How Organised Is Made: From Farm to Pouch
The organs in your pouch have been through a journey. They didn't start as powder. They started as living tissue. Here's what happens between the farm and your hand.
By Niall Kiddle, Founder, Organised
Reviewed by Pedro Rodrigues, Agronomist ·
6 min read
Makers of the Organised Daily blend, a grass-fed beef organ supplement from regenerative UK farms
Most supplement brands outsource their manufacturing. They send a spec to a factory, get product back, and hope for the best. We control every step because we want to know the story.
The sourcing step
It starts on the farm. The cattle we partner with are raised on regenerative pasture in the UK (primarily the West Country, Scottish Highlands, and Pennines). The animals are raised for meat or dairy, not specifically for supplements. The organs are a byproduct that would otherwise be wasted.
When the animal reaches slaughter, the organs are processed at a licensed abattoir. Liver, kidney, heart, spleen, pancreas, brain. Each is separated, inspected for quality, and prepared for the next step. We work with abattoirs that prioritise animal welfare at slaughter (low-stress handling, skilled operators, minimal transport time).
The organs are brought to us still fresh, ideally within hours of slaughter. We don't buy them frozen from a distributor weeks later. Fresh is important because oxidation and cellular damage happen quickly after death. The sooner the organ is frozen, the better the nutrient preservation.
We're transparent about farm partners. If you ask which farm your batch came from, we can tell you the region, the farming practices, and the welfare standards. We know our suppliers. This isn't generic sourcing.
The freshness of the organs when they arrive determines the quality of the final product. Everything that follows protects and concentrates that quality.
Processing and freezing
The organs are trimmed (removing any connective tissue or blood), inspected again, and placed on trays. They go directly into a blast freezer at minus 40 degrees Celsius. This happens within hours of delivery to minimise oxidation.
Rapid blast freezing produces smaller ice crystals than slow freezing, which preserves cellular structure better in animal tissues.1 When the organs are thawed later (if they ever are), they retain more structure and nutrient integrity.
At this point, we take the representative sample for testing. We're not sending frozen organs through any further processing until we have results confirming heavy metals, pathogens, and amino acid profiles are clean. This is where most companies cut corners. We don't.
Freezing within hours, testing before proceeding: this is where quality is actually made, not later.
Our testing checkpoint
This is where we differ from most processors. The organs are frozen and tested before freeze-drying begins. If they fail testing, they don't get processed. We absorb the loss.
We test for lead, cadmium, mercury, and arsenic using ICP-MS (inductively coupled plasma mass spectrometry), a precise analytical method. We test for E. coli, Salmonella, and Listeria using validated microbiology. We test the amino acid profile to confirm the quality and identify what's actually in there.
Testing takes 2 to 3 weeks. The organs sit frozen. Once results come back clean (below California Prop 65 limits for heavy metals, undetectable for pathogens, amino acid profiles confirming tissue quality), we proceed. If anything is off, the batch is rejected.
This delays product getting to market. It costs money. Most companies skip this step or test sporadically (a few batches per year, or only if they suspect a problem). We do it every batch because if something goes wrong at this stage, you find out before it's freeze-dried and capsulated.
We're happy to share testing results. If you ask which farm your batch came from and what the heavy metal results were, we'll tell you. Transparency is the point.
The freeze-drying process
Once testing clears, the organs are moved into the freeze-dryer. This is where the magic happens and the nutrient density is preserved.
Freeze-drying removes water but not much else. The organs are already frozen. The freeze-dryer applies a vacuum (removing air pressure) and gentle heat (without raising the temperature above 40 to 50 degrees Celsius). Water sublimes (goes directly from ice to vapour) without passing through liquid form.
Because the temperature stays low and water sublimes under vacuum, freeze-drying preserves heat-sensitive nutrients better than spray-drying or heated air-drying.2 The cellular structure is maintained.
The process takes 24 to 48 hours. Beef liver is roughly 70% water, so removing the water concentrates the remaining nutrients by a factor of around 3 to 4.3 The nutrient density isn't added; it's concentrated from what was already there.
Freeze-drying is slower and more expensive than spray-drying. But it preserves nutrients the way whole food would if you could just remove the water.
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Encapsulation and packing
Once freeze-dried, the organs are ground into a fine powder. For capsule products, this powder is packed into size 0 or 000 capsules (depending on density). For powder products, it goes directly into pouches with inert atmosphere (nitrogen flushed) to prevent oxidation during storage.
We use bovine gelatin capsules (from grass-fed cattle, matching our philosophy). Some customers prefer plant-based capsules; we accommodate those with size 00 capsules made from pullulan (a plant-derived polysaccharide derived from fermented plant sources).
Everything is done in a clean facility meeting pharmaceutical GMP (Good Manufacturing Practice) standards. Capsules and pouches are checked for defects. Weights are verified. Batches are labelled with batch numbers so they can be traced back to the farm and test results.
Finished product is stored in a cool, dry environment. The shelf life is typically 3 years, though potency stays good longer (freeze-dried nutrients are remarkably stable). We rotate stock using FIFO (first in, first out) to ensure freshness.
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Daily blend
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Eight real ingredients built around grass-fed beef organs, collagen and colostrum. Nothing synthetic added.
Free with your first order, worth £38. Plus £10 off the pouch with a subscription.
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From product to you
Your pouch goes into a box, gets your address, and ships. The whole process from farm to your door takes 4 to 8 weeks depending on slaughter timing, testing schedules, and shipping.
Each pouch has a batch number. That number corresponds to a specific slaughter date, specific farm, specific test results. You can ask us which farm, which paddock even (if the farm tracks that level of detail), and we'll tell you.
The organ you're taking came from an animal that lived on regenerative pasture. It was sourced fresh, frozen immediately, tested thoroughly, and freeze-dried to preserve every nutrient possible. That's the story of your pouch. It's transparent because we believe you deserve to know where your food comes from.
This entire process exists to get something from an animal that lived well into your body with as much nutrient integrity as possible. Everything else is just supporting that.
Why transparency matters at scale
Most supplement companies scale by outsourcing. The quality control gets diffused through the supply chain. Testing becomes sporadic. Traceability disappears. By the time something goes wrong, the accountability is unclear.
We scale differently. We maintain direct relationships with farms. We control the freezing and testing. We know the freeze-dryer. This costs more and limits how fast we can grow. But it means every batch has a story we can tell.
This approach makes sense for a brand built on transparency. We're not trying to be the biggest supplement company. We're trying to be the one you trust.
The bottom line
The journey from farm to pouch is intentional at every step. Fresh sourcing. Quick freezing. Thorough testing. Gentle freeze-drying. Careful packaging. Transparent traceability. Nothing is rushed. Nothing is optimised for cost at the expense of quality.
That's why this takes time and costs more than supplements made from aged, transported, spray-dried ingredients. But that's also why the thing you're taking is worth taking. You're not buying a generic supplement. You're buying an organ from a specific animal, raised in a specific way, processed with specific care. You know where it came from. That matters.
References
- 1. Petzold G, Aguilera JM. Ice morphology: fundamentals and technological applications in foods. Food Biophysics. 2009. (See also Bhatta et al. PMC7022747)
- 2. Bhatta S, Stevanovic Janezic T, Ratti C. Freeze-Drying of Plant-Based Foods. Foods. 2020;9(1):87. PMC7022747
- 3. USDA FoodData Central. Beef, variety meats and by-products, liver. FoodData Central
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