New food trends,
new taste challenges
Food product formulation requires the use of functional ingredients. A large number of reformulations are driven by consumers’ food trends looking for healthier and more sustainable but still flavorful foods.
Low-sugar, plant-based or Vegetarian diets are examples of challenging trends for food manufacturers. These trends involve the reduction or replacement of some key ingredients like sugar or animal proteins.
To compensate the impact on taste or texture, food manufacturers adapt and innovate by using alternative solutions such as sweeteners or plant proteins. The alternative ingredients can bring unwanted off-notes that need to be masked to develop flavorful products.
Taste properties of yeast extract make it a valuable natural origin ingredient to mask undesirable notes.