As tasting, science refers to the subjective sensations produced by the chemical irritation of specific sensory organs, such as the taste buds. In humans, these sensory cells are located in the tongue and throat mucosa and convey five basic qualities. These inform us about the nutritional value and potential danger of food: sweet, salty, sour, bitter and umami (Japanese for »delicious«).
The entire sensation, which is called »taste« in everyday language, arises from the interplay of taste and smell paired with tactile and temperature sensations in the oral cavity.

Our goal is the discovery of new taste landscapes.
When we were babies, to explore things, we put everything in our mouths. And today, an attentive taste experience can directly evoke very special memories. Get to know this »Madeleine effect« and its atmospheric potential in order to arouse the interest of old and new customers.