ESI Quality since 1975

Quality control

The quality of the products is the first rule of business that is accomplished in:

  • the selection and use of selected raw materials.
  • strict quality checks conducted in specially equipped laboratories.
  • high quality standards, thanks to quality control and modern manufacturing plants.


21 Quality Control key points 

Are you sure that the supplements you’re buying have been produced by following all quality control key points?

  1. Buy only the best raw ingredients from qualified suppliers and validated by ESI.
  2. Store raw materials in appropriate locations, away from heat and moisture.
  3. Test and evaluate all batches of all raw ingredients upon receipt, performing physical-chemical and micro-biological tests, using established protocols and sophisticated testing methods, in compliance with the technical specifications agreed to with suppliers.
  4. Alternate batches to always ensure the use of fresh raw materials.
  5. When necessary, allow for excessive ingredient dosing in order to assure that the expiration date is in line with what it says on the label.
  6. Use natural and / or plant based fillers or binders.
  7. Make certain nutrients granular when necessary in order to ensure that the ingredients are uniformly mixed.
  8. Produce in dehumidified environments in order to prevent damage to moisture-sensitive nutrients.
  9. Use the latest compression techniques in order to avoid the contamination of harmful elements.
  10. When necessary, evenly coat the tablets immediately after production in order to prevent moisture and oxidation from damaging the finished product.
  11. Conduct disaggregation tests in order to ensure that tablets and capsules dissolve according to the Pharmacopoeia schedule (which varies according to the type of product).
  12. Meticulously check all lots of semi-finished products before authorizing the packaging phase.
  13. Pack the products in bulk immediately after tests are performed.
  14. Package tablets, capsules and liquids in bottles and blisters according to current sanitation and food safety regulations.
  15. Pack products in a way that reduces light, heat and humidity damage as much as possible.
  16. Use appropriate cases.
  17. Periodically check the product’s characterizing ingredients in order to ensure that they’re effective until the end of their shelf life.
  18. Test and check all batches of all finished products and perform physical-chemical and microbiological tests before placing those batches on the market.
  19. Keep inventory with a sophisticated computer system, which allows stocks to be thoroughly checked, which helps ensure that offered products are always fresh.
  20. Always implement and update appropriate safety procedures by using the principles on which the system of hazard tests and critical control points are based.
  21. Ensure complete traceability, from the receipt of each batch of raw materials to the delivery of products that are to be sold, which is in accordance with CE Regulation n. 178/2002.