Healthy food without an off-taste
Based on our proprietary cell-based assays, we offer our scientific expertise when a prediction or selection of potential substances for NaCl enhancement or KCl masking is to be made.
Salt reduction is an important factor in making food healthier. Based on proprietary cell-based assay systems, our researchers in the SALT programs have been dedicated to reducing salt and improving salt flavor, and have worked to develop alternative flavor carriers from plant-based natural products and use them to mask bitter taste. Our SALT-1 program was completed successfully with the launch in the U.S. market by our development partner.
We now offer our scientific expertise on salt flavor and our cell-based sensory assays to customers in the form of TMS projects.
Want to know more?
If you would like to talk to us about business opportunities or learn more about our development programs, please contact us.