For us, our customer’s trust in our products is our highest priority. That is why we strive to ensure that all our products meet the highest quality and security standards. We have put in place a rigorous standard of quality for everything that our name is attached to, because we take pride in supplying nothing but the best in Stevia products. Throughout every step in the entire supply chain, our products continually pass through respected and well-known quality certification systems.
Our Stevia partner is one of the biggest and most experienced Stevia producers. The quality of its products is accepted as top-notch and recommended worldwide. The experience and quality know-how this company brings to the table makes it the perfect partner for us because we desire to offer our customers nothing but the best.
The production facilities used by our manufacturing partner are state-of-the-art, which is proven by the ISO22000 certification they hold, as well as the GMP seal. In addition, strict KOSHER and HALAL standards are constantly followed.
Every step in the production process is always carried out according to food grade and pharmaceutical grade standards. Every batch is checked for Stevioside, Reb. A, C, Dulcoside content, as well as for ash, metals, and other elements which may be present. According to Joint FAO/WHO Expert Committee on Food Additives (JEFCA), commercial Stevia products must contain between 10-70% stevioside and 20-70% rebaudioside. Rigid testing ensures that these two main components of Stevia are there in the proper percentages.
Our partner lab in Germany also checks the raw ingredients that are used in our Stevia production regularly. This ensures purity and the continued high quality of our products. This testing lab is the well-known and well-respected GBA (Gesellschaft für Bioanalytik). You can find the CoA’s (Certificates of Analysis) here.
Processing the White Stevia Powder Extract
The first extraction step takes place with the Stevia leaves placed in a series of large open steel tanks where they are stirred with warm to hot water with mixing paddles. They undergo about seven washings on a batch process. The crude liquid is then filtered before being concentrated in heated vessels. The concentrate is then put through ion exchange resin extraction before final crystallization. The final product is a powder (ground crystals). The liquids can only be stored for about 35 days when shipping; therefore it is not sold commercially.
The process described above is the one used by our manufacturing facilities in the making of our Stevia products. There are also chemical processes by which the Stevia components can be extracted from the leaf of the Stevia plant. Our feeling about using chemicals in the processing of a product that is meant to be a healthy one is that it seems contradictory.
We feel that it is in the best interest of our clients’ health to keep our processes simple and chemical-free. For this reason we take great pains to never use chemicals in the extraction of Stevia.
About the Quality Standards:
The term GMP (Good Manufacturing Practice) is used for standards designed for the quality assurance of the production processes and the production environment. GMP standards are mandatory for the production of pharmaceuticals, active ingredients and medical products.
A quality management system in accordance with GMP helps to ensure the product quality and to fulfill the mandatory requirements for commercialization of the health authorities.
In the Islamic world, the term “Halal” (Arabic for “clean, permitted”) is used to describe all things and actions that are “clean” and thus permitted and acceptable, according to the Islamic custom and laws.
In a stricter sense, “Halal” refers to food, which is considered to be “clean” according to the dietary laws of the Koran and the Sunnah. There is some debate amongst Muslims about whether or not certain seafood are considered “Halal” or not, but most things that are considered unclean are accepted by all Muslims as such.
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety.
The “Jewish dietary laws”, the so-called “Kashrut”, are rules for food preparation defined in the Old Testament of the Bible, the Talmud and subsequent rabbinic writings. It is a rather strict set of laws, which determine whether or not a food is fit for consumption.
The products and foodstuffs, which are in accordance with these laws and thus considered appropriate, are referred to as “kosher“. Many food manufacturers strive to be certified kosher, in order to open up the market to which they sell their product.
All products and foodstuffs produced according to Kashrut receive a Kosher certificate by a religious authority. It requires great attention to detail to earn this certification