In Season | September in Britain
Select a seasonal ingredient to see its classic and creative pairings.
Approach | Multi-dimensional flavour analysis
We model ingredients across 150 dimensions of flavour, pinpointing the various facets that contribute to each ingredient's unique flavour profile. We use a combination of automated analysis and human expertise (through the engagement of Flavonomics users) to ensure the profiles are as accurate as possible.
Don't see an ingredient in our database? You can generate a new flavour profile, modelled in less than two minutes using our automated analytical pipeline.
Generate a new flavour profile
Services | Flavour insight
Flavonomics offers a range of flexible services to develop solutions relating to flavour data. We work with restaurants, food brands, and research labs. Partner with us to:
Why Most AI Gets Flavour Wrong
Where chefs would think carefully about the nuances of flavour, most AI will simply string together a sequence of words that seem coherent.
Ask ChatGPT “What pairs with Chenin Blanc?” and it recommends oysters, mussels, and scallops. It's predicting likely answers based on memorised textual patterns, so it offers conventional words associated with white wine.
Flavonomics understands flavour through an internal model of how ingredients actually taste. This allows us to explain why classic combinations work and discover novel pairings that no AI system has ever read about.