agents.
Regulatory framework
- Regulation (EC) No 178/2002 – general principles of food law
- Regulation (EU) 2023/915 – maximum levels for contaminants (mycotoxins, metals, PAH)
- Regulation (EC) No 396/2005 – maximum residue levels of pesticides
- Regulation (EC) No 1333/2008 – food additives, including colours
- Directives 1999/2/EC and 1999/3/EC – foods and food ingredients treated with ionising radiation
- Regulation (EU) No 1169/2011 – food information to consumers, including allergens
How we work
Samples should be sent in closed packaging protected from moisture; for large lots it is important that the sample is made up of several points of the lot. We can help you choose the tests that suit the product and its country of origin. Results are issued in a test report; accredited tests are marked as such in the report and are listed in the annex to RENAR accreditation certificate LI 871.
Parameters and determinations
Sensory examination and quality
- Appearance authorised, not accredited
- Colour authorised, not accredited
- Odour and taste authorised, not accredited
- Particle size authorised, not accredited
- Foreign matter and infestation authorised, not accredited
- Mineral impurities authorised, not accredited
Physico-chemical parameters
- Moisture and volatile matter RENAR accredited
- Total ash and HCl-insoluble ash RENAR accredited
- Sodium chloride authorised, not accredited
- pH RENAR accredited
- Water activity subcontracted
- ASTA colour value (paprika) authorised, not accredited
Additives and colours
- Sulphur dioxide RENAR accredited
- Synthetic colours authorised, not accredited
- Sudan dyes, Orange II, Rhodamine B subcontracted
- Carminic acid (E 120) subcontracted
Salt
- Sodium chloride authorised, not accredited
- Total iodine (KIO3, KI) authorised, not accredited
- Potassium ferrocyanide authorised, not accredited
- Sulphates, calcium, magnesium RENAR accredited
Contaminants
- Mycotoxins (aflatoxins, ochratoxin A) RENAR accreditedauthorised, not accredited
- Metals (Pb, Cd, Hg, As and others) RENAR accreditedauthorised, not accredited
- Pesticide residues RENAR accredited
- Polycyclic aromatic hydrocarbons (PAH) subcontracted
- Irradiation detection subcontracted
- Radioactivity (Cs-134, Cs-137, I-131) subcontracted
Microbiology
- Total aerobic count RENAR accredited
- Enterobacteriaceae RENAR accredited
- Escherichia coli RENAR accredited
- Salmonella RENAR accredited
- Bacillus cereus RENAR accredited
- Sulphite-reducing bacteria RENAR accredited
- Yeasts and moulds RENAR accredited
Allergens
- Mustard subcontracted
- Sesame (DNA) subcontracted
- Gluten and gliadin subcontracted
- Milk, egg, soy, hazelnut subcontracted
"RENAR accredited" links to the matching row of the accredited-tests table below (RENAR annex no. 1/24.04.2026); "authorised, not accredited" means authorised by ANSVSA (authorisation no. 95/24.09.2025) but outside the accreditation; "subcontracted" means performed by a partner laboratory. An analysis with two labels is accredited only for the matrices and methods in the table. "Not accredited" (non-food products, which need no authorisation) means performed in the ICA laboratory or by a partner laboratory, outside the accreditation.
This list is not exhaustive and not all determinations are accredited. For anything not listed here, please contact our sales team.