A natural source of Bacillopeptidase F

The production of NKCP is based on a unique and patented adaption of the traditional Japanese fermentation method that produces natto from soybeans. The major difference is in the capture and isolation of a unique proteolytic enzyme known as Bacillopeptidase F. Further, the manufacturing process completely removes the odour, bacterial components, other peptides and vitamin K usually associated with natto.

Excipients: When using excipients we tightly control the input quantity which results in the absolute minimum requirement. Some of the excipients below are attached to the raw material. We include these for full transparency.

Microcrystalline cellulose, Maltodextrin, Sucrose esters of fatty acids, Silicon dioxide, Shellac

Allergen Information: The following substances have not been used in the production of this product however the finished product has not been tested to confirm the absence of these substances so care must be taken in the case of anaphylaxis

Wheat | egg | lactose | crustaceans | nuts | sesame | lupin | gluten