When tastes in food and beverage products associate with taste receptors in the mouth, people get a taste sensation. Sweet, salty, bitter, sour, and umami, defined as the savoury sensation associated with amino acids, especially L-glutamate, are the five primary senses of taste currently recognised. However, as stevia-based products have become more popular in recent years, a flurry of flavour modulators has emerged to help disguise their bitter, liquorice-like aftertastes. As several food producers pledge to lower sugar content in their products, there could be a greater need for these flavour modulators. As it comes to salty foods, ingredient vendors are providing a range of ingredients such as yeast extracts and mineral blends to assist food producers in reformulating their products to reduce sodium content while maintaining flavour and texture, which is a difficult challenge given salt's uniqueness as an ingredient. With the increasing need of healthy food without compromising the taste; the demand for taste modulation is increasing.This growth is primarily driven by Need to Eliminate Undesirable Taste from Food and Demand for Healthy Food Without Compromising on Taste.
Globally, a noticeable market trend is evident Growing Pressure from Medical Communities to Decrease Sugar and Salt Content from Food
. Major Vendors, such as DSM (Netherlands), Kerry (Ireland), Ingredion (United States), Givaudan (Switzerland), Firmenich (Switzerland), International Flavors and Fragrances (United States), Symrise (Germany), Sensient Technologies (United States), The Flavor Factory (United States) and Carmi Flavor & Fragrance (United States) etc have either set up their manufacturing facilities or are planning to start new provision in the dominated region in the upcoming years.
On 24th Nov 2017, DSM announced to present its innovative taste modulator ModuMax in Food Ingredients Europe. According to DSM, it is developed to answer consumer demand for healthier foods that donít compromise on taste, ModuMax is the first taste modulator of its kind that is natural, allergen-free, clean label, and can be used in a wide variety of applications from savory soups and sauces to sweet beverages and desserts.
- Need to Eliminate Undesirable Taste from Food
- Demand for Healthy Food Without Compromising on Taste
- Growing Pressure from Medical Communities to Decrease Sugar and Salt Content from Food
- Stringent Regulations from Government Bodies to Keep Unhealthy Ingredient Content Minimum
- Inclusion of Taste Modulators Increases the Cost of Food
Growing Demand for Healthy Food from Consumers and Large Food Producers Being Committed to Reduce Sugar and Salt Content from Their Products
Lack of Awareness About Availability of Taste Modulations and The Process of Including Taste Modulators in Food Might Be Complex
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