09.01.08
Cargill, Minneapolis, MN, has received a patent for a breakthrough technology in taste tissue imaging and taste modification. The patented technology will allow Cargill to effectively discover sweetness enhancers, bitterness blockers, savory enhancers and salt enhancers, while developing flavors that make food and beverage products taste better. The new imaging technology allows Cargill scientists to actually see and measure the cellular response of taste cells to stimulants. This means they can simultaneously observe the cellular responses and interactions of all taste modalities.