27 Jun 2024 --- Nutriswiss, a Switzerland-based edible oil refiner, is integrating the latest insights from sensory research into its development processes to enhance the functional and physiological characteristics of lipids used in the F&B industry. The company uses advanced refining methods for “selectively” eliminating short-chain fatty acids to get a “more neutral” taste and mask bitter flavors, broadening consumer appeal. Taste is often reduced to the papillae of the tongue and the five basic tastes. However, numerous studies reveal that at the molecular biological level, various receptors and inhibitors on cell surfaces also directly affect human metabolism and influence fat and oil perceptions. Nutriswiss is using these findings to improve the quality of its custom edible fats.
