Producing the perfect taste

The world of taste can be divided into three categories, which can be illustrated using a pyramid. From the bottom to the top they are

  1. Basic notes, which form the base of a taste (such as bouillon and HVP).
  2. Body notes, which ensure that a dish tastes like roast chicken, or has the taste of roast beef. 
  3. Top notes, which give the taste a twist or enhance the taste. Top notes often have a very strong smell.


Exter's expertise revolves around the first and second categories. We create the base (1), and then give the taste body (2).

Please contact us for more information

Exter controls the basic notes

Our bouillons are made with ingredients such as hydrolysed vegetable protein (HVP), salt, (natural) flavour enhancers and fat. We create a stable base which produces a long-lasting taste effect. You experience savoury tastes such as salt, bouillon and umami (mouthfeel). So this really is the basis on which you can build a taste.

Exter gives the taste body

We can create a fried, cooked or roasted chicken, beef or pork taste using a combination of different ingredients. In addition to meat, we also have fish, vegetable and seasoning tastes, and a wide range of body notes which are also available in natural and/or allergen-free varieties.