Cover image for Spices and seasonings : a food technology handbook
Spices and seasonings : a food technology handbook
Tainter, Donna R.
Personal Author:
Second edition.
Publication Information:
New York : Wiley, [2001]

Physical Description:
ix, 249 pages : illustrations ; 25 cm
Subject Term:

Added Author:
Electronic Access:
Table of Contents
Format :


Call Number
Material Type
Home Location
Item Holds
TP420 .T35 2001 Adult Non-Fiction Non-Fiction Area-Reference

On Order



Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends.

There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial capabilities of certain spices, new American Spice Trade Association specifications, and new FDA labeling regulations. In addition to providing a general overview of the industry, this book offers practical details on specifications and formulations for the food technologist.
Topics covered in Spices and Seasonings, Second Edition include:

-U.S. regulations as they apply to spices
-Spice processing
-Quality issues dealing with spices
-Spice extractives
-Recent spice research
-Common seasoning blends
-Meat, snack, sauce, and gravy seasonings
-Spice and seasoning trends for the new millennium

Food technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications.

Author Notes

DONNA R. TAINTER is Director of Quality at Tone Brothers, Inc. in West Des Moines, Iowa.

ANTHONY T. GRENIS is Territory Manager at Elite Spice in Lagrange, Illinois.

Table of Contents

U.S. Regulations as They Apply to Spices
Spice Processing
Quality Issues Dealing with Spices
The Spices
Spice Extractives
Recent Spice Research
Common Seasoning Blends
Meat Seasonings
Snack Seasonings
Sauces and Gravies
Spice and Seasoning Trends for the New Millennium
Seasoning Blend Duplication and Background Information