Glucosamine has been used for years to relieve joint pain due to osteoarthritis. Clinical studies have shown that it can help reduce cartilage degradation as well as aid in the rebuilding of cartilage. It has provided much needed relief from pain for millions of people and animals and enabled them to live more active, healthy lives. Well The Glucosamine Experts
Matt and Pete talk about how TSI Group came to be the experts in glucosamine and the value that will deliver for our customers. TSI Bio-Active Ingredients leads the way (naturalproductsinsider.com)
Too often in the world of supplements we think of certain ingredients as commodities. For these items there are so many options available in the supply chain that determining the best choice often feels like a decision that can only be driven by price. Glucosamine is one of those ingredients. It is widely used to promote joint health, and many
In a society that loves to use buzzwords, terms can become so overused they lose their meaning. But key words like “transparency,” “sustainability” and “quality” should be more than their meanings – they are the pillars of trust that drive the engine of product development and consumer loyalty. Manufacturers often turn to branded ingredients to demonstrate these qualities to consumers
A manufacturer recently asked us why they suddenly could only fill their glucosamine capsules to 80% of their weight from previous production runs when the only change was the production lot from the raw material supplier. With the material being in spec they wanted to know: what is the significance of bulk density, tap density, and particle size when encapsulating?
Glucosamine with chondroitin is a widely used combination supplement used by many individuals who suffer from osteoarthritis and joint pain. Both glucosamine and chondroitin are natural compounds found in cartilage and are readily available as dietary supplements. A recent US study, however indicates that there may be more benefits beyond those for joint health. The study, published by the Journal