The continuing growth in the range of food products available has associated with it a need for detailed information on the specification availability and applications of all types of ingredients. An important ingredient in many food products is the seasoning, and this book provides information which allows a rational choice to be made for a particular seasoning application in terms of flavour, technical specification, price, and consistency of supplied quality. The authors are international experts in the field and they provide detailed information on how to assess requirements, produce unambiguous specifications for suppliers, and procure seasonings of appropriate quality and cost.