Flagship application

Make nutrition
easier to enjoy.

Lux combines flavour creation, application science and TasteRight™ modulation for protein and functional bases with bitterness, chalkiness, cardboard notes or lingering aftertaste.

Lux TasteRight taste modulation work
Flavour · TasteRight™ · liquid · powder
Common sensory challenges

The base changes the flavour.

Proteins, vitamins, minerals, botanicals and active ingredients can suppress, distort or compete with the intended profile. The solution must account for both sides.

01

Bitterness

Immediate or lingering bitter character from proteins, actives and botanicals.

02

Chalkiness

Dry mineral-like perception that makes the product feel heavy or unfinished.

03

Cardboard notes

Protein-related off-notes that flatten or contaminate the chosen flavour.

04

Flavour muting

The base or masker reduces clarity, leaving the added flavour weak and indistinct.

Application range

Designed for the nutrition format.

Taste modulation and flavour need to work together across preparation method, serving temperature, dosage and shelf life.

Protein powdersDairy, plant, yeast and blended protein systems.
Ready-to-mix nutritionPowders designed for water, milk or other preparation bases.
Functional beveragesLiquid products containing vitamins, minerals, botanicals or actives.
Wellness powdersDaily-use products where repeat enjoyment is essential.
Sports nutritionHigh-impact profiles for demanding performance formulations.
Meal replacementBroader flavour and mouthfeel integration in complex nutritional systems.
Integrated route

Mask less.
Balance more.

TASTERIGHT™Taste modulation

Reduce the perception of bitterness, off-notes and difficult aftertaste.

FLAVOURProfile reconstruction

Build sufficient top note, body and finish for the chosen base and target.

FORMATLiquid or powder delivery

Select delivery around processing, handling, dosage and dispersion needs.

APPLICATIONFinished-product trials

Adjust flavour and modulation together rather than optimising either in isolation.

Lux team reviewing a product application
A critical balance

The masker should not mute the flavour.

A strong masking effect is not useful if it also removes flavour clarity. Lux evaluates the neutral base, modulation system and final flavour as one sensory architecture.

Characterise the base before flavouring
Identify bitterness, chalkiness and off-notes
Build modulation and flavour together
Evaluate the complete prepared serving
Protein & nutrition brief

What does the base taste like now?

Share the formula type, preparation method, difficult notes and target flavour.

Brief Lux