Maskover

THE NATURAL MASKING SOLUTION

MASKOVER :

THE NATURAL MASKING SOLUTION AGAINST BAD TASTES FOR FOOD AND NUTRACEUTICAL MANUFACTURERS

Eating is as much a vital need as it is a pleasurable activity whether that pleasure is sensory, symbolic, convivial moment to share or associated with memory or comfort. Closely bound to this notion of pleasure, taste has become both a major consumer preoccupation and an important issue for nutraceutical and food industries and for pharmaceutical laboratories.

MaskOver is a set of natural solutions* that goes beyond classic flavouring thanks to a multi-sensory approach to global ­avour management.

*Personalised ingredients adapted to customer’s specifications

 Taste is a real purchasing issue for consumers.

58%

OF FRENCH

place pleasure as a major concern of their meals*.

62%

OF FRENCH

believe that pleasure is primarily associated with taste*. 

Hedonism, or the search for pleasure in consumption, is a popular trend in the future.

*Nestlé France Foundation, Ipsos, NRA/AgroParisTech of Physiology of Nutrition and Eating Behavior

**The key success factors of a food supplement in 2022, by Nutrikeo on June 15, 2022 – Food & Health Day

THE ONLY MEMORY IS THE GREAT TASTE

 Taste and smells: WHAT ARE TOMORROW’S CHALLENGES?

The off-notes have a negative impact on the taste of the product, altering its palatability and making it difficult for consumers to take or eat regularly.
Palatability comes from the right balance of taste, smell and trigeminal sensations. This balance creates a pleasant mouthfeel that reinforces the hedonistic value of the product.

This is a real challenge for the nutraceutical, food and pharmaceutical industries.

ENHANCE THE ORGANOLEPTIC PROFILE OF YOUR PRODUCTS

Experts in olfaction, we know that the perception of a food or ingredient in the mouth uses both taste and smell, two senses involved in the search for well-being and pleasure.

 

Aware of the significance of this quest for well-being, Phodé has developed its expertise in masking bad tastes and odours : MaskOver.

What is flavour?

Flavour is the sensation caused by the ingestion of a food. It is composed of 3 parameters: taste, odor and trigeminal sensations that allow a global appreciation of the food.

We tell you a little more:

Taste: informs on the taste of the food (sweet, salty, acid, bitter, umami).

Smell: corresponds to the perception of volatile odorant molecules also called aromas, released during chewing.

Trigeminal sensations: represent all the sensations generated by the activation of chemical detectors, carried by the free nerve endings of the trigeminal nerve, which innervates the mouth and the whole face (freshness, spiciness…).

Each dimension has its importance in the perception of a food in the mouth.

 Let’s talk about OFF-NOTES…

Off-notes are the bad smells and/or unpleasant tastes that some ingredients/foods may generate.

We provide customised support to industries for masking these off-notes, enhancing the organoleptic result. We work on all off-notes, whether they are sapid, volatile and/or trigeminal:

 SAPID

  • Bitter (caffeine, ginseng, proteins…)
  • Acid (red berries, acerola, sorRel…)

 VOLATILE

  • Animal/marine (sea weed, gelatin, collagen…)
  • Sulphur (onion, cabbage, amino acids…)

 TRIGeMINAL

  • Astringent (artichoke, tea, tannins…)
  • Metal (iron, zinc, magnesium…)
  • Spicy (CBD…)

MaskOver Our TAILOR-MADE approach

Our only objective: beat the organoleptic challenge of masking off-notes while bringing a new  sensory experience to the taste.

The  MaskOver solution has 3 steps:

Sans titre (3)
1 - DIAGNOSTIC
  • Determine your expectations in terms of masking and identify sapid, volatile and/or trigeminal off-notes.
  • Establish specifications.
2 - FORMULATION
  • Precise selection of ingredients and formulation on the matrix or galenic of the product concerned.
  • Regulatory verification.
3- APPROVAL TEST
  • Tasting of the client product after application of MaskOver.
  • Comparison of the result to the product before application.
  • Participation of panelists for final validation.

Because your success is so important to us,

we work side by side with you:

 CUSTOMISED SOLUTIONS to enhance the organoleptic characteristics of your products:

 

  • Clear labelling: natural flavour, natural flavour of, flavour of, taste of, etc. depending on your choice
  • Carefully selected ingredients for maximum naturalness and safety
  • In powder or liquid form
  • Water-soluble or fat-soluble
  • Non GMO / non-ionised
  • Nano-free / alcohol-free / no animal-based raw materials*
 A RIGOROUS QUALITY AND REGULATORY APPROACH that guarantees respect for the product, the end consumer and their expectations:

 

  • Made from natural ingredients*
  •  100% manufactured in France
  • ISO 22000 certification
  • Regulatory Compliance [Dir. 2002/46/CE; Reg 1334/2008; Reg 1333/2008]

*Personalised ingredients adapted to customer’s specifications

 SINCE ITS CREATION IN 1996, PHODÉ CONTINUES TO EXPLORE THE COMPLEX MODE OF ACTION OF OLFACTION TO DISCOVER NEW FIELDS OF APPLICATION


We move forward with the desire to surpass ourselves, to surprise and to anticipate the olfactory trends of tomorrow.
The science of olfaction is for us an infinite source of inspiration and we stand out from traditional companies by our singularity and originality.

YOU HAVE ANY QUESTIONS?
CONTACT OUR SALES TEAM

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