Our sensory driven approach truly sets our flavours apart. Our flavourists conduct their research with their noses, tastes, and sensory memories to appreciate and capture the nuances of a taste profile.
In the development phase, our team uses cutting edge technology, like our high-performance thin layer chromatography (HPTLC) or mass spectrometry (MS). This technology is capable of reconstituting the “bare bones” of a flavour, that is to say the nature and proportions of the flavour molecules and can develop its formula.
When a project is particularly complex, our R & D team calls in reinforcements, expert noses with 10 to 20 years of factory experience to sniff out the solution. We pride ourselves on excellent teamwork, and it has paid off: at Fabster, no flavour is impossible.