Using Analytical Parameters as Data for Taste and Odor Digital Measurement

Michael Zviely, Mamay Technologies, Kyriat Shmona, Israel (mzviely@bezeqint.net)
Yuval Klein, Mamay Technologies, Kyriat Shmona, Israel
Keren Corley, Mamay Technologies, Kyriat Shmona, Israel
Gad Bober, Mamay Technologies, Kyriat Shmona, Israel
Tidhar Tsuri, Mamay Technologies, Kyriat Shmona, Israel

The future of food combines two seemingly conflicting trends, i.e. hyper-automation & hyper- personalization. Food will increasingly be prepared robotically, then tailored to personal preference. Today’s semi-automated versions of this customize-to-taste trend range from espresso machines to ice cream makers. What will it take to achieve full automation while meeting the demand for personalization? Machines will need to know what each individual’s taste preferences are and then match between the knowledge and food or beverages’ attributes.

MAMAY technologies is developing Val® - the comprehensive lexicon of the taste experience - in smart machine language. Using AI and deep research to analyze the chemical and physical properties of food and beverages at the molecular level, val® ultimately defines and quantifies food & beverage tastes and odors on a universal GAGE. For the first time, taste and odor will be objectively measurable.

Equipped with this knowledge, the food and beverages industry will have a game changing tool for an endless range of applications, e.g. product taste definition without using sensory panels, taste comparison of products and search for alternative ingredients, quality management by taste, uniform communication of taste, per-preference personalization and more.

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Short Biography of Presenting Author

Michael Zviely completed his Ph.D. and Post-Doc at the Hebrew University in Jerusalem. He then headed a research group for TAMI (ICL) for almost ten years, and then spent eleven years at FRUTAROM (now IFF) as Global VP for Research, Development and Science. After that, he worked three years in China as the CTO for Research and Development of O'LAUGHLIN Corp. (Shanghai), specializing in aroma chemicals - flavor and fragrance ingredients, botanical extracts, cooling agents and UV sunscreen ingredients. Then he was a Director at SDA SPICES board in Israel. This period was followed by three years as VP for Research and Development of VIRDIA Inc. (now STORAENSO, Finland) in Israel and in the USA, a company which develops lignocellulose originated bio-materials. In parallel, he held a visiting Professorship at JiangNan University in China for five years, and then he was the VP for Business Development for aroma chemicals at Jiangsu GS in China.  Dr. Zviely published more than 20 patents, over 60 articles and chapters in monographs, and numerous speeches and presentations at national and international events.

Today Dr. Zviely is in the advisory board of Strauss-Water – a technological leader in drinking water solutions, offering top quality, great tasting, purified drinking-water solutions. Dr. Zviely is also a Co-Founder of MAMAY Technologies - developing a universal method and system for communicating sensations, which allows people to communicate their personal taste preferences in clear numerical scale, and in the advisory board of BlueTree, which develops a process for reducing sugars in fruit juices. Dr. Zviely is also the Vice President for R&D of ReSugar, a FoodTech company that uses innovative technology to reimagine the future of sweet, and the owner of CIC which consults to companies on aroma chemicals, flavors and fragrances ingredients in Israel, Europe, USA, Russia, India and China.