The new lines of probiotic-infused or fermented products are favored for their light and delicate flavors. However, a major challenge for makers of such beverages has been that it can be difficult to mask any undesired fermentation or savory notes in these types of water-heavy products. One of the biggest hurdles is that certain maskers can interfere with the ability of the probiotics within to live and stay strong enough to grow into effective colony forming units (CFUs).
With increased demands for organic and clean-label attributes and a consumer less willing to accept artificial flavors or additives, certain traditional flavor maskers and enhancers have been removed from the developers’ toolbox. And when it comes to better-for-you products, the health and safety needs can end up at odds with certain additives such as live, bioactive ingredients. Of course, flavor is still the most important aspect determining success in a crowded food and beverage market.