Health Supplements

The Demand for Free-From Products

Pure Encapsulations® manufactures a line of hypoallergenic, research-based health 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.

Download the Pure Encapsulations® Hypoallergenic White Paper

Manufactured in Sudbury, Massachusetts, products are scientifically tested 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
  • 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. Approximately 32 million people in the United States have food allergies — 11% of U.S. adults and 8% of U.S. children.3

The Demand for "Free-From" Products

There are more adults taking more supplements than ever before.1,2 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:
  • Wheat and gluten
  • Egg
  • Peanuts
  • Coatings and shellacs
  • GMOs
  • Magnesium stearate
  • Trans fats and hydrogenated oils
  • Artificial colors, flavors and sweeteners
  • Unnecessary binders, fillers and preservatives

Please visit the Quality Assurance section of our website for more information on our GMO policy.



We have a comprehensive Allergen SOP (Standard Operating Procedure) that prevents ingredient cross-contamination by including the following policies for flagging allergen-containing ingredients:

  • Separating ingredients throughout storage and manufacturing
  • Sterilization of all equipment after handling an allergen-containing material
  • Training employees on the safe handling of allergenic materials and finished products

Any product containing ingredients derived from allergens, such as soy, dairy or shellfish, is clearly labeled.



References:
1. Dickinson, A, et al. "Consumer Usage and Reasons for Using Dietary Supplements: Report of a Series of Surveys." J Am Coll Nutr 33.2 (2014): 176-82.
2. The CRN Consumer Survey on Dietary Supplements: 2017. Council for Responsible Nutrition. http://crnusa.org. Accessed 23 Sept 2019.
3. Food Allergy Facts and Statistics for the U.S. Web. https://www.foodallergy.org/life-with-food-allergies/food-allergy-101/facts-and-statistics Accessed 23 Sept 2019.
4. Jackson KD, Howie LD, Akinbami LJ. Trends in allergic conditions among children: United States, 1997–2011. NCHS data brief, no 121. Hyattsville, MD: National Center for Health Statistics. 2013.
5. Kim HS, et al. JAMA Intern Med (2016) 176(11):1716-1717.
6. Steinemann, A. J Occup Environ Med (2018) 60(3): e152–e156.
7. Snyder OP, Poland DM. Adverse Reactions to Food, Food Allergy and Sensitivity: A Retail Food Hazard Problem.” Hospitality Institute of Technology & Management. St. Paul, MN. Copyright 1993, June 1997 edition. Web. https://www.scribd.com/document/165039511/Adverse-Reactions-to-Food-Food-Allergy-and-Sensitivity Accessed 23 Sept 2019.