MINNEAPOLIS--(BUSINESS WIRE)--Cargill has received a patent for a breakthrough technology in taste tissue imaging and taste modification that is superior to the cell screening technology currently available in the flavor, food and beverage industries. The patented technology will allow Cargill to effectively discover taste modifiers – such as sweetness enhancers, bitterness blockers, savory enhancers and salt enhancers – and develop flavors that make food and beverage products taste better.
