The food and beverage industry need to adapt to changing consumer preferences which include more plant-based and sustainable options. As a biobased ingredient, Cellulose nanocrystals have been studied as a potential additive for improving various aspects of food and beverages. Here are some examples:

1. Fat reduction: NanoCellX® can be used as a fat substitute in various food products to reduce the calorie content while maintaining the texture and mouthfeel of the product. CNCs can mimic the properties of fats, such as creaminess and smoothness, without adding calories.

2. Shelf-life extension: NanoCellX® can be used as a natural preservative in food products to extend their shelf life. They have antimicrobial properties that can inhibit the growth of bacteria and other microorganisms that can spoil food.

3. Texture enhancement: NanoCellX® can be used in various food products, such as dairy products and sauces, to improve their texture and stability. They can enhance the viscosity and gelation properties of the product, resulting in a more desirable texture and stability of suspensions.

4. Overall, cellulose nanocrystals have the potential to improve various aspects of food and beverages and research is ongoing to explore their full potential. It should be noted that any new food additive, including cellulose nanocrystals, must undergo thorough safety testing before being approved for commercial use in food products.