Back in November 1992, Roger Sinton and his wife Janis converted the garage of their family home into a trial encapsulation plant. They also set up office space in two rooms of the house. These were the humble beginnings of TasteTech.
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.
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.
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.
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).
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.
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.
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.
