Home » Our Maskover solution
Our Maskover solution
The natural solution
for masking bad tastes
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 flavour management.
Applications
Organoleptic challenges of Collagen
Collagen is highly praised for its numerous benefits and has become a popular dietary supplement. However, its taste can sometimes hinder consumers from consistently taking their supplements. Depending on the chosen galenic, various off-notes may pose challenges.
Here are some examples:
- Trigeminal off-notes: Astringency & metallic
- Sapid off-note: Bitterness
- Volatile off-notes: Marine & fatty
Our proposal
The solution is never the same, as each client’s case has its own specificities due to formulation, galenic and type of collagen selected. Our flavourists team strives to provide a coherent response with each product’s universe by balancing different off-notes with logical flavour notes.
Discover our case study on a collagen-based stick:
Organoleptic challenges of CBD
CBD, or cannabidiol, an active substance derived from hemp, is used in many wellness products. However, the presence of different off-notes can hinder its consumption.
Here are some examples:
- Trigeminal off-notes: Spicy effect at the back of the throat
- Sapid off-note: Bitterness
- Volatile and sapid off-notes: Vegetable/hay/agrestic
These off-notes reduce consumer motivation during their CBD regimen, which may lead to discontinuation and a resulting sense of ineffectiveness.
Our proposal
To counteract the unpleasant taste of CBD-based products, a multisensory analysis is necessary to consider all the specificities of the product. By selecting specific flavour notes, our flavourists team can balance the sharpness of CBD and soften its bitterness.
Discover one of our client cases involving the masking of a CBD-based sublingual oil:
Organoleptic challenges of plant proteins
Rich in protein, essential amino acids, fibre and vitamins, plant proteins are an appealing alternative to animal proteins.
Here are some examples of off-notes associated with plant proteins:
- Volatile off-note: Earthy
- Trigeminal off-note: Astringency
- Sapid off-note: Bitterness
Off-notes depend not only on the plant origin but also on the extraction/purification process.
Our proposal
Our flavorists reduce volatile, sapid and astringent off-notes, then contextualize the remaining perceptions. This means creating a coherent sensory framework around bitterness, astringency, and vegetal notes — making the product more acceptable by ensuring these elements are identifiable and aligned with consumer expectations.
Explore our case study :
Organoleptic challenges of guarana
Known for its high concentration of natural caffeine, guarana is a flagship ingredient in the world of food supplements. Despite its benefits, guarana presents taste challenges, largely due to its caffeine content. The most common off-note is bitterness.
Bitterness is a double-edged flavour. Beyond a certain threshold, it triggers strong aversion in humans. Bitter notes are complex and varied, but often perceived as warning signal of poisons or toxic substances, which has made humans naturally sensitive and wary towards this taste perception.
As a result, incorporating guarana into formulations can be difficult due to the taste discomfort it can provoke.
Our Proposal
At Phodé, we tailor our solutions to neutralise the bitterness of guarana while preserving the product’s identity. By combining sweet notes with flavourings that balance the residual bitterness, we guarantee a harmonious and pleasant taste experience, making guarana more accessible to consumers.
Discover our customer case study on masking a dietary supplement in tablet form made from guarana powder:
Organoleptic challenges of antioxidants
Essential for fighting free radicals responsible for cellular ageing, antioxidants found in food supplements can sometimes leave unpleasant tastes, particularly when derived from concentrated plant or fruit extracts.
Here are some examples of off-notes:
- Trigeminal off-notes: Astringency
- Sapid off-notes: Acidity, bitterness
- Volatile off-notes: Vegetable, earthy
These taste characteristics can alter the appeal of products enriched with antioxidants. Off-notes vary depending on the type of antioxidants and the ingredients with which they are combined.
Our Proposal
Thanks to our expertise and know-how, we adjust formulations by masking the bitterness and acidity often associated with antioxidants. We use sweet and fresh flavour notes to balance flavours, making regular intake of antioxidant-rich products more enjoyable.
Discover our case study featuring an antioxidant-rich food supplement:
Organoleptic challenges of Amino Acids
Particularly popular in products for athletes and wellness dietary supplements, certain amino acids, such as leucine or valine, can bring unpleasant tastes.
Here are some examples of common off-notes:
- Trigeminal off-notes: Metallic
- Sapid off-notes: pronounced bitterness
- Volatile off-notes: sulphurous notes such as “chicken skin”, “egg” or “potato”
These flavours can be particularly intense and off-putting, which can hinder regular consumption.
Our Proposal
For amino acids, we use a multisensory approach to counterbalance strong bitterness and soften sulphurous notes. We adjust the flavour profile with complementary aromatic notes, allowing for a pleasant intake while preserving the functional benefits of amino acids.
Discover our case study on a tablet-form food supplement made with amino acids:
Organoleptic Challenges of Plant Extracts
Plant extracts such as dandelion, black radish, blackcurrant bud or nettle extract are increasingly used in food supplements and wellness products for their antioxidant, anti-inflammatory, relaxing or energising properties. However, especially in concentrated form, these extracts can release unpleasant tastes and smells :
- Trigeminal off-notes: Astringency
- Sapid off-notes: Intense bitterness
- Volatile off-notes: Vegetable, hay, woody
These characteristics often make formulations less pleasant to consume.
Our Proposal
Tailor-made work is essential when dealing with this type of ingredient, as no two plant extracts are the same — each one produces different off-notes. We personalise every solution for plant extracts by neutralising earthy and woody notes, while preserving the benefits of the active ingredients. Our multisensory solutions soften and harmonise tatse, offering a more enjoyable consumer experience.
Discover our case study on the integration of plant extracts in a food supplement:
Masking unwanted tastes:
comprehensive and tailor-made approach
As you can see, Maskover is a solution that adapts to your product and takes its entire profile into account. We consider consumer constraints, market trends, and organoleptic compatibility.
This comprehensive, tailor-made approach is reflected in the support we offer our clients.
