Capsoil FoodTech creates lipid-based functional inclusions for coffee pods

01 Mar 2022 --- Capsoil FoodTech, part of Prodalim Group, has developed a method for incorporating bioavailable and water-soluble oil-based nutritional additives into coffee pods. Coffee makers can now offer consumers their favorite drink infused with CBD, MCTs, lycopene, astaxanthin and vitamins A, D and E among others.

The technology has the potential to help coffee producers and “better-for-you” beverage makers differentiate themselves in a crowded F&B market. Capsoil FoodTech says its drinks are solvent- and chemical-free.

Capsoil FoodTech's method can convert any oil-based compound into a self-emulsifying powder. This results in a dry powder that can be dissolved in hot or cold liquids.

Dr. Itay Shafat, scientific director of Capsoil FoodTech, notes that coffee is functional by definition. “Consumers already link coffee with functionality.” This is why he believes coffee has many opportunities as a vehicle for the delivery of functional ingredients. 

"Capsoil's technology also allows RTD brands to easily innovate their products by adding new ingredients not possible for inclusion in the past, as all our powders are water soluble and form a stable emulsion."

Capsoil FoodTech's lipid-infusion method hass applications beyond coffee. "Capsoil's technology is suitable for all powder products," says Dr. Shafat.

Coffee is already largely considered a functional beverage, and is drunk to give consumers a boost of energy. Capsoil FoodTech's markets of focus are Europe and the US. However Dr. Shafat shares that the company looks forward to opportunities beyond these markets. 

"If any company outside of these markets is interested, we are happy to discuss as well."

Creating water-soluble, bioavailable lipid compounds
Capsoil’s self-emulsifying powders contain up to 60% of oil and its active compounds. The technology also has applications for use in supplements manufacturing.

In February, NutritionInsight spoke to Dr. Shafat about the company’s water-soluble bioactive oils for functional food and beverage.

In November, an Australia-based study revealed that drinking two cups of coffee per day may lower the risk of developing Alzheimer’s. 

The same month, a China-based study indicated that regular consumption of coffee and tea could lower the risk of stroke by up to 32%.

Edited by Olivia Nelson