UNIQUE FLAVOUR AND TASTE MODULATION
To protect and retain your “Brand attributes”
“Flavour” The sensory response to aromatic and taste components of that flavour.
“Flavour Modulation” Enhancing or changing perceived flavour stimulants and intensity.“Mouthfeel” The sensory perception of content and value for money.
“Mouthfeel Modulation” Changing the perception of BRIX.
Typically, the reformulations are to achieve:
reduced/removal of sugar
lower/removal of fat,
FLAVOURINGS can restore KEY BRAND FEATURES
MODULATION with FLAVOURING
You cannot modulate from a blank palette.
To protect BRAND attributes of a successful product when consumer trends demand changes – such as “reduce”.
What do you risk when you “reduce”?
Sealed with a KiSS
When replacing/removing some or all of the fat or the sugar, there is typically a change in the mouthfeel or the perceived volume/concentration of the product.
The difficulty is in taking these elements out without changing the balance of the rest of the product. Any adjustment can alter the mouthfeel, texture, or sweetness of a product.
We here at REG, can offer you techniques to not just replace the sweetness when removing sugars but also overcome the perceived loss of mouthfeel when brix drops.
In addition, we can help with the off-tastes from synthetic sweeteners and many bitter-tasting replacement ingredients or difficult processing off-tastes.
We can enhance naturally occurring sucrose when reducing/removing sugars.