- by Lottie Atkin
It’s one of the hardest decisions we face on nearly a daily basis – what should I cook for dinner? Am I feeling lazy or productive? What do I feel like eating? What needs eating up in the fridge? It nearly always ends the same way – you’re faced with too many decisions, and up going for a standard pasta pesto. Its quick, tasty and requires little thought or effort. But what if there was a way to utilise your ingredients to their maximum efficiency? What if there was a space to provide inspiration for your evening meal, that gives you suggestions for additional ingredients, that makes cooking feel worthwhile again?
Founder Vladimir Nedovic is proud to launch a brand new food concept – Flavour Space. The food discovery engine offers a digital solution for personalized nutrition, and runs on data based on taste, intelligence and personal flavour choice. Nedovic has compared it to Remy from Ratatouille, the cartoon mouse that guides a confused chef into cooking success. ‘The engine knows which ingredients match. In addition to this, we have a lot of recipes that are strategically processed in our system, so we know which flavours fit together.’ Nedovic says. ‘The Flavour Space menu gives you suggestions based on your preference and products you have at home.’
Individual flavour profiles
So, how does it work? Recipes are a static block of text, and FlavourSpace translate and break up each recipe into different categories, such as ingredients, cuisine type, types of food and nutritional value. The names of the ingredients are also classified so that the engine knows, for example, that ‘new potatoes’ fall under potatoes. The data is stored and processed, and it collects the preferences and limitations of its users. What makes them unique is that Flavour Space creates individual flavour profiles by asking users to list their favourite ingredients and dishes. It also asks their uses if they have allergies, or if they need to pay attention to certain ingredients. When this data is stored and collected, Flavour Space can then offer them a personalised selection of recipes.
Stuck in technology translation
Nedovic says that the idea came from him and co-founder Isaac Esteban, and the realization that recipes are stuck in a ‘technology transition’. Although digital recipes are accessible and in high demand, they are still static text documents and can not be interacted with. They want to try and replicate the way humans think about food in a feasible technical challenge.
Could this be the future for new and initiative food concepts? Flavour Space says their goal is to grow into the leading digital food platform, and to create a completely brand new concept when it comes to planning your meals. It’s certainly a first, and it will be very interesting to see how successful it will be.