Bespoke greens and all-in-one powder manufacturing

Private label greens powder, all-in-one blends and greens gummies

Private label greens powder, all-in-one daily powders and greens gummies for premium brands take shape at our Leicester facility, from the first formula to the finished tub, stick pack or gummy. Greens blends build on spirulina, chlorella, moringa, and wheat and barley grass. All-in-one powders add vitamins, minerals, fibres, live cultures, and fruit and vegetable powders in one serving. We also make greens capsules and tablets, and sea moss powders, capsules and gummies. Every formula is developed for taste, colour and mixability, and every batch is tested by accredited partner laboratories, heavy metals included. Greens sit within our vitamin and mineral supplement manufacturing. Your formula is yours.

Powders took 18.7% of US supplement sales in 2025 and grew 11%, faster than any other format, according to Nutrition Business Journal data reported by Nutraceuticals World in March 2026.

Species, plant part and origin for every greens raw material

We specify every raw material by species, plant part, processing and origin, approve every supplier before first use, and screen every ingredient against the GB and EU novel food lists in-house.

Spirulina and chlorella

Spirulina (Arthrospira platensis) and chlorella (Chlorella vulgaris) anchor many greens blends, and the European Commission lists both as not novel in food. We specify origin, cultivation and colour for every lot. Their vitamin B12 is not what it seems. Spirulina supplements often carry large amounts of pseudovitamin B12, which is biologically inactive in humans, and the B12 in commercial chlorella tablets ranges from zero to several hundred micrograms per 100 g (Watanabe and colleagues, Nutrients, 2014). When a formula needs vitamin B12, we add it in a permitted form and declare that amount.

Moringa leaf

The EU novel food catalogue lists moringa leaves, pods and seeds as not novel in food, and moringa seed oil as not novel in food supplements. Greens blends use the leaf, so we specify the leaf, screen any extract separately and test every lot for identity, heavy metals and microbiology.

Sea moss

Sea moss is sold as Irish moss (Chondrus crispus) and related red seaweeds, as powders, gels, capsules and gummies. Species decides where it can go: in the EU, Chondrus crispus is not novel in food, while Gracilaria gracilis and the Eucheuma species are not novel in food supplements only (European Commission, 2024). Seaweeds can carry high levels of iodine and metals, and iodine content differs sharply between species. So we specify species and harvest area, set iodine per daily dose against EFSA's adult upper level of 600 µg a day, and test iodine, inorganic arsenic, cadmium, lead and mercury on every batch.

The all-in-one stack

All-in-one daily powders add vitamins and minerals in permitted forms, fibres such as inulin and acacia, live cultures, and fruit and vegetable powders for taste and colour. Each layer needs its own grade: coated vitamin C, dry vitamin forms that blend evenly and cultures matched to the blend's moisture. Wheat and barley grass come from gluten cereals, so we manage them as allergens and test for gluten before any gluten-free claim, which allows no more than 20 mg/kg. Our multivitamin manufacturing page covers nutrient forms and overages in depth.

Keeping greens green, dry, evenly blended and mixable

Development is a paid stage, which can be included with an order of the right size.

Dose: what a serving really delivers

A greens serving weighs grams, so the label has to show what those grams deliver. In GB and the EU, a food supplement label declares the amount of each vitamin, mineral or other substance with a nutritional or physiological effect per daily portion. Vitamins and minerals sit between the source level an authorised claim needs, 15% of the reference value per daily dose, and EFSA's upper levels, with headroom for your strictest market. Whole greens dose by the gram, each set by what it adds, not by the length of the ingredient list.

Colour: keeping greens green

Chlorophyll gives greens their colour, and it is fragile. Acid and mild heat replace the magnesium at the centre of the chlorophyll molecule with hydrogen, and bright green turns olive brown (Ambra and colleagues, Molecules, 2023). Fruit acids in the blend, moisture in the pack and light all drive that change. So we set the acid system with colour in mind, keep moisture low, choose opaque or foil packs, and track colour through stability studies, so the last scoop looks like the first.

Moisture, live cultures and vitamins

Water drives many of the losses in a greens blend. Live cultures are the most sensitive: a practical review of probiotic production puts the total water activity of a stable product below 0.2, ideally below 0.15 for long shelf lives (Fenster and colleagues, Microorganisms, 2019). Vitamin C degrades with moisture and oxygen, and traces of iron and copper speed its oxidation. We measure water activity on every batch of a blend with live cultures, keep reactive pairs apart with coated grades, and size each overage from losses measured in stability studies on your product and pack.

Blend uniformity, taste and mixability

An all-in-one formula can carry dozens of ingredients, from micrograms of vitamin D to grams of fibre. Particles of different size and density separate when a blend is moved or filled, so we match particle sizes and premix microgram nutrients before they meet the bulk. Taste decides repeat purchase: spirulina and chlorella bring marine and grassy notes, and moringa and grasses bring bitterness. Our flavour and taste masking work balances them with fruit powders, natural flavours and sweeteners permitted in food supplements. We test mixability the way customers mix: in water, juice and plant milk, by shaker and by spoon.

Superfood wording, proprietary blends and Proposition 65 lead

As of October 2026, these rules decide what a greens label can say. We design every formula to the rules of the markets you sell in.

Claims from added vitamins in the UK and EU

Spirulina, chlorella, moringa, sea moss and grasses carry no authorised health claim. The claims on a greens label come from added vitamins and minerals, in the register's exact wording, such as "Vitamin C contributes to the normal function of the immune system" or "Vitamin B12 contributes to the reduction of tiredness and fatigue", each from at least a source level. General wellbeing wording, such as "superfood", must sit beside one of those authorised claims. Copy describes ingredients, origin and taste, never a medicinal effect.

Proprietary blends and California's lead level in the US

A greens powder is a dietary supplement with a Supplement Facts panel. Structure/function statements need substantiation, notification to FDA and FDA's standard disclaimer. A US label can group ingredients that have no Daily Value into a proprietary blend, declared by its total weight with the ingredients in descending order by weight, while nutrients with a Daily Value keep their own amounts (FDA, Dietary Supplement Labeling Guide). One formula can therefore carry two labels, and we prepare both. For California, OEHHA's Proposition 65 safe harbour level for lead is 0.5 micrograms a day. At a 10 g daily serving, that equals 0.05 mg/kg, so we set lead specifications for US greens with that exposure in view.

Greens tubs, stick packs and tablets, and why gummies differ

We make every format below in Leicester, in a facility that is ISO 9001, HACCP and GMP certified by BSI, and FDA registered. BRCGS implementation under way, certification expected in early 2027.

• Tubs with a scoop. The classic greens format, with the scoop sized to the finished blend's density; see powder supplement manufacturing.
• Stick packs and sachets. One serving per pack, so every dose carries its full share of every ingredient, in foil laminates that keep out moisture and light; see sachet and stick pack manufacturing.
• Capsules and tablets. Spirulina, chlorella and moringa tablets and capsules, for customers who want greens without the taste.
• Greens gummies. A gummy carries only a fraction of a scoop of greens, so we build greens gummies around nutrients that carry authorised claims, with plant powders for colour and story. Pectin gummies set in acid, which turns chlorophyll olive, so we choose colours that hold at gummy pH. Every gummy batch gets an active assay as standard; see gummy manufacturing.

Fish and algal oils sit better in a softgel than in a greens tub, so an all-in-one range can pair the powder with an omega-3 softgel; see omega-3 supplement manufacturing. Greens built around B vitamins, iron or vitamin C also suit our energy supplements.

Greens sieved, premixed and blended so every scoop matches

Our HACCP study for each product type, reviewed annually, sets the critical control points. A greens or all-in-one powder runs through these steps at our Leicester facility.

1. Approve and receive. Each ingredient arrives from an approved supplier with its species, origin and certificate of analysis, and algae and seaweeds with harvest area and contaminant data.
2. Weigh and dispense. Materials are weighed against the batch record under our allergen management plan, with yellow colour coding for allergens such as milk, soy and gluten cereals.
3. Sieve and premix. Ingredients are sieved, and microgram vitamins and minerals, sweeteners and flavours are premixed so they spread evenly through the bulk.
4. Blend. The batch blends for its validated time under controlled humidity, and uniformity is checked.
5. Fill and seal. Powder is filled by weight into tubs or stick packs, with fill weights checked through the run, and oxygen-sensitive blends are nitrogen-flushed. Gummies are deposited, dried and checked for piece weight.
6. Label. Label verification on every batch is our critical control point, CCP-01.
7. Retain and release. We keep three retained samples per batch for shelf life plus one year, and quality control releases each batch against its specification.

Microcystins in spirulina, iodine in sea moss, metals in every batch

Every batch is tested by accredited partner laboratories (ISO/IEC 17025), and batch testing is part of every order. Nothing is dispatched without quality control sign-off. Our testing and batch release page explains each method.

In a study of 18 algae supplements, microcystins turned up in 3 of 14 spirulina products, from toxin-producing species that can enter harvests grown in natural waters (Roy-Lachapelle and colleagues, Toxins, 2017). EU limits also cover pyrrolizidine alkaloids in supplements made with botanical preparations, so herbal greens blends for the EU are tested for them. Stability studies run on every new formula. When your formula is ready to brief, Start your project.

References: Watanabe and colleagues, Nutrients (2014); Roy-Lachapelle and colleagues, Toxins (2017); Ambra and colleagues, Molecules (2023); Fenster and colleagues, Microorganisms (2019); Commission Regulation (EU) 2023/915 on maximum levels for certain contaminants in food (2023); Regulation (EC) No 1881/2006 on contaminants, as it applies in Great Britain (2006); European Commission, EU Novel Food status Catalogue (2025); US FDA, Dietary Supplement Labeling Guide (2005).