Taste masking plays a vital role in treatment compliance according to Cargill, which has launched a new flavour technology that it claims can make drugs more pleasant to take and help manufacturers save money.
Cargill’s rage of Maxens flavours, premiered for pharmaceutical applications at CPhI 2011, are based on a controlled-release, high-concentration powder delivery technology designed to withstand the processing steps in drug production that can otherwise impact flavour profiles.
in-Pharmatechnologist.com spoke with Bénédicte Pascalie, category marketing manager as Cargill Flavor Systems, who explained that while the product is designed with patient compliance in mind it should also be a benefit for manufacturers.
“Cargill is bringing these powder flavours in an easy to use format,” she added, explaining that the product can be mixed with other ingredients and excipients for compression into tablets. This usability, coupled with Maxens’ high flavour load capacity, provides cost advantages for manufacturers according to Pascalie.
“We can hold up to 30 per cent of liquid-flavour on the carrier…[this allows] the manufacturer to reduce the dosage of flavour in their final application and hence generate up to 30 per cent cost in use savings.”
Sale to Kerry
The launch of Maxens and the interest it generated among pharmaceutical industry attendees at CPhI will be welcomed by Irish Food Firm Kerry Group, which agreed to buy Cargill's flavours division for EUR168m in late September .
Cargill told in-Pharmatechnologist.com that the Maxens range of products is among those transferred to Kerry under the purchase agreement.