We strive to manufacture all our supplements according to the Clean Label principle - avoiding traditional food additives and replacing them with more natural alternatives wherever possible. Nevertheless, various substances with chemical-sounding names can still be found in our products. In this article, we will explain what these substances are and why they are used in dietary supplements. First and foremost, however, we want to emphasize that seeing an additive on the ingredient list does not mean it is harmful or that the product is inferior.

What are these substances, and do they really deserve the negative publicity? 

Dietary supplements are complex products containing minerals, vitamins, and botanical extracts with very different physical and chemical properties. Some are sticky or resinous; others are dry and fluffy. Some are highly reactive with other ingredients or absorb environmental moisture, while others cannot be effectively absorbed by the body without excipients. All of these factors must be accounted for during product formulation and manufacturing. Additives serve as essential tools to manage these risks and ensure smooth processes; in fact, creating a high-quality, effective product without them is sometimes impossible. All additives we use are thoroughly researched and approved by the European Food Safety Authority and the European Medicines Agency, meaning their properties are well understood and safe.

Contrary to popular belief, most food additives are ingredients of natural origin, many of which are used in forms identical to those found in nature. These substances are safe, inert, and have a long history of use in foods, supplements, and pharmaceuticals. Each additive performs specific functions in the finished product or manufacturing process, and traditional alternative ingredients that achieve the exact same result simply do not exist.  

The purpose of an excipient is identified by its functional group listed in the ingredients section. Below is an overview of the most common categories of food additives and specific ingredients used in our products.

The main functional categories are:

1. Bulking agents (Fillers)

Bulking agents include binding, carrier, diluent, and other structure-forming substances. Capsules and compressed tablets come in standardized sizes; excipients are necessary to ensure these forms remain firm, stable, and durable.

Bulking agents also ensure the uniform distribution of active ingredients. In complex mixtures containing components of varying stickiness, density, or ratio, fillers guarantee that every single capsule or tablet contains the exact intended dose of active substances.

Additionally, bulking agents contribute to product shelf life by protecting active compounds from degradation and ambient moisture. Filler particles sit between active ingredient particles, preventing unwanted interactions that could degrade beneficial properties. 

2. Anti-caking agents

Despite their name, anti-caking agents perform several crucial roles alongside bulking agents.

Their primary function is ensuring a uniform, high-quality powder blend for encapsulation or tableting. In complex formulas with diverse physical properties, anti-caking agents make it possible to achieve consistent mixing and accurate distribution across every batch unit.
 

Another key function is enhancing solubility. Certain ingredients form thick, slow-dissolving gels upon contact with moisture in the stomach, reducing overall absorption. Anti-caking agents create structural break-points ("windows") within these gel formations, allowing the supplement to dissolve fully and effectively.

3. Acidity regulators

Every nutrient has a specific acidity level. Significant pH mismatches between ingredients or their environment can cause active compounds to destabilize, degrade, lose effectiveness, and shorten product shelf life. Acidity regulators maintain optimal pH levels to preserve formula stability and efficacy. 

4. Preservatives

Preservatives protect liquid and moist products from harmful microbial growth that could cause spoilage during storage. Contrary to common misconceptions, these compounds are safe for humans in regulated amounts. Their action is targeted specifically to disrupt microbial metabolic functions and prevent proliferation. They work by neutralizing enzymes essential for microbial nutrient intake, reducing cell membrane stability, and lowering free water activity—a critical requirement for bacterial growth. 

Preservatives operate effectively only within specific pH ranges, which is why they are carefully balanced alongside acidity regulators to achieve maximum protection with minimal dosage.

5. Humectants

Used specifically in softgel capsules to maintain shell flexibility and strength. Without humectants, softgel shells would dry out, crack, and collapse.

6. Emulsifiers

Different ingredients dissolve in different solvents—most are water-soluble, while others dissolve in fats or alcohol. Emulsifiers coat fat-soluble components to improve their dispersion in water, forming the foundation of high-quality liquid supplement formulations.

7. Sweeteners

Sweeteners improve overall product flavor profiles. When precisely dosed, they enhance sweetness while masking unpalatable notes like bitterness, acidity, or saltiness in powdered and liquid formulations. We select naturally derived sweeteners—such as steviol glycosides from stevia leaves and sucralose derived from sugarcane and sugar beets. 

8. Flavorings

Flavorings shape taste and aroma profiles. In our formulas, we exclusively utilize natural flavoring agents derived from real fruits and berries to ensure an enjoyable and authentic taste experience.

Additional specialized excipients outside standard categories may occasionally be required. Guided by consumer demand for Clean Label formulas, we strictly restrict additive use to what is essential for product safety, stability, and efficacy.

Detailed Information on Specific Ingredients

A wide range of excipients can be used in supplement manufacturing, varying in origin, performance, and functionality. We prioritize ingredients of natural origin. Here are several common excipients used across our product range:

1. Rice Flour

Rice flour is a whole-food alternative to conventional additives. Functionally similar to traditional bulking agents like microcrystalline cellulose, it provides a natural plant-based solution that fits our Clean Label philosophy.

2. Microcrystalline Cellulose (MCC)

Derived from natural wood pulp cellulose, MCC is a versatile bulking agent widely used in pharmaceuticals and dietary supplements. Although naturally derived, it is classified as a processed food additive. While rice flour remains our preferred choice, MCC is utilized in complex formulations requiring smaller particle sizes and superior binding properties.

3. Maltodextrin

A naturally derived carbohydrate filler produced from plant starches like corn, rice, or potato. Maltodextrin absorbs moisture, protecting active ingredients from degradation, while preventing clumping and increasing powder density to fit higher dosages into standard capsule sizes.

4. Calcium Phosphates

Calcium phosphates are free-flowing mineral-derived bulking agents primarily used in tablet compression. They produce hard, durable tablets that disintegrate efficiently in the digestive tract.

5. Magnesium Salts of Fatty Acids (Magnesium Stearate)
Derived from vegetable oils, magnesium stearate functions as a flow agent during manufacturing. Used in minimal quantities (a few milligrams per capsule/tablet), it prevents powder mixtures from adhering to machinery equipment.

6. Silicon Dioxide

A mineral compound derived from quartz and sand. Its lightweight particles separate active ingredient molecules to maintain powder flow and absorb excess moisture, protecting moisture-sensitive actives at very low inclusion rates.

7. Lecithin
An emulsifier derived from plant oils. We exclusively source sunflower lecithin to avoid soy allergens. Lecithin forms protective micelles around hydrophobic compounds, dramatically increasing the bioavailability and absorption rate of fat-soluble nutrients.

8. Glycerol
A naturally derived humectant obtained from vegetable oils. Glycerol binds moisture within softgel outer shells, preventing brittleness and ensuring capsules remain strong, flexible, and leak-proof.