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Fermented flavours reimagined — Request a free sample kit today and receive a confirmation within 3-5 working days.
Natural flavours, reimagined
Fermenteret smagsgiver - Ingen tilsætningsstoffer
Kylling
Fyldig kyllinge boost.
Strandkrabbe
Fyldig umami smag, med toner af skaldyr.
Grøntsager
Fyldig umami og sødme forstærker.
Svampe
Naturlig umami forstærker fra svampe.
Taste
We create flavours for food developers and chefs.
Cost optimization
Keep the flavour and reduce the cost.
Fermentation
We believe great taste starts with natural fermentation.
01
Taste
We create flavours for food developers and chefs.
02
Cost optimization
Keep the flavour and reduce the cost.
03
Fermentation
We believe great taste starts with natural fermentation.
Simplified ingredient list
Simplified recipes can result in fewer tools for building complexity or masking off-notes.
How REDUCED helps
Naturally formed Maillard (browning process that creates rich flavors when sugars and proteins react under heat) and aroma compounds support depth.
Sustainability
Consumers and food producers are asking for transparency in sourcing, emissions, etc.
How REDUCED helps
Koji-driven peptides and glutamic acid deliver umami and body, also contributing to cost savings.
Salt reduction
Flavour may lose depth and roundness when reducing sodium.
How REDUCED helps
The Umami–kokumi synergy from our fermented concentrates naturally enhances salty perception.
Ultra-Processed Foods
Rising demand for natural, clean-label recognisable inputs, in favor of ultra-processed foods.
How REDUCED helps
Naturally formed Maillard and aroma compounds support depth.
Plant-based taste performance
Difficulty in achieving savoury richness without meat inputs, in plant-based and hybrid innovations.
How REDUCED helps
Koji-driven peptides and glutamic acid deliver umami and body, also contributing to cost savings.
How REDUCED helps
Verified upcycled inputs with lower
GHG impact.