Aromyx digitizes taste, smell to speed innovation, cut R&D costs for food

Will Kreznick

The result is a staggering 80% failure rate among new CPG product launches – costing the industry billions of dollars in new product development and often completely wiping out startups or entrepreneurs who bet big on what turned out to be a bad or poorly executed idea. But the California-based […]

The result is a staggering 80% failure rate among new CPG product launches – costing the industry billions of dollars in new product development and often completely wiping out startups or entrepreneurs who bet big on what turned out to be a bad or poorly executed idea.

But the California-based biotechnology and data science company Aromyx ​could help reverse these odds in innovators’ favor by using DNA and advanced robotics to digitize and quantify scent and taste so that companies can innovate faster with more reliable results.

In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast​, Aromyx director of product and operations Morgan Moncada explains how the company’s EssenceChip technology scientifically records flavors and fragrances and uses a proprietary AI-powered Allegory Database to analyze this data in ways that were not possible before. He shares how this combined technology is helping food and beverage companies develop better tasting products consumers want more quickly for less, improve their marketing to drive higher sales and even advance their sustainability missions.

[Editor’s note: Never miss another episode of FoodNavigator-USA’s Soup-To-Nuts podcast – subscribe ​today.]

Digitizing taste & smell with synthetic biology

According to Aromyx, the human nose can distinguish between a trillion different odors, but most people can’t accurately or precisely describe the difference between smells and flavors – but Aromyx can.

The company uses synthetic biology to replicate the human nose on an SBS format multi-well plate – or EssenceChip – that can be read to gauge odorant ligands bound to receptors. In this way, the sensor products capture qualitative data – such as whether something smells savory or sweet or rancid – which is then measured with algorithms to form digital signatures that can be visualized and translated into actionable insights for companies.

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