About Blackmores

Maurice Blackmore was the founder of natural health in Australia and started the company in the 1930s, opening the first natural health food store and naturopathic clinic in Australia.

Blackmores campus

The guiding principle of Naturopathy is “be kind to the body” using the healing power of nature. He did not wish to replace modern medicine, merely complementing it with different solutions.

His son, Marcus Blackmores began working in Blackmores at 18 and together they took Blackmores to Asia over forty years ago. It wasn’t always smooth sailing. Maurice first Marcus three times over the years but they always made up and have now made Blackmores one of the largest Natural Health brands in the world and have brough better health to millions.

The activist and pioneering spirit is in our culture, and we are motivated to introduce our products and make them accessible to all. Our team believes in inclusivity and diversity, so that’s why we are working towards making our products suitable for different dietary preferences.

We have been working towards obtaining Halal Certifications for our products, and also evaluating and designing a range suitable for vegans/vegetarians. We will never stop in our quest to bring better health to the world.

 

star Our products work.
We are evidence based in the dosage we give and the actual form of the active ingredients you are purchasing. We know the product we sell works.

sustainability Our products are kind to the body.
We go the extra mile to get the ideal form of the active ingredients(s) to be the most highly absorbed and gentle on the body. For example, our Bio C won’t give you reflux, the iron we use in Pregnancy and Breastfeeding Gold won’t give you constipations.

brain We don't compromise on quality.
Everyone says “quality”, but what does that mean? For us it means doing the right thing when no one is looking. We visit every corner of the world to find the best and most reliable ingredients that meet out strict criteria. For example, our Fish Oil comes from sustainable fisting practices off the coast of Peru. Why Peru? Their anchovy fish eat algae and hence have the lowest contaminant risk.