{"id":43610,"date":"2026-03-09T10:24:32","date_gmt":"2026-03-09T14:24:32","guid":{"rendered":"https:\/\/www.iff.com\/?p=43610"},"modified":"2026-03-26T15:23:48","modified_gmt":"2026-03-26T19:23:48","slug":"behind-the-scenes-of-taste-modulation-principal-scientist-diana-klaser-cheng","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/behind-the-scenes-of-taste-modulation-principal-scientist-diana-klaser-cheng\/","title":{"rendered":"Behind the Scenes of Taste Modulation: Principal Scientist Diana Klaser Cheng\u00a0"},"content":{"rendered":"

When a beverage delivers the perfect taste with up to half the sugar, or a plant-based snack tastes balanced instead of bitter or dry, there\u2019s an invisible layer of science at work. That layer is taste modulation: the precise art of managing sweetness, bitterness, saltiness and mouthfeel to create harmony in every bite or sip. Few people understand that balance better than Diana Klaser Cheng<\/strong>, Ph.D., Director and Principal Scientist of Taste R&D Botanical Research at IFF<\/strong>. <\/p>\n\n\n\n

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Over her 11 years with IFF, Diana has worked across continents \u2014 especially in the U.S. and China \u2014 to advance the frontiers of taste science. Her teams uncover natural molecules that can be used to fine-tune flavor performance \u2013 specifically, those molecules that allow for taste-perception modification. This work helps brands achieve their goals for sugar reduction<\/a>, salt reduction and plant-based reformulation without compromising taste. <\/p>\n\n\n\n

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\u201cTaste modulation<\/a> is really about connection,\u201d Diana explains. \u201cConnecting the science of molecules to what people actually experience when they eat or drink.\u201d <\/p>\n\n\n\n

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The Science of Taste, Refined<\/strong> <\/h2>\n\n\n\n

No two days look alike for Diana. On Mondays, she might meet with analytical scientists to review data on new natural molecules. By Thursday evening, she\u2019s back online with her team in China, comparing results, sharing insights and steering projects that span time zones and technologies. <\/p>\n\n\n\n

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\u201cCustomers love seeing how one small adjustment can completely change their product,\u201d Diana shares. \u201cThey\u2019ll taste two identical samples, and the one with a single modulation step just feels more balanced, smoother, more complete.\u201d <\/p>\n<\/blockquote>\n\n\n\n

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Her work centers on natural product development and molecular discovery \u2014 finding new ways to enhance or rebalance taste naturally. Some days, that means exploring how to soften bitterness in a high-protein beverage. Other times, it\u2019s improving sweetness perception in reduced-sugar formulas or boosting the savory satisfaction of low-sodium foods. <\/p>\n\n\n\n

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\u201cWe\u2019re constantly experimenting,\u201d Diana says. \u201cEven the smallest change in a molecule can shift how something tastes on the tongue or how long that sensation lingers.\u201d <\/p>\n\n\n\n

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Bringing Customers into the Process<\/strong> <\/h2>\n\n\n
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Diana\u2019s teams often welcome customers to the lab for immersive workshops. These sessions give a firsthand look at IFF\u2019s approach to taste modulation \u2014 from the initial molecular insights to prototypes they can actually taste. <\/p>\n\n\n\n

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\u201cCustomers love seeing how one small adjustment can completely change their product,\u201d Diana shares. \u201cThey\u2019ll taste two identical samples, and the one with a single modulation step just feels more balanced, smoother, more complete.\u201d <\/p>\n\n\n\n

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These visits often lead to collaborative exploration. When a brewery came to better understand taste expectations across global markets for no- and low-alcohol (NOLO) beverages<\/a>, Diana\u2019s team identified molecules and plant extracts that enhanced the perception of alcohol. They passed these samples to flavorists and designers on the Innovation Team, which worked out how to use these in food and beverage applications. Kathryn Murano\u2019s team<\/a> was then able to demonstrate to the brewery how modulation could help bridge the differences between alcohol and NOLO beverages \u2014 softening harsh bitterness, enhancing smoothness and improving aftertaste. <\/p>\n\n\n\n

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Balancing Tastes, Naturally: Solving Today\u2019s Toughest Challenges<\/strong> <\/h2>\n\n\n\n

In today\u2019s market, nearly every customer brief touches taste modulation<\/a> in some way. Sugar reduction remains a top priority, as brands strive to cut calories without losing sweetness or body. Masking off-notes in plant-based or functional formulations continues to be another major focus area, as well, especially when added protein comes into the mix. <\/p>\n\n\n\n

Salt and umami enhancement have always been critical taste-modulation solutions, and they only continue to grow in demand as consumers increasingly prioritize their health and seek out food and beverage options with less sodium. <\/p>\n\n\n\n

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\u201cIt\u2019s always a balancing act,\u201d Diana says. \u201cYou have to deliver the same taste experience, but with a different combination of ingredients doing the work.\u201d <\/p>\n\n\n\n

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And now, an entirely new layer of complexity is emerging with GLP-1 consumers<\/a> \u2014 those whose medications alter taste and appetite perception. While research is still developing, Diana and her colleagues are already exploring early pathways.  <\/p>\n\n\n\n

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\u201cWe know something is happening at the taste level,\u201d she says. \u201cThe challenge is translating that into real-world flavor and formulation strategies that still bring enjoyment.\u201d <\/p>\n\n\n\n

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A Global Network of Discovery<\/strong> <\/h2>\n\n\n\n

Behind every modulation breakthrough lies a vast network of collaboration. Diana manages teams across the U.S. and China, but their reach extends worldwide. From Southeast Asia\u2019s biodiverse plant ecosystems to Brazil and Madagascar, IFF\u2019s scientists work closely with local partners to source and study natural ingredients with unique taste-modulating potential. <\/p>\n\n\n\n

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\u201cNature still holds so many secrets,\u201d Diana explains. \u201cWe\u2019ve only uncovered a small fraction of the molecules that influence taste. That\u2019s what makes this work so exciting \u2014 there\u2019s always something new to discover.\u201d <\/p>\n\n\n\n

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The Future of Taste<\/strong> <\/h2>\n\n\n\n

As consumer expectations evolve, so does the science behind satisfying them. Clean-label demands, functional benefits and health-conscious formulations all converge on one universal truth: taste is still king.<\/a> <\/p>\n\n\n\n

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\u201cPeople might choose a product for health reasons, but they\u2019ll only come back if it tastes great,\u201d Diana says. \u201cThat\u2019s where modulation can make all the difference.\u201d <\/p>\n\n\n\n

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Looking ahead, Diana envisions modulation becoming even more data-driven and discovery-focused, integrating sensory science, molecular modeling and global biodiversity into a single innovation ecosystem. <\/p>\n\n\n\n

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\u201cWhat motivates me is knowing our work helps people enjoy what they eat and drink,\u201d she reflects. \u201cThat joy of taste is universal… and it\u2019s what keeps us exploring.\u201d <\/p>\n\n\n\n

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Behind the\u00a0Scenes but\u00a0Essential\u00a0<\/strong><\/h2>\n\n\n\n

By discovering and developing\u00a0flavor technologies, scientists like Diana support\u00a0flavorists\u00a0and designers, ensuring\u00a0every sip and bite feels\u00a0just right.\u00a0\u00a0<\/p>\n\n\n\n

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Through connecting nature\u2019s complexity with human experience, IFF\u2019s taste modulation experts are not only shaping better products \u2014 they\u2019re shaping the future of how the world experiences taste. <\/p>\n\n\n\n

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DISCOVER MORE ABOUT MODULATION<\/a><\/strong><\/p>\n\n\n\n

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This is business-to-business information intended for food and supplement producers and is not intended for the final consumer. This information is based on our own research and development work and is, to the best of our knowledge, reliable. However, nothing herein shall constitute a guarantee or warranty with respect to products of IFF or its affiliates or information contained herein and IFF does not assume any liability or risk involved in the use of its products or the information contained herein, as conditions of use are beyond our control. Statements concerning possible use of products of IFF or its affiliates are not to be construed as recommendations for any use which would violate any patent rights, regulations or statutory restrictions. Manufacturers should check local regulatory status of any claims according to the intended use of their product.<\/em> <\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

When a beverage delivers the perfect taste with up to half the sugar, or a plant-based snack tastes balanced instead of bitter or dry, there\u2019s an invisible layer of science at work. That layer is taste modulation: the precise art of managing sweetness, bitterness, saltiness and mouthfeel…<\/p>","protected":false},"author":21,"featured_media":43947,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[62],"tags":[117,423,119,132,121,425,146,326,125],"class_list":["post-43610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-beverage","tag-bakery","tag-bars-confectionary","tag-beverage","tag-culinary","tag-dairy","tag-modulation","tag-plant-based","tag-snacks","tag-taste"],"acf":[],"yoast_head":"\nBehind the Scenes of Modulation: Principal Scientist Diana Klaser Cheng<\/title>\n<meta name=\"description\" content=\"Explore how Director & Principal Scientist Diana Klaser Cheng works across continents to advance taste science and taste modulation.\" \/>\n<meta name=\"robots\" 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