SoRSE Technology on integrating functional ingredients into packaged food

Working alongside packaged food and beverage brands, SōRSE Technology believes it can make ‘better tasting, more effective products’ leveraging its water-soluble emulsion technology. The company has developed a proprietary water-soluble emulsification process for ‘any’ oil-based ingredient that, it says, can integrate functional ingredients into commercially available consumer packaged goods.

Research director Donna Wamsley explained this is an important characteristic for food and beverage manufacturers working in the functional space.

“An oil-based functional ingredient like CBD can be difficult to work when infusing it into a food or beverage product because oil doesn’t play well with water; it doesn’t always evenly

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