Supplement Mixers, 304 S. Jones Boulevard Suite 8907, Las Vegas, NV (2026)

03/29/2026

Many supplements used by athletes and fitness enthusiasts require true dedication because they taste bad—sometimes very bad. If you have to take them every day, the issue becomes serious.

Swallowing the supplements in pills and capsules is one solution, but it often means taking handfuls
of pills. For those who prefer powders or drinks, the trick is to mask the unpleasant taste. Some common strategies include using fruit juices or smoothies and adding plenty of sugar. However, these methods are inconvenient, increase the volume, and add calories.

TECHNO-MIXERS have been specially designed to effectively mask the unpleasant taste of unpalatable nutritional supplements. They contain carefully selected, natural plant-derived taste masking agents, vibrant natural flavors, and non-caloric sweeteners. The lecithin in TECHNO-MIXERS helps improve the taste and aids in the absorption of poorly water-soluble nutrients. Finally, TECHNO-MIXERS’ convenient packaging—whether in individual bottles that fit in a gym bag or in pump bottles that can be placed on
a countertop—makes them incredibly easy to use.

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03/29/2026

Root-derived botanical supplements are celebrated for their potent health benefits and bioactive compounds and have been consumed in different cultures for centuries. Here are just a few examples of the most popular root-derived botanicals: Kava, Maca, Turmeric, Barberry, Ashwagandha, Dandelion Root, Rhodiola Root, Valerian Root, Ginseng, Eleuthero (Siberian Ginseng), Angelica Root, and Beets.

Many of them share a notorious reputation for their bitter, earthy, pungent, irritating, spicy, or astringent flavors due to the presence of chemical compounds such as geosmin (earthy taste), alkaloids (bitter and irritating), lactones (herbaceous and waxy), saponins (bitter), and polyphenols (bitter and astringent) that directly activate taste receptors or create an unpleasant mouthfeel.

Consuming these supplements in drink form might be a minor inconvenience or a major challenge. Beetroot powder is relatively okay, but ginseng and ashwagandha are much more difficult to swallow. Blending these botanicals with citrus, berry, and fruit juices or coconut milk is one strategy. Sweetening them with sugar, honey, or maple syrup can further improve palatability. However, these methods are inconvenient, increase the volume, and add calories. Hiding these botanicals in capsules or pressed tablets is another common approach; however, for those who already take 20-40 bulky pills a day, swallowing every extra pill adds more stress.

What’s the alternative to pills and bad taste? TECHNO-MIXERS have been specially designed to effectively mask the unpleasant taste of unpalatable nutritional supplements. They contain carefully selected, natural plant-derived taste masking agents, vibrant natural flavors, and non-caloric sweeteners. The lecithin in TECHNO-MIXERS helps improve the taste and aids in the absorption of poorly water-soluble nutrients. Finally, TECHNO-MIXERS’ convenient packaging—whether in individual bottles that fit in a pocket or in pump bottles that can be placed on a countertop—makes them incredibly easy to use. We feel that the best flavors that work with root-derived supplements are Grape, Figs & Berries, Bubble Gum, and Café Mocha.

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03/29/2026

Ashwagandha is a foundational herb in Ayurveda, revered for its adaptogenic properties and broad spectrum of therapeutic and prophylactic effects on physical and mental health. Clinical and preclinical research has highlighted several key benefits:
• Stress Reduction (including cortisol level reduction) and Anxiety Relief
• Improved Sleep Quality
• Enhanced memory, concentration, and overall cognitive function
• Improved Energy and Vitality
• Immune System Enhancement
• Anti-Inflammatory Properties
• Hormonal Balance: It may help regulate thyroid and reproductive hormones, supporting overall hormonal equilibrium, and improve testosterone production and sexual performance.

Despite its therapeutic prowess, ashwagandha extract faces a significant barrier to widespread use: its taste. Described as inherently bitter, earthy, woody, musty, and distinctly herbal, the flavor of ashwagandha is highly unpleasant in its pure form. Several bioactive compound classes, such as saponins, alkaloids, lactones, and polyphenols, contribute to the bitter, woody, musty, and herbal taste. Geosmin, which is very common in root-derived supplements, adds earthy notes.

As a result, ashwagandha is frequently encapsulated or blended into flavored beverages to mask its taste. You can try blending it with fruit juices and honey, but even then, most users still detect a persistent bitterness and earthiness that is hard to ignore.

TECHNO-MIXERS have been specially designed to effectively mask the unpleasant taste of unpalatable nutritional supplements. They contain carefully selected, natural plant-derived taste masking agents, vibrant natural flavors, and non-caloric sweeteners. The lecithin in TECHNO-MIXERS helps improve the taste and aids in the absorption of poorly water-soluble compounds like alkaloids. Finally, TECHNO-MIXERS’ convenient packaging—whether in individual bottles that fit in a pocket or in pump bottles that can be placed on a countertop—makes them incredibly easy to use.

03/29/2026

Cinnamon, turmeric, and ginger have been used for centuries across cultures, not just for their culinary appeal but for their therapeutic properties. All three display impressive antioxidant and anti-inflammatory properties. Cinnamon may help improve insulin sensitivity and thus regulate blood sugar, as well as support heart health. Turmeric supports joint and digestive health and has been studied for its potential in supporting brain health and mood balance. Ginger has anti-nausea effects, can ease digestive discomfort, soothe sore muscles, bolster immune function, and improve testosterone production and sexual performance, among other benefits.

The distinctive spicy and pungent flavors of cinnamon, turmeric, and ginger are rooted in their chemical makeup. Each contains unique compounds that interact with your taste buds and sensory receptors, producing heat, zing, and bite.
• Cinnamon: Its warmth comes from cinnamaldehyde, which is responsible for the classic spicy-sweet aroma and mild heat. Cinnamaldehyde activates receptors on the tongue that are sensitive to spice and bitterness.
• Turmeric: The earthy, slightly bitter edge of turmeric is primarily due to curcuminoids (especially curcumin) and a variety of volatile oils like tumerone. These compounds can impart astringency and a peppery sensation, while the earthy flavor comes from complex aromatic molecules.
• Ginger: Its characteristic pungency is a result of gingerol, shogaol (formed when ginger is dried or cooked), and zingerone. These compounds stimulate the same receptors as capsaicin (found in chili peppers), producing a warming and spicy sensation that is sometimes perceived as “heat.”

While the bold flavors of these botanicals, consumed in dishes and drinks in reasonable amounts, can be invigorating, their intensity when consumed in larger quantities for medicinal purposes often presents a challenge. Many people find the spicy and pungent notes to be overwhelming. Using these botanicals in citrus juices, berry smoothies, or coconut milk and sweetening them with honey or maple syrup can help mask the pungency. However, these methods are inconvenient, increase the volume, and add calories.

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03/29/2026

For centuries, propolis has been prized for its medicinal properties and has been used extensively
in folk medicine for wound healing and as an antimicrobial agent. Its modern medicinal applications, supported by a growing body of scientific research, are more diverse and rely on its antioxidant activity, anti-inflammatory properties, antimicrobial and antiviral effects, support for immune and digestive health, and even anticancer properties. The ethanolic propolis tincture—where propolis is dissolved
in a water/alcohol solution—is considered the gold standard due to its superior solubilization
of bioactive compounds and shelf stability.

Unfortunately, ethanolic propolis tincture is notorious for its challenging sensory profile. When consumed directly, you experience bitterness, astringency, a medicinal and herbal taste, a burning sensation, irritation, and a lingering aftertaste of a bitter, waxy coating on the tongue and throat. None of this is surprising if you think about it. When the tincture hits your oral mucosa, two things happen:
(1) the alcohol and propolis compounds burn and irritate your sensitive mouth lining, and (2) as the tincture gets diluted with your saliva, the abundant poorly water-soluble compounds in propolis
fall out of solution (making them completely useless!) and stick to your tongue, teeth, and everything else. Seriously, what were you thinking?!

To be more specific, the challenging taste profile of propolis tincture is caused by flavonoids
and phenolic acids (which are bitter and astringent), terpenes (which have resinous, pine-like,
and herbal notes), aromatic aldehydes (which have medicinal and pungent aromas), and other volatile organic compounds (which have a sharp, acrid scent and taste). Ethanol enhances the sharpness, irritation, and burning sensation. Wax and resins deposit on your tongue and cheeks, causing a waxy mouthfeel and lingering aftertaste.

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03/29/2026

Mushroom supplements have become immensely popular due to their perceived health benefits.
Many people swear by the outstanding effects that mushrooms have on their mental and physical performance. Here are some examples of health effects that have scientific support:
• Lion’s Mane: May enhance memory and cognitive function.
• Turkey Tail: Supports the immune system and promotes gut health.
• Shiitake: Contributes to immune and heart health.
• Cordyceps: Traditionally used to increase energy and endurance.
• Reishi: Supports stress management and sleep quality.

Growing your own mushrooms has become a popular hobby as well. There is only one problem: mushroom powders, extracts, and drinks taste earthy, woody, bitter, and “mushroomy”—not
in a delicious sense. This is due to compounds like geosmin (earthy notes), alkaloids, and saponins (bitter, astringent), and lactones (herbaceous and waxy) that are abundantly present in mushrooms.

Swallowing mushroom powders in capsules is one solution, but it often means taking handfuls of pills. You can try to improve the taste of your mushroom drink by combining it with coffee, citrus, pineapple, or berry juices to mask the earthy taste. Adding sugar, honey, or maple syrup can suppress the bitterness. However, this approach is inconvenient, increases the volume, and adds sugar. A better alternative is TECHNO-MIXERS. TECHNO-MIXERS have been specially designed to effectively mask the unpleasant taste of unpalatable nutritional supplements. They contain carefully selected, natural plant-derived taste masking agents, vibrant natural flavors, and non-caloric sweeteners. The lecithin
in TECHNO-MIXERS helps improve the taste and aids in the absorption of poorly water-soluble compounds like alkaloids. Finally, TECHNO-MIXERS’ convenient packaging—whether in individual bottles that fit in a pocket or in pump bottles that can be placed on a countertop—makes them incredibly easy to use. Simply mix or blend mushroom powder in a cup of water with 0.5-1 oz of your favorite flavor of TECHNO-MIXERS. In our opinion, the following flavors pair best with mushrooms: Figs & Berries, Raspberry, and Café Mocha.

03/29/2026

Noni fruit has been reported to have stress-reducing, antioxidant, anti-inflammatory, and immune-supporting properties. While scientific research is ongoing, preliminary studies suggest potential effects on reducing pain, improving skin health, regulating blood sugar and lipids, and enhancing exercise performance. Pacific Islanders have been using it for colds, flu, fevers, digestive disorders, wound healing, infections, asthma, and tuberculosis. In some parts of the world, noni is consumed regularly, while in others it is only consumed during famine or for medicinal purposes. Noni fruit consumption in the US and around the world is rapidly growing in popularity. It is sold in many forms such as juice (including fermented forms), concentrated juice, powders, and pills.

Noni fruit flesh, juice, and powders have been described as rotten, rancid, bitter, sour, cheesy, and pungent. The main reason for the rancid, cheesy notes are the hexanoic and octanoic acids. These are the very compounds largely responsible for cheesy notes in aged cheeses. There are many other volatile phytochemicals that worsen the smell and taste, so it’s no wonder noni has the common name “vomit fruit.”

Many people try to improve the taste of noni juice by mixing it with pineapple, mango, and other fruit juices and adding sugar or honey. However, these methods are inconvenient, increase the volume, and add sugar. TECHNO-MIXERS have been specially designed to effectively mask the unpleasant taste of unpalatable nutritional supplements. They contain carefully selected, natural plant-derived taste masking agents, vibrant natural flavors, and non-caloric sweeteners. The lecithin in TECHNO-MIXERS helps improve the taste and aids in the absorption of poorly water-soluble compounds such as plant alkaloids. Finally, TECHNO-MIXERS’ convenient packaging—whether in individual bottles that fit in a pocket or in pump bottles that can be placed on a countertop—makes them incredibly easy to use.

Which flavors work best with noni fruit? Most of our flavors work great, but our favorites are Cherry, Raspberry, Passion Fruit, Maple, Figs & Berries, and Café Mocha.

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03/29/2026

Spirulina and Chlorella are two of the most popular algal supplements, valued for their impressive nutritional profiles. Spirulina is rich in protein, vitamins B1, B2, B3, iron, and copper. It also contains antioxidants like phycocyanin, which help reduce inflammation and oxidative stress. Chlorella is
a powerhouse of chlorophyll, protein, vitamin B12, iron, and omega-3 fatty acids. Both algae are known for supporting immune function, promoting detoxification, and possibly helping to maintain healthy cholesterol levels.

If you’ve ever tried spirulina or chlorella, you’ll know their flavor isn’t for everyone. The taste is often described as fishy, muddy, earthy, or slightly seaweed-like. These flavors come from a mix
of compounds. Here are just a few of them: Chlorophyll—creates a grassy note; Geosmin—earthy note; Polyunsaturated fatty acids—add a slightly fishy or marine quality and rancidity; Trimethylamine—fishy; Minerals (iron, magnesium, etc.)—metallic and bitter; Peptides and amino acids—umami and bitterness. The result is a strong, lingering taste that many find unpleasant, making it tough to stick with a daily routine.

Swallowing these algae in capsules is one solution, but it often means taking handfuls of pills. For those who prefer powders or drinks, the trick is to mask the unpleasant taste. Some common strategies include tart juices (lemon, orange, pineapple) or smoothies (banana, berries, pineapple, mango)
and adding plenty of sugar or honey. However, these methods are inconvenient, increase the volume, and add calories.

03/29/2026

Recommended flavors: Lemon Curd, Bubble Gum, Orange Cream, Grape.

Kava drinks are gaining popularity fast. For some, it is just an alcohol alternative and social lubricant; for others, it is a very important sleep supplement. There are more than 300 Kava bars in the US already, and millions make their own concoctions at home. Kava is not necessarily a bad-tasting drink, but its taste certainly cannot be described as pleasant. Most people find kava drinks to taste earthy, chalky, spicy, peppery, bitter, and astringent. The Pacific Islanders who consume kava traditionally do not enjoy the taste either; they have just become accustomed to it.

We couldn’t find any scientific reports specifically investigating the compounds affecting the taste of kava; however, we can make some educated guesses. Kava is a root, and the earthy and tuberous notes are most likely caused by geosmin, a compound made by soil microorganisms and absorbed by all roots and tubers. The kava plant is a relative of black pepper, so the spicy and peppery notes are likely caused by the same or similar compounds found in black pepper. The psychoactive and analgesic compounds of kava—kavalactones—fall into a broad class of compounds known as alkaloids, most of which are bitter and astringent. By the way, in case you didn’t know, astringency—the feeling of a puckery dry mouth caused by tannins in red w**e and tea—isn’t technically a taste but a “mouthfeel.”

Many people try to improve the taste of their kava drinks with coconut water, pineapple, or other fruit juices; however, these methods are inconvenient, increase the volume, and add sugar. TECHNO-MIXERS have been specially designed to effectively mask the unpleasant taste of unpalatable nutritional supplements. They contain carefully selected, natural plant-derived taste masking agents, vibrant natural flavors, and non-caloric sweeteners. The lecithin in TECHNO-MIXERS helps improve the taste and aids in the absorption of poorly water-soluble compounds such as kavalactones and other plant alkaloids. Finally, TECHNO-MIXERS’ convenient packaging—whether in individual bottles that fit in a pocket or in pump bottles that can be placed on a countertop.

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Supplement Mixers

03/29/2026

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03/29/2026

03/29/2026

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03/29/2026

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