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
- Basic notes, which form the base of a taste (such as bouillon and HVP).
- Body notes, which ensure that a dish tastes like roast chicken, or has the taste of roast beef.
- 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).
![Afbeelding](/images/Extertise/Taste-pyramid.png)
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.