Tastesense® sugar reduction technology
Tastesense® sugar reduction combines fermentation-derived sweetness systems with a breakthrough enzyme-based natural sweetness platform (launched 2025), enabling significant sugar reduction while maintaining taste quality.
Overview
The platform combines three technology layers: fermentation-derived taste compounds that enhance perceived sweetness, natural botanical extracts for taste-rounding and body, and a new enzyme-based sweetness system (2025) that generates sweet compounds from food-grade substrates during manufacture. This enzyme system provides sweetness enhancement through in-situ enzymatic conversion rather than added sweetener ingredients.
Technical specifications
- Technology type: multi-layer sweetness platform (fermentation-derived + botanical extracts + enzyme-based sweetness system)
- 2025 breakthrough: enzyme-based natural sweetness system generating sweet compounds via in-situ enzymatic conversion
- Fermentation-derived: taste compounds that enhance and extend perceived sweetness
- Botanical extracts: natural taste-rounding and body-building ingredients
- Application categories: beverages, dairy, confectionery, bakery, nutritional products, cereals
- Integration: designed to work with stevia, monk fruit, allulose, and other sweetener systems
Technology readiness level
TRL 9 — commercially available; enzyme-based sweetness system launched 2025 adding to established capabilities.
About Kerry
Kerry is a global leader in taste and nutrition, providing integrated ingredient solutions for the food, beverage, and pharmaceutical industries. The company utilizes advanced biotechnology, sensory science, and consumer insights to help partners develop healthier, more sustainable, and better-tasting products. By focusing on nutritional optimization and functional ingredient performance, Kerry enables customers to solve complex challenges such as sugar reduction, texture improvement, and shelf-life extension.
With over 50 years of experience, Kerry partners with global brands to reach approximately 1.5 billion consumers annually. Their work supports critical industry needs, including product reformulation in response to shifting regulatory environments and consumer health demands. Through its focus on Sustainable Nutrition, the organization aims to improve the global food system while providing science-backed solutions that combine culinary ingenuity with clinical proof, driving value for both customers and long-term societal health.
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