The Aroma Kiosk is the latest addition to the company’s ecosystem of digital and AI tools allowing Givaudan teams globally to co-create the future of food with customers, streamlining the end-to-end creation process from conception to rollout.
Compact and mobile, Givaudan said the Aroma Kiosk combines a simple, user-friendly touch screen linked to its artificial intelligence algorithm ATOM 2.0 (Advanced Tools for Modelling) and VAS technology. Consumers smell and rate different aroma profiles then the data are translated into personalised flavor preferences using an AI-based algorithm.
The combination of these digital tools and AI can shorten the product development cycle, increase the chances of successful launch, and at the same time provide consumers with personalized recommendations and market products.
Fabio Campanile, Givaudan’s head of global science & technology, Taste & Wellbeing said, “The Aroma Kiosk is a game changer that allows us to crowdsource information on consumer preferences quickly, across many different demographics.
“The units are at the forefront of digital sensory innovation. Their portability allows them to be situated in public environments making them particularly powerful. The Kiosks can be customized for any type of product and can be used in a nearly limitless range of environments, representing a major step toward accessing consumers everywhere, every day, all while data is collected and flows in real time.”
He said the insights and data can then be used to develop and refine product lines.
The Aroma Kiosks can be used to create customized surveys, collect consumer data, offer personalized preferences in real time, and make smart recommendations on market products. The results can be segmented based on consumer demographics, which Givaudan said points to the ability to create highly-tailored, crowdsourced products of the future.
The new units have been tested with consumers ahead of launch.
For example, Givaudan used the Aroma Kiosk in Mexico to understand the evolving consumer perception of a fresh strawberry flavor. The results showed how people of different generations perceive flavors and aromas and how different these perceptions are from one generation to the next. For example, fresh strawberry attributes, as perceived by older generations, were considered to be artificial-like by younger generations.
