Bel Group is developing what it calls the world’s first “digital twin of a cheese” in partnership with Dassault Systèmes. The companies aim to predict how ingredient formulations influence creaminess, flavor intensity, nutritional characteristics, and consumer preferences before physical trials begin. Bel is using its iconic The Laughing Cow brand as a testing ground, with operational implementation targeted for 2028.
The project builds on the companies’ strategic partnership from 2024 and brings 3D modeling and digital twin technologies already used in aerospace, automotive, and life sciences into food innovation.
Recent digital twin advancements in the F&B industry include virtual simulations of production lines to optimize manufacturing processes, digital bioreactor models to improve alternative protein production, and supply chain simulations to anticipate ingredient shortages.
Bel’s project takes a different approach by modeling the food product (cheese) itself to accelerate innovation cycles and optimize formulations.
Food Ingredients First speaks with Anne Pitkowski, research and application director at Bel Group, about how digital twins can help R&D teams translate complex ingredient interactions into the sensory experiences consumers expect. READ MORE
Source: foodingredientsfirst.com
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