Ensuring the safety of dietary supplements is a multi-faceted issue that involves not only the manufacturers themselves, but also scientists, healthcare professionals, government agencies, independent laboratories, and consumers. Due to the widespread use of dietary supplements in our society, it is essential to provide adequate quality and information about the products being used. Our goal is to support producers and consumers by conducting research on the purity, effectiveness, and properties of various products included in the broadly defined categories of supplements and pharmaceuticals.

Maintaining high standards and promoting transparency is an essential tool for ensuring effective and safe supplementation that supports health and well-being. In addition to a wide range of research, we also offer support and opinions from our experienced experts. We encourage you to check out our reports in the NEWS & INSIGHTS tab.

• Identification and confirmation of identity in relation to the declared composition
• Determining the content of vitamins, minerals, and plant extracts considering different chemical forms and matrices
• Evaluating the properties of powder raw materials to be directly compressed, including assessing powder fluidity through granulometry, bulk density, and angle of repose
• Testing tablets and capsules for uniformity of weight and content, hardness, and abrasion resistance, as well as assessing release and disintegration time of the form
• Classical and instrumental chemical methods are available

• Heavy metals such as lead, mercury, cadmium, and arsenic
• Pesticides, mycotoxins, pyrrolizidine alkaloids (AP), polycyclic aromatic hydrocarbons (PAHs), and melamine
• Substances listed as prohibited by the World Anti-Doping Agency (WADA)
• Residues of extraction solvents
• Nanomaterials
• Substances and methods used for sterilization such as ethylene oxide (ETO), ionization, irradiation, and preservatives
• Food allergens
• Unknown or prohibited substances

• Total number of aerobic microorganisms, number of yeasts and molds
• Presence of pathogenic microorganisms (Salmonella spp, Escherichia coli, Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans)