Read Story
Learn how we achieved a 42% usage reduction of Sodium Bicarbonate with improved dough volume and significant cost savings.
Read Story
Not only did we overcome Glutathione’s rotten egg taste and odor, but our technology also increased its bioavailability.
Read Story
Learn how our coated Fumaric Acid effectively extended the sandwich bread shelf life to 11 days, four days beyond the requirement.
Read Story
A look at inhibiting mold growth on hamburger buns through the power of microencapsulation.
Read Story
A protein powder and supplement manufacturer recently contacted us to see whether we could mask the bitter taste of caffeine and deliver a product with better texture.
Read Story
Maxx discusses the latest advances in human and animal health through the use of microencapsulation.
Read Story
Learn how food manufacturers are increasingly relying on microencapsulation to increase bioavailability while masking metallic taste.
Read Story
Maxx Performance looks at the growing consumer demand for antibiotic-free meat protein and how microencapsulation can help reduce the need for these medicated additives in animal production.
Read Story
We innovated a handling system that allowed noxious ingredients to be blended together while masking the spicy taste and improving bioavailability.
Read Story
Maxx has been helping gummy manufacturers effectively mask the taste of vitamins, minerals, botanicals and other compounds for years.
Read Story
How to mask the bitter taste of green tea extract so it can be used in a nutrient bar and other finished goods.
Read Story
How microencapsulated probiotics can increase feed efficiency, improve time to market and eliminate the need for frozen dry ice shipping.
Read Story
Learn how slow-release sorbic acid can extend the shelf life of breads beyond 20 days and increase dough volume by 17%.
Read Story
Customers who sampled the rolls overwhelmingly preferred the bigger volume, better texture and delicious taste of newly formulated dinner rolls.
Read Story
How to stabilize Lysine Hydrochloride for effective rumen bypass so it can release in the small intestine and positively affect milk production.
Read Story
Learn how microencapsulation can deliver stability and survivability, promoting optimal gut health and nourishment for every specie.
Read Story
An inside look at solving a complex leavening challenge.
Read Story
Learn what to do when yeast alone does not deliver crispy, great-tasting crust with high leavening volume.
Read Story
Learn how microencapsulation enhances bioavailability by delivering the active compound at a micelle level, allowing for a higher rate of absorption.
Read Story
Whereas older microencapsulation processes typically deliver 50% actives, Maxx’s technology allows for payloads of 70% and higher.
Read Story
Using a microencapsulated salt resulted in a 30% reduction in salt use without affecting flavor, texture, function or moisture.
Read Story
A study on the use of microencapsulation to produce a stabilized vitamin C as an animal feed supplement.
Read Story
This innovative solution offers a fun experience and sustained moisturizing effect in the mouth.
Read Story
Using microencapsulation to avoid color leaching for longer lasting sprinkles.
Read Story
Learn how microencapsulation can overcome age old processing issues that were once thought of as impossible in fish farming.
Read Story
Learn how microencapsulation can be used to lessen the use of sub therapeutic medicated additives in animal production.
Read Story
Maxx chemical & biological leavening agents are used in doughs and batters to create better texture in finished products.
Read Story
Learn how Maxx can target harmful bacteria by delivering a blend of organic acids into the intestines of monogastric animals.
Read Story
Intestinal health is fast becoming a key area of focus among food and feed manufacturers.
Read Story
See how we used microencapsulation to eliminate moisture pick-up problems for one customer.
Read Story
See how we solved the bitter taste problem for one supplement manufacturer.
Read Story
Discover all the good slow-release ingredients can do for dairy animals.
Read Story
Find out how we fortified a meat stick with choline and green tea extract, and without gluten and GMOs.
Read Story
Learn how coating and stabilizing the phytase enzyme can alleviate heat stress in your flock.
Read Story
A look at inhibiting mold in bread manufacturing plants.
Read Story
Take a look at taste-masking without expensive flavors or additional sugar.
Read Story
Find out how microencapsulation can prevent losses in ingredient potency during feed processing and storage.
Read Story
A guide to microencapsulating greater potential for your food and feed applications.
Read Story
Learn how microencapsulation delivers enhanced bioavailability, decreased feed costs and more.
Read Story
See how Maxx solved one severe moisture pickup problem.
Read Story
Learn how microencapsulation can transform this volatile fatty acid into an extremely useful supplement.
Read Story
Need rumen-stable and rumen-bypass copper and selenium? No problem.
Read Story
Find out what makes microencapsulation your best tool for delivering gluten-free products with better texture and longer shelf life.
Read Story
Replacing raw Potassium Sorbate with slow-release Sorbic Acid delivers a world of benefits to bakers.
Read Story
Learn how microencapsulating yeast can reduce overdosing and improve functionality and storage savings.
Read Story
Discover how Maxx blended a quick solution to an urgent need.
Read Story
Learn how the right ingredients can restore vitality and bone density in spayed and neutered dogs.
Read Story
Study shows greater absorptive capacity in pigs fed slow-release organic acids.
Read Story
See how Maxx reduced sugar, salt and yeast – and still delivered a great-tasting, more cost-effective product.
Read Story
Find out how we microencapsulated minerals to flow freely in monogastric feed.
Read Story
Find out when to use this slower-release acidulant in your baked goods.
Read Story
Agglomeration and spray drying are not microencapsulation even though they are sometimes used interchangeably.
Read Story
Microencapsulation is the new standard for nutrient delivery in human and animal applications.
Read Story
Masking the bitter taste (without the use of expensive flavorings) makes for a more nutritous muffin.
Read Story
Supplemented ascorbic acid has been shown to reduce exercise-induced oxidative stress.
Read Story
A guide to microencapsulating essential nutrients for maximum effect.
Read Story
Discover how microencapsulation eliminates the hit-or-miss approach to nutrient delivery.
Read Story
Find out how to give your consumers a steady source of energy without all the jitters.
Read Story
Discover how microencapsulation can stabilize iron for broader use in food applications.
Read Story
Discover how Maxx microencapsulated fumaric acid to extend tortilla shelf life by 35 days.
Read Story
Find out how we facilitated a more palatable and profitable product re-launch.
Read Story
A discussion on improving gut health across human and animal species.
Read Story
See how our slow-release sodium helped one hamburger manufacturer improve taste, texture and processing efficiency.
Read Story
Find out how we used slow-release acidulants to eliminate mold in muffins and cookies.
Read Story
The applications for BCAA’s in human and animal platforms are many, especially when you introduce microencapsulation.
Read Story
Maxx offers ready solutions for preventing contamination in your eggs and meat products.
Read Story
Learn how Maxx masked the bitter taste of vitamins and minerals to make one energy bar more palatable.
Read Story
How we designed a stable, taste-masked branched chain amino acid with no moisture.
Read Story
Learn how Maxx moved a product from prototype to store shelves in just 3 months.
Read Story
If your mold inhibitors aren’t effective, even blockbuster baked goods can go bad.
Read Story
Find out how Maxx made sardines a staple in school lunches by masking the fishy odor and flavor.
Read Story
A look at what makes bioactive ingredients like caffeine, green tea and sulphur-containing compounds so healthful, yet so challenging to taste-mask.
Read Story
Read the results of a University of Tennessee study on the use of Maxx microencapsulated Thiamine.
Read Story
Learn how microencapsulation reduced costs for one capsule manufacturer by more than 50%.