Food & nutraceuticals
Protect what makes your ingredients valuable
Encapsulate vitamins, omega-3, plant extracts and probiotics to protect them from oxidation, mask tastes and control their release
The challenge
What holds formulation back today
- Oxidation and short shelf life
- Taste and odour
- Low bioavailability
- Heat-based processes that damage actives
What EncapX® changes
A continuous answer
- Protection and a longer shelf life
- Taste masking
- Controlled or targeted release (for example in the intestine)
- 35 °C processing with no toxic solvents
Typical actives
Payloads we encapsulate in this market
- vitamins
- DHA and omega-3
- plant extracts
- natural pigments
- minerals (iron, magnesium)
- enzymes
- probiotics
- peptides
Your development journey
Four stages, one continuous process
01 · Screening
A feasibility study.
Feasibility study
02 · Formulation
Optimisation of the carrier and of the release profile.
Formulation development
03 · Pilot production
Batches for stability, sensory and market tests.
Pilot batches
04 · Manufacturing
An EncapX® system on your line.
System on your line
Proof
Evidence for this market
- Horizon Europe "Alliance" project on microalgae biorefining
- Continuous extraction from wet biomass with Extract-X® (no drying, no toxic solvents, oxygen-free processing)
- Member of the Bio-based Industries Consortium
Who we work with
Ingredient makers · Supplement brands · Food manufacturers · CDMOs
From first screens to manufacturing partners, the same process stays in place.
FAQ
Questions we hear often
Can encapsulation mask a taste?
Yes, encapsulation is used to mask the taste of plant extracts and minerals such as iron or magnesium.
Is the process compatible with clean-label products?
It uses CO₂ and no toxic solvent, and leaves no residue.
What release profiles are possible?
Controlled and triggered release, for example in the intestine.