Marine collagen has taken center stage in the world of health, beauty, and performance nutrition, praised for its bioavailability, clean label credentials, and sustainable sourcing. Derived primarily from fish skin, bones, or scales, marine collagen peptides offer powerful support for skin elasticity, joint health, and gut integrity.

But while marine collagen delivers on efficacy, it presents a well-known formulation hurdle: the fishy taste and odor. For supplement brands and functional food formulators, this sensory challenge can affect both consumer acceptance and repeat purchase rates, especially in taste-driven Southeast Asian markets like Singapore and Malaysia.

In this article, we’ll explore the scientific, technological, and strategic approaches to overcome taste and odor concerns in marine collagen product development—specifically tailored to the needs of FMCG brands, nutraceutical developers, and R&D professionals in the Asia-Pacific region.

Why Does Marine Collagen Smell and Taste “Fishy”?

Marine collagen’s characteristic odor and aftertaste stem from its amino acid composition and residual compounds from raw material processing. When poorly refined, collagen peptides can retain trimethylamine (TMA) and other volatile compounds associated with seafood spoilage or oxidation.

Key factors contributing to off-notes:

• Oxidized lipids or protein degradation during processing
  
• Impurities in collagen sourced from bones or scales
  
• High molecular weight peptides that linger in the oral cavity
  
• Environmental exposure during transportation or storage
  

To address these sensory barriers, formulators must combine ingredient science, flavor technology, and consumer behavior insights.

How To Overcome – A Step-by-Step Guide

1. Start with High-Quality, Low-Odor Marine Collagen

The most critical decision in taste management starts at the ingredient selection stage.

Choose Low Molecular Weight Hydrolyzed Collagen

Hydrolyzed marine collagen peptides (also known as collagen hydrolysate) offer superior solubility and neutrality. Collagen with a molecular weight under 3 kDa is easier to flavor, dissolves faster, and reduces the risk of lingering aftertastes.

Sourcing Matters: Skin vs. Scale vs. Bone

• Fish skin collagen is generally cleaner and milder in flavor compared to bone- or scale-derived collagen.
  
• Deep-sea, cold-water fish such as cod, pollock, or haddock tend to have fewer contaminants and lower odor intensity.

Purification and Enzymatic Processing

Premium marine collagen manufacturers use enzymatic hydrolysis, followed by advanced deodorization, filtration, and desalting techniques. These processes remove:

• Fishy-smelling amines (e.g., TMAO)
  
• Salt residues that affect taste
  
• Lipid oxidation byproducts
  

Brands such as BDF NATURLAGEN® exemplify these best practices, offering marine collagen that is not only clean-label and certified (MSC, Halal, Kosher) but also organoleptically optimized for product formulation.

2. Master the Art of Flavor Masking

Even with a neutral collagen base, effective flavor masking is crucial for consumer enjoyment—especially in ready-to-drink formats, powder sachets, and chewables.

Natural Flavors and Botanicals

• Citrus (lemon, lime, yuzu) and berry flavors (blueberry, acai, pomegranate) work especially well to counterbalance umami/fishy notes.
  
• Botanical extracts like hibiscus, green tea, ginger, and mint offer complex aroma profiles that overwhelm lingering odors without overpowering the palate.

Sweetener Synergies

• Stevia, monk fruit, and glycine (also a collagen component) are often used to balance bitterness.
  
• Eriodictyon (Yerba Santa) is a specialized natural flavor modulator that targets the metallic or amine tastes associated with marine peptides.

3. Leverage Product Format to Your Advantage

The format of your marine collagen supplement dramatically influences the user’s taste perception and product experience.

Functional Beverages

• Use a low pH system (3.0–4.0), such as citrus-based drinks or kombucha, to neutralize volatile amines.
  
• Carbonation can add complexity and suppress odor.
  
• Include electrolytes or B-vitamins to support performance claims and further mask off-flavors.

Powdered Drink Mixes

• Design as single-serve sachets for use with flavored liquids like tea, fruit juice, or smoothies.
  
• Offer pre-flavored versions (e.g., peach collagen tea, mango turmeric glow) for direct cold-water mixing.
  

Gummies, Jellies, and Chewables

• Encapsulate collagen within gelatin or pectin matrices infused with sweeteners and acids (citric/malic) to ensure sensory masking.
  
• Include zinc, vitamin C, or biotin to align with beauty-from-within narratives.

4. Explore Advanced Encapsulation Technologies

For next-generation marine collagen delivery systems, microencapsulation and lipid coating offer significant promise:

• Spray-drying collagen with flavor agents reduces surface exposure to the tongue and olfactory receptors.
  
• Cyclodextrin complexes can trap odor-causing molecules and release collagen only upon digestion.
  
• Liposomal delivery enhances absorption and virtually eliminates taste.
  

These solutions are particularly useful in high-dose formulations or multinutrient blends.

5. Align Sensory Innovation with Clean-Label Demands

Today’s consumers are increasingly discerning—not only about taste, but also about transparency, traceability, and sustainability.

Clean-Label Considerations:

• Non-GMO, allergen-free, MSC-certified marine sources
  
• No synthetic flavors or artificial sweeteners
  
• Short, understandable ingredient lists
  

Marine collagen products that clearly state “low odor,” “neutral taste,” or “flavored for enjoyment” on packaging enjoy higher consumer trust—particularly in Asia-Pacific markets where label claims and halal certifications are heavily scrutinized.

6. Educate and Empower Consumers

Finally, taste concerns can be mitigated through smart product positioning and consumer education:

• Provide clear mixing instructions and suggested pairings (e.g., mix with lemon water or juice).
  
• Emphasize the functional benefits of marine collagen—such as anti-aging, skin hydration, and joint resilience—to help consumers overlook minor taste nuances.

In the end, overcoming the fishy taste and odor of marine collagen is one of the biggest challenges in creating supplements and functional drinks that people actually want to take. But thanks to new innovations in processing, flavor-masking, and formulation, brands are finding smarter ways to deliver high-quality marine collagen without the off-putting sensory experience. Whether it’s through odor-neutral powders, tasty gummies, or clean-label beverages, the goal is the same: to make marine collagen supplements that are effective, enjoyable, and easy to add to any routine. As consumer demand grows, solving these taste and smell issues will be key to making marine collagen a go-to choice in the wellness world.