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Eurofins Spice Industry

With a growing demand for spices and food additives, it is imperative that spice manufacturers take necessary steps in order to prevent contamination and maintain quality. Routine testing of spice products provides greater assurance of food safety and can also prevent damaging recalls.

Eurofins is one of only a few laboratories with the understanding of spices necessary to produce consistently accurate results. We are equipped to provide testing of Pesticides, Solvent Residues, Heavy Metals, harmful artificial colorings, Microbial testing and Foreign Materials. Our Aflatoxin HPLC method allows us to detect below one (1) ppb if required. We are experts in all of the American Spice Trade Association (ASTA) procedures that help you maintain the quality of your finished products.

As an active member of the American Spice Trade Association, Eurofins strives to keep up-to-date on the analytical needs of the spice industry. Eurofins is your one-stop-shop laboratory performing all of your spice analyses, such as:

 

 

Ramin Jahromi

Ramin Jahromi

Technical Manager - Eurofins Nutrition Analysis Center

Ramin Jahromi is a technical manager at Eurofins Nutrition Analysis Center in Des Moines, IA. Mr. Jahromi has worked in food analysis field since 1989 starting with Eurofins-Hanover (Formerly known as Strasburger & Siegel). Ramin graduated from Towson University with a B.S. degree in chemistry and continuing education with a master certificate in Systems Design and Project Management from Cornell University College of Engineering.

Mr. Jahromi’s expertise is in the fields of fruit juice authenticity and spice analysis. Some of his recent work has been in the area of agave syrup authenticity, Lemon juice adulteration detection, and raspberry authenticity.

Ramin has been an active member of TCJJP (Technical Committee for Juice and Juice Products) where he served as Chair-Elect from 2012-2014 and Chair from 2014-2016. He is currently a board member of TCJJP. Ramin is also a board member of methods subcommittee of ASTA (American Spice Trade Association) and AOAC Expert Review Panel for Proanthocyanidins.