CHENNAI: Artificial intelligence can accelerate flavour development, unlock the commercial potential of regional food traditions and transform manufacturing, but human creativity will remain essential, says Sandeep Devgan, CEO of Stonefield Flavours.
In an interview with Deccan Chronicle, Devgan discusses AI-assisted flavour creation, the opportunities in Tamil Nadu’s culinary traditions and the capabilities Indian companies need to compete globally.
Q: How is AI transforming flavour development and reducing the time and cost of creating new formulations?
A: I think we’re only scratching the surface of what AI can do for our industry. Imagine eating an incredible butter chicken in Delhi and wanting to recreate that taste in a bag of chips or a ready-to-cook sauce. Traditionally, that would involve extensive research and repeated trials. But, AI can analyse hundreds of recipes, understand the underlying flavour chemistry, match ingredients against an existing raw-material library and generate potential formulations for a flavorist to evaluate.
However, it’s not just about creating a flavour faster. It’s about how quickly you can develop an idea, manufacture and offer it to the customer. AI can help make the entire organisation faster and more competitive.
Q: Can AI replicate a flavourist’s creativity and sensory judgement, or will it remain a tool that enhances human expertise?
A: I don’t believe AI will replace great flavourists. AI can analyse enormous amounts of information, identify combinations we might never have considered and eliminate repetitive work. But a great flavourist brings experience, intuition and an understanding of how people experience taste. I see AI as a creative partner, not a replacement.
Q: How can AI help flavour companies tap regional tastes and emerging consumer preferences in markets such as Tamil Nadu?
A: India has one of the world’s richest food cultures, yet we have barely tapped into its commercial potential. Look at Tamil Nadu: filter coffee, Madurai jigarthanda, Chettinad spices and the distinctive combination of curry leaves, tamarind, coconut and pepper. These are more than ingredients; they carry nostalgia and emotion. AI can help analyse consumer behaviour, restaurant trends, regional preferences and new product launches to identify opportunities faster. What works in Chennai may not click in Madurai or Coimbatore. Our opportunity lies in combining a deep understanding of Indian consumers with global technology and scientific capabilities.
Q: Beyond flavour development, where can AI make the biggest difference in manufacturing and supply-chain operations?
A: Some of AI’s biggest opportunities will be on the factory floor. Manufacturers deal with hundreds of raw materials, production batches, machines, quality requirements and tight delivery schedules. The challenge is to make the entire system more productive.
Connected to enterprise resource planning systems, inventory and production schedules, AI could help optimise batch priorities, reduce changeover times, plan raw-material purchases and increase equipment utilisation. AI could also give sales teams better visibility into inventory and production capacity, allowing them to provide customers with more reliable delivery timelines.
Q: How will AI, biotechnology and sustainable ingredients shape the flavour industry over the next decade, and what must Indian companies do to remain globally competitive?
A: The next five to ten years could be transformational. AI, biotechnology, automation and data will increasingly work together, enabling companies to generate formulations digitally, develop new ingredients and manufacture products in facilities that continuously optimise their operations. At Stonefield, we don’t want merely to participate in the growth of the flavour industry; we want to help shape the country’s future.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: deccanchronicle.com
