Soya Beans - Stock & Prep - 1.5kg

An energising cold drink for summer. Earthy black maca brings a malty caramel depth, layered with creamy protein for a thick and frothy texture. Naturally invigorating and satisfying, it's a indulgent-tasting pick-me-up that works as a post-workout refuel or an afternoon boost.

A vibrant spring-summer salad that combines protein-rich chickpeas and sweet green peas with cucumber and pomegranate. Fresh mint and parsley to brighten every bite, while a tangy-floral hibiscus dressing — balanced with honey, lemon, and extra virgin olive oil — pulls it all together. Light, colourful, and ready in minutes.

This is protein in its most structural, unrefined form. Made with Organic Soya Beans—one of nature’s few complete plant-based proteins—this stew provides a complex fibre matrix. No protein isolates here; just a nutrient-dense, naturally protein-rich, slow-release bowl of real slow food that keeps you properly satisfied.

This isn’t your average "diet" soup. It’s a whole food protein-rich powerhouse built on Black-Eyed Beans—no protein isolates required. By keeping the beans whole, you’re getting a natural fibre matrix that industrial shakes simply cannot replicate. It’s a hearty, unrefined meal that provides a slow-release energy source to keep your body happy and your hunger at bay.

Super nutritious, protein packed one pot meal - perfect for lunch and dinner. Forget the tinned soups with its hidden thickeners and industrial starches. Unlike processed convenience meals, this stew delivers real protein, and an intact fibre matrix plus complex carbohydrates that your body has to actually work to break down. This means steady, sustained energy without the mid-afternoon sugar crash.

Super healthy and nutritious salad, packed with protein and fibre.

Did you know that soya is the cheapest and most widely eaten supply of plant protein on the planet? Soya is an excellent source of protein, providing all nine of the essential amino acids we need for growth, repair and functions like immunity. It is also low in saturated fats and rich in fibre, it contains vital fatty acids plus a wide range of important vitamins and minerals. Plus, dishes that use soy as a substitute for meat often have fewer calories and less fat. No wonder soya is a perfect meat replacement for vegetarians, vegans or anyone wanting a healthier alternative, or to eat more sustainably! What is Soya? Soya foods are made from the soya bean plant, which is native to China, it’s been a staple part of Asian diets for many years and is becoming increasingly popular in the UK. The beans extremely versatile texture makes it easy to be processed into a variety of foods including milk, soya protein, plus fermented foods such as tofu, miso and tempeh. But we’re here today to talk to you about the wonderful world of soya meat replacements! You may have heard soya meat substitutes referred to in many ways - Textured Vegetable Protein (TVP), Textured Soy Protein (TSP), Soya chunks and sometimes Soy meat. They are made the same way, from defatted soya flour which is created by removing the oil from the soybeans. The soybeans are ground into a fine flour, mixed with water, and then moulded into the preferred form - usually either mince or chunks. As your one stop shop for organic wholefoods, we currently sell a range of soya products for you to peruse. Let’s take you through the main types of meat substitutes, and the best ways to use them - TVP/Soya Mince Soya Mince, also known as textured vegetable protein (TVP) or textured soy protein (TSP), has been textured and shaped to resemble mince, or ground beef. TVP was created back in the 1960s by Archer Daniels Midland, a multinational American company, who still hold the trademark name for the product today. Soya mince can come unflavoured or flavoured, but it’s generally seasoned and coloured so that the look and taste is similar to that of mince beef. Due to soya mince being a dehydrated product, it needs to be soaked in hot water or broth for around 10 minutes (depending on the amount) for it to become appetizing. Being an immensely versatile food, soya mince can be used in any recipe that calls for mince or any other type of ground meat. This makes it the perfect meat replacement to make classic favourites such as spaghetti Bolognese, chilli con carne, cottage pie, lasagne or even tacos! Soya Chunks Soya Chunks are another version or TVP or TSP, the soy is just moulded into bigger cubes or chunks – hence the name. Much like the mince, the soya chunks will need to be soaked before using. As with all soya products, they’re pretty much flavourless so tend to take on the flavour and taste of whatever they’re cooked with making them incredibly adaptable. Given their bigger size, they’re a great meat alternative in curries, stir fries, stews, pies and salads, or how about adding a batter and turning them into a vegan version of popcorn chicken! Soya chunks boast numerous health benefits, it can enable quicker muscle building and may aid in a faster metabolism. Soya is full of polyunsaturated fats, proteins and omega 3 fatty acids. They are rich in calcium and iron while containing no extra sodium or sugar, additionally, they’re lower in calories and fat than meat. Soya chunks are packed with fibre, which promotes food passing more slowly through the system and keeping you fuller for longer, whilst aiding digestive health.

Meat Alternatives What are Meat alternatives? A meat alternative, substitute or analogue is a food that may have a similar taste, texture, or appearance to that of meat but does not contain meat. People may eat meat substitutes for several reasons, a new diet such as going veggie or vegan or one for health concerns there’s something for everyone. Whatever the reason for choosing a meat substitute may be, it is vital to know which ones can provide the essential nutrients a person needs. Most meat-like substances are made from vegan or vegetarian ingredients. Other common terms for meat alternatives are plant-based meat, vegan meat, mock meat, meat alternative, imitation meat, or vegetarian meat. The Different Meat Alternatives The most popular forms of plant-based meat are Tofu, Seitan, Tempeh and TVP. Tofu Tofu is a form of curdled soy milk, also known as bean curd. It is a food prepared by coagulating soy milk, then pressing all the resulting soy curds into solid blocks. These blocks vary in softness from extra soft, silken, soft, and firm to super firm or extra firm. Further to these specifications on texture, there are many more varieties of tofu. Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu amongst them seasoned and smoked. Legend has it that the recipe for tofu was actually discovered by accident. It's rumoured that a Chinese cook discovered tofu more than 2,000 years ago when they accidentally mixed a batch of fresh soy milk with nigari. Nigari contains magnesium chloride as the main component is a salt solution that is formed when seawater is evaporated. It is a mineral-rich coagulant used to help tofu keep its form and solidify. Tofu is held highly due to its high protein profile and complete amino acid profile whilst still providing a wide variety of vitamins and minerals along with carbs and fats. Tofu's nutritional profile includes manganese, calcium, selenium, phosphorus, copper, magnesium, iron, and zinc. Another positive aspect of tofu is it contains a natural plant compound called isoflavones. These function as phytoestrogens, by getting attached to and activating estrogen receptors in your body. Seitan Seitan pronounced ‘SAY-tan’ also known as wheat meat is regarded as a different type of plant-based meat. This is because, unlike tofu, seitan is not made out of soy but vital wheat gluten. I know what you’re thinking, wheat? Is this some type of bread? No. Although seitan is made from wheat it has very little to do with bread or flour. Surprisingly seitan acquires a very similar colour and texture to meat when cooked. Seitan is produced by combining and kneading wheat flour with water. This develops a sticky mixture that creates sticky strands of gluten protein. The dough strands are then rinsed to wash away all of the wheat starch leaving behind the high-protein gluten. This sticky gluten mass can be seasoned, cooked and used as a base ingredient in vegan or vegetarian dishes as a meat substitute. If you don’t want to incur the labour of making seitan from scratch, seitan can be purchased pre-made from the refrigerated/frozen sections of most supermarkets. Although it is mainly made out of gluten, seitan is still nutritious, high in protein yet low in fat and carbs. Seitan’s nutritional profile includes selenium, iron, copper, phosphorus and calcium. Please note that store-bought seitan’s nutritional profiles may vary to that of its homemade variations as these products may contain additional ingredients, including high sodium levels. While seitan’s nutritional profile deems it high in protein, it does not contain enough of the essential amino acid lysine to meet your body’s needs. As seitan is low in lysine, it is considered an incomplete protein. This can be resolved however by supplementing your vegan or vegetarian diet with sufficient beans, a lysine-rich food. One of seitan greatest advantages is its naturally neutral flavour. This makes seitan especially versatile for taking on the flavour of different sauces, seasonings and being easily blended into any recipe. Seitan can be cut up into strips and used as fajitas, cooked in broth, grilled on skewers, breaded and deep-fried, chopped and used in stir-fries, used as burger ‘meat’ and as a chicken or ground beef substitute. Another great aspect about seitan is it’s a viable option for the soy averse or allergic. Please note that all who experience gluten intolerances or have the coeliac disease should stay well away from seitan as its main ingredients are purely water and gluten and would bring about violent allergic reactions. Tempeh Another meat substitute gaining more and more popularity recently is tempeh. Like tofu, tempeh is also made out of soybeans; however, where tofu is made from soy curds, tempeh is made from the whole soybean. This makes tempeh blocks less refined and purer than tofu although flavourings and whole grains are often added as well. It is worth noting that soy-free versions of tempeh also exist. To make tempeh, soybeans are often cooked and fermented to then be packed into a brick-like cake shape. The fermentation process helps break down the phytic acid content in soybeans making it easier for the body to break down its starches and digest. This process comes about when, okay don’t freak out, a certain type of mold known as Rhizopus oligosporus is added to the bean mix. Much like other fermented foods out there the mold used in tempeh is beneficial to our health and what arguably makes it so tasty. Tempeh can be added into all kinds of dishes, sub tofu for tempeh in a stir fry. Chop, crumble and grate it into stews or meatless chilli as a ground beef substitute. Bake it into casseroles, pan fry it, steam it, skewer and grill. Whatever your choice in terms of cooking maybe it is sure to be sufficiently delicious however, be sure to always cook your tempeh (unless your packaging states your tempeh has been pre-cooked). As it is a fermented food and has been sitting around in warm temperatures whilst culturing the Rhizopus oligosporus, there might be other things that might have grown as well. Just to be on the safe side, make sure your tempeh is cooked throughout! Tempeh, much like seitan, is quite versatile when being added to recipes. Tempehs flavour is mildly savoury with nutty and earthy hints that are usually compared to the likes of mushrooms. It has a distinct tang to it, some would go so far as to say that tempeh is the sourdough of plant-based proteins. Tempeh is able to absorb the flavours of any food or sauce it's added to. From stir-fries, soups, and stews to chilis tacos and sandwiches, you can even make tempeh taste like bacon or sausage! Apart from being incredibly versatile food to be used in cooking it also has a very promising nutritional profile. The most impressive part about the tempehs nutrient profile is its high protein content with minerals and vitamins whilst being low in sodium and carbs. It includes iron, calcium, riboflavin, niacin, magnesium, phosphorus, manganese and prebiotics (prebiotics are a type of fibre that promote the growth of beneficial bacteria in your gut). Finally, tempeh is also abundant in antioxidative properties which may help reduce oxidative stress! Textured Vegetable Protein (TVP) Our final meat alternative product is known as textured vegetable protein or TVP. TVP was invented in the 1960s by the multinational American company Archer Daniels Midland who still hold the trademark name for the product today. Textured vegetable protein is a meat substitute made from soy flour but is also known to be made out of wheat, oats and cotton seeds. The soy version of TVP is made with dehulled and ground-up soybeans that have had their oil content extracted. This process makes TVP both fat and cholesterol-free. It is available in different sizes ranging from mince to pieces to chunks, it even has flavoured and unflavoured varieties. It is a widely available and popular meat alternative for both vegans and vegetarians alike, further its celebrity has a lot to do with TVP being cheap. Perfect for cooking on a budget. AS it is a dehydrated product TVP must be reconstituted in broth or hot water for about 10 minutes (depending on the amount) for it to become appetizing. TVP has a very similar texture to ground beef once cooked making it the perfect plant-based alternative for chilis, stews, casseroles and bakes. Much like tofu, tempeh and seitan, TVP on its own essentially has no taste but can readily absorb flavourings from any sauces and spices it is added to. Making it perfect for ‘meaty pasta sauces, taco fillings, veggie lasagnas and shepherd’s pies, burgers, ‘meatballs the list goes on. Similarly to its other metal-alternative relatives, TVP is popularly made out of soy making it a reliable source for a complete amino acid profile. Its nutritional profile also includes several minerals and vitamins such as; calcium, magnesium, phosphorus, potassium, selenium, sodium and zinc. It also contains a notable amount of iron delivering about 15% of the recommended daily value along with good amounts of fibre, no fats and a low carb count. It is important to note that TVP can be a highly processed food item, as such always ensure to check the labelling for more accurate information on nutrition content as well as sodium and fat levels. There you have it four different choices of plant-based meat alternatives for your perusal, go on give one of them a try, we dare you!

If you have looked at the prices inside the Whole Food Earth Club and thought "that seems too good to be true," you are not alone. Lower prices and free membership can sound like there must be a hidden catch. There isn't, and this article explains exactly how the Club works, why the prices are what they are, and why you can join with complete confidence. What is the Whole Food Earth Club? The Club is a free membership that unlocks lower, member-only prices across our range of whole foods. There is no joining fee, no subscription and no recurring charge. You simply create a free account, and you can then buy at member prices whenever you shop. It is open to everyone, whether you are stocking a home cupboard or buying for a business. Is it really free? What's the catch? It really is free, and there is no catch. You pay only for the products you order, plus any delivery charges and tax, exactly as you would expect. There is no card required just to join, no trial that quietly turns into a paid plan, and no obligation to keep buying. You can leave whenever you like. We have set the Club up this way on purpose, because we would rather earn your loyalty with good prices than lock you into a fee. So why are the prices so much lower? This is the question everyone asks, so here is the straightforward answer. First, we cut out the middleman. As an importer and wholesaler, we bring products in at source and sell them straight to you. Every extra pair of hands between the producer and your cupboard adds a mark-up, so by removing the distributors, wholesalers and retailers that usually sit in the chain, we take those mark-ups out of the price altogether. Second, rather than taking a large profit on each item, we keep our margins deliberately slim and rely on selling more, which lets us pass the saving on to you. Third, the Club is how we give our members our true, direct prices, closer to what we actually pay to bring the products in. In other words, these are simply the best prices we can offer when we sell to you directly. Is the quality the same? Yes. Club prices apply to wast majority of our products, in the same packaging, with the same quality, sourcing and freshness. Nothing is downgraded, close to expiry or second-rate. The only thing that changes is the price you pay. Why you can trust us We know that trust has to be earned, especially online, so here is why thousands of customers are happy to shop with us. We are an established UK company, not a fleeting online store. Our customers have left us real reviews, which you can read for yourself before you decide. We now have thousands members who already buy at Club prices. And every order is backed by our real customer support team, so if something is not right, we will put it right. Real reviews, a real UK business and a clear guarantee are the best answers to any doubt. You can even resell our products Here is a sign of just how genuine the value is: we actively welcome members reselling our products. You are free to resell through physical shops, stalls and markets, and online resale is available by application. In other words, the Club prices are good enough that independent shops and small businesses can buy from us and sell on. That is only possible because the savings are real. You can read the full details in our Club Terms and Conditions, which set everything out in plain language. How to join Joining takes a minute and costs nothing. Create your free account, log in, and you will see member prices applied as you shop. There is nothing to pay for membership itself, and no commitment to continue. From there, you can fill your cupboard with quality whole foods at prices that finally reflect what they should cost. If our prices made you pause, we hope this has cleared things up. The value is real, the membership is free, and the only catch is that you might wish you had joined sooner. Join the Whole Food Earth Club today and start shopping at member prices.

Sticking to a keto diet is all about keeping carbohydrates low while getting enough protein and healthy fat. For anyone who also eats plant-based, that raises an obvious question: which protein powders are genuinely low in carbs and suitable for keto? Not every vegan protein fits the bill, so this guide rounds up the best plant-based options for a low-carb lifestyle and shows you what to look for on the label. What makes a protein powder keto-friendly Before getting to the list, it helps to know what you are aiming for. A keto-friendly protein powder should be high in protein, low in net carbs per serving, and free from added sugars, sweetened syrups or starchy fillers. Many mainstream protein powders, especially meal-replacement and mass-gainer types, hide carbohydrates in the form of oats, maltodextrin or fruit sugars, so the ingredients list is your best friend. As a general rule, the simpler the formula, the better it suits keto. Pea protein Pea protein is arguably the most popular plant protein for good reason. Made from yellow split peas, it is naturally low in carbohydrates, high in protein and rich in the amino acids your body needs for muscle repair. Its mild, neutral flavour blends easily into shakes and smoothies, and it is gentle on digestion. For most people following a vegan keto plan, pea protein is a reliable first choice. Hemp protein Hemp protein comes from hemp seeds and brings more than just protein to the table. It contains healthy fats and a good dose of fibre, which suits the higher-fat nature of keto nicely. The trade-off is a slightly earthier taste and a marginally lower protein percentage than pea or soya, but as a whole-food style protein with added nutritional benefits, it is a strong contender. Pumpkin seed protein Pumpkin seed protein is a quietly excellent choice for keto. It is low in carbohydrates and packed with minerals such as magnesium, zinc and iron. It has a mild, nutty flavour and tends to be easy to digest, making it a good option for anyone who finds other proteins heavy. Sunflower seed protein One of the newer options on the shelf, sunflower seed protein is naturally allergen-friendly, which makes it ideal for people avoiding soya or nuts. It is low in carbs, gentle on the stomach and blends well, especially when combined with other seed proteins for a fuller amino acid profile. Blended plant proteins Some of the best keto-friendly powders combine several plant proteins in one. A pea and rice blend is a classic, pairing the strengths of both to deliver a complete range of essential amino acids. Multi-source blends of pea, pumpkin, sunflower and hemp are increasingly common and offer a well-rounded, low-carb option in a single scoop. If you want convenience and balance, a blend is often the smart pick. A whole-food protein to keep alongside Powders are not the only way to lift your protein on a low-carb diet. Hemp seeds are one of the best whole-food options to keep in the cupboard, naturally high in protein, low in carbohydrates and rich in healthy fats, which makes them a natural fit for keto. Our Organic Shelled Hemp Seeds have a soft texture and mild, nutty taste, so they are easy to sprinkle over salads, stir into coconut yoghurt or blend into a shake for an extra protein lift. Think of them as the perfect partner to your protein powder. How to choose the right one for you The best plant-based protein powder for keto really comes down to your own needs and taste. Check the net carbs per serving and keep them low. Scan the ingredients for added sugars and starchy fillers. Consider any allergies, since soya and nuts are common triggers. And think about flavour and texture, because the powder you enjoy is the one you will actually keep using. It is worth trying a couple of options to find your favourite. Eating plant-based and keto at the same time is far easier than it sounds once you know which proteins to reach for. Pea, hemp, pumpkin seed and sunflower seed proteins, along with well-made blends, all deliver plenty of protein without the carbs. Read the label, keep the sugars low, and lean on whole-food helpers like hemp seeds to round things out. With the right powder in your routine, you can hit your protein goals and stay firmly in ketosis, all on a plant-based plate. If you have a health condition or are new to keto, it is always worth speaking to a healthcare professional before making significant changes to your diet.

Following a vegan diet and a keto diet at the same time can feel like a bit of a balancing act. Keto asks you to keep carbohydrates low and protein steady, while a plant-based diet rules out the meat, eggs and whey that many people lean on for that protein. The good news is that the two can absolutely work together, and a well-chosen plant protein powder makes it far easier. The trick is knowing which powders are genuinely low in carbs and which are not. Here is a friendly guide to the vegan protein powders worth trying on a keto plan, and how to use them. Why protein matters on a vegan keto diet Protein does a lot of quiet work. It helps you feel full, supports muscle repair and recovery, and gives structure to a diet that might otherwise lean heavily on fats. On a vegan keto plan, hitting your protein target from whole foods alone can be tricky, especially once you take higher-carb pulses off the table. A scoop of low-carb plant protein powder is a simple way to fill the gap without tipping you out of ketosis. The key word is low-carb. Not all plant proteins are equal, so it pays to read the label and check the carbohydrate content per serving before you buy. The best low-carb plant proteins A handful of plant proteins stand out for their favourable protein-to-carb ratio, which makes them well suited to a keto approach. Pea protein is one of the most popular. Made from yellow split peas, it is naturally low in carbohydrates, rich in protein and easy to digest, with a mild flavour that blends well into shakes. Hemp protein comes from hemp seeds and brings healthy fats and fibre along with its protein, which suits the higher-fat nature of keto nicely, though it tends to have a slightly earthier taste. Pumpkin seed protein is another excellent choice, low in carbs and packed with minerals such as magnesium and zinc. Sunflower seed protein is a newer option that is naturally allergen-friendly and gentle on digestion. Brown rice protein is worth a mention too. On its own it is not a complete protein, which is why it is often blended with pea protein to cover all the essential amino acids. A pea and rice blend is a reliable, keto-friendly all-rounder. Which ones to approach with care A few plant proteins are better left off a strict keto plan. Soya protein is high quality and complete, but some products are blended with added carbohydrates, so check the label closely. Anything marketed as a meal-replacement or a mass-gainer often contains added sugars, oats or other carbs that will quickly eat into your daily allowance. The same goes for flavoured powders sweetened with syrups or fruit sugars. As a rule, the shorter and simpler the ingredients list, the better it tends to suit keto. A whole-food protein worth keeping in Powders are convenient, but they are not the only way to boost plant protein on a low-carb diet. Hemp seeds are one of the best whole-food options you can keep in the cupboard. They are naturally high in protein, low in carbohydrates and rich in healthy fats, which makes them a natural fit for keto. Our Organic Shelled Hemp Seeds have a soft texture and a mild, nutty taste, so they are easy to scatter over salads, stir into coconut yoghurt or blend into a shake for an extra protein lift. Think of them as a versatile companion to your protein powder rather than a replacement. How to use plant protein powder on keto Getting the most from a low-carb protein powder is simple. Blend a scoop with unsweetened plant milk, a spoonful of nut butter and a handful of ice for a filling shake that fits your macros. Stir it into keto porridge made from seeds rather than oats, or use it to add structure to low-carb baking such as protein pancakes and fat bombs. A little goes a long way, so start with one serving a day and see how it fits around your meals. Finding your fit Eating vegan and keto at the same time is easier than it looks once you know which proteins to reach for. Focus on the low-carb stars, pea, hemp, pumpkin seed and sunflower seed protein, keep an eye on the label for hidden sugars, and lean on whole-food helpers like hemp seeds to round things out. With the right powder in your routine, you can hit your protein goals, stay in ketosis and keep every shake completely plant-based. As always, if you have a health condition or are new to keto, it is worth checking in with a healthcare professional before making big changes to your diet.

Scroll through any wellness feed and you will not get far before collagen appears. It is stirred into coffee, sold as flavoured powders, added to drinks and promised on the labels of countless skincare products. For something most of us never thought about a few years ago, collagen has become one of the most talked-about words in health and beauty. So what is it really, and does it deserve the attention? Here is a clear, no-nonsense look at what collagen is, what it does, and how you can support your body's own supply through the food you eat. What collagen actually is Collagen is a protein, and it is the most abundant one in the human body. Think of it as a kind of scaffolding. It gives structure and strength to your skin, bones, tendons, ligaments and cartilage, and it helps hold everything together. When people describe skin as firm and bouncy, collagen is a big part of what they are picturing. Your body makes its own collagen naturally, building it from the amino acids in the protein you eat. The trouble is that production gradually slows with age. From your mid-twenties onwards, natural collagen levels begin to dip, and this is one of the reasons skin loses some of its elasticity and joints can start to feel less supple over time. That slow decline is a big part of why collagen has captured so much interest. Why it became so popular Most of the buzz centres on two areas: skin and joints. Supplement makers point to research suggesting that collagen may help support skin elasticity and hydration, and some studies have looked at its role in joint comfort for active people. The idea of a single ingredient that supports both how you look and how you move is an easy one to get excited about. It is worth keeping a level head, though. Research into collagen supplements is still developing, results vary between studies, and a supplement is never a substitute for a balanced diet and a healthy lifestyle. If you do try a collagen product, treat it as one small part of the picture rather than a miracle fix. Is there collagen in plants? This is where a lot of confusion creeps in. Collagen is an animal protein, which means it is found in the skin, bones and connective tissue of animals and fish. There is no collagen in plants, so any product labelled as vegan collagen does not actually contain the protein itself. What these plant-based products usually offer instead is a blend of nutrients that help your body build its own collagen. That is a meaningful difference, and it is good news for anyone following a plant-based diet. You do not need to eat collagen to make collagen. You simply need to give your body the right building blocks. Feeding your body's own collagen supply Your body produces collagen using protein alongside a handful of key nutrients, and vitamin C is one of the most important. Without enough vitamin C, the body simply cannot make collagen properly, which makes it a genuine star of the show rather than a nice-to-have. To support natural collagen production, aim for a diet rich in protein from foods such as beans, lentils, nuts, seeds and wholegrains, plenty of vitamin C from fruit and vegetables, and a good range of colourful plants that deliver the zinc, copper and antioxidants your body uses along the way. Berries, citrus fruits, peppers, leafy greens and pumpkin seeds are all worth a regular place on your plate. If you want a simple way to top up your vitamin C intake, our pure Vitamin C Powder stirs easily into water, smoothies or juice. Since vitamin C plays such a direct role in collagen formation, it is one of the most sensible things to keep in the cupboard, whether or not you ever reach for a collagen product. Focus on nutrition Collagen is having its moment for a reason. It is the protein that keeps skin, joints and connective tissue strong, and its natural decline with age explains why so many people are keen to top it up. Whether you choose a supplement or not, the most reliable approach is the least glamorous one: eat well, include plenty of protein and vitamin C, and give your body the raw materials it needs to keep doing what it does best. Talked about as it is, collagen is really just a reminder of something simple. Look after your body from the inside, and it tends to show on the outside.