Why do beverage flavors perform differently? Blake Lyon shares insights on proteins, sweeteners, acidity, and processing.
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Modulation
How to Improve Flavor in High Protein Foods and Drinks
Learn why adding protein changes taste, and how formulators can meet expectations for high protein foods and drinks.
How Ingredient Sourcing Shapes Reformulation and Product Quality
Ingredient sourcing changes in 2026 can create unexpected reformulation and product consistency challenges. Plan for them earlier.
Using Flavor Systems to Improve Taste Across Temperature and Texture
Learn how flavor systems improve taste across temperature and texture, supporting sweetness, enhancing mouthfeel, and maintaining balance across formats.
Flavor Modulation: Helping Products Taste Clear, Balanced, and Complete
Flavor modulation improves taste clarity, balance, and continuity. Learn how it shapes perception and supports reduced sugar and functional products.
Introducing FlavorSum Modulate: Tailored Solutions for Exceptional Taste in Foods and Beverages
FlavorSum introduced FlavorSum Modulate, a portfolio of flavors with modulating properties to solve flavor challenges.
Introducing FlavorSum Modulate: Flavor Masking Solutions for Functional Foods and Drinks
FlavorSum Modulate provides food and beverage formulators with flavor masking solutions to tackle off notes from functional ingredients.