The secret ingredient to good food
We don’t sense flavour with just our tongues. Smell, touch, sight, sound, temperature and interoception are all involved in creating the sensation in our brains that we call flavour. Our liking for flavours develops before birth. Our tastebuds can actually have 50 to 100 receptors for each taste, including umami. Strong aromas can lead to smaller bites, suggesting that scent could be used to control portion size. The colour of the food we eat can also affect how we perceive its flavour.
What We Do
Our mission is to add value and be a reliable partner to industries as well as consumers by providing high quality products through extensive research and development
Our vision is set standards for the industry in terms of quality through constant research and development.