07/21/2026
If you’ve been in a meeting with Virun®, Inc.®, you’ve likely heard this before.
Unconventional, perhaps. But absolutely true when it comes to liposomes.
Just as a chef creates a smooth, stable hollandaise by carefully balancing butter, water, heat and technique, exceptional formulators balance phospholipids, oils, water and processing conditions to create a creamy, elegant emulsion.
A great chef doesn’t hide poor ingredients. They create harmony.
And a great liposomal formulator doesn’t simply encapsulate nutrients. They engineer stability, texture, mouthfeel and flavor.
As our CEO, Philip Bromley, says:
“The best liposomal formulators think like French sous-chefs.”
Because when liposomes are done properly, they don’t just work beautifully.
They taste amazing too.
Get in touch to create delicious emulsions with us: [email protected] 💌
