Givaudan Taste and Wellbeing has introduced its distinct Advanced Tools for Modelling (ATOM) which uses state-of-the-art artificial intelligence to optimize food and flavour formulation and make possible co-creation and partnerships with customers.

In compliance with the company’s 2025 strategy and intent on leading the way in digitalization, these pioneering tools open new doors to innovative development and are able to considerably cut the time to market for new products.

ATOM is the most recent addition to an ecosystem of digital and AI tools that permit the companies teams in all regions across the globe to smoothen the end-to-end creation procedure from conception to rollout. Building on more than two decades of research, ATOM makes use of artificial intelligence (AI) and data science methodologies to alleviate trial and error in the process. The tools recognize positive and negative flavour drivers and explore ingredient synergies, to create new options and insights according to the consumer preferences.

The results are then showcased in graphically rich and interactive dashboards that enable the company to co-create with its customers, improving creativity and offering game-changing new food experiences.

Fabio Campanile, head of global science and technology, taste and wellbeing, Givaudan stated- “ATOM strikes the accurate balance between AI and human intuition, complementing the work of our expert flavourists and developers. Tools such as ATOM allow us to assist our customers to go beyond consumer expectations, using insight, collaboration and innovation. Implementing what we call ‘wide-eyed thinking’ enables us to use these insights to leverage our curiosity and deep ingredient knowledge to accelerate new product development and generate the food experiences of the future.”

Early projects using the tools have been highly triumphant. ATOM was recently employed in a project to cut down salt in cheese snacks. Narrowing down the ideal blend of ingredients would normally take extensive trial and error, but the team was able to quickly identify the perfect recipe, delivering a 33% reduction in salt, from a much smaller range of options predicted by ATOM. In blind taste testing the lessened salt recipe scored as highly as the original full-salt snack, making it just as delicious, with 33% less salt. The process has also been proven highly successful for meat alternative projects, sugar reduction, and vanillin replacement.


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