OSF Flavors launches new formulation framework
The new framework targets bitterness, aftertaste and mouthfeel challenges while supporting the development of next-generation protein beverages.
USA – OSF Flavors is set to launch a new formulation framework designed specifically for clear whey and carbonated protein beverages, aiming to help manufacturers overcome key sensory challenges associated with high-protein drink development.
The framework combines a proprietary masking component with an application-specific flavor architecture to address issues commonly encountered in clear protein and carbonated beverage formulations.
According to the company, the solution targets bitterness, lingering aftertaste, mouthfeel degradation and flavor stability in low-pH, high-carbonation environments.
OSF Flavors said the masking component was developed to interrupt bitter peptide perception at the receptor interaction level rather than relying on conventional approaches such as flavor layering or sweetness amplification.
The technology also addresses the persistence of aftertaste caused by bitterness in whey protein applications.
The flavor architecture component is designed to create flavor systems that remain stable in acidic conditions while delivering a clean taste profile in highly carbonated beverages.
The company said the approach helps prevent undesirable flavor shifts and works alongside the residual protein flavor base rather than competing with it. Mouthfeel perception is also a key focus of the framework.
Pierre Battu, Managing Director of Asia at OSF Flavors, said whey protein remains the preferred ingredient for clear protein beverages because of its nutritional benefits.
“Whey protein is the dominant ingredient choice in clear protein beverages for sound nutritional reasons: complete amino acid profile, high bioavailability, good solubility at low pH and relative clarity in solution,” Battu said.
“Under the conditions of a carbonated beverage, however, its sensory behavior presents a specific and well-documented set of problems, namely bitter peptide expression, astringency and mouthfeel degradation and aftertaste persistence.”
He added that traditional masking techniques often fail to deliver satisfactory results in these applications.
“Generic masking approaches fail in this application as those developed for dairy matrices or opaque shakes are formulated for different chemical environments. Additionally, just adding sweetness at the levels required to suppress bitter peptide perception can make it oversweet. That is why a specific formulation framework for these beverages is needed,” Battu said.
Alongside the launch, OSF Flavors is introducing two new flavors inspired by the growing “swicy” trend, which combines sweetness and spice to create a layered flavor experience increasingly popular across food and beverage categories.
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