The integration of functional ingredients like protein, fibre, and minerals into food and beverage products has presented manufacturers with the challenge of maintaining a positive sensory experience. Despite meeting nutritional needs, products may be rejected by consumers if their taste is off-putting.
Mauro Trevisani from HealthTech Bio Actives highlighted the increasing complexity of managing sensory profiles, indicating that taste, texture, aroma, mouthfeel, and aftertaste are all crucial considerations.
The global market for taste modulators is expected to witness significant growth, with Mordor Intelligence predicting it will reach $2.6 billion by 2031. This reflects a shift in modulation strategies, now considered earlier in product development.
Guillaume Blancher from Kerry pointed out that removing sugar and salt can affect the product’s structural integrity and taste. FlavorSum’s Brooke Hutton noted similar challenges, where non-nutritive sweeteners cannot fully replicate the multifaceted functions of sugar.
Innovative solutions, such as masking technologies and flavour pairing, are being developed to combat undesirable flavours from added ingredients. Tom Cleghorn from Synergy Flavours cited astringency masking solutions as beneficial in high-protein dairy products.
Advanced techniques, including receptor science, offer more precise taste modulation. Companies like DSM-Firmenich employ receptor-based discovery to tailor sweetness and off-flavour maskers to specific needs.
Ultimately, the goal of these advancements is to ensure that while nutritional profiles are enhanced, the taste remains appealing enough to encourage repeated consumer purchases.
Source: ZestNews, based on reporting by foodbev
