FAQs Frequently Asked Questions

Here are the most common questions about foodpairing®. If you didn’t quite find what you were looking for please use the search field.

From where do you source your data and how unique is this data?

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Foodpairing has a large data-set readily available in a range of countries. The Foodpairing platform leverages both open- and proprietary data. The ingredient flavor database and the consumer flavor preferences are the main proprietary data sets.

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Why are line extensions important?

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Line extensions do more than just grow a brand’s product portfolio and give consumers more choice. Line extensions have been shown to lead to higher brand equity. Diversifying product lines allows brands to connect and engage with a broader spectrum of consumer preferences, leading to greater sales of core products and wider brand recognition. Research shows that flavor-driven innovation is an essential part of effective line extension strategies.

The potential rewards are much larger for more established brands; however, the risk of launching the wrong product could also have significant consequences. New product launches that fail to meet market demands could cost millions in development costs, sales cannibalization, and broken trust. 

What information do we need to provide to start a project?

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Most solutions can be run with minimal input. In general the platform requires the following input:

  • Consumer target
  • Product category

How accurate is Foodpairing’s technology? How do we know product upgrades or new concepts generated by Foodpairing are reliable?

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Our models aim for an accuracy of up to 70% when it comes to predicting what would happen in the market once the product is launched. This target is not something we always reach within a first project. Most of the time multiple iterations are needed.

Can we test or simulate our existing products with the Foodpairing model?

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Yes, our Core Product Insights and Core Product Upgrades solutions allow you to test or simulate your existing product in our virtual world to predict the success rate.

Does Foodpairing help translate ideas from flavor concepts into finished products?

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Foodpairing helps provide a good basis for product development. Our process involves suggesting the flavor concepts that can be launched and creating a technical flavor brief that includes the exact flavor formulation needed for the final product.

 

Additionally, we also provide recipes as a reference for R&D teams. However, since we work with a variety of food products with different production processes, we do not provide instructions on how to translate this recipe and formulation to the factory floor.

 

For example, we do not provide input on what stabilizers, preservatives or emulsifiers are required in the production process. This is something the R&D teams would have to work on internally, depending on their company’s own production processes. 

Does Foodpairing help optimize the nutritional value of the product?

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No, this is not  a service we currently provide.

Does Foodpairing help with the appearance of the product?

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No, this is not something the current technology can help predict.

Does Foodpairing help with the taste and texture of a product?

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Foodpairing’s expertise lies in flavor and aroma product attributes. We help measure aspects of taste and provide insight to inform innovation and renovation. With regards to texture, we have some knowledge, but it is not our core knowledge focus. However, if you can define the set parameters or expectations for your product using your own trained expert panel, we can easily plug that information into the model to better determine the success rate of the product. 

Do you only focus on key aromas shared among different foods? Any plans to include tastes as well?

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80% of our taste experience is due to aroma. This is why we put an emphasis on aroma. To increase accuracy, we have also added taste data to our ingredient database. We have pairing algorithms that take aroma, taste into account. 

The quantification of aroma and taste (actually ‘flavor’ is the correct description) is executed through analysis like:

  • GC-MS (aroma)
  • HPLC (e.g. sugar)
  • Spectrophotometry (e.g. alpha-acids)

How does Foodpairing’s technology differ from the services flavor houses provide?

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Flavor houses produce and sell the flavor compounds and delivery technology used in food and beverage development. They provide information about flavors and fragrances based on a list of trends and other factors. This list is not client-specific or customized based on your target audience. 

 

Foodpairing, on the other hand, uses prescriptive analytics to give you insights on not only what flavors to launch, but also how likely these flavors are to succeed in the market.  Our models are customized to both your product and target group to give you the most appropriate insights. Our CFI technology creates a virtual world and combines food data with consumer data to predict the most successful formulations. Each concept is supported by: the trial prediction (how interested your target audience will be in buying the product), the average liking (how much your target group likes the product), and the reasons for the product’s success (supporting statements on why this concept will be successful based on insights retrieved from the customer-specific model). 

 

The success of this technology depends on two main categories of data – digitized food data and digitized consumer data. 

 

Our algorithmic models combine these two data categories to prescribe the best flavor concept that is most appropriate for your target market, as well as the likelihood of its success. We also work with flavor houses to provide a finalized recipe or formulation for the ideal product type. 

 

We help you speed up the product development process as our data-backed insights ensure you only need to test a few formulations, thereby reducing the choice dilemma.

Still need some help?
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For any other questions, please write us at info@foodpairing.com or connect to our other channels.