The Need

Spicy foods can be polarizing as too much can make food simply inedible for some while others may still want it hotter. Spice tolerance is also highly subjective making it hard to adjust spice levels appropriately - what could be a very spice dish to some might not even register as spciy to others. Besides too much of a burning sensation another common complaint with spicy food is the lingering effect - it can take several minutes or longer before you no longer feel the burn.

...

The Technology

3 flavor modulators were identified in chili peppers that effectively suppresses the pungency of spice, or heat, without introducing any additional flavors or off notes. These compounds provide a game-changing approach to altering taste experiences. Additionally, another unique compound was identified in chili peppers that produces the heat associated with the pepper but with a much shorter duration, similar to what is experienced with horseradish or wasabi, creating a highly unique and novel flavor.

...

Benefits and Advantages

• Enhanced Consumer Appeal Broaden product appeal by offering options with reduced pungency, catering to diverse taste preferences.
• Innovative Product Development Stay ahead in the culinary world with a cutting-edge technology not previously explored.
• Versatile Application Adapt the technology across various food products for comprehensive market reach.
• Unprecedented Flavor Customization Provide chefs, product developers, and formulators with a unique tool for crafting tailored taste experiences.

...

Patents

Multiple patent applications submitted. Related technologies T2025-043, T2024-115