Celebrating 10 Years of PureSea® Success

As we celebrate 10 years of business history for Gold-Standard PureSea®, it's a great time to reflect on the importance of iodine for humans and animals, and the benefits of this sustainable ingredient.

Over 5 billion people — around 68% of the global population — are estimated to be iodine-deficient¹, which can lead to thyroid-related issues. Symptoms may include fatigue, low mood, weight gain, dry skin, muscle discomfort, and brittle hair or nails². Iodine is known to be essential for thyroid function.

PureSea® provides natural iodine to support six EFSA-approved health claims. Independent research show it offers a slower, more sustained iodine release compared to synthetic forms³. Sourced from the pristine Scottish Outer Hebrides, PureSea® is processed using a proprietary method.

Each batch is DNA-authenticated as part of PureSea®’s unique, fully transparent online traceability system.

With global iodine deficiency gaining attention from companies like Nestlé and Unilever, demand for safe, natural sources is expected to grow. Research also highlights PureSea®’s valuable role in supporting women’s health, particularly in areas such as fertility, menopause, endometriosis and beauty from within.

We’ve recently launched PureSea® Protect, the world's first microencapsulated seaweed that delivers all the benefits, without the flavours. The plant-based coating not only masks flavour but also protects nutrients during processing and digestion, enhancing their availability in the body — as demonstrated in an independent study.

Learn more by downloading our Gold-Standard PureSea® and PureSea® Protect Product Information Sheets or contact us.

_{References:
(1) The Lancet: (2024) Global estimation of dietary micronutrient inadequacies: a modelling analysis. Volume 12.
(2) NHS: https://www.nhs.uk/conditions/underactive-thyroid-hypothyroidism/symptoms.
(3) Combet et al. ( 2014) Low-level seaweed supplementation improves iodine status in iodine-insufficient women. British Journal of Nutrition, 112(5), pp.753-761.}