In beverage fortification, the current vitamin E products on the market have problems with physical stability, turbidity, sensory issues and regulatory concerns. The problems were examined and potential solutions hypothesized. Based on the rationale found, a new product was designed specifically for beverage applications. The new product has an average particle size of around 100 nm, produced by ultra high-pressure homogenization and stabilized by microencapsulation with a food-approval starch. The vitamin E nanoparticle product is stable in beverage and does not visibly alter beverage appearance.