How Vitargo is made
Vitargo is produced by a special starch commodity which consists of amylopectin starch. This makes it possible to have large molecules such as Vitargo be totally stable in a water solution. The highly regarded raw material of Vitargo comes mainly from specially select and strict contract farming in south east of Sweden.
Vitargo is also processed in a factory in south east of Sweden where the production is completely computerized and controlled to ensure the highest grade of quality available. During the production process, the powder is repeatedly sieved, and unlike some other processing plants, strong metal detectors of different sizes are frequently placed to eliminate the possibility of miniature metal fragments displacing from the process equipment.
The Vitargo powder is processed in a “closed system”, meaning it goes directly from production into packaging. At the production factory, ONLY starch is produced which eliminates any likelihood of accidental contamination to the carbohydrate. Each and every single batch is tested by an accredited laboratory.
The Vitargo processing plant
Vitargo is produced in a factory which only produces starch. This means that there is no risk of contamination.
The factory´s quality policy is that customer expectations shall always be fulfilled and assisted by constantly improved processes and quality control
The factory has been certified since 1991 in accordance with BRC, ISO 9001. The in-house microbiological laboratory is ISO 17025-accredited.
The Vitargo production is certified according to Halal and Kosher.
A HACCP quality assurance system is based on food safety and is intended to prevent unsafe food from reaching consumers. The HACCP system is part of the BRC system.
The factory also has an IPM system supported by external expertise. IPM means Integrated Pest Management and seeks to create a safe, pest-free environment for food stuffs handling using preventive measures and an absolute minimum use of pesticides. Consistent work with IPM eradicates the risks associated with hygiene problems.
A barley field