A newly published peer-reviewed sensory study is drawing attention from formulators and product developers seeking functional ingredients that perform effectively in finished products.

The study, published in the Journal of Agricultural and Food Chemistry, examined the taste chemistry of Chardonnay grape marc, the whole-fruit source material behind Sonomaceuticals WellVine, to better understand the compounds responsible for taste, mouthfeel and overall formulation behavior.

Chardonnay grape marc is a whole-fruit upcycled ingredient containing naturally occurring fiber, polyphenols, organic acids, and plant compounds retained within the original food matrix. This superfood is often used in dietary supplements, functional food, snacks and beverages as a whole-fruit prebiotic fiber to support gut diversity.

Researchers identified 39 taste-active compounds within the Whole-Fruit Chardonnay marc ingredient system. However, only a smaller subset significantly influenced the overall taste profile. The resulting profile was characterized by:

•    Mild natural sweetness
•    Bright acidity
•    Smooth, velvety astringency
•    Very low bitterness 

Why Does Low Bitterness Matter in Functional Formulation?

Bitterness and harsh sensory characteristics remain among the biggest obstacles in functional product development. Many fiber systems, botanical extracts, and polyphenol-rich ingredients introduce off-notes, drying mouthfeel, harsh bitterness, flavor instability and increased masking requirements. These issues can increase development complexity, sweetener dependency, ingredient stacking, cost of goods and time-to-market timelines. 

“In functional foods, taste is often the difference between first purchase and repeat purchase,” Scott Forsberg, CEO of WellVine, said in a statement. “This study helps explain why Chardonnay marc behaves differently in formulation systems,” Forsberg added. “The whole-fruit matrix appears to moderate harsh sensory characteristics in a way isolated ingredients often do not.”

Whole-Food Matrix vs. Isolated Ingredient Systems

One of the most significant findings from the study was that the sensory experience appeared to be driven less by individual compounds and more by how those compounds behaved together within the complete food matrix.

This distinction of whole-food versus isolated ingredient systems may have important implications for formulators working with polyphenol-rich systems, fiber-forward products, cocoa and chocolate applications, functional beverages, wellness powders and clean-label product platforms. 

Potential Advantages in Product Development

The findings suggest WellVine Chardonnay marc may help support:

•    Improved sensory acceptance
•    Reduced taste-masking requirements
•    Greater formulation flexibility
•    Cleaner label positioning
•    Better alignment between functionality and consumer experience 

The ingredient’s balanced profile may also make it particularly relevant in systems where bitterness typically becomes limiting, including cocoa flavanol products, fiber beverages, and plant-based wellness formulations.

From Sustainability Story to Functional Utility

Beyond sensory performance, Chardonnay marc also aligns with growing industry interest in ingredient upcycling and sustainable sourcing. Derived from the skins, seeds, and solids remaining after Chardonnay grapes are pressed, the material contains naturally occurring fiber, polyphenols, organic acids and plant nutrients. 

Rather than being discarded, these nutrient-rich materials can now be incorporated into modern formulation systems as functional whole-food ingredients. 

*This release is for informational purposes only and is not intended as medical advice. Statements regarding dietary ingredients have not been evaluated by the Food and Drug Administration. Products discussed are not intended to diagnose, treat, cure, or prevent any disease.