We turn sensitive ingredients into business opportunities, for industry.

With our unique encapsulation delivery technology.

Important message from team Mello: 
This website is under redesign. Please check back soon for our exciting new version.


Stabilising probiotics and bioactives is an industry-wide challenge.

Micro-encapsulation is a technology, engineered to protect and deliver time and location sensitive ingredients.

At Mello, we’re working to advance the technology and optimise its ability to protect, deliver and release sensitive ingredients, within food and drink. 

We’re initially working with probiotics. These are alive and often sensitive to elements such as moisture, heat and oxygen making them one of the most challenging and unforgiving, to work with. 


Our proprietary technology will generate TrueCore particles at a micro size, and remain stable to protect the inner probiotic or bioactive (functional ingredient) in application and during delivery.  

Increased particle stability enables industry to develop new innovative product solutions that were previously not possible.


Increased particle stability enables industry to develop product solutions with functional ingredients that are effective at target location in the body.

Our particles are small enough to be added to a food or drink, without negatively affecting mouthfeel.


Our team is growing.

Contact us:

Lisa Tammi
[email protected]
+45 42740429

BioInnovation Institute Foundation
Ole Maaløes vej 3, 3rd floor
DK 2200 Copenhagen N


Our work has been made possible with funding support from:


We are an industrial biotech company developing a technology platform solution to enable the use of probiotics and bioactives, initially in food and drink.  

I first established Mello to develop an enzymes-based impregnation solution which texture softens vegetables and proteins to support people with sarcopenia dysphagia. Unlike other softening methods, this technique maintains the shape and structure of the food for an est. 590 million people affected globally. 

As an addition to the texture modification, we wanted to enhance the nutritional values of the soft foods, but there was no solution available to us to enable nutritional fortification.

Hence the pivot to what we’re doing now – developing efficient delivery solutions for unstable, difficult to work with ingredients such as probiotics and bioactive vitamins, enzymes, peptides etc – by advancing on current ‘state of art’ microencapsulation so that industry is able to optimise these ingredients effectively in their product solutions.