The difference between collagen type I, II, and III lies in their structure and where they are found in the body.

Collagen from bone broth, such as from chicken bones, is a naturally occurring protein that is released when bones are slowly cooked. During this process, mainly collagen type II, but also I and III, are extracted from the cartilage, bone, and connective tissue of the chicken.

The powder is unsweetened and has a neutral taste. This allows you to easily add it to all kinds of drinks and dishes without noticeably changing the taste. This makes it suitable for smoothies, coffee, tea, and even for use in baked goods or yogurt.

This formula combines collagen from three natural sources—bovine, chicken, and fish—and therefore contains multiple collagen types (I, II, and III) in one product. This way, you get a broad variety of collagen proteins in one simple dosage.

The bovine collagen comes from BSE-free, hormone-free animals, and the product is manufactured according to GMP quality standards.