Certified, tested, documented per batch
Certified to FSSAI, ISO 22000:2018, FSSC 22000:2018. Every batch is lab-tested from pH balance to microbial analysis, and the certificate of analysis ships with the batch.
What we check, and when
| Test | Stage | Frequency |
|---|---|---|
| Brix & pH | Syrup room, filling | Every 30 min |
| Microbiological | Post-fill | Per batch |
| Fill volume & seal | Line | Continuous sampling |
| Shelf-life & stability | Development | Per formulation |
Measured, not claimed
Published once measured — environmental claims must be verifiable for export markets.
Systems and evidence
Certifications
FSSAI · ISO 22000:2018 · FSSC 22000:2018
View →Compliance
Labels and limits per region
View →Food Safety
HACCP and microbiological control
View →Manufacturing Standards
How a run is documented
View →Quality Assurance
The system behind the batch
View →Quality Control
Brix and pH every 30 minutes
View →Questions about quality
What is your minimum order quantity?
12,500 units — one batch on the 250ml can line, and deliberately low for this industry. It lets a new brand prove a market before committing to a full container. The same line scales to a lakh units in a cycle when you are ready.
Who owns the formulation?
If we develop it for you and you fund the development, it is yours — assigned in writing at pilot sign-off. If you bring your own recipe, it never leaves your ownership and it is never run for anyone else.
Can you develop a recipe from scratch?
Yes. Our lab builds the recipe against your brief, runs a sensory panel and puts it through stability and shelf-life testing. You get physical samples in 21 days, with two revision rounds included.
Question not answered here?
It goes straight to a production engineer, not a sales inbox.
Ask our team