At the University of Sheffield, we are investigating the use of novel protein-based flavour ingredients. Taste and nutritional quality of alternative foods are top priorities for consumers seeking new, great-tasting, healthy food products that are good for our planet. Many traditional foods we have eaten for centuries are derived from natural fermentation. Our team is harnessing nature’s fermentation process to bring a whole new palette of flavour proteins to enhance new alternative foods. Reliability of supply for your raw materials has never been more critical; we bring naturally-sourced flavours with supply consistency.
Our innovative flavour ingredients will bring a new dimension to delivering great taste in alternative foods, delivering stand-out in your new products and driving success. We deliver great taste and nutritional benefits of protein in single ingredients.
Use our versatile protein-based flavour ingredients to boost the taste of your plant-based foods, meat alternatives, seafood alternatives, diary alternatives, cultured meat and many more.
Precision fermentation technology produces great tasting ingredients with a much lower resource input and carbon footprint. Our ingredients aren’t just good for you, they’re also good for our planet!
of the food industries GHG emission comes from animal agriculture
reduction in GHG emission by 2035 with 8 technologies including precision fermentation
of all protein consumption by 2035 will come from alternative protein