Aki Nyyssönen, who works and knows all that’s going on in the Finnish food industry, has put his trust in the expertise of atSauce many times in his career. The successful outcomes of mouthwatering Herkkumaa and Evertaste products is something to savor.

“When food is produced on an industrial scale, there will inevitably be surprises. The speed and diverse knowledge atSauce has to offer has saved us many times,” Nyyssönen says about what happens with cooperation.


When he was in charge of Herkkumaa purchases and production planning, Nyyssönen stayed in close contact with atSauce professionals. However, his new tasks at Evertaste have slightly taken him away from working with flavors daily, but the partnership will reinvent itself. 


“The recipes, products, schedules and goals in our industry fluctuate so much, there is no one correct way of production. atSauce’s forte is that they modify their own process in keeping in line with the customer’s needs at various stages in a project,” Nyyssönen explains.


atSauce develops products by carefully listening to its customers, and there is room for uniqueness in the manufacturing process. Besides a delicious output, other common factors of the food industry are taken into account. Flavor solutions focus on abundance, cost effectiveness, shelf life and a speedy manufacturing process.


“We first say what the product should be. After that, atSauce professionals look for the right ingredients and customize their manufacturing process to suit our needs,” Nyyssönen says. “The entire operation shows multidisciplinary skills that combine knowledge on flavor, chemical know-how and production expertise.”


The food industry often ends up in circumstances where the overall management gets broken down into unnecessarily small details. atSauce counters this problem by strengthening collaboration with its partners and expanding its range of services.


“Compared to many other operators in the industry, atSauce works much closer to the customer. Participation in product testing is a good example of this. And of course it's always nice to work with great people,” Nyyssönen concludes with a smile. 


Herkkumaa 

 Preserving clean flavors of nature and Finnish summer. Herkkumaa’s vast selection includes tasty canned goods, delicious jams, wonderful condiment sauces and mayonnaises plus popular Tex-Mex add-ons for every moment of enjoyment. 

Evertaste

Readymade delectables for land, sea or air. Evertaste is one of Finland’s largest companies providing takeaway meals and air carrier catering. Its selection includes various readymade foods and baked goods as well as full menus and private label solutions.

Uusimmat ajankohtaiset


Blogi

27. kesäkuuta 2025
The Association for Finnish Work has granted atSauce's private label manufacturing of spices and sauces the Key Flag designation as recognition of a product manufactured in Finland.
Meille on myönnetty avainlippu.
27. kesäkuuta 2025
Suomalaisen työn ry on myöntänyt atSaucen mausteiden ja kastikkeiden private label -valmistukselle Avainlippu-tunnuksen osoituksena Suomessa valmistetusta tuotteesta.
Tekijä Sanni Marttila 26. kesäkuuta 2025
atSauce Oy participated for the second time in Europe's largest private label trade show in Amsterdam. We interviewed atSauce CEO Juuso Tani and marketing specialist Yannick Julie.
Tekijä Sanni Marttila 26. kesäkuuta 2025
atSauce Oy oli mukana toisen kerran Euroopan suurimmilla private label –messuilla Amsterdamissa. Haastattelussa atSaucen toimitusjohtajan Juuso Tani ja markkinointiasiantuntija Yannick Julie.
Tekijä Sanni Marttila 12. kesäkuuta 2025
Have you ever wondered why sauerkraut tastes better than fresh cabbage? Or why yogurt feels lighter in the stomach than milk? The answer lies in fermentation, which not only improves taste but makes nutrients more easily utilizable for the digestive system (Tamang et al., 2023). During the fermentation process, interesting changes occur that scientific research has now illuminated in a new way (Marco et al., 2024).
Tekijä Sanni Marttila 11. kesäkuuta 2025
Oletko koskaan miettinyt, miksi hapankaali maistuu paremmalta kuin tuore kaali? Tai miksi jogurtti tuntuu vatsassa kevyemmältä kuin maito? Vastaus piilee fermentoinnissa, joka ei ainoastaan paranna makua, vaan tekee ravintoaineista ruoansulatuselimistölle helpommin hyödynnettäviä (Tamang et al., 2023). Fermentointiprosessin aikana tapahtuu mielenkiintoisia muutoksia, joita tieteellinen tutkimus on nyt valottanut uudella tavalla (Marco et al., 2024).
Tekijä Sanni Marttila 30. toukokuuta 2025
International Recognition: Torg Features atSauce as Europe's Fermentation Pioneer
Tekijä Sanni Marttila 19. toukokuuta 2025
Last time we explored atSauce's story and how Japanese fermentation expertise found its way to Finland. This time we'll delve into fermentation itself: what makes this ancient method so unique, and why has it become central to modern food culture?
atSaucen perustaja Teppo Tani.
Tekijä Sanni Marttila 14. toukokuuta 2025
Finnish food and biotechnology company atSauce has achieved what many only dream of: transforming traditional craftsmanship into a modern industrial process. Founded in 2016, the company has grown into a player with over three million euros in revenue, exporting Finnish fermentation expertise worldwide.
Fermentointitankki.
Tekijä Sanni Marttila 9. toukokuuta 2025
Viime kerralla sukelsimme atSaucen tarinaan ja siihen, kuinka japanilainen fermentointiosaaminen löysi tiensä Suomeen. Tällä kertaa syvennymme itse fermentointiin: mikä tekee tästä ikivanhasta menetelmästä niin ainutlaatuisen, ja miksi se on noussut modernin ruokakulttuurin keskiöön?

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