Verdure Sciences has passed USP’s voluntary ingredient verification program, demonstrating it meets quality standards for its WokVel Boswellia serrata extract.
 
The USP ingredient verification program helps ingredient manufacturers ensure quality and reduce risk while also providing them with a way to differentiate their ingredients. The program tests ingredients, audits manufacturing practices, and reviews documentation before the manufacturer earns the use of the USP verified mark.
 
“USP is proud to recognize Verdure Sciences’ successful completion of the Ingredient Verification Program,” Edward Wyszumiala, director of market development, verification programs at USP. “This accomplishment demonstrates the distinguished quality of Verdure Sciences and WokVel Boswellia serrata extract and its manufacturing processes, and also allows manufacturers of finished products to easily identify Verdure Sciences as providing quality ingredients they can trust.”
 
Verdure Sciences pursued USP verification to add value and customer confidence, said Bhaumik Darji, quality assurance manager. “USP’s dietary ingredient verification program consists of extensive GMP facility audits, ingredient quality control and manufacturing process evaluations, and laboratory testing of the ingredients for full compliance to its specifications. Our aim is to offer our customers the finest ingredients possible, and this program is a testament to that commitment. In addition, it helps us to stand out from other ingredients in the market and expand our outreach worldwide.”
 
Verdure Sciences has also earned a place on USP’s website, which serves as a resource for finished product manufacturers to identify ingredient manufacturers whov’e earned the right to use the USP Verified mark.