Today, final food quality testing is conducted by human tasting panels, checking for aroma defects.
Fermented foods, such as beer, constantly fluctuate in their final aroma, leading to customer dissatisfaction, churn and wasted produce.
Brewers lose $10B as a result. The digital sensor we have developed tracks the full production process and with the help of AI can predict the final aroma quality outcome, allowing to prevent quality fluctuations and waste.
So far we have conducted three on-site data gathering pilots and have received samples from two mid-size breweries for trials.