The Nutrition Delivery System (NDS) moved forward as an original formulation technology the boundary control technology for emulsifiers developed by Taiyo Kagaku. The technology even increases the bioavailability of poorly water-soluble ingredients and highly crystalline ingredients. Aside from making it easier to ingest functional ingredients into the body, this technology in general preserves unstable functional ingredients in food and drinks in a stable manner. It improves dispersion stability as well as resistance to acids, heat-resistance, light resistance, and flavor, and can raise the added value of palatable food and drinks. Iron, astaxanthin, CoQ10, and lutein are among the ingredients.