Ajinomatrix pre-announces the architecture behind its next generation of sensory intelligence For years, digital food innovation has been remarkably good at counting things. Calories. Protein. Sugar. Salt. Ingredients. Purchases. Ratings. Recipes. But food is not a spreadsheet. We prepare it. We experience it. We like or reject it. We consume it in a particular quantity, place and moment. It has a physical and chemical composition. It belongs to cultures. It affects our habit