Software
A single data layer for food system intelligence.
Calyx builds software around two connected ideas. First, supplier, product, packaging, facility and transport data should be collected once and reused across procurement, reporting and risk. Second, ingredient level impact analysis should be available in seconds, whether or not a supplier has been onboarded.
Foodvu Intelligence
Ingredient level impact analysis, returned in seconds.
We combine metric data, analytics and AI so a product, recipe or menu can be assessed for carbon, water, biodiversity and cost in the moment it is being designed or priced. The analysis does not depend on every supplier having been onboarded first. Enterprises and partners access it through the API and inside the Foodvu platform, which means the results sit where procurement, NPD and reporting decisions are already made.
Foodvu
One structured dataset, shared across the supply chain.
Foodvu is built on the principle that supplier data should be asked for once and reused everywhere. Product, packaging, facility and transport information is held in a common structure, which means both enterprises and their suppliers stop reformatting the same answers for different customers and different reporting cycles.
For the enterprise
- Product, packaging, facility and transport data in one comparable structure across the supplier base.
- Answers in days rather than reporting cycles, so sourcing and NPD decisions do not wait on a data request.
- Fewer duplicate requests: data asked for once is reused across categories, customers and reporting cycles.
For the supplier
- Answer once, reuse everywhere across the customers you already supply.
- Show performance in a format buyers can actually compare, instead of another bespoke spreadsheet.
- Get credit for the work already done, because the evidence travels with the product.
Services
The software is part of it.
Coverage, verification and optimisation take people as well as product. Our services team works alongside customers to collect and verify supplier data, assess menus and ranges, and turn the results into changes that hold cost and taste.