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Best Spices Packaging Machines

Spice packaging (ground pepper, turmeric, paprika, blends) in 2026 runs high-speed VFFS with auger fillers at 40-100 bpm, producing small sachets and pillow bags of 10g-500g for retail and foodservice. The Lintyco LTC320 (40-100 bpm, width 50-150mm, fill 5-500g) is purpose-built for spice sachets and small retail bags, while the LTC420 covers 30-80 bpm for 100-500g retail SKUs. Critical factors: (1) auger diameter — small (25-35mm) for 10-50g sachets, medium (50mm) for 100-500g; (2) dust and aroma control — spices are pungent, requiring sealed filling and odor extraction; (3) barrier — MET-PET/PE for moisture and volatile oil retention.

CapEx $7,000-$13,000 for the Lintyco VFFS (LTC320 to LTC520), plus $3,500-$6,000 for a precision auger filler matched to the spice's bulk density (0.3-0.6 g/cc).

Benchmarks at a Glance

Typical Speed

60-100

Price Range

$7,000 - $13,000 (VFFS) + auger

ROI Period

10-16 months

Industry Note

Spice margins run 35-60% (highest in food packaging), driving 10-12 month ROI on branded retail; commodity bulk spices at 15-25% margins reach payback in 14-16 months.

Which Machine Fits Your Volume?

  • Retail ground spices, 60-100 bpm, 50-200g pillow: choose LTC320 — 100 bpm top speed and 50-150mm width are tuned for the small pillow formats common in spice retail; 25-35mm auger handles the fine, dense powder precisely.
  • Bulk retail/foodservice, 40-80 bpm, 250-500g gusseted: choose LTC420 — Larger 60-200mm bag width and 80 bpm speed cover 250-500g foodservice formats at higher volume; 50mm auger doses larger fills accurately.
  • Single-serve sachets, 80-100 bpm, 2-10g sachets: choose LTC320 — Multi-lane configuration produces 4-8 sachets per cycle at 100 bpm total — ideal for foodservice portion packs and QSR supply.

Bag Types for Spices

Frequently Asked Questions

What auger size do I need for spices?
For 2-10g sachets, a 15-25mm auger; for 50-200g retail, a 25-35mm auger; for 250-500g bulk, a 50mm auger. Spices have highly variable bulk density (paprika 0.3, black pepper 0.55 g/cc), so the auger must be matched per product.
How do you control spice dust and aroma in the packaging room?
Use a sealed auger filler with a dust shroud, install negative-pressure hoppers with carbon filters for odor, run a screw elevator with a fines screen, and add a cyclone dust collector. Spice dust is also an explosion hazard — specify ATEX-rated equipment.
Does spice packaging need nitrogen flush?
For high-volatile-oil spices (cardamom, clove, cinnamon), yes — nitrogen flush retains aroma for 18-24 months versus 6-9 months in air. For low-aroma spices (mustard, turmeric), MET-PET/PE barrier film suffices.
What film barrier do spices require?
MET-PET/PE (metallized polyester + polyethylene) is standard — blocks moisture and preserves volatile oils. For premium 24-month shelf life, use PET/AL/PE foil laminate. Transparent PET is not recommended — light degrades color in paprika and chili.
Can one VFFS run multiple spice SKUs?
Yes, but each product needs a matched auger and hopper calibration. Plan 30-60 minutes for changeover. Cross-contamination is a concern for allergens (mustard, celery) — clean the auger and hopper between allergen and non-allergen SKUs.
What's the difference between sachet and pillow for spices?
Sachets (2-10g, 4-side-seal) are for foodservice portions and sample packs — they run multi-lane at 100+ bpm. Pillow bags (50-500g, 3-side-seal) are for retail — single-lane at 40-80 bpm. Most spice brands need both formats.
How do I prevent spice caking in the bag?
Use MET-PET/PE barrier film (WVTR <2 g/m²/day), nitrogen flush, and keep packaging room under 45% RH. Add a food-grade anti-caking agent (silicon dioxide) to hygroscopic spices like onion and garlic powder.
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