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Antidoping & Quality

SPONSER® products stand for the highest quality standards without impurities and doping contamination. This is ensured by the following measures:

Anti-doping commitment

As a reliable nutrition partner of numerous internationally successful top athletes, we are committed to clean products. We are committed to fair and clean sport. For this reason, SPONSER SPORT FOOD AG refrains from any action (production, storage, trade) with hormone-active, prohormonal or pharmaceutically active substances including those on the WADA doping list. As a result, neither our raw materials nor our finished products ever come into contact with substances of concern at any time.


We know our raw materials. All SPONSER SPORT FOOD AG raw materials are specified in comprehensive documents, and the quality delivered is always documented. Our production regulations allow the use of our raw materials to be traced at any time. In this way, we ensure complete traceability.

Certified partnerships

SPONSER SPORT FOOD AG only works with audited industrial partners and suppliers who have a recognized certification from GMP (Swiss Medic) or GFSI (Global Food Safety Inititative). These highest recognized quality standards of the food industry vouch for the impeccable quality of the products.

Permanent control

As a Swiss food manufacturer, we are aware of our responsibility towards our customers. Every year, our Quality Management System is audited by our certification partner SGS in accordance with the ISO FSSC 22000 food standard. These include the high quality and hygiene standards of the Swiss food legislation, which are controlled at regular intervals by the enforcement authorities.


In accordance with Swiss legislation, SPONSER SPORT FOOD AG consistently applies the HACCP concept according to Codex Alimentarius. Risk-based raw material and process analyses are carried out and validated annually.

Good Manufacturing Practice (GMP)

In the field of food supplements, the term GMP has become established. Good manufacturing practice in the food industry is primarily defined by the consistent application of the HACCP concept and is thus also an integral part of any food management standards as recognized by the Global Food Safety Initiative GFSI.

SGS FSSC 22000