CHENNAI: Artificial intelligence (AI) is transforming flavour development, helping food companies create products faster, adapt them to regional tastes and maintain consistency from the farm to factory. With food manufacturers, flavour companies and technology talent already present in Tamil Nadu, Chennai is well placed to build an AI-driven food innovation ecosystem.
Traditionally, flavour development has depended on the experience of flavourists, repeated laboratory trials and sensory panels. AI is introducing a predictive approach, using data on chemical compounds, previous formulations and consumer preferences to shortlist ingredient combinations before they undergo physical testing.
The technology could help manufacturers reduce formulation time, respond faster to changing consumer tastes and develop products that meet specific nutritional, quality and cost requirements. Its application, however, extends beyond flavour laboratories to agricultural sourcing, production planning, quality control and supply-chain traceability.
For the industry, the opportunity lies in combining machine intelligence with human expertise rather than attempting to replace it.
SBP Pattabhi Rama Rao, managing director of Gourmet Popcornica Private Limited, said technology could help food manufacturers connect agricultural quality with the consistency consumers expect from finished products. “AI can help manufacturers connect what happens at the farm with the flavour and quality consumers experience in the finished product. Consistency in raw materials, moisture levels and processing conditions are particularly important for products such as popcorn, where variations can affect the final product. By combining traceability with predictive quality control and demand forecasting, manufacturers can improve batch-to-batch consistency, reduce wastage and respond more effectively to changing consumer preferences,” he said.
For Tamil Nadu’s farmers, farmer-producer organisations and micro, small and medium enterprises (MSMEs), wider adoption will depend on access to technology, reliable data and the skills required to use these systems effectively, said Rao.
“Flavour development is a more specialised application of AI. A formulation that works in a laboratory sample may behave differently when used in milk, ice cream, biscuits, beverages, confectionery and other processed foods. Heat, acidity, sweetness, fat content, texture and storage conditions can all alter the final sensory experience. AI can help identify promising flavour combinations, but flavourists and food technologists must test them in the intended food product and evaluate them through sensory panels before finalising a formulation. This approach can reduce repetitive trials and allow research teams to focus on refining taste, aroma, texture and overall product performance,” he said.
Chennai has an existing base of companies involved in flavour development and ingredients. Lux Flavours in Gerugambakkam works in flavour and aroma ingredients, while Symrise has operations in Sholinganallur. Alongside food manufacturers, ingredient suppliers and application laboratories, these businesses provide a potential foundation for AI-assisted formulation and product innovation.
One of the more promising opportunities is developing products suited to regional tastes rather than relying on standardised formulations for the entire Indian market.
Preferences for sweetness, acidity, spice intensity and aroma vary across regions and consumption occasions. For Tamil Nadu, this could mean exploring flavour profiles inspired by filter coffee, tender coconut, mango, jackfruit, traditional sweets and regional spice combinations. Such products could help manufacturers differentiate themselves in a competitive market, provided the formulations are validated with local consumers.
AI could also assist in reformulating products to reduce sugar, salt and fat without substantially compromising taste. Cutting sugar, for example, can affect sweetness, flavour balance and mouthfeel while reducing salt can diminish the perceived intensity of savoury products. Predictive tools could help identify combinations that compensate for these changes, although sensory testing would remain essential.
Swati Babel, founder and CEO of Globizera, a cross-border trade finance and capital solutions platform, said AI-assisted formulation and more efficient processing could help food businesses respond to changing consumer expectations and international market requirements.
“AI-assisted flavour development could help manufacturers identify promising ingredient combinations, adapt products to regional taste preferences and accelerate reformulation without relying on repeated rounds of trial and error. In food processing, the same technology can improve quality control and traceability, helping businesses meet the requirements of global buyers,” she said.
“The shift towards AI-enabled manufacturing requires investment in digital infrastructure, processing equipment, testing facilities and employee training. Smaller businesses may find it difficult to finance these upgrades while managing seasonal procurement costs, inventory and delayed payments from overseas customers”, she added.
Babel said financing would be crucial if Tamil Nadu’s food and flavour manufacturers were to translate technological advances into commercial gains. “The challenge is to finance this transition while retaining sufficient working capital to procure ingredients, maintain production and fulfil export orders,” she said.
The State government’s push to expand food processing and take local food brands to international markets provides a policy backdrop for the adoption of AI in flavour development. The Tamil Nadu Food Processing Policy, 2018, has offered a framework for promoting investment and upgrading the sector. The State’s efforts to help regional food and beverage brands scale up have placed greater emphasis on research, processing technology and shelf-life improvement.
Recent agreements with food businesses, including those announced at investment events, reflect the government’s ambition to turn established regional brands into national and global players. Support for research and development, advanced processing systems, preservation technologies and longer shelf life can help manufacturers adapt traditional products to the requirements of large-scale production and international distribution.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: deccanchronicle.com
