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USA Hydrolyzed Wild Caught Marine Collagen Powder 15.06 oz

USA Hydrolyzed Wild Caught Marine Collagen Powder 15.06 oz

Our pescatarian preference. 100% hydrolysed marine collagen to support optimal well-being.

100% Halal Collagen
100% Kosher Collagen
Dairy Free
Eco Friendly Packaging
General Wellbeing
Gluten Free
Marine Collagen
No Nasties
Our Favourite
Pure Collagen Only
Soy Free
Sugar Free
Suitable for Pescatarians
Regular price 557 SEK
Regular price Sale price 557 SEK
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Product Information

Nutritional Information

100% Pure Marine Hydrolysed Collagen Protein Peptides (Fish)


Nutrition Information 

Serving size 13g (approximately 2 level tablespoons). Servings per tub: 34

Information based on 13g.


Energy - 50 kcal 

Protein - 11.7 g 

Carbohydrate - 0 g

Fat - 0 g 

Sodium - 10 mg

Sugar - 0 g 



Amino Acids (+ essential)

Per 13g

Per 100g


1.03 g

7.9 g


1.24 g

9.5 g

Aspartic Acid

0.83 g

6.4 g

Glutamic Acid

1.33 g

10.2 g


2.83 g

21.8 g


0.21 g

1.6 g


0.10 g

0.8 g


0.98 g

7.5 g


0.17 g

1.3 g


0.35 g

2.7 g


0.48 g

3.7 g


0.25 g

1.9 g


0.26 g

2.0 g


1.44 g

11.1 g


0.78 g

6.0 g


0.36 g

2.8 g


0.09 g

0.7 g


0.29 g

2.2 g

Directions of Use

How to take: 

Add 13g (roughly 2 tbsp) to any hot or cold food + drinks.

Blend, shake or stir and enjoy! 

Fancy some recipe inspo? Try our Banana Collagen Cookies 

Preparation Time - 10 minutes 

Cooking Time - 15 minutes 

Servings - 10


      2 tbsp milled flaxseed + 6 tbsp water

      2 large ripe bananas, approx. 240g

      1 tsp vanilla extract

      80g smooth almond or peanut butter; tahini or sunflower seed butter for nut free

      25g Edible Health Collagen Bovine or Marine Collagen

      150g porridge oats

      100g oat flour

      30g unsweetened desiccated coconut

      1 tsp cinnamon


  1. Preheat your oven to 180C (350F).
  2. Mix together flax and water and set to one side for a few minutes.
  3. Meanwhile, mash bananas until most of the lumps are gone.
  4. Whisk nut or seed butter, vanilla and collagen into the banana. Then add the flax mix.
  5. Once combined, add in the oats, oat flour, coconut, and cinnamon.
  6. Mix well to combine.
  7. Divide mixture into 10 even balls. Place on a baking tray and flatten with the palm of your hand. They won’t spread when baking.
  8. Bake for 15 minutes. Allow to cool on the tray.
  9. Store in a sealed container for up to 3 days in the fridge or freeze for up to one month.
  10. Delicious topped with a dollop of nut butter and/or your favourite yoghurt.

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