Encapsulation is the magic behind many packaged foods. It enables the use of sensitive flavors & colors by surrounding them with a protective carrier and transforms the liquid ingredients into powders. These powders represent a $60B global market and they go into the much larger $1T sector of low moisture packaged foods. Almost everything in the center of the grocery store, from ramen noodles, to cake mixes to snack chips, uses an encapsulate powder typically at less than 1%.

The problem is that the carrier ingredients relied on for encapsulation, things like gums, maltodextrin and octenyl succinate derivatized corn starch, were designed for a different era. Nowadays consumers are wary of synthetic sounding, highly processed foods and they seek out simple and more natural ingredients. While the active ingredients like flavors and colors have shifted to natural over the last 15 years, the carrier components have lagged. As a result, this combination of active+carrier is not fully n...
Encapsulation is the magic behind many packaged foods. It enables the use of sensitive flavors & colors by surrounding them with a protective carrier and transforms the liquid ingredients into powders. These powders represent a $60B global market and they go into the much larger $1T sector of low moisture packaged foods. Almost everything in the center of the grocery store, from ramen noodles, to cake mixes to snack chips, uses an encapsulate powder typically at less than 1%.

The problem is that the carrier ingredients relied on for encapsulation, things like gums, maltodextrin and octenyl succinate derivatized corn starch, were designed for a different era. Nowadays consumers are wary of synthetic sounding, highly processed foods and they seek out simple and more natural ingredients. While the active ingredients like flavors and colors have shifted to natural over the last 15 years, the carrier components have lagged. As a result, this combination of active+carrier is not fully natural. One solution could be for consumers to shift to fresh ingredients and cooking from scratch. However, even in the Covid-19 era, low-moisture packaged foods and ready meals offer convenience, consistency, safety, and shelf stability which will continue to be highly valued by consumers.

Until now, no natural carrier has been able to replace the synthetic ingredients that are so vital to packaged foods. Paragon Pure developed CaptaClean, the all-natural solution for clean label encapsulation powders. It is based on sprouted brown rice flour. Our patented technology guides the sprouting and preparation conditions to achieve the properties necessary for encapsulation. We have made promising prototypes of beef flavors, mint, citrus, oleoresins as well and beet juice for natural coloring.

Our business model is to license the technology to major ingredient manufacturers. We are meeting a warm reception with two of the top five flavor companies engaged in paid sampling trials.
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Matthew Sillick
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Matthew Sillick CTO I'm a microscopist and food materials scientist. I love reading patents and trying to look at the problem from different angles.