Consumer habits are changing. Today, the trend is shifting towards a healthier lifestyle leading to a growing demand for dietary supplements to prevent diseases, improve cognition, digestion, enhance physical performance, energy and longevity. We can help you satisfy the demand for products with a wider variety of health benefits and achieve product differentiation.


We provide lab-to-market services to dietary supplements producers to meet the changing, diversifying expectations of consumers passionate about embracing health in many aspects of their lives.


Unpleasant taste and odour


Oils of natural origin contain a large number of bioactive components and vitamins. However, they often have an unpleasant taste and odour, for example, fish oil and CBD oil. Similar issues are encountered with herbal dietary supplements, which have a variety of health benefits but not always a pleasant taste or odour. Butyric acid, a natural probiotic, also has an unappetising smell and taste. Producers try to alter the taste and maximise bioavailability by introducing carrier oil, which results in an increase in costs.


Poor stability


The taste isn’t the only challenge. For example, the benefits of many essential oils may decrease as a result of oxidation, chemical interactions or volatilization. Polyunsaturated fatty acids and many lipid-soluble vitamins, such as vitamins A, D, E and K, as well as β-carotene are prone to oxidation, which limits their shelf-life.


Low bioavailability and solubility


Many dietary supplements are also known to have low bioavailability, which is a hot topic for producers. Some supplements are prone to interactions and moisture. Powdered supplements may also have solubility problems.


Delivery challenge due to pH


Common challenges associated with probiotics are storage and pH survivability. To be beneficial to the gut microbiome, the living microorganisms must reach the intestines where the nutrients are absorbed. But the challenge is how to pass through the acidic environments of the stomach.


Microencapsulation of bioactive compounds helps overcome these challenges. It enables to mask taste and odour, and results in considerable savings on the costs of expensive artificial flavours, sweeteners, salts and carrier oils.


In addition, stabilising and protecting active ingredients against oxidation, moisture and interactions with other compounds, our microencapsulation technology can help make savings on expensive packaging. It also enables you to improve the bioavailability and solubility of the ingredients.


Microencapsulation technology also provides a tool for targeted and controlled delivery of active ingredients at the desired time and site, and enable them to survive the acidity of the gastrointestinal tract to reach the intestines.

Mask taste, odour and colour
Mask unpleasant taste, odour and colour in order to improve palatability and product 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 in order 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 time to improve efficacy, prolong action, and ensure optimal dosage.
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 and overdosing used to compensate for nutritional losses.



Let us know what challenges you are facing and what you would like to improve. We will find a solution for you. We can help you combine the benefits of multiple nutrients into a single ingredient source in order to create superior product performance and reduce ingredient losses.