Vegetarian Collagen SIHO in Paris: the eggshell membrane powder, 100 doses

Collagen is a protein found only in the animal kingdom. Almost all the supplements on the shelf come from fish or beef skins, hydrolysed into peptides. For a vegetarian, that’s a closed door. The eggshell membrane, that thin white film between the shell and the egg white, is the only collagen source compatible with that diet.

SIHO uses it through Novolife®, a patented ingredient. The eggs are collected and the membrane extracted in Brittany, near Rennes, by a mechanical, solvent-free process; packaging is done near Saint-Malo. The whole chain fits within a radius of a few dozen kilometres, which is rare for a collagen.

To place this product among the other forms, our guide to collagen in Paris compares marine, bovine, powder and capsules.

A dose of classic marine collagen weighs 5 to 10 g. Here, a scoop is 300 mg. The difference lies in the nature of the product: a hydrolysate provides isolated collagen peptides, while eggshell membrane provides the complete connective-tissue matrix, non-denatured, in its original proportions.

Per 300 mg, the dose contains 75 mg elastin, 66 mg collagen, 9 mg hyaluronic acid and 6 mg glucosamine, with glycosaminoglycans. Elastin, almost absent from marine collagens, is what gives skin its ability to spring back into shape. SIHO states that 300 mg of Novolife® corresponds, in practice, to a 5 g dose of a classic collagen.

That also explains the format: 30 g is enough for 100 days, whereas a 300 g jar of marine collagen lasts a month.

SIHO positions this collagen for two uses. For skin, the matrix provides the components of firmness and hydration — collagen, elastin and hyaluronic acid together. For joints, glucosamine and glycosaminoglycans are the natural building blocks of cartilage. At SIHO, it’s also part of the Joints pack, alongside shilajit and reishi.

In our Paris 12th shop, it’s the product we recommend to people who want a complete collagen without changing their diet, or those put off by the taste and volume of marine powders: here, one level scoop is all it takes.

One to three measuring scoops a day, i.e. 300 to 900 mg, in a glass of water, juice, yoghurt or smoothie. The powder is fine and mixes well. The usual dose is one scoop a day, which makes the jar last 100 days; for an intensive course, two or three scoops bring the duration down to one or two months.

As with any collagen, the effect is judged over time: three months is the right benchmark, the time it takes for skin to renew itself several times. For adults only. Contains egg: not suitable for people with allergies or vegan diets.

SIHO offers the same eggshell membrane in two forms. This powder is the collagen alone, at the best price per dose, for those who want the raw ingredient and to mix it with whatever they like. The Collagène+ capsules add ceramosides, SOD, astaxanthin, vitamin C and zinc: a complete skin formula, pricier, in two capsules.

If your goal covers both skin and joints, or you want to adjust the dose, go for the powder. If it’s mainly about skin and you prefer capsules, go for Collagène+. The rest of the range is in the Collagen powder category.

SIHO is a French brand born around shilajit and mushrooms, packed in Brittany, which refocused on longevity in September 2026. Vegetarian collagen is one of its long-standing products, now part of the Essentials range alongside Magnesium+ and CoQ10.

Where to buy vegetarian collagen powder in Paris?

At Herba Barona, 10 rue Théophile Roussel, Paris 12th, and on this website.

What does the powder taste like?

Almost nothing, a very light neutral note. It disappears in a juice or yoghurt.

How many doses are in the jar?

100 doses of 300 mg in 30 g, i.e. 100 days at one scoop a day.

Is it vegan?

No. It’s vegetarian, derived from eggshell membrane, but not vegan.