SoRSE Technology on integrating functional ingredients into packaged food

Will Kreznick

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 […]

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 disperse. Creating a shelf-stable and homogenous water-soluble emulsion makes CBD easier to work with for the product developer and makes ingesting the finished product a more enjoyable experience for the consumer.

“The most important goals when converting CBD [for instance] into an emulsion are homogeneity, stability, and accurate dosing. At SōRSE, we are always fine-tuning our processing specifications for consistency so that our product has the same dosage every time and is shelf-stable for at least 12 months. Not all CBD emulsions are created equal, so carefully evaluating suppliers and emulsion technologies is imperative to the product development process. Food innovators using CBD have taken creative approaches to their flavour profiles, and the result is diversity in choice for the consumer.”

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