“Masking off notes”: Biospringer launches new yeast-based fermentation ingredient

14 Mar 2019 --- Biospringer has launched a new ingredient which is touted as capable of neutralizing tastes brought by sweeteners such as bitterness, metallic off-notes and the lingering effects of plant proteins. Springer Mask 101 is produced by fermentation and is also vegan-friendly, says the company. In the context of sugar reduction and substitution of animal proteins trends, Biospringer, a business unit of Lesaffre, is looking to aid food manufacturers in reformulating beverages, dairy products and plant-based alternatives without affecting their overall taste profile.

Springer Mask 101’s solubility properties, low dosage and transparency make it an attractive ingredient in sweet beverages, dairy products, plant-based analogs and other plant-based foods. In iced tea, for example, the Springer Mask 101 neutralizes the off-notes given by stevia or acesulfame K. In soy-based milk or yogurts, it can remove metallic, astringent and beany notes caused by soy or pea proteins, says the company.

“Springer Mask 101 is developed thanks to the expertise of our R&D team, and there is a patent pending. This natural ingredient has the advantage to mask undesirable notes without bringing any taste,” Hanane Lamjaj, Global Marketing Director Biospringer explains. 

“It took our R&D team about two years to develop this ingredient,” Lamjaj tells FoodIngredientsFirst.

Springer Mask 101 can be used in plant-based foods such as dairy analogs, where vegetal proteins off-notes can be strong, notes Lamjaj. “The challenges with off-notes is neutralizing them without clearing the flavors of the food or beverages or without adding new flavors to them in the same time. Springer Mask 101 has the advantage of neutralizing the off-notes of some sweeteners (bitterness, metallic), their lingering effect and also of neutralizing the earthy and beany notes in vegetal proteins,” she explains. 

“Fermentation is a natural process, which has been used for centuries. Fermented foods appeal to consumers who want healthy and natural products,” Lamjaj notes.

Lesaffre is tapping into the trend for fermented ingredients such as yeast, amid a reinvigorated interest in the use of these age-old processes.

Now available worldwide, Springer Mask 101 allows manufacturers to improve nutritional profile without compromising taste, notes Biospringer. It is also a natural and vegan-friendly ingredient. 

Consumers expect naturalness and nutritional improvement. Sugar reduction and plant-based foods and beverages are primary market drivers. Meanwhile, taste remains a significant factor for consumers before making a purchase. To meet these demands, food manufacturers use sweeteners and plant proteins that can create aftertastes and affect the final taste of the products. According to Biospringer, this problem can be solved with Springer Mask 101. This new ingredient helps manufacturers to overcome these challenges and develop flavorful and indulgent foods as well as beverages.

“This new Biospringer ingredient is a great help for all food technologists to get rid of certain off-notes of sweeteners such as earthy, beany, metallic or persistent that are difficult to cover with flavors. Erasing them almost entirely helps to build a large and balanced aromatic profile, for the pleasure of the consumer,” says Hélène Jolivet, Global Culinary Center Manager at Biospringer.

In July 2018, French-headquartered Lesaffre doubled is capacity at its Biospringer [Lesaffre Culinary Solutions] Strasbourg facility. This unit produces yeast extract for food markets, biotechnologies and animal health and as a result of this expansion is the company’s largest yeast facility. The company operates 63 production sites around the world and 49 Applied Science Centers. 

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