Taste identification technology
Cargill’s patented taste identification technology is superior to cell screening. It allows Cargill scientists to actually see and measure cellular response of taste cells to taste stimulants, effectively discovering taste modifiers such as:
- Sweetness enhancers
- Bitterness blockers
- Savory enhancers
- Salt enhancers
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.