At Fi Europe 2026, Hügli presents the Bresc Umami collection of chilled compound profiles and clean-label taste solutions engineered for long-lasting savoury impact, richness and mouthfeel. Umami and kokumi signal depth and balance, elevating simple recipes into memorable experiences. By capturing the science behind roasted, fermented and slow-cooked notes, Bresc Umami compounds amplify fullness across applications like chilled spreads, dips, soups, sauces, ready meals and snacks. Designed for food manufacturers seeking consistent taste perception, these compounds translate complex culinary transformations into reliable, scalable ingredients.
This Bresc Umami collection consists of: Umami Compound Seaweed, Umami Compound Mushroom, Umami Compound Smoked Garlic, Umami Compound Onion, Umami Compound Smoked Pepper, Umami Compound Black Garlic,
“We love bringing fresh taste concepts to life! Let’s connect and create your next big flavour together.”
Alongside chilled culinary compounds, Hügli Food Industry highlights its newest snack seasoning innovation: Sauce Culture. Inspired by iconic table sauces and global street food, this dry compound flavour solution captures liquid sauce complexity in high-impact dry seasonings. Profiles range from rich burger sauces and satay to sweet chilli and Asian glazes. Formulated to adhere seamlessly to chips, nuts and extruded snacks, Sauce Culture delivers authentic sauce flavour without modifying base textures or adding moisture. Manufacturers get a turn-key solution to capture street-food trends with bold depth.
Curious about our Bresc Umami compounds and Sauce Culture snack seasonings? We look forward to welcoming you at Booth 41G44 at Fi Europe 2026 in Frankfurt!
