Drinks, powders, bars
Functional Food & Beverage
Water-soluble grades that survive taste, color, and pH.
The brief
A beverage exposes every weakness in an extract. Poor solubility leaves sediment, a strong color shifts the product, and a bitter marker flavors the whole batch. For drink and food applications we start from the matrix, not the marker percentage, and select or modify the grade around solubility, color, and taste.
Formats we support
What changes in this format
Three decisions that shape the grade.
These are the questions we work through before a sample is sent. Answering them early avoids a second sample round and a reformulation.
Solubility is a grade decision
Water-soluble, water-dispersible, and spray-dried grades behave differently in a drink. Tell us the final matrix and pH so the grade is chosen for it rather than adjusted after the first trial.
Color is part of the specification
Elderberry, beetroot, and turmeric bring intense color that can stain packaging or shift with pH. Low-color or diluted grades are available when the visual target is pale or clear.
Taste masking belongs in the sample stage
Bitter botanicals such as andrographis or artichoke are difficult in beverages. Request a taste sample early; reformulating after scale-up is expensive.
Extracts for this application
Starting points, not a shortlist limit.
The full catalog can be screened against your application. If the grade you need is not listed, a custom specification may be the better route.
Full extract range →Beetroot Powder
Beta vulgaris · Root
0.5–2% depending on grade
Lion's Mane Extract
Hericium erinaceus · Fruiting body
≥30% (enzymatic)
Elderberry Extract
Sambucus nigra · Fruit
5% or 10% (UV)
Ginger Root Extract
Zingiber officinale · Rhizome
5% (HPLC)
Green Tea Extract
Camellia sinensis · Leaf
98% (UV)
Lemon Balm Extract
Melissa officinalis · Leaf
2% or 5% (HPLC)
Chamomile Extract
Matricaria chamomilla · Flower
1% or 2% (HPLC)
Holy Basil Extract
Ocimum tenuiflorum · Leaf
2% or 5% (HPLC)
Maca Extract
Lepidium meyenii · Root
0.6% (HPLC)
L-Theanine
Camellia sinensis · Leaf
98% (HPLC)
Betaine Anhydrous (TMG)
Beta vulgaris · Root (derived)
98% (HPLC)
Next step
Describe the finished product. We will name the grade.
Include the matrix, target dose, process conditions, and destination market. The reply will state what fits and what does not.