At a time when consumers are feeling the force of the economic downturn the demand for longer lasting bread and baked goods has never been more important. TasteTechs' controlled release (CR) technology allows bakers to produce bread that remains mould free for over 14 days.
Sucrose inversion in acid sanded confectionery results in an unappealing, sticky surface, which means either that shelf life must be reduced or the product redesigned to overcome the problem. At TasteTech we manufacture a range of encapsulated products that solve these problems.
The TasteTech team were out in force at this years FIE in Frankfurt. Read more about how the event was such a big success...
Welcome to TasteTech We are a specialist manufacturer of encapsulated food flavourings and ingredients. Founded in 1992, we continue to be a pioneer in the field of microencapsulation technology to provide solutions to manufacturers within our principle market areas of bakery, confectionery and chewing gum. Our products can be used in a wide range of applications to overcome manufacturing difficulties, improve quality and add value. We have a reputation for flexibility, quality and innovation which keeps us at the very forefront of our industry. Contact us today and discover how our controlled release encapsulation technology can bring real benefits to your business.