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Home » masking

Articles Tagged with ''masking''

Beverage R&D News

FlavorHealth serves beverage market through taste modulation

Company’s portfolio can help reduce offnotes
February 16, 2018
Flavor Producers Inc. (FPI), Valencia, Calif., announced that the company has been recapitalized through a strategic majority investment from St. Louis-based Ceba-Tech Specialty Solutions.
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Beverage R&D News

Kerry releases plant-based protein ProDiem

Protein ingredient aids in weight management
May 15, 2017
Kerry launched ProDiem, a plant-based protein solution optimized for nutrition, taste and texture. ProDiem uses a proprietary processing technique and the company’s flavor-masking technology to address the grainy, chalky texture and mask the characteristic offnotes and bitterness traditionally associated with plant-based proteins, the company says.
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Virginia Dare logo

Virginia Dare's history highlights innovation, sustainability

Flavor company's portfolio hits on natural and organic trends
February 15, 2016

Virginia Dare is a Brooklyn, N.Y.-based flavor and extract company originally founded in 1835. The company evolved into the Virginia Dare Extract Co. in 1923, with a focus on creating and supplying flavors for the food and beverage, health and wellness, nutritional product, sweet goods, dairy, and pharmaceutical and oral care industries.


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PepsiTrue

Stevia and erythritol meet consumer demands to reduce sugar

Flavors, masking agents compliment taste profile
Roy Bigham 200px
Roy Bigham
March 16, 2015

Health concerns are a major issue for many people. The United States’ first lady Michelle Obama has headed up the Let’s Move program to educate consumers about “America’s Move to Raise a Healthier Generation of Kids.” Her efforts also have led to trying to get more adults and children involved in healthier food and beverage choices.


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SupplySide West 2014

SupplySide West 2014 post-show report

Functional ingredients prominent at tradeshow
October 17, 2014

In its 18th consecutive year, Virgo’s SupplySide West Global Expo & Conference grew its attendance 9 percent at its new venue at the Mandalay Bay Resort & Casino in Las Vegas.


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BI News

Sensient Flavors unveils Smoothenol 2G

Masking agent also smooths dry mouthfeel, masks alcohol burn
October 16, 2014

Sensient Flavors, a unit of Sensient Technologies Corp., unveiled its proprietary, all-natural Smoothenol 2G line of ingredients.


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Sensient Building Hoffman Estates, Illinois

Sensient Flavors showcases new headquarters

Hoffman Estates, Ill., facility features sensory lab, pilot plant
Stephanie Cernivec
Stephanie Cernivec
April 16, 2014

After moving its headquarters from Indianapolis to Hoffman Estates, Ill., last year, Sensient Flavors, a part of Sensient Technologies Corp., showcased its new facility to the trade media on Feb. 18.


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Kees bottles

Beverage sweeteners stevia and erythritol use on the rise

Masking agents overpower associated off-notes with these beverage ingredients
Jessica Jacobsen
Jessica Jacobsen
March 14, 2014

Whether for new product launches or reformulations, natural zero-calorie sweeteners like stevia and erythritol are gaining ground in the beverage market, says Melanie Goulson, sweetness applications leader for Cargill, Minneapolis.


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Honest Tea Group

Stevia sweetens the deal

Overcoming off-notes and mastering low-calorie drinks.
Stephanie Cernivec
Stephanie Cernivec
March 15, 2013

Although Valentine’s Day has passed, stevia is still “whispering sweet nothings” into consumers’ ears. As a natural, zero-calorie sweetener that’s sweeter than sugar, stevia is capitalizing on consumer demand for natural and healthy beverages.


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form

Formulators offer masking solutions for health and wellness beverages

Masking solutions for health and wellness beverages
Elizabeth Fuhrman
September 11, 2012

More beverages are being developed with functional health properties and lower calories. 


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  • Fourpeople toasting with cocktails made with low-sugar ingredients, celebrating healthier drink options.
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    What’s Hot in Sugar Reduction: Beverages

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    Sweetening the Future for Dairy and Dairy-Alternative Beverages

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