FOOD & BEVERAGE
INDUSTRY
Consumer behaviors and preferences for the food and beverage industry have been evolving dramatically over the past decade. From the movement for more natural ingredients to more discerning taste palettes, food and beverage manufacturers are striving to improve product quality controls across the manufacturing process.
DIGITAL OLFACTION
CAN BE USED FOR
Reduce Cost
of Quality
- Enable objective odor standardization for fully manufactured products
- Ensure odor defects are not transferred from packaging materials to products
- Control olfaction quality for more consistent customer experiences
Ensuring Raw
Material Quality
- Ensure the consistency of raw materials during delivery
- Provide objective olfaction data comparisons between shipments and suppliers
- Detect counterfeit materials and products
New
Product R&D
- Reduce development time by using olfaction data to characterize new formulations
- Track flavor transformation instantaneously with portable devices
- Provide objective data outside of traditional smell panels
USE CASES
Challenge As the variations and supply chain for vanilla becomes more complex, food and beverage companies need fast, simple ways to determine supplier quality and consistency. Solution Digital olfaction provides objective classification of different sources of vanillin—from artificial, bio, ethyl- and natural vanilla. Aryballe's impact Our NeOse Pro can be used to distinguish the subtle differences in vanillin suppliers to ensure end product consistency and quality.Read more
Challenge As the third wave of coffee leads to more educated and demanding customers, coffee producers are looking for a way to better characterize and control coffee characteristics—from bean to liquid. Solution Digital olfaction provides a fast, objective classification of five different coffee products, in three different formats—beans, grounds and liquids. Aryballe's impact Our NeOse Pro can be used to distinguish the subtle differences in coffee products, with ground coffee and coffee beans being the easiest with basic analytics. Liquid coffee requires advanced analytic services to compensate for water bias.Read more
OUR BLOG
Digital Olfaction for Odor Sensing
Digital olfaction involves both a sensor – acting as the nose or receptor for odor molecules – and associated software which interprets information from the sensor based on a database of previously collected and analyzed odors. Aryballe’s technology provides a more universal approach to capturing…
Evaluating Vanillin Suppliers
Food and beverage companies need a fast, objective way to classify vanillin suppliers as the supply chain becomes more complex for this popular flavor. Digital olfaction delivers odor analysis for different sources of vanillin and subtle differences between suppliers.
Discriminating Coffee Products
As coffee consumers become more discerning, coffee producers are looking for ways to better characterize and control product characteristics. Digital olfaction provides fast, objective classification of products to enhance quality control metrics.