Webinar preview: KHNI explores the future of taste modulation for sustainable and positive nutrition

As consumer demand for nutritious yet flavorful food continues to rise, the industry is turning to taste modulation technologies to meet these expectations. At the same time, sustainability concerns and market trends are driving innovation and growing the taste modulation space as producers look for new ways to enhance the flavor of functional, positive nutrition ingredients and applications.

Taste modulation allows formulators to alter the perception of certain flavors in food and beverages, such as enhancing sweetness without added sugar or masking bitter notes from functional ingredients. Experts stress that taste modulation is pivotal when developing products that are healthful, palatable and ensure consumer satisfaction. 

Ahead of Kerry Health and Nutrition Institute’s (KHNI) upcoming webinar titled, “Taste with Impact: Innovation in Taste Modulation Enabling Positive Nutrition” on October 15th, 2024, Nutrition Insight sits down with two of the presenters — David Deeley, Kerry’s senior insights manager, and Katherine Ceschi, a Research, Development & Application senior scientist for Taste Innovation at Kerry — to better understand this evolving space.

“Consumer perception of positive nutrition has evolved significantly in recent years,” Deeley states. “There is a growing understanding of ingredients and scientific developments, leading to a clearer picture of health and consumers are becoming more proactive about their health, driving demand for functional foods, beverages and supplements.”

Deeley also points out that modern consumers often prioritize physical and mental health, a market that is increasingly supported by personalized data from fitness trackers and wearables.

According to Ceschi, taste modulation addresses key food industry challenges by reducing salt, sugar, fat and alcohol, which can diminish preferred flavors. Conversely, adding proteins, fibers, minerals, vitamins and functional ingredients might introduce unwanted flavors into popular products.

“It’s a constant balancing act to integrate taste modulation to food and beverage products while maintaining palatability,” she explains. “Furthermore, cost and regulatory compliance create another level of complexity.

“Developing ‘better for you’ food and beverages to taste great is not an easy task. Solutions need to be tailored in line with the product’s needs.”

Understanding taste modulation

Deeley notes that consumer demand for functional ingredients underpins the importance of taste modulation in formulation. 

David Deeley, Kerry’s senior insights manager.Moreover, he reveals that consumers are increasingly proactive about their health, seeking foods, beverages and supplements that support their physical and mental well-being. They prefer products with scientifically proven health benefits and are interested in personalized health solutions tailored to their individual needs based on genetic or microbiome insights.

“Taste modulation addresses these needs by ensuring that functional products not only provide health benefits but also taste good,” Deely underscores. “This is crucial because taste significantly shapes the value perception of products.”

“Innovations in taste modulation allow for the creation of products that are both effective and enjoyable, meeting the dual demands of health and palatability, ensuring consumers continue to meet their health needs without compromise.”

Ceschi points out that enhancing the nutrition of food and beverages can introduce taste challenges and adding nutrients like proteins, vitamins and functional ingredients often results in unwanted flavors. 

Furthermore, she says that masking flavors is crucial in taste modulation, helping to suppress these off-notes and allow the desired tastes to prevail.

“As consumers choose health-conscious products, brands are expected to produce function-packed foods that don’t compromise on taste,” she stresses. “Every product is different and needs technology and application expertise to solve every taste challenge that nutritional optimization brings in the most impactful and delicious ways — consumers don’t want to compromise on taste.”

Addressing “sustainable nutrition needs”

Ceschi also points out that another important aspect of taste modulation technology is that it supports sustainable nutrition by enabling the creation of healthier, tastier and nutritionally superior products. 

She adds that Kerry’s Taste Innovation team collaborates closely with flavorists to expand modulators’ portfolios and helps effectively meet evolving consumer challenges. 

Meanwhile, she points out that flavor modulation molecules can be derived from diverse sources, including natural botanical extracts, fruits, vegetables, peptides and ferments — both yeast and non-yeast based. 

These molecules can also come from valorizing by-products, turning potential waste into unique flavor enhancers, giving them a renewed purpose and adding to the circular economy.Katherine Ceschi, Research, Development & Application senior scientist for Taste Innovation at Kerry.

“In this way we are able to address flavor challenges such as masking off notes like bitterness and sweetener linger or improving mouthfeel, while promoting sustainability and maximizing use of raw materials,” Ceschi says. “It is a major focus of our innovation team to valorize raw materials from waste streams thriving for a world of sustainable nutrition.”

Seeing through the “FutureLens”

Deeley also shines a light on Kerry’s FutureLens foresight program, which envisions scenarios for potential futures — one of which is “Vitality Unlocked.” This concept focuses on increasing longevity and quality of life without compromise.

Deeley says that this category is influenced by macro shifts such as public policy and health tracking technologies. He further reveals that, currently, 86% of consumers emphasize the importance of prioritizing their physical and mental health, which reveals a large area for growth, innovation and expansion for taste modulation.

“Taste modulation plays a crucial role in this shift, encouraging initial trial and repeat consumption of consumers’ favorite products,” Deeley concludes. “Taste is a key driver in shaping the value perception of products too.”

“Consumers are looking for products that not only offer health benefits but also taste good. This has led to innovations where science and nature collide to create products that are both authentic in taste and nutritionally superior.”