Pharmaceutical-style dispersal technology opens the food, bev doors to a wide range of botanical ingredients

The technology was introduced to the market at the recent SupplySide West trade show in Las Vegas by its developer, the Belgian company Eleonor.

The technique may be new to the botanical ingredient supply chain, but it’s not new in itself, said one of the company’s employees, industry veteran Benoit Turpin. Turpin has a long history in food ingredient development and sales, including a stint at US firm Milk Specialties Global. His role at Eleonor is to expand the company’s offerings to the US food and beverage markets.

“this is a technique that has been used in pharmaceuticals for decades,”Turpin said. In the pharmaceutical space, many active pharmaceutical ingredients are small molecules, some with problematic formulation properties. Various approaches have been developed to make these APIs viable in terms of formulation, manufacturing costs, and shelf life.

Patented technology

In the case of Eleonor, the technology carries a number of patents registered in Belgium that have been extended to the US market. The first patents for the technology are from 2018.

“It’s not an encapsulation approach and it’s not about microparticles either,” Turpin said.

Patents cover a wide range of possible approaches as they apply to the functional enhancement of natural ingredients. The patents speak of “natural or synthetic” versions of proteins, oligosaccharides and polysaccharides that are “thermoformed” to the final state with the relevant bioactives.

“We use food carriers to work with one or more actives and make those actives much more dispersible and soluble,”Turpin said.

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