FLAVORING NUTRITION TASTING HEALTH
A tongue always need taste but our body need health, KONIKA Nutrition
Flavors are the solution.
‘KONIKA’ Flavors Are The Science of Taste & Nutrition
Nutrient supplements other than dietary supplements are available in the form of skin patches or creams, eye drops, nasal sprays, intravenous and intramuscular injections and rectal suppositories.
KONIKA Nutrition Flavors are Classified in Four Categories
KONIKA
NATURAL NUTRITION
SUPPLE FLAVOR
Eating a well-balanced diet, exercising regularly and getting enough sleep are the best ways to maintain your natural energy levels. An herbal health product or supplement (also called a botanical product) is a type of dietary supplement that contains one or more herbs. These supplements can have strong effects on the body. KONIKA Flavors play a vital role in masking the unwanted taste and aroma.
KONIKA
VEGAN NUTRITION
SUPPLE FLAVOR
Recently, vegetarian diets have experienced an increase in popularity. A vegetarian diet is associated with many health benefits because of its higher content of fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals and a fat content that is more unsaturated. KONIKA is a pioneer in all vegan flavors since more than five decades now and still ruling the vegan flavors.
KONIKA
SYNTHETIC
NUTRITION SUPPLE FLAVOR
The most common synthetic compounds used in dietary supplement are the vitamins themselves. In fact, almost all vitamins on store shelves, and those used to fortify foods (even “natural” foods), are synthetic. One common exception is vitamin E, which is found in supplements as either synthetic or natural. But the so-called natural vitamin E is actually quite unnatural.
KONIKA
SEMI SYNTHETIC
NUTRITION SUPPLE FLAVOR
Several difficulties are encountered when attempting to meet these criteria with diets compounded of raw foodstuffs. Poultry nutritionists, among others, have circumvented these problems by the use of defined, semi-synthetic diets. KONIKA considers Taste and Health into account by concepting the degree of maturity and composition of a flavor.