dsm-firmenich is urging medical nutrition manufacturers to put taste and sensory experience at the heart of product development, arguing that poor palatability can undermine patient acceptance and adherence.
The company has highlighted its global portfolio of flavour and taste modulation solutions for medical nutrition, designed to address sensory challenges at the early stages of formulation rather than treating taste as a final-stage consideration.
According to dsm-firmenich, functional ingredients used in medical nutrition products can introduce bitterness, metallic notes, lingering aftertaste, fishy flavours and odours, as well as undesirable mouthfeel.
These characteristics can make products more difficult for patients to consume consistently.
The company also cited research from FMCG Gurus showing that poor taste is the number one reason people discontinue medical nutrition products.
The research, from a 2025 survey series, found that 56% of medical nutrition users believe products could taste better, while 41% would like a wider choice of flavours.1
For manufacturers of oral nutritional supplements (ONS) and other clinical nutrition products, dsm-firmenich argues that these findings demonstrate the need to consider sensory performance alongside nutritional requirements during product development.
Moving beyond taste masking
The company’s medical nutrition offering combines patient and consumer insights, flavours developed for clinical applications, taste modulation technologies, receptor-based sensory science and premix capabilities.
Its ModulaSENSE technology is intended to address difficult sensory characteristics at the receptor level, rather than relying solely on conventional flavour masking.
The portfolio includes ModulaSENSE Marine, which dsm-firmenich says has been developed to mask the fishy taste and smell associated with omega-3 ingredients.
The company is also exploring approaches to ‘flavour fatigue,’ as well as smell-led concepts intended to make aroma a more positive part of the eating experience and potentially support appetite and adherence.
The focus reflects a wider challenge for medical nutrition developers: products may need to be consumed regularly for extended periods, meaning palatability can become an important practical consideration alongside nutritional composition.
"Patients who rely on medical nutrition are often already navigating some of life's most challenging moments," said Tom Pugh, Senior Director, Global Marketing Medical Nutrition at dsm-firmenich.
"Getting the essential nutrition they need should never feel like an additional burden."
By moving beyond masking and designing for the full sensory experience, we can help transform nutrition from something patients tolerate into something they actively choose and enjoy every day, supporting better adherence and better outcomes.
The company will further explore the relationship between sensory experience and nutritional intake at the ESPEN Congress 2026, taking place in Berlin from 5-8 September.
dsm-firmenich is hosting a symposium titled ‘The role of taste in medical nutrition: understanding sensory needs to improve nutritional outcomes’, which will examine sensory perception, adherence and strategies for improving acceptance among vulnerable patient groups, including people with cancer and older adults.
References:
- FMCG Gurus: Medical Nutrition survey series 2025. “How do you think medical nutrition products, specifically designed to help with disease recovery and health, can be improved?”
