History

Our Journey

The full story of TasteTech since we started in Bristol in 1992.

TasteTech is founded by Roger Sinton and a team of five

Innovation:
The matrix particle system is launched targeting the chewing gum and bakery industries. Our powder blending facilities are expanded and spray dry flavourings are added to our flavour house offering.

Factory doubles in size to a second industrial unit on the same site

Innovation:
Stabilised menthol powder is launched for use in dragées, chewing gum and compressed sweets.

Expansion to a third industrial unit to increase production capacity

Innovation:
An additional spray dryer is installed to enable a small MOQ offering, and liquid capabilities are expanded.

Janis Sinton becomes Managing Director in 2007 with the ambition of doubling turnover within five years

Innovation:
Launch of the CoreShell process, ideal for coatings (e.g. acids for sour confectionery or salt for pretzels).

Janis’ growth ambition is achieved, and the sights are set on even greater growth through innovation

Innovation:
Launch of StabilisedMentholPlus, the high-impact menthol powder that is easy to handle, stable in storage and can even reduce costs.

We now employ more than 50 people and have secured the highest possible BRC standard for six consecutive years

Innovations:
Global launches for
SorbicPlus, the preservative that can help make bread last for up to 30 days
and
flavour8, allowing manufacturers to create innovative flavour combinations without worrying about flavour cross-contamination.

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