Flavor company Givaudan crowdsources flavors with its Aroma Kiosk12 Apr 2021
Swiss flavor giant Givaudan has rolled out its Aroma Kiosk, a digital sensory tool that crowdsources flavor preferences. These kiosks are located globally in grocery and retail stores as well as universities where shoppers can interact with the technology to allow Givaudan to collect consumer insights on preferred flavors in real-time.
Using a touch screen, consumers react and rate various aroma profiles emitted by the system that is linked to Givaudan’s AI algorithm ATOM 2.0 and its proprietary VAS technology for analysis. Individual selections are then translated into a personal taste preference profile for the consumer to see. Additionally, coupons to sample recommended products and free product trials are offered alongside an individual's flavor preference analysis.
Givaudan’s head of global science & technology Fabio Campanile called this system a “game changer,” saying that these kiosks can be used in a “nearly limitless range” of environments and products. “The units are at the forefront of digital sensory innovation,” Campanile said. “The insights and data can then be used to develop and refine product lines, ensuring they truly delight the consumer.”
With the rapidity of change in the food and beverage space to respond to consumer preferences, having technology that can instantly identify flavor preferences of an individual and track trends across demographics will be a valuable commodity. The kiosks can recommend a tailored list of market products that a consumer will enjoy based on their responses to the aromas sampled from the kiosk.
Not only can the kiosk help guide people to products that will suit their preferences, but the data collected in this system will be used to inform future product development. Already Givaudan has pilot-tested the kiosk systems to refine its own flavor offerings.
In Mexico, the company tested a fresh strawberry flavor to see how the perception of this classic flavor evolved through generations. What the Swiss conglomerate found was that fresh strawberry attributes, as perceived by older generations, were considered to be artificial-like by younger generations. Other pilot projects have included a trial in South Africa to identify the most preferred flavors in alcohol applications and a test on margarita flavors that was used to inform product development.
A flavor-first approach is becoming increasingly important for consumers making purchase decisions. While functional attributes are undoubtedly a consideration for many shoppers, for the majority, good tasting products remain the paramount consideration as people seek to feed themselves. But not everyone has the same taste. As individual palate preferences become ever more important to driving product research and development for companies, technologies like the Aroma Kiosk that help develop a product’s flavor using crowdsourced inputs is an innovative method to engage real people in research that leads to real results.
Future of Nutrition Award debuts at the Fi Europe Innovation Awards
16 Jul 2021
The Fi Europe Innovation Awards, held at Fi Europe 2021 co-located with Hi Europe, celebrate people, companies and organisations breaking new ground in the Food & Beverage industry.Read more
Introducing Fi Europe CONNECT 2020
10 Sep 2020
Presenting Fi Europe CONNECT – a virtual event designed to give you the global access, tools and collaboration opportunities to meet your business objectives.Read more
Finalists for Startup Innovation Challenge 2019 announced
25 Nov 2019
Since 2016, Food Ingredients Global is pleased to present some of the most ground-breaking Food and Beverage solutions currently being developed. This year’s edition makes no exception with 20 exciting innovations answering the challenges of tomorrow’s...Read more
Naturex to highlight healthy on-the-go eating at Fi Europe
22 Nov 2019
Today’s consumers are busier than ever, notes Naturex, pointing out that, according to Innova, food and beverage launches tracked with an on-the-go claim grew by 23% between 2017 and 2018.Read more
Egypt and North Africa: A transformed economic landscape holds great potential for food ingredients
17 Oct 2019
Today, Egypt is home to a fast-growing economy and is quickly emerging as a key hub for regional food exports in North Africa. In just a few years, the country has undergone a drastic economic transformation focussed on restoring the competitiveness of...Read more
PanaSource Ingredients at Natural Products Expo West 2020
10 Oct 2019
We will be exhibiting at Natural Products Expo West in Anaheim, California. Please stop by for a quick visit at Booth 3623!Read more
Prinova demonstrates global premix capabilities with innovative new formulations
16 Sep 2019
To highlight their latest product innovations Prinova showcased a range of scientifically proven ingredients and custom formulations at this year’s Fi-Asia in Bangkok.Read more
Fi & Ni Europe attractions revealed
6 Sep 2019
The organisers of Fi Europe and Ni have lifted the lid on a few of the top show features.Read more
Center for Plant-based Living opens
16 Aug 2019
In response to a growing demand for information and application of a plant-based diet, St. Louis, Missouri will be home to the USA’s first fully plant-based nutrition and culinary education centre – the Center for Plant-based Living (CPBL).Read more
Nestlé collaborates with OpenSC on blockchain
5 Jul 2019
Nestlé says it will break new ground in supply chain transparency through a collaboration with OpenSC – a blockchain platform that allows consumers to track their food right back to the farm.Read more
Are you a supplier?
Here's what we can do for you
- Generate quality leads for your business
- Stay visible for 365 days of the year
- Receive product inquiries and respond to meeting requests directly
- Improve company online presence through Search Engine Optimisation