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Home » Keywords: » masking agent

Items Tagged with 'masking agent'

ARTICLES

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Layn Natural Ingredients: Clean Label Solutions

Plantae by Layn offers functional botanical extract antioxidants, enhancers, and maskers
April 13, 2023

Layn has a long, respected reputation as the globally leading direct manufacturer and innovator of monk fruit and stevia extracts, and over the past three decades has consistently expanded its ingredient portfolio to include a full range of botanical extract ingredients with broad consumer and application appeal.


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The Value of Premixes in Food and Beverage Product Development

Premixes perform a range of jobs, from streamlining production to transforming almost any food or beverage into a functional one
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
December 19, 2022

Premixes range from the mandated vitamins and minerals for addressing nutrient shortfalls to trendy ingredients like turmeric, ginger, activated charcoal, collagen, and botanical bioactives that consumers believe are healthier for them.


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Ingredients that Boost Desirable Flavors, and Cover Undesirable Ones

Ingredient techs aid formulators in tackling challenges such as cost, storage, and shelf-life requirements in addition to flavor management
Anne-Marie Ramo
June 8, 2022

The clean-label and better-for-you products are moving from a niche marketplace and into the mainstream at a rapid rate. The ingredients for these new formations often have special needs, including the need for clean label bitter blockers, flavor maskers, flavor potentiators, and flavor extenders.


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Flavorchem: Flavor Masking

Flavorchem introduces taste mod™ for protein to mask the off-notes associated with plant-based protein
November 15, 2021

In response to the demand for enhanced functional benefits, Flavorchem, a global flavor and ingredient supplier, developed a line of high-performance modulators to help brands create nutritionally optimized products without sacrificing on taste. 


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Natural Flavor-Booster & Masker Ingredients for Clean-Label, Plant-Based, and Better-For-You Products

Secondary ingredients need to be derived from natural sources and contain no traces of solvents or similar chemicals
Rachel Zemser, MS, CCS
Rachel Zemser MS, CCS
September 29, 2021

To attain the coveted clean-label designation, today’s “flavor helpers”—the secondary ingredients needed to mask or block a bitter aftertaste or to enhance a desired flavor (which in turn can mask off notes)—need to be derived from natural ingredients and contain no traces of solvents or similar chemicals.


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Shredded Meat Pastry

Flavor Boosters & Maskers in Food Formulations

Developers are reimagining the complexities of flavor for a clean-label future
David Feder
David Feder , RDN
September 16, 2020
Modern flavor-building techniques must be low-cost, allergen-free, and naturally derived (clean-label), all while surviving processing.
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Carbonated Beverages

Flavor Boosters & Maskers: Challenges in Fermentation

Generating fizz in the active probiotic beverage market
Erica Gardner
March 14, 2019
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.
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Korean Stir Fry

Flavor Boosters & Maskers

Taste modification, often necessary, is not always simple or straightforward
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
March 13, 2019
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.
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Imbibe: Mask Off-Notes

Imbibe’s second proprietary ingredient masks off-notes
April 24, 2018
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.
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New Strategies For Masking And Modifying Flavor

Scientists recently discovered the existence of taste receptors that reside in the gastrointestinal tract, internal organs, and central nervous system
Florentine Hilty-Vancura , PhD
September 7, 2017
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.
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More Articles Tagged with 'masking agent'
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Top Flavor Trends in Food Formulations

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Events

September 28, 2023

Powerful Protein—From All Perspectives

ON DEMAND: There’s no more dynamic food and beverage ingredient market than that of protein. Join us as Elohi Strategic Advisors Founder, Stephanie Lind, leads an energetic panel discussion of all the emerging trends, twists, and technologies in protein.

October 5, 2023

From Taste to Texture: Plant-Based Caviar Alternative

The plant-based food market is growing faster than ever, and this growth doesn’t stop on land. This webinar will address a number of issues in developing great-tasting, high-class seafood alternatives.

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