Taste Enhancement: Precision technologies enable clean label, sugar reduction and plant-based adoption

The taste enhancement sector is undergoing a transformation driven by converging pressures: plant-based protein adoption, sugar reduction mandates, and clean label demands. According to Innova Market Insights, 58% of consumers worldwide prioritize quality in ingredients and products, while 46% are actively reducing sugar in their diets.

Yet naturalness ranks as the second most desired benefit after health when consumers shop for plant-based products, and artificiality has become the third most significant barrier to purchase after price and taste. Now, precision technologies from flavonoid extraction to receptor-based masking and biotransformation are enabling brands to deliver on all fronts simultaneously.

“The most impactful sustainability innovations are the ones that consumers actually adopt,” Alejandra Camacho, VP, global innovation leader for Dairy Taste & Plant-Based at dsm-firmenich, tells Food Ingredients First. 

“Take plant-based proteins, for example. These can have the smallest environmental footprint on paper, but if products don’t taste good, consumers won’t buy them. Real sustainability impact only scales when products succeed in the market, and taste is the gateway to that success.”

Precision masking at the molecular level

To address these persistent challenges, dsm-firmenich launched ModulaSense for Vertis CanolaPro in July 2025, representing a shift from broad-stroke flavor masking to molecular precision. The solution uses receptor-based design to target specific off-notes, such as bitterness or licorice at the molecular level.

“This addresses one of the most persistent challenges in plant-based food and beverage innovation: the taste and off-notes of plant-based proteins,” says Camacho. In consumer testing and expert sensory panels, combinations of Vertis CanolaPro and ModulaSense scored significantly higher in flavor perception and purchase intent compared to those without a masking solution.

“To turn today’s consumers into repeat purchasers, nutritional quality alone is not enough,” Camacho notes. “A product must also deliver functional strength and sensorial satisfaction.”

Biotransformation: Mirroring natural flavor development

While molecular masking targets specific off-notes, another approach focuses on building complexity from the ground up. Sensient Flavors & Extracts has developed BioSymphony, a portfolio of natural flavor compounds created through biotransformation — a process that uses natural enzymatic reactions to convert simple raw materials into complex, high-impact flavor molecules.

“BioSymphony enhances taste complexity through the biotransformation of natural ingredients,” Austin Doro, innovation flavorist at Sensient Flavors & Extracts, tells Food Ingredients First. 

“Unlike conventional approaches that rely on the same standard materials as most competitors, BioSymphony mirrors natural flavor development, creating flavors that are inherently more complex, and deliver richer, more authentic taste experiences. Think tomato sauce that’s been simmering on a stove for hours instead of coming from a can.”

Austin Doro, innovation flavorist at Sensient Flavors & Extracts.The platform adds richness to savory sauces and dressings, boosts citrus notes in beverages, and can taper the characteristic linger of high-intensity sweeteners. “We’ve seen success with one of the flavors tapering the characteristic linger of high-intensity sweeteners, giving an impression of a full-sugar product,” says Doro.

Sugar reduction without compromise

Sugar reduction continues to drive significant innovation, with Innova Market Insights data showing that 46% of global consumers are reducing sugar in their diets, making it the top ingredient consumers want to limit. However, consumers are unwilling to sacrifice taste.

“When we create a reduced-sugar formulation, the aim is to deliver a truly delightful taste experience,” says Mauro Trevisani, general manager North America and division manager taste modulation solutions at HTBA. “That involves finetuning all aspects of taste beyond sweetness alone.”

Many high-intensity sweeteners often come with bitter or metallic off-notes and can impact texture. Through its OptiTaste platform, HTBA offers solutions that effectively round out the flavor profile. The platform uses naturally-derived citrus flavonoids as multifunctional taste enhancers, extracted from immature citrus fruits that would otherwise become agricultural waste.

“In addition to flavor enhancement, our taste technologies use citrus-based compounds to support sugar reduction while maintaining the same satisfying mouthfeel consumers expect.” Trevisani explains. “Brands can therefore reduce sugar without compromising on either flavor or texture.”

Clean label integration

The convergence of taste enhancement and clean label demands represents a fundamental shift in formulation philosophy. Innova Market Insights research reveals that a quarter of consumers globally emphasize that products made from “the real thing” are more important to them.

“BioSymphony is a portfolio of tools created through the action of natural process upon natural ingredients,” says Doro. “Their creation mirrors natural flavor development, producing flavors that are inherently more complex, and deliver richer, more authentic taste experiences.”

Molecular precision and biotransformation are closing the taste gap in healthier formulations.This philosophy extends across different technological approaches.

“We don’t view clean label and robust taste as competing priorities — they’re integrated from the very beginning of our innovation process,” says Camacho. ModulaSense targets off-notes precisely, rather than masking taste indiscriminately, delivering a clean finish with fewer ingredients.

HTBA’s OptiTaste platform similarly emphasizes natural origins through a solvent-free green chemistry manufacturing process that extracts high-value, functional citrus flavonoid compounds.

Innova data shows this approach resonates with market trends — there has been a 23% average annual growth in vegan and plant-based products with natural claims over the past five years, while 55% of consumers believe plant-based products should be standalone items rather than meat and dairy alternatives.

Circular economy approaches

Both dsm-firmenich and HTBA leverage upcycled ingredients, transforming agricultural side streams into functional solutions. Vertis CanolaPro is derived from upcycled rapeseed meal, while HTBA extracts flavonoids from immature citrus fruits that would otherwise become agricultural waste.

“By upcycling citrus fruits for flavonoid extraction, we’re actively reducing environmental impact while creating commercial value,” says Trevisani. “This circular approach prevents hundreds of tons of organic material from entering waste streams annually.”

Technical and regulatory challenges

Effective integration of taste modulators involves several technical considerations. Stability proves paramount, as some flavonoids are sensitive to heat, light, pH, and other environmental changes.

“Working collaboratively with our partners throughout the development process, our goal is to ensure flavonoid-based taste modulators enhance — rather than compromise — final product quality,” Trevisani explains.

From a regulatory perspective, companies must navigate significant regional differences. “We design our solutions with global applicability in mind,” says Camacho. “All components of ModulaSENSE align with international food safety and clean label standards.”

Looking ahead

The intersection of health consciousness and taste expectations will only intensify. Innova consumer research shows that taste and texture are key factors in nutritious food and beverage products after price.

“Growing focus on weight management is a clear example: consumers understand that sustainable approaches require foods that satisfy, not bland ’diet’ products they tolerate temporarily,” Camacho observes.

dsm-firmenich is investing heavily in receptor biology and predictive sensory science, while Sensient continues expanding the BioSymphony platform’s applications. As the industry moves forward, clean label and sustainable taste solutions will transition from differentiators to category standards.