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.
The TasteTech team were out in force at this years FIE in Frankfurt. Read more about how the event was such a big success...
The appearance and quality of any food product is of paramount importance and presents many difficulties for food technologists to overcome. 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.
Welcome to TasteTech Founded in 1992 we are pioneers of encapsulation technology, specialising in encapsulated food ingredients and natural flavourings. Our products can be used in a wide range of bakery, confectionery and chewing gum applications to overcome manufacturing difficulties, improve quality and add value. We have a comprehensive portfolio of products which can provide instant, winning off-the-shelf results. We also work in partnership with our customers to produce bespoke solutions to technical and quality problems alike. Contact us today and discover how our controlled release encapsulation technology can bring real benefits to your business.