Increased food safety through low-microbe spices

Spices, which can sometimes have a high microbial count, frequently present the foodstuffs industry with considerable challenges regarding the shelf-life of finished products.
Microbe reduction through saturated vapour degradation has become established as the solution in response to this. The FriBAC*** process, originated personally by John Carl Fridlin, was specifically developed to ensure the gentlest possible treatment methods of spices. It results in the lowest microbial counts without notable losses in quality.
The discriminating selection of cultivation regions coupled with additional purification steps will already result in reduced microbiological values. These products comply with raised quality standards and are designated as LowBAC**.