Write to us
enquiry@myfinb.com
Call us
+65 6978 4048 (SG)
+60 19-919 9149 (MY)

Givaudan launches AI tools for product development

"Givaudan Taste & Wellbeing has announced the launch of its Advanced Tools for Modelling (ATOM), which use artificial intelligence to optimize food and flavor formulation and facilitate co-creation and collaboration with customers. Aligned with the company’s 2025 strategy, the company said the tools open doors to creative development and are able to cut the time to market for new products. ATOM uses artificial intelligence (AI) and data science techniques to minimize trial and error in the process. The tools identify positive and negative flavor drivers and explore ingredient synergies, to generate new options and insights aligned with consumer preferences."

Givaudan Taste & Wellbeing has announced the launch of its Advanced Tools for Modelling (ATOM), which use artificial intelligence to optimize food and flavor formulation and facilitate co-creation and collaboration with customers.

Aligned with the company’s 2025 strategy, the company said the tools open doors to creative development and are able to cut the time to market for new products.

ATOM uses artificial intelligence (AI) and data science techniques to minimize trial and error in the process. The tools identify positive and negative flavor drivers and explore ingredient synergies, to generate new options and insights aligned with consumer preferences.

Fabio Campanile, Givaudan’s head of global science & technology, Taste & Wellbeing, said, “ATOM strikes the right balance between AI and human intuition, complementing the work of our expert flavorists and developers.

“Tools such as ATOM enable us to help our customers to go beyond consumer expectations, using insight, collaboration and innovation. Implementing what we call ‘wide-eyed thinking’ allows us to use these insights to leverage our curiosity and deep ingredient knowledge to accelerate new product development and create the food experiences of the future.”

ATOM was recently used in a project to reduce salt in cheese snacks. Narrowing down the blend of ingredients would normally take extensive trial and error, but Givaudan said it was able to quickly identify the ideal recipe, delivering a 33% reduction in salt, from a much smaller range of options predicted by ATOM. In blind taste testing, the reduced-salt recipe scored as highly as the original full-salt snack. The process has also proved successful for sugar reduction, vanillin replacement, and meat-alternative projects.

 

Source: WRBM Global Food

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on telegram
Telegram
Share on whatsapp
WhatsApp
Share on email
Email

AI Blog – Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. 

Browse more

Related Posts

AI:10 - Weekly AI News under 10 minutes

AI:10 May – 22nd Issue

“Artificial intelligence is impacting the future of virtually every industry and every human being. Artificial intelligence has acted as the main driver of emerging technologies like big data, blockchain, robotics and IoT. AI:10 provides a quick round-up of news on the latest, emerging stories on AI adoption and experience by public, private and non-profit segments.”

Read More »
AI Blog

Hospital studying if artificial intelligence can stop school violence

“What if scientists could use artificial intelligence (AI) to create a tool that could prevent school shootings or other violence?

Cincinnati Children’s Hospital Medical Center researchers are working on just that. A team there announced Thursday that the National Institute of Child Health and Human Development awarded it a five-year grant totaling $2.8 million to develop an automated risk assessment system, designed to detect potential school violence and prevent it.”

Read More »