UMAMI
The fifth basic taste that in Japanese means "tasty" and is found in nature, in breast milk and in foods like tomatoes, mushrooms, cheeses, among others.
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In Japanese it means "delicious". Provides a sensory experience that balances impact, mouthfulness and continuity.
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Proteins that act as biological catalysts and can be used in the manufacture of a variety of food products
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Substances of low energy value that impart sweetness andare excellent alternatives for the development of low calorie products.
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