Having worked in the beverage industry, we understood the importance of flavor and aroma and wondered if there were emerging technologies we could modify and apply to plants. Big words came up*: emulsification, nanoemulsification, droplet size, atomization, agglomeration. (Yes, there was a bit of a learning curve.) So we sought out the brightest scientific minds in those areas to help us determine if our vision was even feasible.
Could we make superplants taste good? Could we make its dosing of bioavailable components more precise? And we dared to ask: Could we possibly make them even more effective by improving their bioavailability? And could we blend them with other components, particularly funghi, to build a better means for people to find balance and wellness?
So we started formulating. And testing. And adjusting. Ultimately, we created a totally new, far smarter, wildly effective, and completely delicious ingestible superplant format: Zolt.
*If you really want to geek out, see more on this topic in our Journal.