High Quality manufacturing and packing

All possible measures are taken to ensure that the final products are optimized for the best nutrition of infants, young children, their (future) mothers, and adults. Herewith some examples of the measures taken:

  • Pasteurization is carried out at a controlled temperature in 3 cycles to protect the structure of proteins, and consequently their specific nutritional quality
  • Daily supply of vegetable oils to guarantee their freshness before their implementation
  • Strict quality controls on ingredients prior to their use
  • Specific daily cleaning of liquid lines – C.I.P. : Cleaning In Placement
  • The most efficient spray-drying towers (Multi-Stage-Dryer)
  • Multi-Stage-Dryer Technology

Quality Assurance with HACCP

Hazard Analysis Critical Control Points is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Its purpose is to identify critical points in the process in order to guarantee food safety.

HACCP complies with European and international legislation and regulations in the field of food safety, including the World Health Organization’s Codex Alimentarius and the European Hygiene Package.

The concept of HACCP and its application is MANDATORY within the European Union and is monitored by FASFC (Federal Agency for the Safety of the Food Chain) in Belgium.

HACCP guarantees the safety of nutritive substances and food for consumers.
Its purpose is to identify critical points in the process in order to guarantee optimal conditions of Food safety towards the final consumer.

Once these "critical points" have been identified, a procedure is established and applied to monitor the whole process, from raw materials until the finished product, and also to prevent any danger for the consumers.

Quality Assurance with I.F.S

International Featured Standards certification was obtained in April 2007 and is renewed every year following strict and accurate audits by specialized surveyor recognized for I.F.S certification.

I.F.S is the most valuable certification as close to the Product to ensure the Food Safety towards the final consumer 

I.F.S applies when products are “processed”. The I.F.S Food Standards are important for all food manufacturers because it contains many requirements related to the good manufacturing rules in the field of food products including Nutrition products.

Quality Assurance with all Quality Controls

Throughout the production process, all steps are subject to quality control.

The quality controls are divided into 3 types of analysis: chemical, physical and microbiological.

For example, before the products are released for shipment, several internal tests for sensorial evaluation on the products are performed: appearance of the powder, wettability, solubility and organoleptic tests.

 Quality Assurance with the Ingredients

The choice of ingredients is capital to manufacture very high quality products.

The ingredients used for the production of REGALAC® formulated products are selected with the utmost care:

  • Quality and freshness of ingredients
  • Absence of any harmful component (e.g. GMOs free)
  • Various controls of the ingredients at the entrance of the production site
  • Constant use of the best ingredients available





All the formulas developed, produced and marketed by REGALAC® are fully compliant with the recommendations of major scientific and medical authorities in the field, such as the Codex Alimentarius 2011, ESPGHAN, the AAPCON and the regulations in force in the countries where the products are marketed and in particular the Directive 2006/141 of the European Union.