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Manufacturing and Certifications

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Manufacturing

We manufacture range of crushed, powdered, blended and sterilized spices meeting stringent customer specifications.

Our processing locations are state-of-the art, HACCP compliant and BRC certified, manned by a team of well-trained Lean six sigma certified personnel with stellar technical, scientific and food safety knowledge. Advance processing methods are implemented to preserve the nutritional value and aroma.

Some of the Best Practices at our processing locations:

  • Adoption of Good Manufacturing Practices
  • Adherence to strict personal hygiene practices
  • Validated Cleaning and Disinfection procedures
  • Process Control systems through HACCP
  • Farm-to-plate tracking of food through traceability coding
  • Control of potent micro-organisms through pest proof manufacturing facilities

Powder Processing: Straight Spices

We understand that various spices need to be handled differently and thus perform milling of various spices through the right technologies at multiple processing lines.

Our low temperature grinding process in the state-of-the art machinery help in preserving the fundamental characteristics of the spices viz. aroma, colour, and essential flavour oils. Further, we are continually investing and establishing in next-generation spice-milling technologies to deliver multiple mesh sizes that still maintain the quality of our spices.

Key Highlights of the process

  • Dedicated processing line for chilli and turmeric grinding
  • Process:
    • Raw material cleaning
    • Pre-cutting, Crushing & Grinding
    • Packing (Bulk and Retail)
  • Quality:
    • NIL allergen processing in the straight spices processing line
    • CCP: Metal detector.

Powder Processing: Blended Spices

Blended spice mixes comprise a mixture of spices in various combinations in a powdered form. Perfect blends of numerous spices, are prepared replicating the traditional preparations of the Indian history of cooking. The entire preparation stage is supervised by our personnel to ascertain a perfect blend, with accurate integration of all the spices.

Key Highlights of the process:

  • Dedicated processing lines for blended masalas
  • Process:
    • Raw material cleaning
    • Roasting, Oil frying
    • Pre-cutting, Crushing & Grinding
    • Whole, Powder, Oil and Oleoresin blending
    • Packing (Bulk and Retail)
  • Quality:
    • Batch wise control
    • CCP: Metal detector.

Sterilization Plant: Steam Sterilization

We perform steam sterilization of spices, the most widely accepted and effective safety protocol to ensure their purity. We continually monitor safety throughout our operations, ensuring that all the spices we process undergo the necessary treatment to keep them safe, wholesome and ready-to-eat.

Our sterilization processes deliver products conforming to the stringent norms of microbial loads, while maintaining high quality. Our sterilization processes are validated to ensure a minimum of five-log reduction of the pathogens of concern viz. Salmonella.

Key Highlights of the process:

  • Batch Sterilizer Process:
    • Small size runs
    • Testing and trials
    • Whole spice sterilization (viz. Turmeric)
    • Crushed / Powder spice sterilization
    • Packing (Bulk)
  • Continuous Sterilizer Process:
    • Medium to Large runs
    • Crushed / Powder spice sterilization
    • Whole seed spice sterilization
    • Packing (Bulk)
  • Quality:
    • Lot to Lot product variation control
    • CCP: Metal detector; Time and Temperature of the treatment

Sterilization: Eto and Irradiation

We also perform sterilization of the spices through Ethylene Oxide (ETO) treatment and irradiation. These processes are available through third-party service providers and can be offered based upon a customer requirement or unique specification.

ETO treatment: A trusted means of spice sterilisation for more than 60 years, ethylene oxide fumigation uses alkylation as its mechanism of action.

Irradiation: Less harsh and intrusive than ETO treatment, irradiation uses ionising energy to kill bacteria, mold and insects while retaining the flavours, colours, aromas and antioxidant properties of the flavouring ingredients.

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