If you've ever wondered what actually goes into making a supplement you can trust, the answer, at least at KURK, starts with a food scientist who won't sign off on anything she isn't genuinely satisfied with.
Hannah Ratcliffe is KURK's Food Scientist. She's the person responsible for formulation, quality control and making sure that every product in the range meets the standards we talk about, not just on the label, but in the lab. If something isn't right, it doesn't go out. It's that simple.
We wanted to give you a look behind the scenes at what Hannah actually does, why it matters, and what she's been working on lately.
What does a food scientist do at a supplement company?
Most supplement brands outsource their formulation and hope for the best. At KURK, Hannah is involved at every stage, from raw ingredient sourcing through to the finished product. That means she's the one asking the questions most brands don't bother with: where exactly did this ingredient come from? What does the certificate of analysis actually say? Does this meet our specification, or just the minimum legal requirement?
It's not glamorous work. It's spreadsheets, lab results, supplier audits and a lot of back-and-forth with manufacturers. But it's the reason we can stand behind what's in every bottle and every tube.
Hannah's background is in food science, which matters more than people might think. Supplements in the UK are regulated as food products, not medicines. That means the expertise required to formulate them properly sits firmly in food science, covering everything from stability and shelf life to taste, texture and how ingredients interact with each other.
Why micellar technology needs a scientist, not a marketing team
KURK's curcumin uses plant-derived micellar technology to improve how your body absorbs it. Curcumin on its own has notoriously poor bioavailability, meaning most of it passes straight through without being used. Micellar technology wraps the curcumin in tiny plant-based structures that your body can actually take up, which is how we achieve significantly better absorption than standard curcumin supplements.
That technology sounds straightforward when you read it on a website, but getting it right is anything but. The particle size, the concentration, the stability of the formulation over time, these all affect whether the product actually delivers what it promises. That's Hannah's world.
"People don't realise how much work goes into a formulation that actually performs," Hannah says. "Anyone can put curcumin in a capsule and call it a supplement. Making one that your body can genuinely use, that tastes good, that's stable, that's free from unnecessary chemicals, that's a completely different challenge."
What Hannah's been working on
For the past six months, Hannah has been working on improvements to KURK's micellar curcumin formulation. Without getting into the technical detail, the focus has been on three things that directly affect what you experience as a customer.
Better absorption. The improved formulation uses smaller particle sizes, which means your body can absorb the active curcumin more effectively. You'll still get the same amount of curcumin per serving—it's just delivered in a way your body can use more of. We already offer significantly better bioavailability than standard curcumin, and this takes it further.
Improved taste and clarity. If you've tried our range, you'll know we take flavour seriously. We’re working on bringing you a noticeably improved taste and a clearer appearance, which matters when you're drinking something every day.
Soy allergen removed. The current liquid formulation requires allergen labelling for soy under UK and EU regulations. We are working on the next formulation that removes soy entirely, which means one fewer thing to worry about if you have sensitivities or simply prefer to avoid it.
These improvements are the result of months of careful development and testing. Hannah's next step is to bring the updated formulation into the existing range, so it may be a little while before you see it on the shelf. We'd rather take the time to get it right than rush something out that doesn't meet our standards.
Why this matters more than most people think
The supplement industry has a trust problem, and honestly, it's earned it. Too many brands make bold claims on the front of the pack while cutting corners on what's inside. Proprietary blends that hide how much of each ingredient you're actually getting. Fillers and bulking agents that add nothing. Doses that look good on paper but aren't in a form your body can use.
At KURK, we've always taken a different approach. We list exactly what's in our products. And we have a food scientist whose entire job is to make sure the product matches the promise.
That's not a marketing angle. It's just how Hannah works.
Your questions answered
Why does KURK use micellar technology instead of standard curcumin?
Standard curcumin has very poor bioavailability, which means most of it passes through your body without being absorbed. Micellar technology uses plant-based structures to wrap the curcumin in a form your body can actually take up. It's the difference between swallowing something and your body genuinely being able to use it.
What qualifications does a food scientist need?
In the UK, food scientists typically hold a degree in food science, food technology or a related discipline. The role covers everything from formulation and quality assurance to regulatory compliance and ingredient sourcing. For a supplement company, it's one of the most important roles in the business. Hannah studied at the School of Food Science and Nutrition, University of Leeds, UK.
When will the improved formulation be available?
Hannah is currently working on bringing the updated micellar curcumin into our range. We don't have an exact date yet because we want to make sure everything meets our standards before it reaches you. We'll share updates as soon as we can.
How do I know what's actually in a KURK product?
Every KURK product lists its full ingredients and nutritional information clearly on the packaging. We don't use proprietary blends or hide behind vague labelling. What we say is in there is what's in there.
The people behind the product
We think you deserve to know who's making the things you put in your body, and why they care about getting it right. Hannah is one of the reasons KURK can genuinely back up what we say about quality. Not with marketing language, but with the science, the sourcing and the standards that go into every product.
We'll keep introducing you to the people behind KURK, because we believe transparency isn't a trend. It's the baseline.
This article is for informational purposes only and is not intended as medical advice. Always consult your GP or healthcare provider for guidance on your personal health.
