TasteTech has grown from humble beginnings to be synonymous with innovation in ingredients for the food industry.
Started in Bristol by Roger and Janis Sinton, and still run as a family business, TasteTech has consistently created innovative ingredient products. It all began in 1992 with Matrix Particle, which encapsulated sweetener in gum to extend chew time; the company now has a wide range of technology for the bakery, chewing gum, nutrition and confectionery industries.
Encapsulation technology brings many benefits to food manufacturers while remaining cost-effective. It can protect against moisture, stop unwanted reactions, control release of active materials, reduce taint on plant, resist strenuous mixing machinery, and more besides. The company is also a recognised flavour house with an in-house team of experts that can create and match any taste that clients require.
TasteTech has been consistently innovative over the years. For example, its flagship bakery preservative is Sorbicplus, the unique encapsulated sorbic acid that keeps bread mould-free for up to 30 days while also significantly reducing yeast levels, and improving texture, taste and shelf life; all while keeping your costs low. Keeping bread mould-free for this length of time means it has more of a chance to reach customers, resulting in less waste throughout the supply chain.
Its latest development is flavour8, which has been designed to unlock the creative potential of flavourings in low-water applications such as chocolate. Alongside its many manufacturing benefits, it allows multiple flavours to be used in close proximity without taint. Whether you are looking for improved flavour performance, increased shelf life, less waste, or any of the many other benefits that TasteTech encapsulation technology can bring, visit stand 08.0R65 at FiE and speak to one of its experts.