Kerry Tastesense Masking targets protein off-notes

Kerry Tastesense Masking is a precision-led taste modulation technology designed to identify and mask unwanted off-notes in protein-fortified food and beverage applications without overpowering the intended flavour.

As protein inclusion levels increase, manufacturers can encounter layered sensory challenges including bitterness, astringency, chalkiness, metallic character and lingering aftertaste. These effects vary according to the protein source, concentration, processing method and finished application. Bitterness from whey, for example, may behave differently from bitterness associated with pea or soy protein, making broad, one-size-fits-all masking approaches unreliable.

Rather than covering these effects by increasing the characterising flavour, Tastesense Masking is designed to target the specific off-note driving rejection within a formulation. Kerry combines advanced sensory evaluation, analytical investigation and receptor-based science to understand how unwanted notes develop and persist in a defined protein system. Masking solutions can then be tailored to a range of proteins, processing conditions and applications. They are also designed to withstand high-heat manufacturing conditions, helping maintain masking performance through processing at commercial scale.

This targeted approach creates a cleaner, more neutral foundation on which the desired flavour, sweetness and mouthfeel can perform as intended. It enables manufacturers to avoid unnecessary increases in flavour load, protect flavour integrity and manage cost-in-use while also reducing formulation churn during product development.

Kerry’s masking flavours are created through a 100% nature-inspired process. Drawing on more than 50 years of experience in dairy science and protein fractionation, Kerry combines nature-inspired building blocks with deep protein expertise and rapid in-house application testing to select and validate customised solutions.

Tastesense Masking can be applied across dairy- and plant-based protein systems in formats including ready-to-drink shakes, clear protein beverages, extruded snacks and other nutrition-led products. The same precision-led approach can also help producers address off-notes introduced by functional ingredients such as collagen, creatine, caffeine, sweeteners, vitamins, minerals and electrolytes.

Manufacturers can also use Kerry’s Tastesense Masking Simulator to select a protein type, identify its principal off-notes and explore potential masking solutions.

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