It's the end of summer, and there have been so many trending flavor stories this season! As always, we checked our Google Analytics to find the top five flavor-related headlines for past month.
1. Unlocking Flavor: The Science of Natural Bitterness Blockers
Recent neuroscience research has identified all 40 taste receptors, 26 of which are related to bitterness. So how can flavorists leverage this new research when developing new products?
Alex Woo, CEO of W2O Innovation, explains the science behind these receptors and natural bitterness blockers, which can be added in food and beverage applications as a natural ingredient. These blockers can improve taste while maintaining the formula, making them a key tool in a flavorist’s kit.
2. dsm-firmenich Announces Launch of ModulaSENSE Maskers for Plant Protein
Flavor and fragrance company dsm-firmenich announced the launch of a new range of ModulaSENSE maskers to complement its Vertis CanolaPRO plant protein. The maskers target bitterness and astringency and can be applied to ready-to-mix drinks and protein bars made with Vertis CanolaPRO.
Vertis CanolaPRO is an upcycled plant protein isolate made from the existing side stream of canola oil production. It contains all nine essential amino acids, is highly digestible and is free from all major allergens. However, the protein still suffers from common sensory challenges in certain applications, such as bitterness and a licorice-like taste.
ModulaSENSE maskers target multiple sensory pathways and block unwanted flavors before they can activate taste receptors, according to the company’s press release. This allows for higher volumes of plant protein in applications while maintaining the desired taste profile.
3. Flavor Bites: cis-3-Hexenyl hexanoate
cis-3-Hexenyl hexanoate is often used in tropical fruit flavors, but its lower volatility makes it appealing for other applications as well. In this month’s Flavor Bites, our resident flavorist John Wright outlines the right levels of this ingredient to bring out the best in flavors.
4. Flavor Reports: EU Edition (August 2025)
In this month’s column, the BSF panel evaluated ingredients from MANE, a family business founded in 1871 when Victor Mane started producing fragrant materials from regional flowers and plants. MANE is recognized as a major producer of flavors and fragrances, based in Le Bar-sur-Loup in France.
5. Lionel Hitchen Demonstrates Miso Flavor for Salt Reduction, Umami Impact
Flavor company Lionel Hitchen is showcasing its existing miso flavor and its role as a key ingredient in salt reduction for formulations.
The miso flavor is already part of the company’s portfolio but has gained renewed interest through formulation trials focused on sodium reduction in snack seasonings. The company states that the flavor helps support salt perception and elevate overall flavor delivery.
“Our miso flavor has always been a standout in our savory range, but it was particularly rewarding to see how it could contribute to salt reduction strategies without compromising on flavor,” said applications manager Becca Godber. “It was really encouraging to see how our miso flavor could bridge the gap when reducing salt in crisp seasonings. Therefore, allowing product developers to reduce salt levels in their formulations whilst elevating the overall flavor impact.”
