Quality Management

Scientist in lab test herbs

Comprehensive quality Assurance :

Premium quality products and ingredients we mean it. It’s at the heart of everything we do start with choosing the planting seeds, growing stages, modern irrigation systems, organic fertilizing up to manufacturing the final product. We’ve built strong relationships with ethical farmers and harvesters in the Egyptian market to provide the most recently harvested and most potent plants for raw herbal all of that many purposes of usage to provide our customers with ongoing support. We are a reliable source for a clean GMP compliant nutraceutical raw material ingredients. We accept only whole plants and test 100% of our ingredients and products. Our commitment to the premium quality doesn’t stop there, we extend to the ways we treat our customers, too. We believe that they’re our partners and we’re always ready to answer any questions, offer support, and share our expertise.

When you get a shipment from Heil-Herbs Co you can be certain that what’s on the label is what’s inside. We test (QCAB Lab) 100% of the raw materials that come into our factory. Then we test each finished product before we ship it to ensure that it remains pure, potent, and stable. We use more than a different test and our in the micro lab to evaluate ingredients and products,

Our preparation aims to hold “active constituents” in the raw herbal ingredients generally consist of many molecules which compounds are responsible for the beneficial properties. so, with Heil-Herbs Co. quality control system, we provide that with our expertise and required tools to establish the identity and quality of both the raw ingredients that go into these preparations of several uses. We taught our team by the benefit with the wealth of resources on The  American Herbal Products Association (AHPA) , the American Botanical Council (ABC)

Identity and Quality Control:

1. Identification A series of tests are done to ensure plant identification:

  • Botanical Taxonomy

  • Macroscopic and Sensory Assessment (Organoleptic).

  • Microscopic Assessment.

  • Thin Layer Chromatography/High-Performance Thin Layer. Chromatography (TLC/HPTLC).

  • High-Performance Liquid chromatography (HPLC).

  • Spectrometric and Spectroscopic Techniques.

  • DNA Testing.

  • Marker Compound Testing.

  • Swelling index for determining the amount of mucilage in herbs.

  • Bitterness index for determining the level of bitter compounds.

2. Batch-to-Batch Consistency: especially important for products used for intended health benefits.

3. Procedures for Safety: Microbes, Pesticides and Heavy Metals.

  • Microbes: sterilization pathogenic bacteria, e.g., Salmonella or E. coli. and if the herbs not organic, it is legal to irradiate or fumigate the herbs with ethylene oxide. For a dietary supplement, it is illegal to irradiate the plant material. There are other options, none perfect, for ensuring the material is free of pathogens: steam treatment, dry heat, ultraviolet light, and other emerging technologies.

  • Pesticides: pesticide residues and the usage of pesticides from an unknown origin.

  • Heavy Metals: like arsenic, cadmium, lead, and mercury is known to be toxic at relatively low concentrations.

  • FTIR (Fourier transform infrared spectroscopy) – helps identify chemicals or compounds.

  • GC (gas chromatography) – measures chemical spectrum and potency and is often used for testing essential oils.

  • HP-TLC (high-performance thin-layer chromatography) – identifies the genus and species of a plant.

  • HPLC (High-Pressure Liquid Chromatography) – isolates chemical markers to measure the potency of a plant.

  • Compound, vitamin or mineral.

  • ICP-MS (inductively coupled plasma mass spectrometry) – quantifies the amount of heavy metal in raw material or product.

  • Microscopy – helps identify the genus and species of whole botanicals by looking at cell structure.

  • Macroscopy –identifies the genus and species of a whole plant.

  • Microbiological testing – shows the count of aerobic bacteria, yeast, mold, e-coli, staph, and salmonella in raw and finished goods.

  • Organoleptic – uses taste, color, and smell as quality markers in raw materials and finished goods.

  • Titration – measures vitamin or mineral potency.

  • UV-VIS (ultraviolet-visible spectroscopy) – measures the amount of a specific compound in a plant.

  • Determination of Ash:  to measure the total amount of material remaining after ignition. 

Engineer smell herbs to check quality

Herbs Grades:

Herbs, like most commodities in the trade, can be categorized into a range of defined grades and qualities. Higher grade herbs are more valuable and expensive and have more rigorous standards that must be met.

On the other hand, the herbs with lower-grade are less in the value, and have lower quality control standards, and are lower quality.

We provide the highest grades of herbs are available for quality-oriented buyers who need their herbal products to demonstrate increasing efficacy and safety for specific intended health benefits. And, the lowest grades of herbs are available for price-oriented buyers who need their herbal products to satisfy considerable consumer demand for low prices and discounts and/or shareholder demand for higher profits.

It isn’t black or white. The requested quality depends on the end-use, whether the herbs will be used in food-grade tea or as a botanical drug used for therapeutic purposes.

We can manufacture herbs raw materials in compliance with other quality standards such as those produced by:

  • The American Herbal Pharmacopoeia, European Pharmacopoeia, other pharmacopoeias or USP’s own Herbal Medicines Compendium.  We develop our own internal standard, regarding the scientific rationale standard.

We know the secret for providing premium herbs since we have growers and collectors who know how to identify or cultivate the plant and how to harvest and process it correctly at the right time those factors make us source of high-quality herbs. It also confirms the importance of establishing long-term relationships with our customers.

 

We follow the Good Agricultural Practices (GAP) & Good Handling Practices (GHP) that verify that fruits and vegetables are produced, packed, handled, and stored as safely as possible to minimize risks of microbial food safety hazards.

Our Products 100% Compliant With:

  • Allergen Testing

  • Pesticide Testing

  • Irradiation free

  • Ready to Eat

  • BPA free

  • Halal

  • FDA OTC

  • NSF GMP

  • KOF-K kosher

  • organic

  • Non-GMO

  • Gluten-free

Global Food Standards

At Heil-Herbs We comply with the global standards to provide our valued customer with the premium quality.

European Commission (EC)

European Spice Association (ESA)

U.S Food and Drug Administration (FDA)

Food and Agriculture Organization (FAO)

Hazard Analysis Critical Control Point (HACCP)

European Food Safety Authority (EFSA).

German Federal Institute for Risk Assessment (BFR)​​​

U.S. DEPARTMENT OF AGRICULTURE (USDA ORGANIC)

Center for the Promotion of Imports (CIB)

Tea & Herbal Infusions Europe (THIE)

German Society of Hygiene and Microbiology (DGHM)

American Spice Trade Association (ASTA)

Standards Map by International Trade Centre (ITC)