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...