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Organic, free-range, preservative and colourant free… in today’s world, the healthier the food the better it is. Consumers want to know where their food comes from, and they want to know that what they eat is healthy for their bodies.

That’s why we’re so excited about the new Robertsons spice formulations. Now non-irradiated, free from GMOs and with no MSG added, your diners will love that you are seasoning your food the natural way.

Here’s some more information on our spice formulations:


Irradiation is designed to kill harmful bacteria like salmonella and E.coli, to prevent spoilage and increase the shelf life of products.

Irradiation exposes food to a controlled amount of energy – either gamma rays, X-rays or electron beam radiation. It is a cost-effective and safe sterilisation method which doesn’t compromise the nutritional quality and food safety of products. It also doesn’t noticeably change the taste, texture or appearance of food.

Although it is safe, not all consumers love the idea of irradiation – even though the product is left free from all irradiation energy. So, we looked at other ways to decontaminate foods – ways that many people would prefer. This is why we have chosen to steam-sterilise our new spice range.

It’s a simple, yet effective way to decontaminate food. We expose our spices to saturated steam at high temperatures (121 °C to 134 °C), which kills all microorganisms that may be detrimental to the health of your diners.


Genetically modified foods are foods containing organisms that scientists have genetically engineered: basically, they make changes to the DNA of the organisms.

It sounds Frankenstein-ish but some good work has been done in this field: the techniques have allowed scientists to introduce new traits to food groups – crops, for example, have been engineered for resistance to pathogens and herbicides.

However, many people do not want to eat foods containing GMOs, which is why we’ve reformulated our spices to be free from GMOs. Our new spice formulation is also colourant and preservative free!


Monosodium glutamate (MSG) is a flavour enhancer that provides an umami flavour to intensify the savoury and meaty flavour of foods.

Scientifically, MSG is the sodium salt of the common amino acid, glutamic acid and occurs naturally in our bodies and in many types of food, including mushrooms, tomatoes, grapes and cheeses. Believe it – MSG is a natural substance!

MSG was first produced commercially in 1908, when a Japanese professor extracted glutamate from a seaweed broth and determined that it was responsible for the savoury taste of the broth. Professor Kikunae Ikeda patented his discovery, and commercial production started the following year.

Although MSG occurs naturally in food, we know that some people feel uncomfortable with the commercially produced version. That’s why we have reformulated our spices to have no MSG added.