End-to-end taste receptor innovation

Vision

Mission

Our Background

The vision of Tasteomics™ is to promote health and well-being by bridging the gap between pharmacology and nutrition

Tasteomics™ aims to translate proprietary scientific findings based on solid fundamental research into cost-effective commercial solutions

Tasteomics™ is a startup by scientists of the University of Bern, Switzerland with a proven track record in research and innovation

Our solutions

taste enhancer solutions

Peakaroma™ is the flagship project of Tasteomics. Peakaroma™ is the world's first kokumi modulator that represents the next layer of taste enhancement.
The term "kokumi" itself comes from the Japanese words "koku," meaning richness or depth, and "mi," meaning taste. Kokumi is considered one of the taste sensations, like umami, and is often described as enhancing the flavors of foods by adding a sense of richness, complexity, and fullness.
The commercially successful kokumi agents are γ-glutamyl peptides of yeast extracts that are mechanistically agonists of the kokumi taste receptor.
Our proprietary natural solutions are the first functional positive allosteric modulators of the main kokumi taste receptor that enable to go beyond the 100% kokumi threshold achieved with current solutions while being fully compatible.
Our solution is the first of the kind that can instantly elevate the ripened taste of cheese.

  • First-in-class mechanism of action

  • Compatible with kokumi agents with no switching costs

  • Scalable and easily formulated as naturally abundant

  • Effective in specific microdoses

  • No inherent taste

Food analytics Solutions

AstriSense

A hypersensitive assay for the quantification of the major astringency markers in foodstuff based on the selective substoichiometric quenching of silicon-rhodamine fluorescence.
Disease resistant grape varieties are increasingly used in the production of red wine as they minimize pesticide use, which is essential for optimal vineyard management to ensure sustainable red wine production.
However, it is difficult to standardize the sensorial characteristics of disease-resistant wines as they usually contain increased amounts of anthocyanidins that can interfere with the readout of standard assays.
We have developed a new single-component assay that provides a quick and accurate proxy for astringency even in high anthocyanidin containing wine varieties.

  • No anthocyanidin interference

  • High linearity (R2=0.92) with precipitation-based methods

  • Adaptable to multi-well formats

  • No sample processing required

  • Limit of Detection: 0.5 nM, linear range: 4-100 nM

  • 1-5 μL sample volume

  • Validated in diverse grape varieties

Management team

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