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How to mask the bitter taste of green tea extract so it can be used in a nutrient bar and other finished goods.
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How microencapsulated probiotics can increase feed efficiency, improve time to market and eliminate the need for frozen dry ice shipping.
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Whereas older microencapsulation processes typically deliver 50% actives, Maxx’s technology allows for payloads of 70% and higher.
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Using a microencapsulated salt resulted in a 30% reduction in salt use without affecting flavor, texture, function or moisture.
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This innovative solution offers a fun experience and sustained moisturizing effect in the mouth.
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Using microencapsulation to avoid color leaching for longer lasting sprinkles.
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Learn how Maxx can target harmful bacteria by delivering a blend of organic acids into the intestines of monogastric animals.
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Intestinal health is fast becoming a key area of focus among food and feed manufacturers.
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Find out how we fortified a meat stick with choline and green tea extract, and without gluten and GMOs.
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A guide to microencapsulating greater potential for your food and feed applications.
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See how Maxx solved one severe moisture pickup problem.
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Find out how we microencapsulated minerals to flow freely in monogastric feed.
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Microencapsulation is the new standard for nutrient delivery in human and animal applications.
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Masking the bitter taste (without the use of expensive flavorings) makes for a more nutritous muffin.
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Discover how microencapsulation eliminates the hit-or-miss approach to nutrient delivery.
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A discussion on improving gut health across human and animal species.
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See how our slow-release sodium helped one hamburger manufacturer improve taste, texture and processing efficiency.
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The applications for BCAA’s in human and animal platforms are many, especially when you introduce microencapsulation.
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Maxx offers ready solutions for preventing contamination in your eggs and meat products.
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Learn how Maxx masked the bitter taste of vitamins and minerals to make one energy bar more palatable.
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Find out how Maxx made sardines a staple in school lunches by masking the fishy odor and flavor.