Questions, answered properly.

Hydrolysed bovine collagen peptides. That is the complete ingredients list — no fillers, no sweeteners, no anti-caking agents, no flavouring. 300g per pouch, 30 serves, 10g of Type I & III peptides per serve.

One scoop, once a day, in whatever you're already drinking. It dissolves in hot and cold liquid — coffee, tea, water, smoothies, laban. It's unflavoured and won't thicken or gel at this dose.

There's no need to cycle it and no particular time of day that works better. The only thing that matters is that you take it consistently.

Honestly: most people notice nails first, usually somewhere around week three to four. Hair and skin take longer — the research generally runs 8 to 12 weeks before measuring outcomes, and that matches what our customers report.

If you're four weeks in and feeling nothing, that's normal and not a reason to stop. If you're four months in and still feeling nothing, email us and we'll sort you out.

Because 10g a day is the dose used in most of the clinical literature on skin elasticity and nail growth, and it's the dose we can stand behind.

Larger scoop sizes make a pouch look better value per gram while burning through it twice as fast. We'd rather give you an honest serve and a pouch that genuinely lasts a month.

Collagen is a food protein and is generally considered safe, but we're not going to give you medical advice on the internet. Please check with your doctor or midwife first — and the same goes if you have a kidney condition or are on medication.

Very little. Unflavoured collagen has a faint savoury note that most people stop noticing within a few days, and it disappears entirely in coffee or anything with fruit in it. If you're sensitive to it, hot drinks mask it best.

Yes. Email us your batch code — stamped on the back seam of the pouch — and we'll send the facility's current halal certificate plus the certificate of analysis for that exact batch.

Four family-run, grass-fed cattle stations — three in the NSW Northern Tablelands and one in Southland, New Zealand. Same properties every year. Processed under zabihah conditions in an accredited facility with standing supervision.

No — not in the collagen, not in the processing aids, and not anywhere in the facility on any shift. This is the constraint that makes halal collagen genuinely difficult to produce, since most of the world's supply is porcine.

Every batch, by an independent NATA-accredited laboratory: heavy metals, microbial load, moisture and peptide profile. A batch that fails is destroyed rather than blended into a passing one.