Increased food safety through low-microbe spices
| FriBAC*** Spices, which can sometimes have a high microbial count, frequently present the foodstuffs industry with considerable challenges regarding the shelf-life of finished products. Microbe reduction through saturated vapour degradation has become established as the solution in response to this. The FriBAC*** process, originated personally by John Carl Fridlin, was specifically developed to ensure the gentlest possible treatment methods of spices. It results in the lowest microbial counts without notable losses in quality. |
LowBAC** The discriminating selection of cultivation regions coupled with additional purification steps will already result in reduced microbiological values. These products comply with raised quality standards and are designated as LowBAC**. |