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Taste tests exceed all expectations
What’s the biggest discovery in the programme to date? It’s hard to go past the ‘taste dividend’. When we first understood the scale of changes to fatty acid profiles that were possible through genetics, we were concerned that the result would taste, well, fatty.
Multiple taste panel results have been uniformly positive, with undeniable differentiation from standard lamb, and we are now focusing on identifying the sweet spot where fat levels give the best possible taste and mouth feel.
The feedback from initial trials with chefs gave what they called ‘unprecedented positive results’ The next step in the taste-test journey is the most critical – the response to taste from chefs and their customers in some of the finest restaurants in Asia and New Zealand.
Meanwhile, closer to home, Headwaters shareholder Jonathan Wallis has been getting first hand experience of the Omega Lamb Project lamb difference. Serving the lamb at the Alpine Group’s site at the 2016 Wanaka Air Show, Jonathan reports that the customer experience was exceptional with wonderful feedback from guests and the chefs alike.