As protein continues to expand across food and beverage categories, manufacturers face a fundamental challenge: delivering the nutritional benefits consumers seek without compromising taste and overall sensory experience.
OSF Flavors' sensory technology takes a broader approach to protein masking, recognizing that taste perception involves more than individual flavor notes. The technology is designed to address multiple aspects of sensory perception, including:
- Bitterness reduction
- Astringency reduction
- Flavor balancing
- Improved mouthfeel
- Sensory receptor interaction
- Nerve signal modulation
- Terminal sensory effects
The approach is designed for challenging protein-centric applications across beverages, dairy products, and bakery products, helping manufacturers improve the overall acceptability and commercial potential of protein-enriched products.
Originally Published In
Food Business News
Publication Date: May 20, 2026
Author: Brooke Just
OSF Expert Featured: Pierre Battu, Managing Director, Asia, OSF Flavors
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WINDSOR, CONN. — OSF Flavors new full sensory experience for protein masking technology aims to produce enhanced taste within the beverage, dairy and bakery products categories.
The technology blocks sensory receptors, modulates nerve signals, balances flavors, reduces bitterness and astringency, improves mouthfeel and leverages terminal effects, according to OSF.
“Taste experience is a complex process where the brain integrates signals from taste buds, smell receptors and the trigeminal nerve to create a complete flavor,” said Pierre Battu, managing director, Asia, at OSF Flavors. “Our approach to masking technology makes protein-enriched products more acceptable and commercially viable, especially for challenging applications, by viewing taste perception as a holistic interaction between flavor, smell, texture and neurobiological responses.”