Quality Control and Testing
Measured. Recorded. Retained.
Quality in an ingredient business is mostly documentation. These are the artefacts that accompany what we supply.
Incoming material
Feedstock screened on arrival for species identity, freshness, mineral load and heavy metals. Material outside acceptance criteria does not enter production.
In-process control
Defined process parameters per feedstock stream, monitored through extraction, filtration and drying, with deviations recorded rather than absorbed.
Batch release
Certificate of analysis with every lot: protein, molecular weight, ash, moisture, heavy metals and microbiology.
Traceability
Every finished batch traceable to supplier lot, landing centre, species and date — a requirement for food-grade supply and for export.
Retention samples
Held from every batch for the full shelf life plus one year, so any later question can be answered against the actual material.
Third-party verification
Independent laboratory testing available on request, and used routinely on export consignments.
Our certification programme
Marine origin makes most food-safety and dietary certifications straightforward to obtain. We publish live status rather than badges, so you always know exactly what you are buying against.
What comes with every lot
- Certificate of analysis, batch specific
- Technical data sheet
- Specification sheet, as contracted
- Allergen statement — fish is a declarable allergen
- Country of origin, including species and landing region
- Safety data sheet
- Amino acid profile on request
Most quality problems are sourcing problems
Consistency comes from running defined parameters on a defined feedstock, not from owning the newest machine. We buy segregated scale from identified suppliers at named landing centres, with species and landing date recorded — and we reject what does not meet acceptance criteria before it reaches a vessel.