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BALANCING TASTE AND FUNCTIONALITY
Taste Modifiers
MHA Biotech offers a range of taste solutions for a variety of taste challenges.
Browse our other
Customized Meat Flavors
SaltSavor
SaltSavor Sodium Reduction Technology is a portfolio of flavor enhancers that allow for significant sodium reduction without sacrificing taste. This proprietary sodium reduction technology stimulates taste receptors on the tongue to increase salt perception. It’s available Kosher or Halal and works in virtually any application including soups, sauces, gravies, meats and more.
Plant Protein Maskers
Highly nutritious and consumer desired, plant proteins offer unique taste challenges. For example, while certain flavors work well with soy, others tend to magnify the beany off-flavor that’s hard to ignore. Our creativity and experience allow us to develop custom-masking approaches to each unique plant protein and their unique taste challenge.
FREE WHITEPAPER
Discovering Plant-Based Protein
An In-Depth Look at the Segment Today and
Where Opportunity Lies Tomorrow.
Acid Blocker
Bitterness can come from a variety of sources including storage, processing, naturally occurring compounds and ingredients such as artificial sweeteners, botanicals, preservatives, caffeine and more. That’s why MHA Biotech developed Acid Blocker, a proprietary technology that masks the acid bite or bitter taste and gives you more flexibility to tailor flavor delivery.
MSG Replacer
Monosodium glutamate is the sodium salt of the
naturally occurring amino acid, glutamic acid. It is used as a food additive and is commonly marketed as a flavor enhancer. In situations where the presence of MSG is not desired but the “umami” effect it brings is, MHA Biotech offers alternative solutions that provide comparable enhancement, mouthfeel, and umami meeting your label needs.
HUNGRY FOR MORE?
How to flavor a product the right way
Tens of thousands of consumer products launch every year, only for 90% to fail. But, if you follow the right strategy upfront, the odds shift to your favor.
