Quality
Checked at every step.
VOHM is made at an FSSAI-licensed manufacturing unit. Here’s every check from ingredients to the pack in your hand, and how to get the lab report for your batch.
- Ingredients
- Production
- Packing
- Lab
The checks
Four checkpoints, every batch
Nothing moves to the next step until it passes this one.
When ingredients arrive
- Every ingredient lot recorded
During production
- Made to a fixed recipe – the % on the pack
- Roasted, then seasoned
At packing
- Net weight, MRP, batch number and dates printed on every pack
At the lab
- Nutrition values on the pack come from lab analysis
- Trans fat and cholesterol tested: not detected
- Reports shared by batch number
Traceability
From your pack back to the field
Every pack carries a batch number. That batch is linked to the exact lots of grain and spice it was made from.
Batch 0241Your packPrinted next to the dates on the back of every pack.
Lot MK-17The grain it was made fromEvery bag that comes in gets a lot number and a supplier record.
Supplier & regionWhere it was grownThe region, the supplier, and when it was harvested.
Lab reports
Lab reports for every snack
Tested by Varni Analytical LLP, Thane, a NABL-accredited lab (ISO/IEC 17025:2017).
| Snack | Lab report no. | Report date | Report |
|---|---|---|---|
| Roasted Ragi Peri Peri Chips | VAL/2605/200076 | 29 May 2026 | Download PDF |
| Roasted Millet Mix | VAL/2605/200075 | 29 May 2026 | Download PDF |
| Roasted Himalayan Salt Makhana | VAL/2605/200078 | 27 May 2026 | Download PDF |
| Roasted Jawar Cheese Puff | VAL/2605/200077 | 27 May 2026 | Download PDF |
Nutrition: energy, protein, carbohydrate, total sugar, sucrose, fat (saturated, mono, poly, trans), cholesterol, sodium per 100 g. Every value on our packs comes from these reports.