Researchers and operators out of Wageningen University — the world's #1 food-science institution — turning how real people use food into evidence brands can launch on.
It started with a question no survey could answer: how do people actually use a product once it's in their kitchen? We built the AI to watch — bites, chews, behavior — and turned it into the evidence the food industry was missing.
Eatpol began as PhD research in AI and computer vision at Wageningen University — software that measures eating behavior from video, under Dr. Guido Camps. With Wageningen Impact Catalyst, it grew into an answer to a brutal industry fact: most food launches fail — peer-reviewed estimates put it at 50–75% within two years. Today, based in Wageningen, Eatpol helps leading brands understand consumers and launch products people love.
That research is now a company, and this is the line it runs along. Our clients don’t buy the technology — they buy seeing what consumers actually do with their product. But the technology is what makes that possible, so we intend to be better at it than anyone: reading real behavior around food and drink, from video, in ordinary kitchens. It is the only honest way to close the say-do gap — you can’t survey your way to what someone does when nobody is asking.
Built the AI that reads real eating behavior from video — the core technology behind Eatpol's ability to predict product success before launch. His Wageningen research bridges computer vision and food science to give brands data they can't get anywhere else.
Works directly with food brands to design testing programs that fit their launch timeline — typically delivering actionable consumer insight within one week. He brings a sharp eye for product-market fit and commercial strategy to every engagement.
Associate Professor at Wageningen University and Eatpol's scientific advisor. Guido's research in eating behavior and AI keeps the technology grounded in peer-reviewed science — the difference between a number and an insight.
A product doesn’t usually fail because it’s bad. It fails because of one small thing a consumer noticed, quietly decided against, and never mentioned.
The texture after two days in the fridge. A pack that won’t reseal. A cook time nobody follows. They don’t complain — they just don’t buy it again, and nobody ever finds out why.
The product and the packaging get thrown away, and that part is visible. The reason goes with them, and that part isn’t. A brand watches a number fall with no cause attached to it, so the same product gets made again — and the same small thing sends it back.
We’re working toward a food industry that designs and tests with consumers instead of guessing at them: fewer launches built on assumption, less waste at the end of them, and more products people buy a second time.
It is the say-do gap one stage later — at repeat purchase, where nobody gets asked. What the say-do gap is →
We put customers at the heart of every decision, building around their real needs and measuring our success by theirs.
We share openly and honestly, listen with intent, and keep information flowing so everyone can do their best work.
We create the space for our people, partners, and clients to grow, succeed, and reach their full potential.
We act with honesty and transparency, keep our promises, and take full ownership of our outcomes.
We challenge convention and embrace bold, original thinking to build what doesn't yet exist.
Put your next product in real consumers' kitchens — and walk into the buyer meeting holding proof.
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