A chef turned software engineer is helping a six-man team from IBM develop software that will produce better tasting, healthy food choices in the future. Foods with similar taste compounds are being combined.

A mixture of science, chemistry, and psychology goes into the mix. However, tasting is believing. The story whet our appetites.   

 They use the flavor-pairing hypothesis to match flavors like black tea and bell peppers.  The hypothesis is the idea that “in two ingredients that share a lot of flavor compounds, chemicals that make up the food, they typically go together in western cuisine.”