Our Know-How

After 40 years of research on natural culinary recipes, Ariake’s goal is to produce seasonings (bouillons, sauce and soup bases) which are savoury, all natural, additive-free and nutritious.

This expertise is based on a strong Research & Development base as Ariake is a forerunner in the following fields: sensorial analysis, extraction, nutrient and colour preservation, non-denaturing drying process.
Ariake is an expert of the extraction process, a method which is not frequently used in Europe but essential to preserve a pure and natural taste.

Extraction is the process of extracting the purest flavoured first bouillon from the best meats, bones and vegetables. Then, the first bouillon is slowly reduced to a honey-like consistency. Using this extraction process, we are able to produce bouillons, sauce bases to the exacting standards of top-class chefs on an industrial scale. Starting from the unprocessed materials also allows better traceability and food safety.

Our R&D in a few figures:
- 35 specialists in nutrition, biology and fermentation
- 4 full-time chefs
- 17 breveted patents and many publications

Ariake works with chefs for chefs. Here at Ariake we believe that Cuisine should adapt to the ever evolving customer tastes.
Every day, our in-house chefs play an instrumental role in improving our recipes to obtain tastier, more natural and more practical products.

For the last 5 years, Joël Robuchon and Ariake have worked together pooling their experience to deliver a truly innovative product to the market of culinary bases in Europe and in Japan.