How do you control quality during production?

Quality is controlled through a five-stage QC process under ISO22000 and BRC-certified systems, from raw material intake to final release.

QC Stages

1. Raw material inspection: monk fruit origin, appearance and moisture checked on intake.
2. In-process monitoring: particle size and moisture controlled during milling and sieving to hold 80–100 mesh.
3. Finished powder testing: sweetness level, solubility (10% solution clarity), solution colour and appearance verified.
4. Packaging and metal detection: each batch passes metal detection before sealing.
5. Final COA release: identity and specification confirmed before dispatch.

Traceability

• Batch records are retained for 5 years.
• Every carton carries the batch number for full forward and backward traceability.
• Retained samples kept 24 months for verification.

Audits

BRC and ISO22000 audits are conducted regularly, and third-party or customer audits are welcome on site.

Request our audit schedule and QC documentation for review within 48 hours.

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This article was published on 2026-09-02, and last updated on 2026-09-02. The article will be continuously updated.