Quality assurance at ForteVital®

Ineo Pharma GmbH considers the quality of its products to be of paramount importance. In addition to the strict requirements of the EU Food Act, we attach great importance to our company's own quality standards, which we pursue without restriction as a manufacturer of high-quality branded products. Our meticulous quality control begins with the raw materials.

Our products are subject to the strictest quality standards, which are not only prescribed by law, but must also meet our own high standards. In the case of the frequently used vegetable raw materials, our main focus is particularly on microbiology and testing for heavy metals as well as other undesirable impurities.

Our selected production facilities are state-of-the-art and guarantee the highest production quality. During the entire manufacturing process, our products are subject to continuous quality control. Each individual product is only released for delivery and sale after a thorough inspection and assurance of its conformity with the quality guidelines.

This means that you can always rely on receiving the well-known ForteVital® products in their usual excellent quality. In addition to our stringent quality standards, we place great value on dialogue with our users.

Our aim is to take our customers' suggestions and wishes seriously and to incorporate them directly into the development of new products as well as the optimisation of existing products. Only in this way can we optimally meet the needs of our customers.

Proven Quality

Our product formulations are developed in Switzerland and tested and analyzed by internationally recognized laboratories. The analytical tests and procedures are subject to the strictest quality controls. All our suppliers are audited and have recognized quality management systems and are regularly certified by local and international authorities. All production facilities have a certified HACCP concept. HACCP (Hazard Analysis and Critical Control Point) is a highly developed safety system that is primarily used in the food industry. This risk management system was originally developed for NASA and is based on a comprehensive analysis of all potential hazards in the production process. The detailed examination of the process flows extends from aspects such as compliance with personnel hygiene to checking the cleaning agents used and the quality standards of the suppliers. The fundamental goal of the HACCP concept is to identify microbiological, chemical and physical hazards during the manufacturing process and to eliminate them through appropriate measures. This ensures that the highest standards of product safety and quality are maintained. Compliance with GMP principles is also regularly checked.