Using food safe desiccants in spices

Hello IFSQN Community, 

We recently had an issue with the onion powder clumping during trucking transport over the summer months. Our company is located in the West Coast where the weather varies with dry/humid temperatures. Therefore, we were considering the possibility of using food safe dessicant packs in the boxes of our bulk packaged spices.

1) does any one know of any food safe dessicants for dry products like spice, and

2) what food safety issues should we take into consideration?

3) Does anyone have any other potential concerns or hesitations to this strategy which I may be missing.

Thank you. 

I used to work in a spice plant, and product clone to clumping was typically blended with SiO2 to prevent caking/clumping.  We were a third party toller (we didn't own any of the product being worked), so the decision to add SiO2 and the amounts was up to the client's specs.  They generally kept it under the reporting threshold by % of weight.  There are other anti-clumping agents you could consider blending into your bulk before packaging.

If you're talking about bulk onion powder, my concern is that desiccant packs would become a FM hazard for your downstream clients adding it to their recipes.  They'd have to physically find and remove your packs before dumping the powder into their processes.

If you're selling retail in little jars, a desiccant pack would be inconvenient and annoying to a consumer like myself.