Wild develops taste modifier to match Reb 60 with Reb 95

By Caroline Scott-Thomas

- Last updated on GMT

Wild develops taste modifier to match Reb 60 with Reb 95
Wild Flavors has developed a sweet taste modifier specifically for use with Reb A 60 that can match its flavor to that of higher purity stevia extracts, the company has claimed.

The Reb A 60 taste modifier is part of Wild Flavors’ range of taste modifiers and sweetness enhancers for use with stevia extracts, but it said that its Reb 60 modifier represents a breakthrough for food and beverage manufacturers, considering Reb 60’s lower cost in comparison to other extracts.

Reb A 60 is a stevia extract that contains 60 percent rebaudioside A – a high-intensity steviol glycoside – as part of a formulation that contains a total of 95 percent steviol glycosides, the sweet components from the stevia leaf. The company said it has been able to match the higher purity Reb A 95 with Reb A 60 in taste tests with a trained sensory panel by using its taste modifiers.

“The results of the panel showed no significant taste preference between the two beverages tested – a breakthrough for customers as Reb A 95 is approximately twice as expensive as WILD's Reb A 60 plus modifiers,”​ the company said.

The taste modifier is the latest in a portfolio of flavors, taste modifiers and sweetness enhancers that Wild Flavors has developed that can be labeled as ‘natural flavors’ on product ingredient lists.

The company said that using these ingredients could allow for a reduction of up to 30 percent of caloric sweeteners in formulations, as well as cost reductions.

Senior director of Sweetener Technology at Wild Flavors, Greg Horn, said in a statement: "Maintaining great taste while developing our taste optimization technologies is a core competency for Wild. Flavor enhancers are utilized to round out the sweetness profile while eliminating the off-notes. The complete line of stevia modifiers and sweetness enhancers fit well with Wild's history of great-tasting natural flavors."

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