2. Is the source of nutritional data obtained by chemical analysis or food composition tables?
All our nutritional data is obtained by chemical analysis.

3. What is the shelf life of rice syrups and derived products?
Shelf life for rice syrups is usually 12 months from date of manufacture. The shelf life for any product produced at SGC is available on request.

4 Is your raw material(s) from a genetically modified source?
The short answer is NO and this includes enzymes (processing aids) used in our plant.

5 Do our rice syrups and derived products contain novel DNA or novel protein?
No and as such they do not require to be labeled as a genetically modified food in accordance with Food Standard.

6. Has SGC undergone a HACCP based Food Safety Program? Is it documented and approved by an external certification body
Yes. URS (United Registrar of Systems) certified SGC for HACCP and ISO 9001:2000 in 2005.

7. Does your material contain the following: quinine, guarana, intense sweeteners, BHA/BHT, flavour enhancers, added fats and oils, added colours and irradiated ingredients?
No

8.Is your finished product(s) suitable for people on the following dietary regimes: vegan, lacto-vegetarian and ovo-lacto-vegetarian?
Yes

9. Are special precautions to be used when testing or handling SGC products?
No. MSDS sheets available on request.

10. Are any physical hazards associated with SGC products?
No.

11. Are enzymes used in the manufacture of SGC products?
Yes.Enzymes are used for all SGC products. However these are of the non GMO variety.

12. Does your process create conditions that would inactivate all enzymes during the manufacture of finished product?
Yes by raising the temperature to 80-90C. Enzymes not denatured at this temperature would be inactivated by pH changes.

13. How do you ensure that foreign material does not enter the production process?
We have a GMP policy outlining what may and may not be worn or brought into the plant. Security sifters are used at various parts of the process. These screens are one of many critical control points (CCP’s) monitored on a regular basis. Product does not leave our site until these CCP’s are signed off.

14. How do you ensure absence of pesticides residues?
Pesticide residues are monitored regularly. They can never be eliminated completely but are rarely detected.

15. Is Transmissible Spongioform Encephalopathies TSE (Mad Cow Disease) an issue?
We have verification from the enzyme manufacturer to confirm they do not use any type of bovine, ovine or any other species susceptible to TSE source to manufacture enzymes.

16. Is foot and mouth disease associated with rice products?
No. F and M is a disease transmitted between cloven foot animals.