Developing a supplement does not mean putting ingredients together and packaging them. The type of raw material used – right down to the thickness of the grains of a powder (the grain size) – the interaction between the components, the dosages, the excipients, the flavouring, are not choices dictated by chance. Only a formulator pharmacist, a technical food biologist, can make the right choices towards a safe product, appreciated by the customer and with a serious assessment of its stability (minimum expiry date).
This is one of the reasons for not relying on chance and not relying on small companies or adventurers in the sector.
A well-conceived product not only performs better in sales, but also guarantees its durability, without organoleptic variations such as a change in flavour or colour, or in its nutritional values, beforehand.