Takasago opens new culinary center for savory flavors
The flavors and fragrances company said the center will have the capability to trial techniques and processing conditions used by food manufacturers, to replicate complex flavor profiles for savory foods, including entrées, side dishes, soups, sauces and gravies.
Senior vice president and general manager of Takasago Americas Brian Buck said in a statement: “Our new Culinary Center will allow us to be increasingly competitive in the global savory market place. The new culinary workplace supports Takasago’s ongoing capabilities in providing exemplary savory flavors.”
In particular, the company said that the work of its team of savory flavor professionals will focus on developing flavors in line with current trends, including for healthier foods and beverages.
“Our high impact flavors and masking flavors in low-salt and low-fat savory applications will be an important part of the efforts of our team,” said Buck.
Flavors developed at the center will then be evaluated for consumer acceptance by Takasago’s trained sensory panels.
“Entering Takasago’s Culinary Center is the same as walking into the spacious working place of a premier chef,” Buck said. “…Visitors will see the most advanced culinary tools in use by chefs and culinary specialists, collaborating from their working stations within a pristine environment – all coming together to create breakthrough savory flavors.”
The company’s savory flavor development processes are also intended to add to Takasago’s Vivid Flavors line, which uses a combination of sensory and analytical techniques to capture complex aromas and tastes, with the aim of producing particularly natural-tasting flavors for industrial uses.
Buck added that the new center has been furnished with the latest equipment for developing specialist savory applications, including a rotary retort for liquid soups and other applications.
