On 20th February, a tasting experience was held by the Flavours Division of MANE in Mexico City: called TASTEVOLUTION, the event comprised a showroom of technologies and evolutionary food where new flavour proposals were presented for food and drink applications in all categories: dairy, beverages, bakery, confectionery and savoury.
15 concepts were tasted by our guests and all MANE solutions presented were designed for different flavour forms: powder & liquid, granules, capsules, all focused in our research platforms such as SENSE CAPTURE™ and N-CAPTURE™, thereby seeking to enhance consumers’ perceptions with new sensates technologies, and the proprietary extraction technology Jungle Essence™ was showcased to perform the extraction process of a carrot cake live.
During this event, MANE counted with the presence of Mexican Chef Bernardo Bukantz, contestant of the second season of Top Chef Mexico edition, who prepared for all those present a Cricket & Nopal ceviche with a seaweed and fennel emulsion.
This exhibition, along with all the proposals shown, definitely contributed to this event creating a unique sensory and visual experience that impacted all of our guests.