Flavor Modulation in Food and Beverage

Modern consumers prioritize food ingredients they trust and recognize with the aim of lowering sugar, salt, and fat content. Globally, there is growing demand for taste modulation solutions, driven by the expanding culinary and packaged food sectors. New businesses are increasingly leveraging diverse and cutting-edge technologies to meet this demand. The entrants aim to assist clients in developing comprehensive natural product concepts by incorporating flavorings, coloring, and sweetness balance to fulfill consumer expectations. Furthermore, market dynamics are influenced by various regulations, government investments, and R&D advancements in flavor modulation.

Introduction

Flavor modulators are substances, either chemical or natural, that engage with taste receptors on the tongue, influencing the way flavors are perceived. They can enhance the sweetness, bitterness, or umami taste as well as modify or mask the unwanted off-flavors.

Manufacturers utilize flavor modulators to attain the desired taste in nutritionally optimized products by balancing or restoring the appropriate aroma, mouthfeel, and flavor to get the preferred taste.

It requires combining various elements to achieve a specific flavor profile, frequently with the goal of harmonizing intensity, concealing undesirable tastes, or crafting distinctive sensory encounters.

Market Snapshot

The worldwide market for flavor modulators was estimated to be valued at USD1.3 billion in 2022 and is anticipated to reach USD 2.5 billion by 2032.

North America and Europe dominate the market at present owing to the presence of established food & beverage industries and a high level of consumer awareness. Nevertheless, substantial expansion is anticipated in Asia-Pacific in the coming years, propelled by rapid urbanization, evolving lifestyles, and an expanding middle-class population.

The analysis of the flavor modulation market is categorized into the following:

• Sweet Modulator
• Salt Modulator
• Mouthfeel Modulator
• Masking Modulator

Key Drivers

Changing consumer preference: Given rising customer demand for unique and novel flavors in food & beverage, flavor modulators offer the flexibility to create customized taste profiles, thus catering to evolving preferences.

Health and wellness trends: The growing awareness of health and wellness has led to greater demand for healthier food & beverage options. Flavor modulators help reduce the need for excessive sugar, salt, or fat content while maintaining the sensory profile.

Key Restraints

Stringent regulations: Manufacturers operating in the flavor modulator market must adhere to strict regulations, which mandate compliance with safety and labeling standards. The regulatory processes and the need for extensive testing can decrease the time required for product development and time to market.

Limited consumer acceptance: Even with the progress made in flavor modulation technology, consumers may be skeptical about the use of artificial ingredients or altered flavors. Educating consumers about the safety and benefits of flavor modulators is essential to allay their concerns.

Opportunities

Growing functional food sector: The increasing demand for food & beverage presents significant opportunity for flavor modulators. These can enhance the taste of products fortified with vitamins, minerals, or other health-promoting ingredients.

Emerging markets: Developing regions, such as Asia-Pacific and Latin America, offer untapped potential for the flavor modulator market. Rising disposable incomes, rapid urbanization, and changing consumer habits are driving the need for new and exciting flavors.

Plant-based and natural solutions: The increasing inclination toward natural and plant-based components opens a window for the innovation of flavor modulators sourced from botanical origins. Players can capitalize on this trend by offering clean label options to meet consumer demand.

Importance of Flavor Modulators

To stay ahead of the curve, manufacturers are looking for solutions to address texture, flavor, color, positive nutrition, and sustainability challenges in food & beverage. Amid an uncertain economic backdrop, supply-demand issues and inflationary pressure have pushed the global prices of raw materials. For example, sugar prices have inflated considerably in Europe, denting margins for manufacturers and questioning the affordability of the finished product.

The challenges pertaining to ingredients, formulation delivery, and cost pressure, has intensified competition in the market. Leveraging ingredients in formulations to create unique and indulgent experiences for consumers while being mindful of the cost and environmental footprint is still a predicament for various manufacturers.

Commercial Activity

International Flavors and Fragrances has integrated an ice cream stabilizer system to achieve optimal creaminess, mouthfeel, and melting properties, alongside an innovative flavor-modulating technology, all within a synergistic blend. IFF’s new CREMODAN® GREENPRO 101 Modulator Enhanced System can help manufacturers to reduce sugar and milk/fat solid content while maintaining the original taste and texture of ice cream, which drives repeat purchase. This cuts costs by 25% without any changes in the manufacturers’ processes or equipment as well as minimizes the shipping cost of commodities to processing plants, thereby reducing the carbon footprint of ingredients used in ice cream by up to 30%.

Some players have launched a range of flavor modulators addressing one sensory issue, such as sugar/salt reduction, or addressing the overall sensory profile of products including masking, enhancing, boosting, and blocking.

Döhler has launched the MultiSense® range to strategically address flavor-related challenges. MultiSense® Flavours enhance the sensory characteristics of low-calorie products. With the diverse range of natural MultiSense® Flavours, it becomes possible to decrease sugar content without the need for extra sweeteners to cover the aftertaste or enhance the texture of reduced-sugar products, depending on the chosen flavor.

T. Hasegawa USA has developed a proprietary flavor technology, Boostract, that can extend the period a perceived flavor lingers. This also enhances the desired notes associated with the named flavor in a product. BOOSTRACT™ technology is achieved through three different methods – extraction, enzymatic, and thermal reaction – sometimes in combination.

Regulations and Labeling

The recently released EU regulation, dated May 2018 (2018/848), mandates that flavorings used in organic food & beverage must now adhere to a minimum of 95% Natural X Flavorings (following the 95/5 formula structure). Products meeting this updated criterion can be labeled as “suitable for organic.”

Organic foods being a trend, this new law is a considerable challenge for food & beverage manufacturers that want to declare organic but do not currently have access to 95/5-type modulators. To overcome this problem of organic/natural flavorings, startups such as Ixora Scientific (established in 2021), are developing tailor-made 100% plant-based natural flavor modulators. The company has recently collaborated with Döhler to commercialize its products.

Conclusion

The flavor modulator market is witnessing a significant growth, wherein manufacturers are constantly exploring novel flavor modulators to cater to changing consumer preferences and differentiate their products in the market. By embracing innovation, educating consumers, and fostering collaborative partnerships, manufacturers can capitalize on the market’s growth and meet consumer demand for exciting and flavorful food & beverage.