Maxx Performance

Optimizing Ingredients

Core Technologies

Formulation technologies to the max.

In the food and feed additive industry, no one microencapsulates with the quality and rigor that Maxx does. Not only do we bring the deep scientific know-how, but we uniquely apply our proprietary technologies to open new opportunities for your applications.

Our growing influence

Since its inception, Maxx has been flexing its microencapsulation and blending technologies to bring more innovative applications to food and feed markets:

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2004
Introduced checmical leaveners for baked goods
2005
Developed stabilized ingredientes like vitamin C
2007
Innovated stabilized enzymes for poultry and swine, and vitamin C for aquaculture
2009
Produced bitter-free green tea extract for baking goods
2010
Introduced weight management products that mask bitter taste and odors
2011
Delivered slow-release organize acids and minerals to the lower gut of poultry and swine
2012
Developed rumen bypass ingredients for dairy cows
2013
Extended shelf life in more then 70 gluten-free product applicaitons
2014
Helped launch products with less sugar, salt, preservatives and antibiotics
2015
Used minerals and organic acids in place of antibiotics in animal feed.
2016
Innovated improved bioavailability of key vitamins, minerals and botanicals, delivering efficiency gains and no more overdosing.
2017
Developed a solution for GMO-free flat breads.
Rejuvenated a grocer's failing biscuit with bigger volume, better texture and longer shelf life.