Our real secret ingredient
is the team behind the tool.
Our real secret ingredient is the team behind the tool.
When you’re on the frontlines of food innovation you need guidance from
knowledgeable people who understand your needs. Here we are!
When you’re on the frontlines of food innovation you need guidance from knowledgeable people who understand your needs. Here we are!
Our team of industry experts understands your goals

Elijah Wong
Platform Applications Specialist
Elijah’s experience as a student of Food Science and Technology with an emphasis in Culinology at Cal Poly Pomona currently inspires him to bring a fresh perspective to Flavor360™ as he assists in the development of template processes for various use cases throughout culinary R&D.

Nimisha Chouhan
Platform Applications Specialist
Nimisha’s internships while earning her BS in Culinary Science at the CIA offered her practical experience in consulting and R&D product development which she now shares as platform specialist for Flavor360™ working with back-end developers to streamline data gathering and analysis.

Lisa Danhi
Executive Editor
Primarily a writer, editor, and language arts instructor, Lisa also has a taste of culinary experience to bring an objective, critical eye to the internal and external documentation at Flavor360™. Her goal is to bridge the potential gap between insider F&B terminology and the consumer-reader to cultivate shared language and understanding.

Angella Thompson
Project Manager
Angella guides the team using her 10 years of Project Manager experience ranging from academia to tech startups. She has written extensively for the natural history museum environment, publishing a series of best practices and workflows which she has presented on internationally.
POWERED BY

Flavor360™ is backed by iCertainty, an experienced team of innovators in the food industry. With 15+
years in the business of creating culinary applications for health and safety, iCertainty brings their
extensive knowledge of back-end development to Flavor360™’s one-of-a-kind software.
Publications & Presentations
The Building Blocks of Flavor: Ingredients, Components & Builds
Every one of us in the F&B business either buys or sells an ingredient, component, or build related to a product. Chef Danhi deconstructs how to internally systemize the flavor evaluation process and speed up innovation and R&D workflow. (Premiered at ICCA 2021 Annual Summit)
Cultivating Subjectivity in Product Tastings
Every organization struggles during product and menu item daily and weekly evaluations — such as internal cuttings and tastings — especially when most companies throw out the knowledge, expertise and rigor applied to “Sensory Evaluation” and over-simplify to an informal tasting, discussion and a few notes. This study includes interviews with industry leaders, documents current best practices, and proposes new ways in conceptualizing and implementing a systematic process that takes scientific process of sensory evaluation out of the lab and into the kitchens of R&D professionals wherever tastings are facilitated.
Digitization of Culinary Knowledge in Recipes Using Ontologies and Applications in the Digital Kitchen
Digitization of recipes via ontology considers humanities, ingredients, methods/techniques, bio-active/nutrition components, and properties. This paper proposes parsing recipe data for the above information using existing or creating new ontologies for food, chemical composition, genetics, and nutrition, and humanities ontologies for contextual data like geography, location, history, population, culinary etiquette, and physical and emotional interaction with fellow diners.
Developing Your Flavor Lexicon and Ontology to Speed up the R&D Process
The lack of a “common language” in R&D processes could result in faulty guidance and misrepresentative prototypes and products. Because internal cutting and tastings are characterized by on-going communication among internal and external cross-functional teams, developing standardized culinary and sensory lexicons to translate qualitative descriptions into quantifiable product features is critical to improve communication proficiency and product consistency. (Premiered online at the RCA Annual Conference in 2021)
Trusted by leading F&B companies
“Flavor360™ EXPLORE app allowed our team to do field work across the globe when COVID prevented us from being there in person. Their team of experts helped shape our research, execute it flawlessly, and synthesize meaningful insights through the multimedia dashboard as we captured emotions and stories as if we were actually there experiencing it firsthand.”
Carol McCall | Pepsico
Director, Product Development

Digitize and transform your R&D process
Digitize and transform
your R&D process