An interview with William Harries and Chris Hanson, founders of Aromyx, one of Forward Fooding’s top 500 Food Tech startups.

It’s time to put a face to the name…

We asked our FoodTech 500 top-runners to give us a bit of insight into how they started out as a company and their thoughts on the role of technology in Food innnovation. Meet William and Chris, the power-duo behind Aromyx, an innovative company digitizing human perception of taste and smell using a proprietary biosensor technology that clones human receptors and captures the signal these receptors send to the brain when exposed to taste/smell molecules. Let’s see what the founders had to say.

So tell us a little bit more about you! Where did the idea for your FoodTech company come from?

William and Chris: We worked in the electronic chip industry which has enabled digitization of our senses. We realized that the only two senses yet to be digitized were taste and smell and that doing so would unlock significant value.

How is tech central to your business?

William and Chris: Our biosensors are what enables us to capture the signals our receptors send to the brain. Scientists are involved in every aspect of our business, including data analysis. We use high tech equipment and materials in our process as well.

Why do you think it’s important to see the food industry embrace tech?

William and Chris: In many ways the food industry is behind the curve, as it relates to adopting new technologies. One of the major factors driving this is their low-risk appetite which in turn is being driven by the long product life cycles. With a change in technology, we are seeing product cycles shorten and as such the industry needs to adapt.

 

 

Want to know more? Check out Aromyx’s full profile here.

Congratulations again to Aromyx for ranking 9th in the “Food Processing” category of the Foodtech 500 list.

To find out who else made it into the FoodTech 500; the top Food Tech companies in the world, click here.

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