Consumer demand for healthier, better-tasting products is constantly growing, making manufacturers focus on product quality and innovation. Whether it’s ensuring longer shelf-life, more health benefits or timely and targeted release, our microencapsulation technology enables you to offer high-quality, innovative food and beverages that look appealing and taste great.


We provide lab-to-market services to manufacturers who want to offer innovative food and beverages to satisfy consumer demand for healthier, better-tasting products.


Low stability and limited bioavailability


The growing demand for food that benefits health opens the opportunities for the integration of vitamins, minerals, antioxidants, unsaturated fatty acids, probiotics, enzymes, plant extracts and other compounds in everyday products, such as flour, sugar, yoghourts, bread, energy bars, drinks, chocolate, etc. But the added ingredients often slowly degrade, lose their potency and even become hazardous due to oxidation reaction. They can also react with other components resulting in limited bioavailability and change in taste, odour or colour.


Enriching food with fish oil is an effective means of increasing the consumption of polyunsaturated fatty acids by the general population. But fish oil is prone to oxidation, limiting the products’ shelf-life. It is insoluble in water and susceptible to developing rancid odour and taste.


Fortifying food with iron would help prevent iron deficiency, which affects one-third of the world’s population. The challenge is iron’s interaction with other food ingredients, such as tannins, phytates and polyphenols, lowering its bioavailability. Iron also accelerates oxidation in vitamins, fatty and amino acids, decreasing the nutritional value.


The use of vitamin C is also limited by its high reactivity, low stability and poor water solubility. Fortifying food with vitamins A and D could solve the problem of their deficiency, which is a serious concern. But there are many production and storage challenges involved as high temperatures, pH, light, and oxygen destroy these vitamins.




Common issues with dry beverage mixes are clumping, separation and stratification. The challenge is to make powdered beverages dissolve quickly and uniformly, with consistent colour and no sediment, the drinks that are not gritty and look and taste appealing.


Unpleasant taste and odour


Turning fats and oils into stable powders for beverage mixes has become increasingly popular, especially with a keto diet. However, the factor limiting the usage of keto esters is their taste. Fortifying food with polyphenols, such as green tea extract is also limited by its bitter taste. A similar issue is encountered with caffeine. Its bitter taste isn’t everyone’s cup of tea.


Mould growth and moisture


The preservatives used for bread are not always effective mould inhibitors as they have a negative effect on yeast performance. While calcium propionate has little impact on yeast, sorbic acid does. A similar challenge with a short shelf-life is encountered with gluten-free food and meat alternatives. Increasingly popular, they have a mould problem.


Our advanced microencapsulation technology overcomes these challenges enabling the incorporation of functional, health-promoting ingredients into food and beverages without altering their characteristics or appearance. The consumers will be attracted by the prospect of not having to take an extra step to obtain nutritional benefits.


By preventing oxidation, thermal denaturation, moisture, and reactions with other ingredients, microencapsulation ensures stability for reactive, sensitive or volatile compounds and helps deliver products with longer shelf-life and better texture. This makes it much easier to use oils (that can take the form of dry powder) to fortify food and beverages.


Ingredients with an unpleasant odour and bitter taste can be successfully masked by using microencapsulation, making redundant the use of artificial flavours and sweeteners as masking agents. Microencapsulation also allows the use of natural colours, prone to oxidation, instead of synthetic ones.


Microencapsulation also provides the release of ingredients at the right place and the right time, improving the effectiveness of food additives, broadening their range, and ensuring their optimal dosage. The release mechanism may be a change in pH or temperature, the application of pressure or the increase in moisture. For example, by microencapsulating caffeine, it is possible to obtain time-released energy.


By using biocompatible and biodegradable shell materials, you can satisfy specific needs such as vegetarianism, veganism, Halal and Kosher, among others. In addition, our microencapsulation technology opens the opportunity for adding new ingredients with health benefits into food and beverages, providing potential for the development of new products.

Mask taste, odour and colour
Mask unpleasant taste, odour or unattractive colour or enhance pleasing characteristics to improve palatability and attractiveness.
Protect active ingredients
Protect compounds from environmental conditions (heat, moisture, oxidation etc.) and interactions with other ingredients.
Improve bioavailability
Improve bioavailability of active compounds to increase efficacy and allow precise dosage delivery.
Increase stability
Increase the stability of active compounds resulting in the shelf-life extension.
Improve solubility and dispersibility
Increase uniformity of the final product and solve clumping issues.
Allow time and targeted release
Controlled release of active substances at the right place and the right time to improve efficacy and prolong action.
Introduce new ingredients
Allow the introduction of new ingredients to broaden the applications and product range.
Make cost savings
Make redundant artificial flavours and sweeteners used as masking agents as well as the overdosing used to compensate for nutritional losses.



Share with us your challenges and ideas. We will find a solution for you. We can help you identify beneficial nutrients that can be used to promote the health and well-being of consumers and create innovative food and beverages with increased health benefits.