Product Taste Optimisation

RSSL's Product and Ingredient Innovation Department has extensive experience in completing 'taste optimisation' projects.  These include:

• Reducing the lingering sweet aftertaste associated with some intense sweeteners
• Masking bitterness
• Reducing the salt content whilst maintaining saltiness
• Enhancing the sugar-like taste of sugar free products
• Optimising the flavour delivery of products containing herbal ingredients

Challenge us to solve your taste optimisation problems.  We will use our lateral thinking and broad product and ingredient knowledge to identify routes to improve the taste delivery of your products.