We guarantee that our products are manufactured in accordance with the latest quality and purity standards "GMP", "GSP", "GLP", the Hazard Analysis Critical Point Concept (HACCP) and ISO 9001:2000.


The specifications for all input materials (raw materials, packaging materials, additives) and for all finished products are prepared using HPLC, GC, UV, gravimetric and/or microbiological methods or generally according to Good Laboratory Practices (GLP) requirements.

Our products are tested in the HACCP FRAMEWORK by an independent laboratory for contamination by doping substances. This is in line with the wishes of our many top athletes, who use our products in training and competition and want to be sure that we do our utmost to avoid unpleasant surprises during doping tests.

The often unmistakable (partly medical) taste and smell of many of our products is largely achieved by special plant extracts with a functional effect. These extracts improve the bioavailability and thus the functional efficiency of our products and/or individual nutrients in them, in the so-called carrier-over process, sometimes by several hundred percent.


ISO 9001:2000
The ISO standard requires that every step of the manufacturing process is accurately documented. This certified quality management system ensures careful quality assurance. It starts with the selection of raw materials and continues through production to dispatch. Deviations in raw material quality are only within an extremely small tolerance range. Thus a constant, high quality of the final product is guaranteed.

Good Manufacturing Practices (GMP)
GMP is a set of rules to ensure proper production.
The guidelines concern:

  • Protection of all work processes
  • Avoidance of mix-ups
  • Avoidance of impurities
  • Production hygiene
  • Quality control
  • Documentation of production and control

Good Storage Practices (GSP)
The storage of raw materials, packaging materials and end products is today seen as an integral part of GMP-oriented quality systems.
This is what is prescribed:

  • Warehouse documentation systems
  • Premises
  • Intermediate storage areas
  • Storage conditions and environmental monitoring
  • Distribution and batch traceability
  • Status labeling

The Hazard Analysis Critical Point concept was developed by NASA and has been anchored in the European Food Hygiene Ordinance since 1998. It ensures compliance with special hygiene regulations that apply specifically to food production.

Good Laboratory Practices (GLP)
Principles and guidelines for the planning, evaluation and performance of experimental studies of substances are summarised in GLP.
The procedure sets standards for:

  • Organisation and personnel
  • Premises
  • Work instructions
  • Results reports
  • Archiving and retention period