Bia Analytical introduces white pepper to expanding range of authenticity tests

Bia Analytical introduces white pepper to expanding range of authenticity tests

White pepper

Belfast, Northern Ireland based Bia Analytical Ltd has added white pepper to its rapidly expanding portfolio of authenticity testing. The company now offers a range of nine herbs and spice authenticity tests to help in the fight against food fraud.

White pepper, much like black pepper, is made from the berries of the pepper plant, originating in India and cultivated in many other tropical regions. Although derived from the same plant, white pepper comes from berries that are picked at full ripeness then soaked in water leading to fermentation. The outer layer is then removed.

White pepper is usually more expensive to produce than black pepper as the process involves more steps. It is therefore a target of adulteration with the ground form being most at risk from economically motivated food fraud through addition of substances such as husks, skins, spent materials and flour. 

Bia Analytical uses industry-leading, cutting-edge spectroscopy with chemometric analysis testing methods that can help protect the entire food supply chain against food fraud and offer reassurance that products have been tested with the best food fraud detection methods possible.

“Nedspice Group of companies are pleased to collaborate with Bia Analytical in the fight against food fraud, and the addition of another product to the list of spices where authenticity can be verified using a fast, reliable and accredited method is vital to ensure consumer protection,” said Steve Clemenson, director – Quality and Sustainability.

Bia Analytical’s state-of-the-art food laboratories in Belfast carry out accurate and rapid analysis of samples, with a guaranteed three working day turnaround time, to help reduce food business’ exposure to the risk of food fraud. The team is working to extend the product portfolio from the current nine to 25 models by the end of 2021 with the inclusion of methods for new food groups.

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