Updated: Aug 8, 2021
One of the article published in the Food Technology Magazine issued in June 2021 was about the Industry 4.0 in food processing.
"Food processing operations have benefitted from Industry 4.0 concepts by improving traceability, monitoring, and control of food quality; improving safety, manufacturing, automation, and training; predicting sensory and consumer preferences; and reducing loss and waste."
Prediction of consumer sensory preference is always a challenging task for food businesses. I am amazed that Gastrograph AI technology tackles this challenge with genetic algorithms in artificial intelligence based on reviews from different consumer demographics, broken down by characteristics like age, geographic location, and gender.
How does it works? The Gastrograph process creates a sensory baseline for various consumer groups then predict the impact of formulation changes on targeted groups from early concept to flavor houses. The analytics certainly provide specific flavor profile insights for product developers, saving huge amount of time and cost.
What are the challenges and potentials in your view, to your related food industry?
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