Ilker Koksal for Forbes reports on mapping flavors and aromas, opening up new possibilities for "personalized" foods and recipes that offer better flavor, nutrition, and sustainability.
Explore More >UNESCO projects how this master chef could change our eating habits. An algorithm created by The Not Company, he produces substitutes of popular animal-based foods, using only plant-based ingredients.
Explore more >Author for Publication This vegetable picking robot, or call it as ‘vegebot’, was also trained using a machine-learning algorithm to recognise different types of lettuce in the lab.
Explore more >Luke Dormehl for Digital Trends documents the 2-step process involved, beginning with a training data set of approximately 52,000 written recipes, along with images showing the completed foods.
Explore more >Kim Severson for the New York Times writes “Machines are being trained to consider food the way a cook might, with attention to variations in shape and seasonality and qualities like sweetness or texture.”
Explore more >Gastrograph has designed the first artificial intelligence platform to interpret and predict flavor preferences for over a billion unique consumer groups with the world's largest AI sensory data set.
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