Beverage Flavor Modulators
Kerry has committed research focused on identifying proprietary mixtures of selected compounds to affect flavor perception. By leveraging components that target the sweet, bitter and umami receptors of the tongue, we are able to create a range of functionally-specific flavor modulators for sweet foods and beverages. These modulators work to improve product consumer acceptance.
Sweetness modulation flavors enhance and improve the complex sweet characteristics of regular sucrose, high-fructose corn syrup, natural and artificial non-nutritive sweeteners.
Kerry's sweetness modulators work on a variety of product taste attributes, including:
- Enhancing product sweetness, allowing for reduced sugar
- Improved taste of natural, non-caloric sweeteners
- Improved taste of artificial, non-caloric sweeteners