From its inception, GI+HAII products have been designed with "professional medical nutrition" as their core concept. Addressing the rapid aging population and the resulting strain on healthcare resources, GI+HAII has developed nutritional formulas suitable for long-term supplementation. The product development process rigorously reviews raw material sourcing, quality management, and formula balance. Through scientific nutritional design combined with human trials at medical centers, GI+HAII provides physicians with stringent reference data, offering a two-pronged approach of treatment and nutritional support to provide better care solutions for the elderly. Unique manufacturing processes and quality management include: using raw materials sourced from approved equipment and undergoing quality inspection; implementing standardized manufacturing processes and quality control procedures; emphasizing ingredient stability and storage conditions; and complying with food safety regulations for inspection and management. Key raw materials also utilize traditional Chinese medicine ingredients or compound formulation technologies certified by the Food Industry Research Institute to enhance the unique professionalism of the overall product formula design. Currently, the company is expanding its reach to include small hospitals and clinics in central Taiwan, aiming to comprehensively cover the medical channels and serve more elderly individuals.

Natural blackcurrant concentrate, taurine, artichoke extract, DL-methionine, lung-healing herb extract, methyl thiomethylmethane (MSM), solid-state cultured Cordyceps militaris extract, DL-malic acid, citric acid, fucus vesiculosus extract, Streptococcus pneumoniae ferment (containing sodium hyaluronate), sucralose.

Solid-state cultured Cordyceps militaris extract: Cordycepin 2.37 ug/ml, Cordycepin 8.75 ug/ml

HUJIA Biomedical Co., Ltd.

I. Incoming Quality Control (IQC) Key control items: Confirmation of raw material source and supplier documentation; Filing of raw material batch numbers and traceability data; Sensory inspection (appearance, taste, aroma, etc.); Basic physicochemical testing (moisture content, specifications, etc.); Microbiological and food safety testing; Confirmation of packaging materials and labeling.

II. In-Process Quality Control (IPQC) Key control items: Confirmation of feed ratio; Management of uniform mixing; Monitoring of production process temperature and time; Inspection of semi-finished product weight and appearance; Testing of water activity and moisture content; Process hygiene and environmental monitoring.

III. Finished Product Quality Control (FQC) Key control items: Appearance and packaging inspection; Confirmation of content and specifications; Component testing; Microbiological testing; Confirmation of labeling and batch number; Monitoring of shelf-life stability.

IV. Data-driven Management of Quality Stability

• Batch Trend Analysis: Long-term trend comparison of key quality data for different batches of products.

• Process Capability Analysis Targeting key capability indicators:

• Deviation Management: Establish a system for recording and analyzing deviations.

• Customer Feedback and Market Complaint Analysis: Regularly compile statistics on: Types of customer complaints, customer reports, and trends in repurchase and usage feedback.

• 400 Western medicine ingredients

• Pesticide residues

• Germ count

• Preservatives

• Plasticizers

• Heavy metals

I. Self-Inspection Organization

Implementation Method: Regularly sample market products; batch sample testing; stability tracking; packaging defect inspection; self-submission for food safety testing.

Main Inspection Items: Microbial testing; moisture and water activity; appearance and sensory characteristics; content and specification confirmation; packaging sealing.

II. Quality Assurance Inspection System

Inspection Focus: Whether temperature and humidity management meets specifications; whether there are any abnormalities on the bottom of the packaging; whether the batch number and expiration date are clearly marked; whether the storage method of the accessories meets the recommended conditions. Management Measures: Form-based inspection records; timely response to abnormal events; establishment of a corrective and improvement tracking process; regular quality review meetings.

III. Customer Complaint and Abnormal Event Management

Handling Process: Customer complaints and records; batch number and flow review; investigation of abnormal causes; risk level assessment; improvement measures; follow-up tracking and case closure management. Management Focus: Establishing a customer complaint classification system; establishing an abnormality reporting timeliness; maintaining complete investigation records; strengthening review capabilities.

Nutritional supplement containing a combination of Fucus vesiculosus extract and hyaluronic acid, certificate number: M651819