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Technical Aspects of Manufacturing Food Supplements: A Guide for Food Supplement Manufacturers

This slim volume is the forth and newly expanded edition, which sets out to be an entry level guide to solving the issues surrounding the physical production of food supplements. It collates contributions from the CRN UK technical committee with additional technical contributions from the two editors and maintains a highly accessible style throughout the nine short sections and four annexes.

Food supplements are a highly regulated area of production, which sit at the conjunction between the food and pharmaceutical industries. Currently these products are viewed as both a food and medicine by customers and purchased for a plethora of motives across a wide consumer base, from body builders to the frail and from the elderly to the very young. As is set out in this volume, there is a wide and growing consumer audience relying on this expanding industry sector to achieve and maintain high standards. This volume sets out how to make it easy for the novice to attain correct products first time and to sustain the quality standards required; the language of the guide clearly reflects this.

The guide moves effortlessly from a clear mission statement in the brief forward by the Chair of the CRN UK, Nick Bennett, through each section, providing clear warnings over issues to be aware of at each stage. At only 58 pages long, it is not an onerous read, but even so it is laid out to enable the reader to dip into the relevant section for required guidance, be it the Formulation Principles or for Capsules. This enables the absolute novice to gain a starting foothold into the production methods that they would commonly encounter.

This volume is liberally littered with pictures and diagrams; the rational of the choices and their relevance was not entirely clear in every case, but the fault-finding pictures in the tablets section made everything very clear and obvious and was a very apt addition. Being familiar with production methods of a wide variety of products at the extreme ends of volume, together with issues associated with transfer from concept lab to production, I gained confidence that I could rely on this volume to set me on the right path if required to develop or amend products in this sector. A total novice would find it easy to place the information in context after a tour of a production facility.

This level of confidence did not last, however, when I reached the heading on Liquid Supplements. Here there are slight inaccuracies in the section on Interactions between Ingredients that a rephrasing would easily correct, for example using the word ‘degrade’ instead of ‘destroy’ when instructing on the effect on Vitamin C in a formulation that includes the addition of certain metal ions. This is a minor irritation and the guide redeems itself by the inclusion of strongly-worded recommendations to test products under rigorous regimes across the intended shelf life.

In conclusion, a very useful base line manual for anyone either developing or managing the development, in any capacity, of food supplements manufacturing.

Ruth Dolby MIFST, Director at Food Science Fusion Limited and Associate of Nutrition University of Nottingham

Food Science Fusion Ltd, C60 North Labs, Sutton Bonington Campus Sutton Bonington LE12 5RD

Tel: 01159516210

Email: Web:

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