Available in the 100, 200 and 300 Series, the Magnasweet line has a sweet flavor profile with intense delayed sweetness.

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.

Modifying flavors, whether enhancing them without changing them or masking bitter or off notes from necessary ingredients, requires an in-depth understanding of ingredients and their components.

Consumers want better-for-you beverages with natural sweeteners and functional ingredients that come with flavor challenges, but they don’t want to compromise on taste. NonSense™ has already generated significant buzz with product developers who rely on it to mask off-notes like bitterness, astringencies and rancidity that are common with these types of ingredients.

Taste receptors are not only found on the tongue; scientists recently discovered the existence of taste receptors that reside in the gastrointestinal tract, internal organs, and central nervous system.

Virginia Dare continues to develop and introduce new masking flavors to add to its portfolio of taste improvement solutions.

Comax Flavors will be highlighting a new stevia-masking flavor and a sweetness enhancer, both of which will be featured in specially developed sample beverages that will be offered to Fi Europe show attendees.

Flavorchem Corporation recently introduced a line of flavor-masking agents it says will allow formulators the freedom to use functional ingredients at usage rates they desire, without the associated off-flavors.

Successful food and beverage products must taste good. This article explores three approaches that target the masking of undesirable tastes in foods and drinks.