Our journey


TasteTech is founded by Roger Sinton and a team of five

  • Innovation:

  • The matrix particle system is launched targeting the chewing gum and bakery industries

  • Our powder blending facilities are expanded and spray dry flavourings are added to our flavour house offering

1992 - 1996

The beginning

1997 - 2000

Double capacity

Factory doubles in size to a second industrial unit on the same site

  • Innovation:

  • Stabilised Menthol Powder is launched for use in dragées, chewing gum & compressed sweets

Expansion to a third industrial unit to increase production capacity

  • Innovation:

  • An additional spray dryer is installed to enable a small MOQ offering and liquid capabilities are expanded

2001 - 2004

Further expansion

2005 - 2009

Janis Sinton takes the reins

Janis Sinton becomes Managing Director in 2007 with the ambition of doubling turnover within five years

  • Innovation:

  • Launch of the core shell process, ideal for coatings (eg. acids used coatings on sour confectionery or salt for pretzels)

Janis’ growth ambition is achieved and the sights are set on even greater growth through innovation

  • Innovation:

  • Launch of StabilisedMentholPlus, the high impact menthol powder that is easy to handle, stable in storage and can even reduce costs.  

2010 - 2014

Turnover doubles

2015 - Present

Celebrating 25 Years

We now employ more than 50 people and have secured the highest possible BRC standard for 6 consecutive years

  • Innovations:

  • Global launches for 
    SorbicPlus, the preservative that can help make bread last for up to 30 days 

  • and

  • flavour8, allows manufacturers to create innovative flavour combinations without worrying about flavour cross contamination

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Find out more about TasteTech, our expertise, products and service.

About us