Takasago Launches New Culinary Center
The new Culinary Center brings together the scientific expertise of technical professionals with the creativity and experience of top-notch chefs.
Oct 6 2011 --- Brian Buck, Senior Vice President and General Manager of Takasago Americas, announced the opening of a state-of-the-art Culinary Center in Rockleigh, New Jersey. Mr. Buck explained that the expansive Culinary Center will be staffed with a highly experienced team of savory professionals.
“Our new Culinary Center will allow us to be increasingly competitive in the global savory market place,” said Mr. Buck, adding that “the new culinary workplace supports Takasago’s ongoing capabilities in providing exemplary savory flavors.”
He added that the new Takasago Culinary Center represents a further expansion of the company’s savory laboratories, explaining that the new Culinary Center brings together the scientific expertise of technical professionals with the creativity and experience of top-notch chefs. Mr. Buck reported that Takasago’s Culinary Center serves as a significant savory resource where the company’s high quality savory flavors will originate. They will then be evaluated by Takasago’s trained sensory panels for consumer acceptance. He also said that the culinary team will use Takasago’s savory flavors in entrée, side dish, soup, sauce and gravy creations that reflect the latest trends.
“Our high impact flavors and masking flavors in low-salt and low-fat savory applications will be an important part of the efforts of our team,” said Mr. Buck. Takasago also has added Savory Flavors to their Vivid Flavors line, which is continually growing.
The Takasago Culinary Center has the capability to duplicate techniques and rigorous thermal processing conditions employed by large scale food manufacturers. The team is able to replicate every taste and aroma nuance using our analytical, sensory, savory chefs and flavorists. Takasago is able to replicate the complex aromas and taste of processed foods.
Mr. Buck added, “Entering Takasago’s Culinary Center is the same as walking into the spacious working place of a premier chef. It features the very latest in kitchen and savory applications equipment. Takasago has added state-of-the-art equipment including a Rotary Retort for liquid soups and other applications. Visitors will see the most advanced culinary tools in use by chefs and culinary specialists, collaborating from their working stations within a pristine environment – all coming together to create breakthrough savory flavors.”
