The Future

AI and the Future of Flavour

Ever thought to pair oysters and kiwi? How about caviar on your white chocolate? These pairings sound odd, but there’s a science behind them, as artificial intelligence (AI) enters gastronomy and the world of food manufacturing.

AI finds what we actually like

Food manufacturers want to know the next brilliant flavor, but what will it be? Market research company Nielson say that 85 percent of new fast-moving consumer goods – including items like soft drinks and packaged food - fail within two years.1 

Some companies are using AI to try to predict the market. Singapore startup Ai Palette integrates online data from social media, recipes and menus to try to identify upcoming trends as they emerge locally.2 Fast food franchise McDonalds uses AI to maximise sales through digital drive-through menus according to time of day, weather, and traffic.3 US researchers have even made an AI to read Amazon reviews of food for hints that it is unsafe and will be recalled by the FDA.4

AI and food pairing

Other companies are pursuing AI-inspired gastronomy to create new fusions of flavours based on the science behind how our smell and taste receptors are linked. It’s widely reported that about 80 percent of food taste is down to smell. To people who have lost their sense of smell, food can taste repugnant. If you pinch your nose, a strawberry does not taste sweet ,and coffee tastes bitter. What we taste comes down to both the smell of the food before we eat, and the aromatic molecules released in the mouth.5 

A food’s aroma can be profiled using a technique called gas chromatography. The company Foodpairing have trained an AI to suggest the most appealing flavors, based on shared aroma profiles. For instance, a gas chromatography of a strawberry shows it has fruity, cheesy, green and roasted aromas, so Foodpairing’s AI suggests pairing strawberry with cheesy parmesan. It may sound unconventional, but it works.6

Future of food tasting

A new food product needs extensive taste-testing, a process traditionally carried out by humans. Newer tech, like an ‘electronic tongue’ made of sensors that can identify the molecular components in a food can provide an alternative to human taste testers. It is used in food testing, and it can rapidly check if honey is pure, identify the grapes used in a vintage of wine, and taste unlimited rounds of spicy food.7 But it can’t identify the mouth-feel, the smell, the colour – all of the elements that make human tasting so important, and so complicated.

Yet unlike machines, humans can be inconsistent. They are swayed by colour – tasters given white wine dyed red believed it was genuine red wine.8 Taste buds can be quickly exhausted, particularly by spicy food. I’ve never eaten at a Michelin restaurant – is my tasting palate less refined? 

AI flavor banks

Companies like Analytical Flavour Systems (AFS) aim to take taste-testing into the 21st Century. AFS uses data from professional tasters but also collects data via a free app called Gastrograph. Users of Gastrograph can score flavours on carefully selected criteria, such as ‘marine’, ‘gamey’ and ‘floral’, as well as make specific comparisons to known flavours. There are 600 - 1000 different variables. But Gastrograph can also make predictions and work out questions

AI suggests unusual recipes, but are they really tasty?
IBM had launched AI-powered ‘Chef Watson’ in 2014, a collaboration with partners from Bon Appétit and the Institute of Culinary Education (ICE). Chef Watson could suggest unusual recipes based on a few ingredients – Belgian bacon pudding was a hit, curry powder ice cream less so.10 

Think back to the strangest foreign dish you’ve eaten. You might struggle to describe its flavour, you might not even know the name of it. Gastrograph could work out what it is even if you can only describe it in terms you’re familiar with. The makers say it could even suggest how to change a flavour to suit a different culture.9

Having a bank of reliable ‘flavor profiles’ can also help monitor food products with a long development time, such as brewing beer, maturing whisky, or fermenting pickles. 

Would you trust AI to make food choices for you? Let us know what you think in the comments below!

Related articles

Most viewed

Earth First

What Does the “Meatless” in Your Meatless Burger Really Mean?

Caleb Danziger

The world’s population is expanding, which means we need new techniques and new science to…

Human Stories

Fairtrade Certification | How Does Fairtrade Work?

Jane Alice Liu

In low-income regions, small-scale agriculture is the biggest source of income, job and food…

The Future

Holy cow! Beef without cows?

Luke Cridland,Meghan Horvath

Did you know that scientists have found a way to grow meat in a lab? It may sound crazy, but…

Earth First

Farming For Gender Equality | Agroecology in Practice

Emily Payne

Small-scale farming communities across the world are using agroecology to simultaneously tackle food…

The Future

5 Lessons Agriculture Can Learn From Ecology

Emiliano Guijosa Guadarrama

The agricultural systems that provide us with our food today may seem different from…

The Future

Sustainable Fishing Levels & Quotas | How It Works

Jessica Tengvall

For decades, growing consumer demand and a lack of clear fisheries restrictions contributed to the…

Earth First

How To Reduce Bread Waste

Marie Lödige

For many people, bread - in whatever form - is a staple in their diet. Bread comes in all shapes and…

The Future

Circular Microfarms | What They Can Teach Us

Annabel Slater

Many modern-day farms are huge, covering tens, hundreds or even thousands of acres. But can a…

The Future

Cheap Seafood | The Social Cost of Production

Madhura Rao

Many workers employed onboard offshore fishing vessels have been subjected to unsafe working…

The Future

What Astronauts Eat | Space Food Technology

Keeren Flora

Have you ever wondered what it would be like to go to space? Venturing out into the unknown, looking…

Earth First

Extra Virgin Olive Oil | Real or Fake Olive Oil?

Dr Michelle Spence

Extra virgin olive oil is hailed for its health benefits and superior taste, but it’s also a…

The Future

Food Forests | Sustainable Agriculture, Nature’s Way

Lina Dilly

Here’s how food forests could be replacing part of our conventional agriculture to make our…

Keep updated with the latest news about your food with our newsletter

Follow Us