Umami,
Engineered
Replicating the depth and complexity of savoury flavour at industrial scale. Lower fat. Lower salt. Plant-based alternatives. Without losing the taste that consumers actually want.
Why Savoury Flavour Is Hard
Savoury is the most technically demanding flavour category. Umami perception depends on the interaction of glutamates, nucleotides, and volatile compounds in precise ratios. Get one variable wrong and the whole profile falls flat.
Add reformulation constraints, lower salt, lower fat, plant-based protein matrices, and the difficulty compounds. This is where our 50+ years of formulation expertise makes a measurable difference.
What the Market Demands
Three forces reshaping savoury food development. Every formulation we create is built with these pressures in mind.
Authentic Taste at Scale
The sizzle and crackle of a burger on a grill. The slow-cooked richness of a braise. Replicating these experiences at industrial scale is one of the hardest problems in flavour science. We solve it.
Healthier Without the Compromise
Consumers want lower fat, lower salt, and more plant-based options. They also refuse to give up authentic taste. These demands are contradictory, and meeting them takes real formulation skill.
Convenient and Sustainable
Ready meals, meal kits, and instant formats are growing across APAC. The flavour must survive packaging, storage, and reheating, and still deliver a restaurant-quality experience at home.
Three Platforms, One Standard
EssenceLock for flavour protection. Salt and fat reduction for healthier formulations. Together, they give manufacturers the tools to reformulate without losing consumers.
EssenceLock
Our proprietary encapsulation platform that locks volatile flavour compounds inside a protective matrix. The result: full aroma and taste release at the moment of consumption, not during processing or storage.
Particularly effective in sauces, seasonings, and ready-meal applications where shelf life and flavour intensity compete.
EssenceLock TechnologySalt Reduction
Sodium reduction without sacrificing savoury depth. Our salt reduction platform uses flavour potentiators and umami-building systems to maintain perceived saltiness at 25-40% lower sodium levels.
Validated across sauces, seasonings, ready meals, and snack coatings. Meets reformulation targets while keeping consumer satisfaction scores consistent.
Salt Reduction TechnologyFat Reduction
Fat carries flavour. Remove it, and the entire sensory profile collapses. Our fat reduction systems rebuild mouthfeel, flavour release, and richness perception at lower fat levels.
We use a combination of textural modifiers, flavour enhancers, and process optimization. The consumer gets the indulgence. The label gets the clean numbers.
Fat Reduction TechnologyGet Expert Input from Our R&D Team
We'll match you with a flavour specialist in your segment. Tell us your savoury application, reformulation targets, and timeline.