Spices - VacQPack Group

Piper nigrum and related species

Spices and powders

Spices and powders derive their value from intensity: color, aroma and flavor. Preserving these fragile qualities during storage and transport is essential to protect commercial value, food safety and brand reputation.

Spices and dried herbs form a diverse group of low-moisture foods, ranging from seeds and fruits to roots, bark and leaves. Although their low water activity supports preservation, quality degradation remains a serious risk over time. Exposure to oxygen, moisture and light slowly dulls color, weakens aroma and reduces potency. Traditional packaging often fails to provide sufficient barriers, while incorrect vacuum application can cause lumping or product damage. In recent years, increased recalls due to contamination have highlighted the need for better control during storage and logistics, especially for high-value, residue-sensitive spice products.

Challenges in spice preservation

Quality at risk

Unlike fresh products, spices rarely spoil visibly, making quality loss harder to detect until it reaches the customer. Oxygen exposure leads to aroma loss and oxidation of essential oils, while moisture migration can trigger lumping, fermentation or even aflatoxin development. Sunlight further degrades pigments and volatile compounds. Despite being low-moisture foods, spices remain hygroscopic and quickly absorb ambient humidity if not properly protected.

Packaging powders and spices under controlled atmosphere adds complexity due to their high density and fine particle size. Incorrect pressure settings can deform packaging or aspirate product, while insufficient gas control fails to protect quality. The challenge lies in achieving stable conditions without compromising usability, traceability or food safety.

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Dennis van der Leeden

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The VacQPack solution for spices

Precision control

VacQPack offers a tailored MAP solution designed specifically for high-density powders and spices. High-barrier EVOH liners provide excellent protection against oxygen and water vapor, preserving aroma, color and flavor while preventing lumping and fermentation. A patented gas exchange valve with food-grade internal filter enables safe vacuum and gas flushing without product loss. Programmable pressure settings allow operators to adapt easily between commodities, ensuring consistent, residue-free preservation, extended shelf life and packaging that supports repeated opening, resealing and full traceability.

Discover why customers like to work with us

Best practice

Learn how customers across different commodities use VacQPack as a best practice for quality protection. By applying natural MAP, they prevent insects, control moisture, and safeguard product value throughout storage and transport.

Particularly on humid and hot areas, problems like condensation, variation of moisture content, oxidation and in some cases insect infestation, are common on the difficult task of keeping the quality of soybean seeds during storage.
The refrigeration is the conventional technique for preservation, but it requires a great deal of investment on infrastructures and implies significant expenditures on energy. Besides, once the seed leaves the refrigeration mode, gets again vulnerable and enters in a rapid degradation process.

Infisght from our research expert

Marie-José

Research Expert

m.vanlitsenburg@vacqpack.com

Our research Expert Marie-José translates scientific studies into practical MAP insights, helping producers safeguard quality from origin to arrival.

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Protecting quality across the commodity spectrum

Choose your commodity

Each commodity has its own challenges when it comes to storage and transport. Discover how VacQPack protects a wide range of food commodities with proven, organic MAP solutions.