The human palate is the ultimate test. Until now, nothing has been able to predict it.
Subjective sensory perception is driven by objective physico-chemical interactions at the interfaces of your tongue and nose. Apoha measures those interactions directly, giving every ingredient a sensory signature that tracks how people experience it.
Sensory Intelligence: a new data layer that makes designing for a target consumer experience tractable for the first time.
Engineer the sensory experience, from the very first formulation.
Predict the panel before you reach it.
Apoha's sensory signatures track closely with how trained sensory and consumer panels actually rate a product. Characterise candidates on the dimensions the panel cares about — sweetness, body, balance, finish — and show up with a sharper shortlist, so panel time refines winners instead of eliminating misses.
Every tweak, measured against the target you are chasing.
Set a sensory target (a reference product, a competitor benchmark) and assess every iteration of your formulation against it in hours, not weeks. Replace, reduce, substitute: see exactly how far each change moves you toward the target, and converge on the winner through informed iteration.
A brief in. A recipe out. The product development cycle, collapsed.
Every measurement adds to a growing library of signatures: your ingredients, your consumers, your categories. Over time, that library becomes a design engine: a high-level brief, translated directly into candidate recipes engineered for the experience your brand wants to land. Months of development, compressed into days.
This is what Sensory Intelligence makes possible. Every VIBE check you run is one more data point taking you there.
“... Apoha’s Liquid Brain can distinguish between different classes of oils, including those that are chemically similar in composition …Further, the readings from Apoha’s signatures correlated with the independent biophysical property measurements. … This technology can therefore help design sensorially similar or superior formulations and reduce / remove dependence on customer testing to validate the degree of similarity. This could be commercially significant, potentially reducing product failure rates, and the product testing cycle from several months to days.”
Head of R&D
Major Indian FMCG Company
“We gave >20 proteins for Apoha to characterise, which would have taken months through the traditional methods, and would have come at a high cost for renting specific equipment. Apoha did it in a couple of days! Apoha’s insights enabled us to formulate a new product in record time – their proprietary feature vectors provided direct comparison of proteins and their interchangeability. We achieved in days what usually takes months...”
Head of Innovation
UK Alternative Food Protein Company
“We’ve never had a method that shows this level of separation across tea types based purely on biophysics. It gave us the clarity to prioritise which blends to advance and which to revisit - all without needing another consumer panel.”
Director of Innovation
Major UK Beverage Company
The Science that Powers Apoha
FAQ
See what Sensory Intelligence does for your next reformulation.
A focused pilot on a defined formulation question, ready to run on micrograms of sample.