Understanding TASTE RECEPTORS and TASTE PERCEPTION is the key of our business and the starting point forall our product development
There are 5 established tastes namely bitter, sweet, umami, sour and salty
Furthermore, foods reduced in fat, tend to be much less appreciated but although fat binding receptors have been identified, the mechanism of fat reception remains elusive
Whether it be acid masking in salad dressings or fruit juices to salt enhancement in savory foods, we can advise on the best solution available.
OUR STRATEGIC FOCUS
It is based on three platforms, all of which are supported by a NATURAL product offering:
All our products are designed to maintain or improve CONSUMER PREFERENCE