Flavor systems for products where the ingredients themselves create off-notes. Masking, modulation, and sweetener support built around the active system.
These are the formulation problems that come up in every nutraceutical flavor project.
BCAAs are bitter and metallic. Magnesium is chalky. Omega-3s carry fishy notes. Ashwagandha has an earthy, root-like character. Masking requires systems built for the specific off-note chemistry of each active. A general masking flavor covers sweetness; it does not address the source of the problem.
Protein concentrates at 20-25g per serving create a dense, umami, beany background that makes sweet flavors taste flat and one-dimensional. Vanilla and chocolate profiles in protein powders have to be built with this matrix in mind.
Most nutraceutical products use multiple high-intensity sweeteners to balance sweetness while managing cost. Each combination creates different backgrounds that interact with the masking and flavor systems in ways that require formulation-specific development.
Vitamin C and other acidulants lower the pH of the matrix significantly. Some botanical extracts are alkaline. The flavor and masking system has to be stable and functional across a pH range that may not be finalized until late in the formulation process.
Earthy, slightly astringent acai powder with subtle berry and grape undertones. Built for nutraceutical masking work — pairs well with other berry notes to reduce metallic and bitter character from actives.
Earthy, slightly seedy blackberry in powder form with good depth and natural character. Works well in protein blends and dry bakery mixes where a deep berry note is needed.
Custom masking system engineered around a specific active ingredient combination, excipient stack, and palatability goal. Not a starting-point flavor — developed entirely around your brief.
Lemon-based masking system targeting electrolyte mineral bitterness and metallic off-notes. Built for sports drinks and hydration applications — address the mineral load specifically, not just general sweetness.
Sharp cheddar with mild heat, salt, and savory character in powder format. Standard for snack coatings and dry seasoning blends.
Berry-based masking system in powder format targeting nutraceutical off-notes including metallic, bitter, and chalky character. Address the specific active first, then dial flavor to taste.
Programs relevant to nutraceutical applications.
Yes. We develop masking systems for specific active off-note profiles: BCAA bitterness and metallics, mineral chalkiness, botanical earthiness, and others. The masking approach depends on the specific active, not just the general bitterness level.
Yes. Protein powder work is one of our core nutraceutical applications. We develop flavors and masking systems around the specific protein source, concentration, and sweetener system.
Stevia, sucralose, monk fruit, erythritol, xylitol, and combinations. We develop flavors and masking systems built for the specific sweetener blend.
Yes, for qualifying formulas. Tell us the certification requirement at the project start so ingredient sourcing can be confirmed from the first sample.
Active ingredient list with concentrations, protein source and level if applicable, sweetener system, pH, format (powder, liquid, gummy), and the flavor target.
Include active ingredient list with concentrations, protein source and level if applicable, sweetener system, pH, and product format. Samples typically ship in 3-5 business days.
