Plant-based market is on the rise
Consumers are increasingly driving the growth of plant-based foods, with the meat and dairy alternatives market projected to grow at a CAGR of 10% globally (2019-2024)*
This increase reflects the rising awareness of sustainability and climate concerns. However, sustainability alone is no longer enough— beyond better accessibility, plant based products must also feature clean compositions and better tastes to meet consumer expectations.
Health and well-being are at the heart of consumer concerns
The Clean Label ingredient market is expected to grow at a CAGR of 6.75% by 2029*, as consumers associate “natural” and “clean” with quality and health benefits.
On the same time, botanical ingredients and extracts are rising in popularity, with Food & Beverage launches featuring these components growing at a 4% CAGR year-over-year*. This highlights a strong shift toward plant-based solutions that are not only sustainable but also clean and healthy.
Consumers always on a quest for new tastes and flavors
While sustainability and health are critical factors for today’s consumers, taste remains a decisive element in food choices.
There is a growing demand for adventurous flavors, as consumers increasingly seek novelty and variety in their culinary experiences*. This trend has fueled interest in cuisine crossovers and contrasting taste notes, creating exciting new possibilities in the culinary world.
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Springer® Mask: a unique range of yeast-based ingredients for a cleaner taste experience
To meet consumers’ evolving expectations, food manufacturers face a real challenge: creating healthy & sustainable products that still taste good while being more accessible. However, solutions to avoid unwanted off-flavors are not perfect and often their composition is not transparent enough.
To address this specific challenge, our experts have developed a range of yeast-based ingredients to provide natural taste solutions.
Our Springer® Mask range allows to block bitterness and neutralize various off-notes from raw materials (vegetal proteins, sweeteners, vitamins & minerals, botanicals…) to ensure a cleaner taste experience.
Masking agents
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Substances that are used to cover up or mask undesirable flavors in food products without completely blocking them.
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Masking agents work by interacting with taste receptors and modifying the perception of flavors, rather than completely suppressing them.
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These agents are often used to improve the palatability of products by balancing and harmonizing different flavors.
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Masking agents like vanilla and cocoa can be used to mask bitter or sour tastes in beverages and confectionery.
Blocker agents
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Substances that suppress specific taste receptors activity on the tongue, thereby reducing or blocking the perception of certain flavors.
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These agents are often used to reduce the intensity of undesirable tastes, such as bitterness or astringency, in food products.
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Blocker agents work by physically interacting with taste receptors to prevent them from detecting certain flavors.
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Compounds like cyclamate can act as sweet blockers, reducing the perception of sweetness in food products.
Discover our Springer® Mask range
Springer® Mask 101
Springer® Mask 102
Springer® Mask range in food and beverage applications
We offer natural and versatile yeast ingredients that supports the development of flavorful products (plant-based, low or no sugar, functional)
Plant-based Patty
Wheat & Pea Protein
Reduce bitterness perception
Decreases beany and cardboard notes
Marine Collagen Drink
Collagen Peptides
Neutralizes pea protein off-notes
Mask off-notes from stevia and sucralose
Energy gummies
Guarana & Ginseng
Blocks astringency
Reduces cardboard off-notes from ginseng and guarana
What our experts say
A global network of Culinary Centers to help you formulate
Our Culinary Centers have a deep understanding of local requirements in terms of technology, formulations, market needs, trends and consumer preferences.
Each Culinary Center provides local clients with advice tailored to meet their specific needs via our food technologists. Their expertise offers a global view of how our products perform, both on their own and as part of the food matrix.
Our food technologists are dedicated to your specific needs and will help you:
- expanding your understanding of our ingredients and their functions
- creating innovative solutions for your applications
- collaborating on your new product development
- providing you with tailored solutions & help you trouble-shoot
Flavor expertise to drive innovation
Our flavorists are dedicated to developing innovative and natural solutions that adress the evolving needs of our customers.
Complementing their efforts, our sensory scientists use standardized methodologies and statistical analysis to thoroughly characterize the benefits of our products. Through the expert sensory analysis panels, we evaluate and work on improving the tastes and the other organoleptic properties of our ingredients. This knowledge is used to guide our innovation processes, supports product development, and ensures the optimal performance of our ingredients in food applications.
By combining flavor expertise and scientific rigor, we provide a deep understanding of our products, empowering your innovation every step of the way.
Do you want to learn more about our Springer® Mask range?
Do not hesitate to contact our experts, they’ll be glad to help you with your formulations challenges.