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Fractionations of lecithin provide higher levels of PC, widely recognized as a contributor to good health, neuro-nutrient support, membrane fluidity, hepatocyte protection, healthy cardiovascular lipid levels and gastric mucosal protection. 

- Available in Soy, Sunflower, Egg 

Especially useful in nutritional applications, two-piece hardcaps and tablets, when high levels of PS are desirable.

Scientific literature indicates that PS improves exercise capacity, increases neurotransmitter release in the brain, reverses age-associated nerve cell dendrite loss and increases brain glucose levels.

LIPOID® phosphatidylserine products are non-GMO.

- Available in Soy, Sunflower

 PhytoSolve® is a unique solubilization technology for lipophilic actives based on phospholipids from Lipoid. PhytoSolve® can be easily used without further processing in dietetic product formulations, for example as a nutrient-enriched concentrate (as a daily supplement). 

New best in class ingredient for rapid knee and lower back support 

 Proprietary extract clinically proven to improve heart health and cardio endurance for active adults. *Ingredient of the Year - Nutra Ingredient Awards 2023 

1st beetroot juice powder standardized for 1.5%-2.75% natural nitrates. Completely water soluble with a pleasant taste. 

Mustard flour is achieved by successive grinding and sifting to remove the bran of the mustard seed and produce a fine powder comprising the heart (kernel) of the seed. Mustard flours are used primarily to give mustard flavor to a product and for their functionality as emulsifiers. 

 Cracked mustard seeds are exactly that – mustard seeds which have had the outer layer cracked open to expose the flour inside. They are primarily used for appearance and texture in country-style mustards and salad dressings.  

Ground mustard is the whole seed ground as a powder (bran and kernel). Our range includes ground yellow, brown and oriental seed plus blends of yellow and oriental. Ground mustard is used as a vegetable protein in meat products, and to produce mustard sauces. 

 Mustard bran is the outer husk of the seed which has been removed during flour
production. It is shipped in its raw state, coarse flakes, or it is ground to a fine
powder. Yellow bran is highly functional having the ability to hold up to
9 times its weight in water, and is widely used as a natural thickener in sauces. 

Whole mustard seed is primarily used in pickles and relishes to add flavour and texture. Available treated or untreated. 

World-wide trends toward a healthier lifestyle prompted us to develop a unique process of enzyme deactivation in a natural, non-chemical environment. Deactivated mustard retains the functional properties of mustard and is used as an emulsifier and protein source in various food applications such as meat products, dressings, mayonnaise, sauces, tomato based products, batters and baked goods.