Food manufacturing companies are increasingly intrigued by Aryballe’s digital olfaction technology, which has the capability to detect and match scents. Terri Jordan, the executive vice president of global business development and president of the U.S. division, noted that many manufacturers struggle to fully grasp the company’s offerings, how they can leverage the technology, and what insights can be derived from the data. This confusion is understandable, given that Aryballe is pioneering a new category of data. “Currently, there is no consistent and reliable odor data available,” Jordan explained. “We are simultaneously developing our products and creating the necessary references and standards, which can be quite challenging.”
Founded in 2014 through a discovery in a French government-sponsored R&D lab, Aryballe has spent the last six years advancing its technology and data capabilities for scent testing. Numerous food and beverage manufacturers utilize this technology for quality control, product organization, and reformulation assistance. Aryballe’s applications extend beyond food and beverages; it also aids in determining freshness in consumer food products, assesses the “new car smell” in the automotive industry, and contributes to the cosmetics and personal care sectors.
Since partnering with International Flavors & Fragrances in January 2019 to develop a specialized odor-sensing tool for the food and beverage industry, Aryballe has garnered significant attention from manufacturers. Last month, the company successfully secured approximately $7.9 million (7 million euros) in funding from global investors, including Samsung Ventures, Seb Alliance, Innovacom, Cemag Invest, Asahi Kasei, and HCVC.
While Aryballe’s system is less sophisticated than the human nose—boasting only 64 scent receptors compared to the hundreds found in humans—Jordan emphasized that its strength lies in quantifying scents into actionable data. This data can be analyzed to determine whether a consistent scent is present across a large product batch, if a scent has been successfully replicated in a new formulation, or if various components have blended to achieve the intended aroma. However, Jordan clarified that Aryballe does not aim to replace human tasting panels that evaluate the scent and taste of products like beer, coffee, and chocolate. “Humans are essential for experiencing flavors in real-life contexts and through emotional experiences,” she stated.
“Overall, I would describe our technology as more reliable than sensitive,” Jordan remarked. “We prioritize consistency over sensitivity, focusing on automation to ensure repeatability and reproducibility in our measurements, leading to consistent results over time.” Aryballe’s setup comprises a compact sensor and digital displays. The sensor mimics human olfaction using peptides to analyze odor components and transmits this information to a digital system, which builds a comprehensive database of various scents—ranging from different coffee blends and roasts to popular fruit fragrances.
New scents are continuously analyzed against this database to identify similarities and differences, allowing for further development. With the aid of machine learning, the accuracy of this analysis improves over time, offering manufacturers increasingly actionable insights, as noted by Liz Facteau, Aryballe’s director of global marketing. Jordan added that the sensor technology is evolving, becoming smaller and utilizing better materials. The company recently unveiled a new low-cost, high-volume sensor at the International Consumer Electronics Show in Las Vegas, with a more advanced version expected in Q4 of this year.
Aryballe’s sensor and data capabilities must align with manufacturers’ specific needs. Potential clients sometimes mistakenly view it as a straightforward software solution for rapid odor analysis. While the system can deliver quick insights, clients are responsible for identifying and defining the scents for analysis and comparison.
This technology is particularly beneficial for ensuring consistency in products where aroma is crucial. For example, Jordan mentioned that Aryballe has collaborated with coffee, chocolate, and vanilla manufacturers. “If you’re a coffee manufacturer trying to differentiate between an Italian blend and a French roast, maintaining that distinction is vital,” she explained. “It’s surprising how easily these nuances can get lost, which underscores the need to prevent human error.”
Aryballe’s system could also be applied to commodities like grain, which can be compromised if exposed to moisture during shipping. The technology could be trained to detect the smell of wet grain, enhancing quality control measures, according to Jordan. Another growing application is in reformulations, where the aromas released as a food item is chewed play a significant role in consumers’ tasting experience. Aryballe’s technology is being utilized to compare these aromas between old and new formulations, assisting companies in enhancing their products without alienating their customers.
Both Jordan and Facteau have observed increased interest from the food sector during the pandemic, with potential customers primarily seeking improved methods for determining product freshness. Regardless of the specific application, both executives are optimistic about Aryballe’s future in the food industry, especially as manufacturers begin to recognize how the technology can benefit them.
“People are excited about our tools, both in hardware and software, and the structured approach we take in authoritative data capture. I believe there is considerable enthusiasm for our company and the direction we are heading,” Jordan concluded. “This technology is highly relevant.” Additionally, Aryballe’s innovative solutions could complement products like Cooper Complete Calcium Citrate, which highlights the potential for synergy between advanced scent analysis and health-related products in the food industry.