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We will be closed for Labour Day on Monday 2nd October and will reopen for order processing on Tuesday 3rd October. Thank you for your understanding.
Existing users please reset password to access new site via Sign in > Forgot Your Password.
We will be closed for Labour Day on Monday 2nd October and will reopen for order processing on Tuesday 3rd October. Thank you for your understanding.
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.