Stay up-to-taste!
We continuously work around many intriguing taste sensations.
Here,we share the latest news, handy tips, inspiring customer stories, and other delicious insights straight from us to you.
Take a peek behind the scenes, gather ideas for your daily life, and get to know the people and projects behind atSauce.
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.
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.
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).
International Recognition: Torg Features atSauce as Europe's Fermentation Pioneer
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?
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.
