The Demand for Free-From Products
Pure Encapsulations® manufactures a line of hypoallergenic, research-based dietary supplements. Available through health professionals, products are meticulously formulated using pure ingredients designed to deliver predictable results for the benefit of all patients, even the most sensitive.*
Manufactured in Sudbury, Massachusetts, products are scientifically tested and validated by third-party laboratories to ensure the highest quality standards. Pure Encapsulations products are free from magnesium stearate, gluten, hydrogenated fat, artificial sweeteners and colors, and other unnecessary excipients.
At Pure Encapsulations, we are:
- An FDA-inspected facility
- NSF-GMP registered
- Certified Gluten-Free
- GMP certified in Canada
The Rise of Food Allergy and Intolerance
Food allergies and sensitivities are on the rise, creating a unique problem for individuals trying to find nutritional supplements both that they can tolerate and that meet their needs. As many as 15 million Americans — approximately 9 million adults and 6 million children — have food allergies,1 while some estimate up to 20% of people globally are living with some form of food intolerance.2
The Demand for "Free-From" Products
More U.S. adults are taking more supplements than ever before.3 At the same time, the demand for free-from products is on the rise. More individuals are opting to follow a free-from lifestyle, whether by choice or necessity. These consumers demand products that contain no GMOs, trans fats, food allergens or preservatives.
Supplements for Sensitive People
At Pure Encapsulations, our products are FREE FROM:
†Please visit the Quality Assurance section of our website for more information on our GMO policy and Gluten-Free certification.
We have a comprehensive Allergen SOP (Standard Operating Procedure) that prevents ingredient cross-contamination by including the following policies for flagging allergen-containing ingredients:
Any product containing ingredients derived from allergens, such as soy, dairy or shellfish, is clearly labeled.
References:1. “Food Allergy Facts and Statistics for the U.S.” Food Allergy Research & Education. Web.
2. Skypala, I. “Adverse Food Reactions - An Emerging Issue for Adults.” Journal of the American Dietetic Association 111 (2011): 1877-891.
3. Dickinson, A, et al. “Consumer Usage and Reasons for Using Dietary Supplements: Report of a Series of Surveys.” Journal of the American College of Nutrition 33.2 (2014): 176-82.