Masking solutions meet sugar reduction challenges head-on

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Iconic singer, jazz pianist and actor Nat King Cole recorded more than a 100 songs that became hits on the pop charts. Cole, whose career as a pop vocalist started in the late 1930s and spanned almost three decades, is quoted for having said: “You’ve got to change with the public’s taste.”

Today, to meet consumers’ changing preferences for functional beverages and lower sugar content, experts note that beverage-makers are turning to solutions using advanced high-intensity sweeteners, flavor modifiers and maskers to deliver on functionality without compromising taste.

“Consumers increasingly look for beverages infused with functional ingredients, which has sparked a new wave of product innovation,” says Smaro Kokkinidou, PhD, principal food scientist at Cargill, Wayzata, Minn.

However, depending on the application, many ingredients central to functional beverages impact flavor, Kokkinidou explains.

“Products that promote physical and mental health and wellness are trending, but while functional ingredients like vitamins, minerals and antioxidants may deliver physical benefits, and adaptogens like caffeine, l-theanine or botanicals like chamomile and ashwagandha may address mental well-being, they often present formulation hurdles,” she says. ”Associated challenges, including bitterness, astringency, earthy and chalky attributes, and metallic notes can negatively impact consumers’ sensory experience.

“To compensate, product developers have historically relied on generous amounts of sugar in their formulations. That’s a turn-off for many of today’s consumers, a reality that has beverage-makers embracing other solutions,” Kokkinidou continues. “Advanced high-intensity sweeteners are often part of this toolbox, along with flavor modifiers and maskers.”

Abbie Hohman, business development manager for North America at Westchester, Ill.-based Ingredion Inc., echoes similar sentiments, noting that, although consumers want the benefits of functional beverages, these “better-for-you products” often have some taste nuances that aren’t appealing.

“According to several proprietary Ingredion studies, consumers are unwilling to sacrifice taste,” Hohman says. “By using natural ingredients, such as masking ingredients or flavors with modifying properties, we can help beverage manufacturers create products that have functional benefits and taste good.

“The increase in demand to make functional, ‘better-for-you’ products more palatable has emphasized the research, development, and utilization of natural ingredients such as maskers or flavors with modifying properties,” she continues.

“Products that promote physical and mental health and wellness are trending, but while functional ingredients like vitamins, minerals and antioxidants may deliver physical benefits, and adaptogens like caffeine, l-theanine or botanicals like chamomile and ashwagandha may address mental well-being, they often present formulation hurdles,” she says. ”Associated challenges, including bitterness, astringency, earthy and chalky attributes, and metallic notes can negatively impact consumers’ sensory experience.

“To compensate, product developers have historically relied on generous amounts of sugar in their formulations. That’s a turn-off for many of today’s consumers, a reality that has beverage-makers embracing other solutions,” Kokkinidou continues. “Advanced high-intensity sweeteners are often part of this toolbox, along with flavor modifiers and maskers.”

Abbie Hohman, business development manager for North America at Westchester, Ill.-based Ingredion Inc., echoes similar sentiments, noting that, although consumers want the benefits of functional beverages, these “better-for-you products” often have some taste nuances that aren’t appealing.

“According to several proprietary Ingredion studies, consumers are unwilling to sacrifice taste,” Hohman says. “By using natural ingredients, such as masking ingredients or flavors with modifying properties, we can help beverage manufacturers create products that have functional benefits and taste good.

“The increase in demand to make functional, ‘better-for-you’ products more palatable has emphasized the research, development, and utilization of natural ingredients such as maskers or flavors with modifying properties,” she continues.

“The key is finding masking solutions that can provide a neutral beverage profile and work in harmony with — or even enhance — the finished products’ planned flavor profiles.”

— Smaro Kokkinidou, PhD, principal food scientist at Cargill

Solution for the future
With innovations and improvements to masking ingredients and functional solutions, experts highlight what today’s solutions offer compared with those of the past.

“There have been huge improvements in this field, as we’ve gained a deeper understanding of how different sensory inputs interact,” Cargill’s Kokkinidou says. “As a result of these advances, Cargill offers a range of flavors with modifying properties, which when coupled with optimized sweetener systems, can provide great flavor masking and enhancing properties.”

Ingredion’s Hohman concludes that compared with past solutions, today’s more unique tools allow developers to choose the solution that best fits their target customers and consumers.

“Additionally, the emphasis on the research, development and utilization of natural ingredients, such as maskers or flavors with modifying properties, has yielded a balance of targeted yet holistic approaches to improving taste,” Hohman explains. “All ingredients in the formula influence the overall taste experience.

“We can look at synergies between other ingredients and maskers or flavors with modifying properties for optimal taste when developing food and beverage products,” she continues. BI