Beverages
Beverage is where taste problems are most visible: everything is dissolved, nothing is hidden by texture. We work on the full liquid system — flavour, acid balance, sweetener profile, colour stability and mouthfeel — so a reformulation does not read as a downgrade to your consumer.
Division: Human Food Division
What we're usually asked to fix
Sweetener off-notes and lingering
High-intensity sweeteners bring bitterness and a slow finish. Modulators shorten the tail and restore a sugar-like curve.
Colour shift across shelf life
Light, pH and ascorbic acid all move natural pigments. We select and stabilise for your pack format and distribution.
Functional actives that taste like actives
Vitamins, minerals, botanicals and proteins each carry a signature. Targeted masking removes the note without flattening the drink.
What we supply
- — Citrus, fruit, botanical and cola profiles
- — Natural colours stabilised for pH and light
- — Sweetness modulation and sugar reduction
- — Masking for vitamins, minerals and botanicals
- — Mouthfeel and body builders for reduced-sugar drinks
Available formats
- Water-soluble liquid
- Emulsion
- Spray-dried powder
Working on a project in this category?
Send us your brief — target profile, base, process and any constraints — and our team will come back with a recommendation and samples.
Request a sampleBeverages — FAQ
- Can you help cut sugar without losing the taste?
- That is a staged project: sweetener system, modulation, then mouthfeel. We benchmark against your current product at each step.
Related applications
Related insights
Declaring flavours on Canadian food labels: what belongs in the ingredient list
Flavour is one of the few ingredient groups Canada lets you declare by class name — but carriers, solvents and allergenic components change the answer fast.
Read the articleNatural or artificial? How the distinction actually works in Canada
The line is drawn by origin, not by safety or by how the flavour tastes — and a single synthetic component changes the declaration for the whole blend.
Read the articleSugar reduction without the aftertaste: a working method for masking
Sucrose does four jobs at once. Removing it is a texture and time-intensity problem long before it becomes a sweetener problem.
Read the articlePea, fava and oat off-notes: where they come from and how to cover them
Beany character is not one defect. It is lipid oxidation, saponins and peptide bitterness arriving together, and each responds to a different tool.
Read the articleSwitching to natural colours in Canada: stability, shade and label wording
Most natural colour projects fail on light and pH stability long before anyone argues about shade. Test the conditions the product actually sees.
Read the articleCold-side flavour dosing for craft beer, seltzer and non-alcoholic brands
A flavour that tasted right in a 20 L pilot can drop out of solution in the brite tank. Solubility, dose point and foam are the three things to fix first.
Read the articleWhat is natural flavour? What it is made of, and how it is labelled in Canada
"Natural flavour" is a permitted class name, not a single ingredient. Here is what sits behind it, and why Canadian labels rarely spell it out.
Read the articleWhat is artificial flavour? How it is made, and how Canada labels it
Artificial flavour is defined by the origin of its constituents, not by the molecules themselves. Here is what is in it, and how it must appear on a Canadian label.
Read the articleReady to formulate what's next?
Tell us about your product. Our team will follow up with samples, documentation and application support.