New Takasago culinary center to focus on savory
Oct. 4, 2011
by Jeff Gelski
ROCKLEIGH, N.J. —Takasago Americas has opened a culinary center in Rockleigh that brings together the expertise of technical professionals and chefs, said Brian Buck, senior vice-president and general manager of Takasago Americas. The company’s savory flavors will originate at the center and then be evaluated by Takasago’s trained sensory panels. The culinary team will use Takasago’s savory flavors in entree side dish, soup, sauce and gravy creations.
“Our new culinary center will allow us to be increasingly competitive in the global savory marketplace,” Mr. Buck said. “The new culinary workplace supports Takasago’s ongoing capabilities in providing exemplary savory flavors.”
He added, “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.”