SAWA
Inspired by New Zealand’s Precision Nutrition Heritage
Our Origin: The Green-Lipped Mussel Breakthrough
Brand Story：A Natural Insight into Joint Health
As early as the 13th century, the Māori people of Aotearoa New Zealand harvested green-lipped mussels (Perna canaliculus) as an important marine protein source. Despite generations of intense physical labour, the incidence of arthritis among Māori communities remained far lower than the national average, a phenomenon that puzzled researchers.
In the 1970s, a NASA-supported marine natural products project uncovered the remarkable anti-inflammatory potential of green-lipped mussels. New Zealand scientists later confirmed that the mussels contain phospholipid-bound Omega-3s, glycogen and natural anti-inflammatory compounds that offer unique joint-supporting benefits.
In 1994, New Zealand nutrition specialist Dr. Richard Wilson joined a Māori community health programme that once again demonstrated their unusually low joint-disease rates. Through further research, he discovered a critical challenge: although green-lipped mussels are naturally potent, over 63 percent of their bioactive components degrade within 48 hours of harvesting, meaning most commercial extracts fail to preserve their full efficacy.
This insight highlighted a key industry problem: the real challenge is not discovering the nutrients, but how to lock in and preserve their natural vitality.
Driven by this mission, Dr. Wilson founded the SAWA Laboratory in Glen Innes, Auckland, developing a “Sustainable Active Wellness Architecture” dedicated to protecting and delivering the full benefits of natural actives.
Today, SAWA stands as one of New Zealand’s representative innovators in functional nutrition. Rooted in the natural gifts of the South Pacific and guided by scientific precision, SAWA continues to refine solutions that support joint, heart and holistic wellness.
Scientific Advancement: Two Decades of Research Excellence
Combination of Fish Oil and Krill Oil
The phospholipid structure of krill oil also promotes emulsification and absorption in the small intestine, making the combined use of fish oil and krill oil more efficient. A daily dosage of approximately 1000 mg combined with 100 mg krill oil can achieve high bioavailability, making it suitable for long-term heart and cognitive health support.
Microencapsulation Technology (PCT/NZ2020/050055)
Developed in collaboration with Plant & Food Research
This technology embeds key active compounds within nano-scale microcapsules to enhance stability and delivery efficiency to targeted tissues. Early experimental models indicate promising potential for supporting joint function and repair, although more clinical studies are needed to quantify the effects.
SAWA Attitude: The Physical State We Believe In
Full Industry Chain Layout
Manufacturing Foundation: Supported by SAWA’s facility with 58 cleanrooms and an ICP sterilised pure-water system, achieving a daily production capacity of 40 million capsules.
Research Investment: A total R&D investment of 310 million NZD, with raw material sourcing covering 28 natural bioactive regions worldwide.
Quality Commitment: Every batch undergoes 68 biological activity tests, with all products manufactured exclusively in New Zealand under dual GMP and MPI certification.
