South Korea is expanding its AI-based screening system SAFE-i24 to include processed food imports, in a bid to maintain food safety and quality while maximising efficiency particularly during peak seasons.
AI chatbots, such as ChatGPT, could enhance nutrition communication by offering real-time food analysis, but researchers stress they can’t fully replace human nutritionists.
Chinese dairy giant Yili believes that artificial intelligence (AI) in product innovation lies in formulation and efficiency improvements, but stresses it is no silver bullet to create good end-product results.
‘Imported’ flavours that are traditionally more western in origin have been rapidly gaining popularity in the APAC chocolate sector because consumers associate these with indulgence and adventure.
Artificial intelligence has been cited as a crucial component of efforts to transform APAC’s agrifood sector, but experts believe that this does not spell trouble for jobs in the long run.
The South Korean government has announced a new food imports plan to be enforced in 2023 which will involve the use of Artificial Intelligence (AI) to improve its monitoring and inspections processes.
Amid dire warnings for the future of Japan’s ‘traditional’ seafood industry, a Canadian artificial intelligence firm is seeking to launch its traceability tech in the country after winning a coveted trade contest.
Researchers from the University of New South Wales in Sydney have developed a machine learning methodology to predict dietary fibre content in commonly available packaged foods.
An artificial intelligence (AI) tool created by Australian start-up GoMicro to test the quality and safety of foods is hoping to expand its use to allow retailers to create and meet desired standards from their suppliers.
Experts have suggested that the palm oil industry and food firms manufacturing palm oil-containing products use the power of artificial intelligence (AI) technology to identify the right consumer segments and methods to sway sentiment back in their favour.
Japanese beverage giant Asahi is using an AI-powered design technology to design product packaging with a focus on ‘objectivity’ and ‘originality’, as opposed to going with the general industry flow of creating personalised designs.
Experts claim to have successfully deployed artificial intelligence (AI) technology to predict consumer purchasing trends in Asia during the COVID-19 pandemic outbreak, and found them to skew heavily towards foods and beverages that are related to immunity...
In this episode of our Food and Beverage Trailblazers podcast, we speak to the CEO and Co-founder of Singapore-based artificial intelligence company AI Palette Somsubhra Ganchoudhuri (Som) about using AI for food product innovation, and making the switch...
Kerry has teamed up with IBM’s artificial intelligence (AI) arm Watson to develop a new AI-based tool aptly dubbed Trendspotter, which it claims can help F&B manufacturers to identify and launch new products ‘ahead of trend’.
Singapore-based AI Palette claims to have developed an artificial intelligence (AI)-based platform that can help FMCG food firms create ‘successful products’ and shorten the NPD process, thus also increasing products’ speed to market.
The first ever artificial intelligence analysis of 5mn hectares of Australian vineyards using satellite imagery has found that the total number of vine rows will wrap around the world 11 times.
Recently bolstered by a US$2mn seed funding, food-focused artificial intelligence (AI) company Intello Labs has developed technology that it claims can benefit food firms all along the supply chain, amid concerns the industry is getting left behind when...
From farm to fork, artificial intelligence (AI) is fast gaining prominence along food supply chains worldwide. In this edition of Asia’s Food Future: Industry 4.0, we zoom into the applications of AI at various points along the food chain and explore...
Japanese brewery giant Asahi Group has established the Asahi Quality and Innovations Co. (AQI) as it seeks to advance its expertise in yeast and lactic acid bacteria, and adopt new digital technologies.
