Summary Based on a unique and patented adaption of the traditional Japanese fermentation method that produces natto from soybeans This fermentation method captures and isolates a unique proteolytic enzyme known as Bacillopeptidase F The manufacturing process removes the odour, bacterial components, other peptides and vitamin K usually associated with natto The following substances have not been used in the production of this product Wheat, egg, lactose, crustaceans, nuts, sesame, lupin, gluten However, the finished product has not been tested to confirm the absence of these substances Dosage 1 tablet twice daily with water Warnings Contains soy Dietary supplements should not replace a balanced diet Ingredient NKCP® Natto Bacilli culture (soy derived) 125 mg Microcrystalline cellulose Maltodextrin Sucrose fatty acid esters (Sucrose esters) Silicon dioxide Shellac Downloads NKCP Tech Sheet