TasteTech Ltd enjoyed a very successful FIE 09, confirming the growing interest in the use of encapsulation technology in food ingredients and natural flavourings. Specialising in the bakery, confectionery and chewing gum markets, key products that were showcased at this year’s event included –
Encapsulated Sorbic acid – a premium mould inhibitor which can ensure bread and other baked products stay mould-free for up to14 days or more.
Encapsulated intense sweeteners including Sucralose, Aspartame, and Acesulphame K designed to increase longevity and control the release of sweetness.
Stabilised menthol powder – over 4 times stronger than spray-dried or plated equivalents and will not recrystalise or solidify.
High quality natural flavourings - available in encapsulate, spray-dry or liquid form.
Reflecting on the event Janis Sinton, Managing Director commented “We were delighted with the sheer number of visitors to our stand, but the quality of the enquiries that we received far exceeded our expectations”
As a result, TasteTech have confirmed they will be exhibiting at FIE 2011 in Paris.
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