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New Webinar Recording: Detecting Herb & Spice Adulteration using Intuitive, Real-Time Hyperspectral Scanning

Originally presented on Tuesday, March 26, 2024, this webinar is on Detecting Adulteration of Herbs and Spices in Real Time Using the MV.C NIR Hyperspectral Sensor and perClass Mira Software.
An RGB image of a mixture of herbs and spices alongside a hyperspectral false-color scan of the same pile.

Regression model of two different samples of cayenne pepper, Sample A is 96% cayenne and Sample B is 98%

Originally presented on Tuesday, March 26, 2024, this webinar is on Detecting Adulteration of Herbs and Spices in Real Time Using the MV.C NIR Hyperspectral Sensor and perClass Mira Software.

Herbs and spices are some of the rockstars of food fraud. Their complex, cross-border supply chains, high price per kilogram, and the fact that they are often sold in powder or particulate forms make them prime targets for adulteration, dilution, and substitution with cheaper materials.

Oregano is often mixed with other, similar-looking but cheaper ingredients like olive leaf and myrtle. Studies conducted in recent years on ground oregano sold in stores showed that nearly a quarter of the samples contained non-oregano ingredients. The scale of adulteration was found to range from 30% to 70% by weight.

When it comes to ground spices, there are many more types of additives that can be added to mask the true grade of the product. Dyes, chalk powders, clays, and seed powders are often added to red pepper powder as adulterants. In an internal study conducted by Headwall Photonics, pure red pepper and red clay were gathered, and combined in different mass percent concentrations.

Our panelists are Will Rock, Ph.D, Product Manager, Machine Vision; George Killian, Applications Scientist; and Mikhael Jobran, Business Development and Sales Manager, Machine Vision, Americas. There was a live presentation and Q&A.

View the Recording