We have always believed that NUTRITECH® is so much more than premium sports nutrition… it is a lifestyle. A lifestyle that you live every second of the day, from the minute you wake up, the minute you step onto your battleground of choice, to the minute you close your eyes at night – from rocking a signature NUTRITECH® flat peak to chugging a pre-workout before your grind, fortifying your immune system with a vitamin and mineral blend to wrapping up post-workout in a straight up hooded sweat, represent the lifestyle you live.

“We have always believed that NUTRITECH® is so much more than premium sports nutrition… it is a lifestyle.


[nu·tri·tion] (noun)

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes intake, absorption, assimilation, biosynthesis and catabolism.


[tech·nol·o·gy] (noun)

Technology (“science of craft”, from Greek τέχνη, techne, “art, skill, cunning of hand”; and -λογία, -logia) is the collection of techniques, skills, methods and processes used in the production of goods and in the accomplishment of objectives, such as scientific investigation.


ISO 22000 - Food Safety Management including HACCP & cGMP

The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.

The ISO 22000 family contains a number of standards each focusing on different aspects of food safety management.

A cGMP is a system for ensuring that products are consistently produced and controlled according to quality standards.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.