ETH Zurich Foundation, micropow


Lea Pokorny & Pascal Guillet

Intensive flavour for food

The vanilla flavour of a scoop of ice cream or the peppermint flavour of chewing gum: it is the flavours that make our food unique. However, many flavours are lost during transport and storage. MicroPow wants to bring the full flavour back to the plate with micro-foamed fat that functions as a carrier system for flavours and envelops them like a protective layer. The foam ensures that the flavouring substances are retained even after the food has been stored for a long time. Only when consumed does the foam dissolve and the flavours develop their full aroma. This means that fewer flavourings are needed, while the taste and smell experience becomes more intense.

More on microPow in the interview and on their website.