ST. FRANCIS, WIS. — Wixon, Inc. has introduced Mag-nifique Sour-Lift, a flavor modifier that enhances the perception of sourness without adding acid. It may be used at levels ranging from 0.6% to 1% in products containing acid to intensify sour flavors, such as confectionery items, chewing gum, beverages and baked foods.

Leda Strand, vice-president of research and development for Wixon.

“Emerging research has shown that consumers seek to intensify sour flavor experiences, or view sourness as a cue that there is no or less sugar in the product,” said Leda Strand, vice-president of research and development for St. Francis-based Wixon. “Already popular in Greek yogurt, pickling and products with vinegar, sour will continue to be a top flavor trend. Sour-Lift can give foods and beverages that enhanced sourness without adding unpleasant acid or compromising on taste.”