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Aryballe Technologies, the pioneer in digital olfaction, develops and manufactures bio-inspired odor sensors for groundbreaking applications in the food, home appliances, and flavors & fragrances industries. The Technology Behind Our solution for digital olfaction is based on a unique combination of technologies: optics, biochemistry, microfluidics, electronics and IT. At the core of our device lies an optical prism that detects odors based on an optical phenomenon: Surface Plasmon Resonance imaging. 67 biosensors inspired from the human nose are grafted on the prism, where they transiently and instantaneously interact with odor molecules to form unique patterns (https://www.youtube.com/watch?v=LtwgrPu5KQ8). These interactions form a specific pattern called olfactive signature that is recorded and stored into an odor database, which can be later interrogated for pattern matching to identify a new smell. As soon as the odor is removed, odor molecules are rapidly flushed away from the sensor by pumping air from the outside, allowing the sensor to be rejuvenated and ready for subsequent measurements. The whole process of detecting and identifying an odor takes under 15 seconds. Over 1,000 odors have been detected, digitized, and stored in odor databases. Our bio-mimetic solution integrates the sensor, odor databases and software for data visualization and analysis. The first product developed based on this technology, NeOse Pro, was launched at CES Las Vegas 2018, where it won a CES Innovation Award. The same technology is being applied to our second line of product, an autonomous sensor box that independently and automatically samples odors, to be presented at CES 2019, with the ambition to be adapted to the specifics of smart kitchen or rapid online testing during manufacturing processes. Applications in the Food Industry Food is a major focus of Aryballe since 2018. Current industry trend to develop clean labels and free-from products based on new sourcing, ingredients, or processes (e.g. fermentation) requires having tools to quickly assess the olfactive qualities of materials to ascertain they meet the company's usual standards or new flavors attractive to consumers. A number of uses cases, from the farm to the consumer fork, have been developed for early proof-of-concept, including: * Raw material sourcing and qualification (coffee, chocolate, vanilla…) * Quality control of processes and finished products to ensure batch-to-batch consistency * Decay and adulteration of food and beverages (detection of off-flavors in fruits and vegetables,…) * Support to R&D and panel testers for new product development * Cooking monitoring (meat, fish, condiments…) Since September, Aryballe is the leader of a French government-funded food tech project together with 2 leading French research institutions. The goal of the 3-year project is to develop new tools to study the food of the future, with an emphasis on products obtained by fermentation processes. Applications specifically targeted to the food industry have been presented during Keynotes Session at Smart Kitchen Summit in Seattle in October 2017 (https://www.smartkitchensummit.com/sks17video/2017/10/31/the-sensing-kitchen-digitizing-the-senses)and at International Food Technology 18 in Chicago in July 2018 (https://www.facebook.com/IFTfoodscience/videos/2132046166865387/).