
You spot a batch of roasted cashews and think they look perfect—but the flavor testers disagree, and shelf life is inconsistent. If your QA team relies on visual checks, you’re working with blind spots. Inconsistent roast color means wasted product, unhappy customers, and lost revenue.
Here’s how two tools from HunterLab—Aeros and SpectraTrend HT—help you hit your color targets every time, keeping your QA process tight, efficient, and repeatable.
From Raw to Packaged: Where Color Can Slip
Let’s walk through a typical cashew roasting process. Color issues can pop up at any point.
- Preparation – You sort and clean kernels, then adjust moisture to 5–7%. Too much water = pale roast; too little = fast browning.
- Optional Blanching – You steam to remove skins, then dry back to 5%. Inconsistent moisture here skews roast uniformity.
- Roasting
- Cool & Season – Improper cooling affects final appearance and texture.
- QC and Packaging – Visual checks and moisture tests help, but they miss subtle color shifts until it’s too late.
That’s where objective color measurement makes the difference.