Processed foods such as curry, ramen noodle, soup, and seasonings, as well as snacks and other foods that contain salty flavorings, are generally classified as savory foods. In this category, the use of flavors enables improvement of deliciousness, correction of taste deterioration odors generated during manufacturing, and enhancement of product value. Plant-based foods have come under great attention in recent years. We are working to improve unfavorable flavors that can arise in the development of plant-based ingredients. We solve problems in varied types of savory products to deliver deliciousness to people's tables. Our savory application specialists support application development.

Reproduce the inherent aromas of foods

Express the characteristic aromas of specific varieties and producing areas

Express the inherent flavors of dairy products

Reproduce aromas when eating and optimize the timing of characteristic aroma expression

Enhance stability over time

Reduce off-flavors

Improving the flavor of plant-based foods

Improve the flavor of reduced-salt foods

Substitute for natural spices

Confer the taste of cooking and improve taste