Biospringer by Lesaffre has acquired ModuMax, the natural taste modulation technology developed by dsm-firmenich, expanding its solutions for food and beverage manufacturers seeking to improve sensory performance in healthier and reformulated products.
The technology uses multiple mechanisms to address common formulation challenges, including reducing bitterness and astringency, masking off-notes, strengthening mouthfeel and improving flavor delivery in complex food matrices. Potential applications include high-protein beverages, plant-based milks, reduced-sugar drinks and low-fat dairy alternatives.
The acquisition also strengthens Biospringer's approach to combining taste modulation with yeast extract technology. By pairing ModuMax with the depth, umami and kokumi contributions of yeast extracts, the company aims to help manufacturers improve flavor complexity and sensory appeal without compromising nutritional objectives.
“ModuMax is a powerful complement to our current portfolio,” said Carmen Arruda at Biospringer. “By combining the depth, umami, and kokumi of yeast extract with ModuMax’s advanced modulation capabilities, we can help customers push the boundaries of nutritional reformulation without compromising taste.”
ModuMax will be integrated into Biospringer's go-to-market organization and global R&D and application network. The integration is expected to provide customers with access to combined technical expertise, rapid prototyping and matrix-specific sensory optimization.
The acquisition also positions Biospringer to expand its reach in growing categories such as plant-based beverages, sports nutrition and functional wellness.
“Taste remains the biggest barrier to consumer acceptance in better for you products,” added Esther de Graaf-Groenendijk at Biospringer. “With ModuMax, Biospringer now offers complete toolkits in the industry to help brands deliver healthier products that taste exceptional.”
The deal underscores the growing importance of taste modulation technologies in addressing the sensory trade-offs associated with nutritional reformulation, particularly as manufacturers work to reduce sugar, fat and other ingredients without sacrificing consumer acceptance.
