Designing Bitterness on Purpose Bitterness has a branding problem. In espresso, dark chocolate, tonic, and an aperitivo, it gets called complex. Put the same kind of sharp, lingering signal into a functional drink and suddenly it’s “medicine.” That gap is where R&D gets interesting. Bitterness isn’t automatically premium, and it isn’t automatically a defect. It’s a designed signal. Whether it

Managing Sweetener Side-Tastes Before They Hijack the Second Sip “Zero sugar” is easy to put on the front of the can. The second sip is where the formula has to prove it. The first sip can be gorgeous: bright berry aroma, crisp acid, sweetness right on target. Then the fruit disappears, sweetness keeps hanging around, and something bitter, metallic, cool,

Protein Isn’t a Flavor. Until the Formula Makes It One. Protein looks fantastic in 48-point type. In the mouth, it can stage a tiny hostile takeover. The vanilla shake turns into damp cardboard. The fruit drink finishes dry enough to sand a table. The bar delivers 20 grams of protein and 40 seconds of jaw work. “High-protein” may win the