FlavorSum Modulate, a flavor masking portfolio from FlavorSum, is expanding, the company reports. The solutions portfolio contains flavor solutions designed to address specific challenges in foods and beverages. Functional ingredients in dairy creamers and milk can present unwanted tastes. FlavorSum Modulate includes FMPs (flavors with modifying properties) to mask bitterness, enhance mouthfeel, and cover offnotes in dairy products. FlavorSum’s FMP portfolio includes sweetness optimizers, protein maskers, and vanilla maskers.

Flavor Dynamics’ Blood Orange Cardamom flavor is a blend of fruit and floral. The bright and juicy blood orange profile pairs well with the floral spice notes of cardamom. Orange is known to be floral, so accentuating those with the coolness of a cardamom is a great way to push those notes in a new direction, the company says. There is a perceived depth to the flavor, which adds great authenticity and touch of sweetness to aroma and taste. Subtle warm spice notes compliment the bright freshness of the orange as well, giving a full, well-rounded profile fit for any product, the company says.

The ENZECO EMC Flavor Development Kit from Enzyme Development Corp. is gluten-free compliant and was developed because no single enzyme will provide the absolute solution for flavor development, according to the company. Taste requirements also vary from project to project and depend on the substrates used. The optimal solution is for product developers to have control over the blend, rather than relying on multi-component blends from suppliers. EDC offers a kit that includes three different proteases, a lipase, and an esterase/lipase. The proteases are derived from ficin, thistle and microbial sources, while the lipase is a microbial variety.

Cargill offers a range of flavors with modifying properties, which when coupled with optimized sweetener systems, can provide optimum flavor masking and/or enhancing properties. The company’s newest example, EverSweet stevia sweetener + ClearFlo natural flavor, takes its best-tasting stevia and combines it with a natural flavor with modifying properties. This product facilitates deep sugar reduction in challenging applications and addresses taste and mouthfeel challenges, the company says. Notably, it can mute many of the off flavors that come with proteins, botanicals, vitamins and minerals, while also enhancing characterizing flavors like chocolate or fruity notes. The sweetener system helps improve mouthfeel too, boosting the creamy notes of cocoa in a chocolate-flavored formulation, something consumers often find lacking in reduced-sugar dairy products, the company says.

Rocket Products offers refrigerated lemonade in a category that continues to grow. Of the total category, regular lemonade represents 66% of sales, followed by flavored at 26.4% and zero calorie at 8.4%, which is up 22% year over year, according to Nielsen. Leading flavors are raspberry, followed closely by strawberry and blueberry. The company says its customers have seen success within all of these segments, especially when marketed along with established brands of milk and other beverages.

Pecan Deluxe produces a wide array of flavors and innovative textures to suit any application. Options include classic fruit preps and sauces or creative textured variegates such as the company’s chocolate chip cookie dough option, which delivers a sauce and inclusion in one, the company says. With a variety of flavors and custom options available, these sauces are sure to make any treat a masterpiece.

Jungbunzlauer's sodium gluconate serves as a powerful bitter flavor inhibitor for the dairy industry. It effectively suppresses undesirable flavors while also controlling pH and enhancing product stability. As manufacturers face challenges with offnotes that can affect consumer acceptance, sodium gluconate offers an innovative solution to improve taste profiles, the company says. Additionally, it acts as an acidity regulator, further enhancing flavor and stability. Produced from GMO-free renewable resources, sodium gluconate aligns with sustainability initiatives and supports the company's commitment to reducing greenhouse gas emissions through efficient energy management practices.

IFPC employs a strategic approach in enhancing the palatability of plant-based protein options by utilizing masking agents and Flavor Modifying Products (FMPs). These components are instrumental in mitigating the inherent legume notes often associated with plant-based proteins, the company says. Through precise formulation and application, the company can also reduce bitterness, bringing plant-based options more in line with the sensory profile of traditional dairy products. This meticulous process ensures that consumers can enjoy the nutritional benefits of plant-based proteins without compromising on taste, making these alternatives a compelling and comparable choice to conventional dairy offerings, the company says.