Biospringer by Lesaffre Acquires ModuMax®
Biospringer by Lesaffre has acquired ModuMax, a natural taste modulation technology created by DSM-Firmenich, broadening its offerings to food and beverage producers looking to better sensory performance in healthier and reformulated goods.
The technique addresses typical formulation difficulties through a variety of processes, including bitterness and astringency reduction, off-note masking, mouthfeel strengthening, and flavour delivery improvement in complex food matrices. High-protein beverages, plant-based milks, sugar-free drinks, and low-fat dairy replacements are all possible applications.
The acquisition also improves Biospringer's strategy for merging taste modification and yeast extract technologies. By combining ModuMax with the depth, umami, and kokumi contributions of yeast extracts, the business hopes to assist manufacturers in improving flavour complexity and sensory appeal while maintaining nutritional targets.
"ModuMax is a powerful complement to our current portfolio," stated Carmen Arruda of Biospringer. "By combining the depth, umami, and kokumi of yeast extract with ModuMax's advanced modulation capabilities, we can help customers push the boundaries of nutritional reformulation without compromising taste."
ModuMax will be integrated into Biospringer's marketing department, as well as its global R&D and application network. The combination is designed to give customers access to pooled technical expertise, quick prototyping, and matrix-specific sensory optimisation.
The acquisition also allows Biospringer to expand its presence in growing markets such as plant-based beverages, sports nutrition, and functional wellness.
"Taste remains the biggest barrier to consumer acceptance of better-for-you products," said Esther de Graaf-Groenendijk of Biospringer. "With ModuMax, Biospringer now offers complete toolkits in the industry to help brands deliver healthier products that taste exceptional."
The agreement emphasises the growing importance of flavour modulation technology in addressing the sensory trade-offs associated with nutritional reformulation, especially as producers strive to reduce sugar, fat, and other components while maintaining customer approval.
Source: Biospringer
