# Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food

## TL;DR

Solid dispersions, originally used in pharmaceuticals, are being adapted for food applications to improve solubility and stability of natural ingredients.

## Contribution

The paper explores how solid dispersion technology can be innovatively applied in food systems using natural carriers.

## Key findings

- Natural-based carriers in solid dispersions enhance water compatibility and stabilize sensitive food compounds.
- SDs can be used to develop functional ingredients, stable colorants, and healthier food analogues.
- Future research should address formulation and regulatory challenges to enable consumer-acceptable food innovations.

## Abstract

Solid dispersion (SD) is a technique used to improve the solubility of poorly water‐soluble compounds by dispersing them in a solid water‐friendly carrier. Current trends indicate that natural‐based alternatives are increasingly replacing synthetic carriers, benefiting the pharmaceutical industry, where they were first adopted, and paving the way for broader use in nutraceuticals and food applications, as regulations and consumer preferences drive the adoption of eco‐friendly alternatives. In the food industry, SDs can address key challenges, such as enhancing water compatibility and stabilizing sensitive compounds, thereby facilitating the effective use of natural‐based ingredients. Exploring natural carriers enables SDs to align with food industry priorities, enabling the development of functional ingredients, stable natural colorants, products with increased flavor retention, innovative packaging materials, and healthier, structured food analogues through Pickering emulsion technology. In this context, the review examines the path of SDs from pharma to food, beginning with a detailed examination of SD systems using both synthetic and natural carriers across the pharmaceutical, nutraceutical, and food sectors. The review concludes with an in‐depth discussion of emerging applications in the food industry, highlighting the potential of SDs to address formulation challenges and to foster sustainable, consumer‐oriented innovations in modern food systems. To advance SD applications in food systems, future research should integrate sensory evaluation and address technical, regulatory, and formulation‐performance gaps to ensure consumer‐acceptable, high‐quality innovations.