Existing savoury system
Start with the customer's existing formulation and established savoury flavour profile.
MSG · Yeast extracts · HVP · FlavoursI+G Technology · N100
Flavour enhancement through nucleotide synergy.
N100 is built around the complementary relationship between disodium inosinate and disodium guanylate, designed to work alongside existing savoury flavour systems.
N100 performance layer
Introduce the N100 I+G system as a controlled performance layer within the formulation.
Disodium Inosinate + Disodium GuanylatePerceived flavour performance
Evaluate the resulting flavour impact, balance and continuity against the existing control.
Impact · Balance · ContinuityThe N100 approach
Technology is only useful when it performs in the formulation.
N100 is not positioned as a replacement for the customer's complete flavour system. It is evaluated alongside the existing formulation under controlled conditions.
01 Establish the existing control formulation.
02 Introduce N100 under defined trial conditions.
03 Compare sensory and formulation response.
04 Validate technical and commercial readiness.
Application focus
Built for real savoury food systems.
The technology can be evaluated across multiple savoury applications depending on the formulation objective and process.
Seasoning blends
Support stronger seasoning impact and savoury integration.
Instant noodles
Support broth depth and flavour persistence.
Savoury snacks
Build a fuller and more continuous seasoning experience.
Sauces & dressings
Support depth, body and savoury balance.
Ready-to-cook premixes
Improve flavour impact across convenient savoury formats.
Institutional solutions
Support repeatable flavour delivery at scale.
Application evaluation
Put the technology into a controlled trial.
Tell us your application and evaluation objective. We can structure the next step around your formulation context.