Encouraging early results from Flavour Impairment Training (FIT) research
Friday, 5 June 2026
We are pleased to share early findings from a research collaboration exploring…
Updates
Chewing Gum Development Services
Tuesday, 19 May 2026
Developing a chewing gum product requires specialist formulation expertise, manufacturing knowledge and…
How to Optimise Chocolate Flavour While Reducing Cocoa Costs in Bakery and Nutrition Products
Tuesday, 14 April 2026
Unstable cocoa prices and increasing formulation complexity are making it harder than…
How GLP-1 is Changing Food Formulation and What It Means for Manufacturers
Tuesday, 24 March 2026
GLP-1 medications are beginning to reshape how people eat and that shift…
Why Anosmia Awareness Matters to the Food & Drink Industry
Sunday, 8 March 2026
We supported Anosmia Awareness Day on 27th February. Anosmia is the medical…
Introducing Sorbic Plus
Friday, 6 March 2026
Up to 30 days mould free bread, while optimising yeast fermentation The…
New flavours for Spring
Friday, 6 March 2026
Our New Product Department are always keeping on top of the latest…
Meet the team: Kim Parker
Friday, 6 March 2026
Name: Kim Parker Job Title: Sales Support Executive Catch-phrase/favourite quote: Everything happens…
Nutritional Customer Case Study
Friday, 6 March 2026
Improving palatability of nutritional products with high vitamin and mineral content Our…
Creatine: From Muscle Builder to Brain Enhancer
Wednesday, 27 August 2025
Once a favoured ingredient of athletes and bodybuilders, creatine is beginning to…
From Engineering to Flavour: How a Golf-Playing Science Student Became a Lab Leader
Thursday, 31 July 2025
Carys Parker, Quality Control & Process Lead here at TasteTech, began her…
Why We All Went Pistachio Nuts in 2024
Wednesday, 4 June 2025
Take a walk through your local supermarket and you’ll see pistachio everywhere….
Why Use Encapsulated Acids for Gummies?
Monday, 14 April 2025
Sour gummy sweets have long been a favourite with kids and grown-ups…
Snack Happy: The State of Snacking in 2025
Tuesday, 1 April 2025
What does snacking mean to you? For some people, snacking is simply…
Pancake Day 2025: The Joy of Pancakes
Thursday, 27 February 2025
Pancake Day is right around the corner (here in the UK, anyway),…
What will food and drink consumers look for in 2025?
Friday, 29 November 2024
The food and drink market is changing. Political, social and economic issues…
Getting the Right Reaction – Avoiding Invert Sugar
Wednesday, 28 August 2024
A coating of malic or citric acid is a great way to…
The UK Gum Market: Chewing Through the Numbers
Tuesday, 25 June 2024
As of 2024, the UK chewing gum market is valued at approximately…
Our Commitment to Food Safety Excellence
Friday, 7 June 2024
To mark World Food Safety Day, Quality Assurance Technician Hayley Wilkinson gives…
Reduce Raw Ingredient Costs with TasteTech Flavourings
Monday, 22 April 2024
This article was originally written in March 2020, but it is just…
The Next Big Thing: Our NPD Support Capabilities
Thursday, 28 March 2024
Are you looking to design the next breakthrough product? At TasteTech, we…
Functional Gummies: Nutritious & Delicious
Thursday, 22 February 2024
The humble gummy bear is perhaps the most popular form of gummy…
TasteTech’s Functional Flavours for Healthier Snacks
Thursday, 14 December 2023
The days of taking a handful of supplements each morning are dwindling…
Encapsulated Caffeine Study with Aelius Biotech
Tuesday, 31 October 2023
In a groundbreaking study, TasteTech collaborated with Aelius Biotech to delve into…
Citrus Spice Flavouring for your Easter NPD
Thursday, 14 September 2023
Easter is synonymous with chocolate, roast lamb, and the humble hot cross…
Sweet Without Sugar – TasteTech’s Range of Encapsulated Sweeteners
Tuesday, 8 August 2023
At TasteTech, we offer both natural and artificial sweeteners, as well as…
Encapsulated Flavours in Chewing Gum to Aid a Lost Sense of Taste and Smell
Tuesday, 18 July 2023
We recently had the pleasure of welcoming Jing Feng to TasteTech for…
Our Ongoing Commitment to Sustainability
Monday, 5 June 2023
Sustainability has always been at the core of TasteTech. As our Managing…
The Rise of Healthy Indulgence
Wednesday, 24 May 2023
Not too long ago, it seemed that the worlds of nutrition and…
Mental Health Awareness Week at TasteTech
Tuesday, 16 May 2023
This week (Monday 15th – Sunday 21st May 2023) is Mental Health…
Janis Sinton on 30 Years of TasteTech
Wednesday, 10 May 2023
We’ve come a long way from our humble beginnings in a garage…
Easter Bake Sale 2023 for Suicide Prevention Bristol
Tuesday, 11 April 2023
Our Easter Bake Sale has become a much-loved TasteTech tradition, and this…
Supporting Local Causes – Our 2023 Chosen Charities
Tuesday, 4 April 2023
Each year at TasteTech, we support three local charities who are doing…
The TasteTech Orange Flavour Range
Tuesday, 10 May 2022
Orange has been the on-trend flavour for the last few years, and…
Using Encapsulation to Aid Recovery from Loss of Smell or Taste
Wednesday, 27 April 2022
Losing your sense of smell (Anosmia) and taste (Ageusia) is more common…
Easter Chocolate Flavour Ideas
Monday, 11 April 2022
These days, simply releasing a plain chocolate egg is not enough to…
The Very Highest Standards
Monday, 21 February 2022
Food safety standards have always been at the core of TasteTech. In…
Festive Flavours Collection
Wednesday, 19 January 2022
While most people have moved on from Christmas, in the food industry,…
Reducing Sugar Content in Bakery Products Without Sacrificing Flavour
Tuesday, 11 January 2022
In 2022, the UK government will introduce new restrictions on promoting high…
CoreShell Encapsulated Malic and Citric Acid
Thursday, 18 November 2021
Encapsulated fruit acid, typically malic and citric, is used in confectionery to…
Flavourings that are Built to Last
Wednesday, 27 October 2021
Having reliable ingredients that last a long time is invaluable in modern…
High Fat, Sugar and Salt (HFSS) Legislation
Monday, 13 September 2021
New rules by the UK government are set to restrict advertising and…
Supporting a Sustainable Future
Friday, 14 May 2021
We use a variety of vegetable fats in our range of encapsulated…
A Statement On Brexit From Our Managing Director
Tuesday, 26 January 2021
Update – 01/02/2021 Read the updated statement regarding the impact of Brexit:…
Experts in Helping Bakeries Reduce Food Waste
Tuesday, 20 October 2020
Food waste is a global problem that has serious effects on the…
Experts in Flavours for Protein Shakes
Friday, 14 August 2020
TasteTech has years of developing flavours for protein shakes and other nutritional…
Mocktail Hour
Monday, 27 July 2020
In 2018, the Independent published an article stating that one in five…
Experts at Working With Natural Gum
Tuesday, 30 June 2020
Most large-scale manufacturers of chewing gum use synthetic rubber compounds for their…
Chewing Gum Sweetener Study
Monday, 11 May 2020
At TasteTech we actively test our products to prove their unique qualities…
The Diacetyl Problem
Tuesday, 28 April 2020
Butter flavourings are used worldwide in a huge number of products and…
COVID-19 Virus Update
Wednesday, 1 April 2020
What extraordinary times we are all experiencing! Like others in the food…
An Extension of Your R&D Team – Video
Friday, 20 March 2020
TasteTech has an experienced team of flavour and application specialists that are…
Encapsulated Salt in Horse Supplements
Monday, 3 February 2020
Sodium, in conjunction with potassium, is responsible for nerve impulse transmission. It’s…
The Growing Vegan Movement
Wednesday, 22 January 2020
Veganuary 2020 is in full swing, but the food industry has never…
Unlock The Possibilities Of Flavour – Video
Monday, 20 January 2020
TasteTech has a very experienced team of in-house flavour experts who specialise…
Controlled Release Ingredients and Flavourings – Video
Saturday, 19 October 2019
TasteTech’s range of controlled release ingredients and flavourings offer many advantages to…
What Is Reformulation?
Friday, 23 August 2019
Reformulation is essential in the food and drink industry. Manufacturers choose to…
SorbicPlus: Getting The Most From Our Flagship Preservative
Sunday, 14 July 2019
Sliced bread is an ever-popular bakery product, but it is prone to…
The TasteTech Mint Range
Thursday, 11 April 2019
Mint is one of the most globally popular flavours. Its use as…
The Benefits of Encapsulated Raising Agents
Tuesday, 12 March 2019
TasteTech’s encapsulation technology has been developed to provide benefits to many types…
Encapsulated Chewing Gum Acid Comparison
Sunday, 27 January 2019
TasteTech has a range of encapsulates that provide different advantages for different…
SorbicPlus: Microencapsulated Sorbic Acid
Tuesday, 11 December 2018
TasteTech’s flagship preservative is SorbicPlus, an encapsulated sorbic acid that provides amazing…
The TasteTech GumKit
Thursday, 25 October 2018
Try the new TasteTech GumKit and experience longer-lasting gum for yourself. We…
The Effects of Encapsulated Ingredients in Chewing Gum
Tuesday, 23 October 2018
Encapsulated ingredients in chewing gum offer many benefits. Manufacturers often include high…
Nutrition Trends: Continued Popularity of Bars
Wednesday, 11 July 2018
Protein bars are a sector of the nutrition market that is expanding…
Developing More Effective Products
Monday, 14 May 2018
From the very start, TasteTech has been a company led by innovation,…
Celebrating 25 Years of Innovation
Monday, 29 January 2018
In November 1992, Roger & Janis Sinton founded TasteTech in Bristol, UK,…
Create Chewing Gum That Lasts Longer
Saturday, 25 November 2017
Many manufacturers use un-encapsulated, high-intensity sweeteners, but these are highly soluble and…
RapidOxy Testing – 50% flavour8 vs Flavour Oil
Friday, 17 November 2017
One of the benefits of our flavour8 technology is that it offers…
Better Than Butter – Higher Prices Don’t Have to Mean Lower Margins
Tuesday, 3 October 2017
With already tight margins, manufacturers need to think about how they can…
flavour8: How to Measure Shelf Life
Friday, 7 July 2017
Understanding the shelf life of products is vital for any food manufacturer,…
Encapsulated Acid in Cakes
Saturday, 1 July 2017
Modern cake making techniques use high levels of sugar, emulsifiers and humectants,…
Searching for Longer Lasting Flavour?
Tuesday, 11 April 2017
TasteTech’s encapsulated high-intensity sweeteners (HIS) are designed to produce longer lasting flavour…
Global Food Waste – What’s the Problem?
Thursday, 17 November 2016
In the UK alone, 15 million tonnes of food is lost or…
E is for Extra – Understanding E Numbers
Tuesday, 8 November 2016
E numbers have a bad reputation, but is it justified? What are…