Detection of Adulteration in Paprika Proficiency Test

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Product Specification

Proficiency Test Information
Product Code Proficiency Test Matrix Approx. Size



3 x 7 g




Adulteration. Three spice test materials that may or may not be adulterated with other plant powders, spent material, non-spice fillers and dyes. Suitable for a variety of methods. Adulteration of spices is not currently within scope of accreditation to ISO 17043.

Test Description

Deliberate food adulteration for economic gain is increasing, with high profile issues making national or international news. There is now a greater emphasis on authenticity testing with a number of international projects addressing the analytical problems. The Fapas authenticity and adulteration proficiency tests allow laboratories to assess their detection capability for undeclared high level substitutions.

This proficiency test allows you to improve your processes in this area and maintain a high level of testing.

Dried spices have a track record of being regularly adulterated, with strong flavour profile and often vibrant colour, many materials may be added to the pure spice product to increase the quantity for sale without obvious changes to appearance or taste.

Proficiency testing can form the basis of this effective proof of testing quality, but also as a foundation from which to build on any improvements that may be highlighted.

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