人工智能和风味的未来/AI and the Future of Flavor

美食   2024-12-17 09:13   上海  

How AI will impact product development

人工智能将如何影响产品开发

Advances in artificial intelligence in the food and beverage industry will push boundaries, elevate innovation, and improve success rates of new product introductions.

人工智能在食品和饮料行业的进步将突破界限,提升创新,提高新产品推出的成功率。

Developing recipes that create craveable foods and beverages has always been a delicate balance of art and science. Chefs, food scientists and other professionals rely on intuition, craft and an understanding of the compounds that interact to create flavor. The future, however, may be far more science based as artificial intelligence (AI) is being developed and increasingly employed to not just predict flavor trends, but also to develop flavors that may become trendy.

开发制作令人渴望的食物和饮料的食谱一直是艺术和科学的微妙平衡。厨师、食品科学家和其他专业人士依靠直觉、工艺和对相互作用产生风味的化合物的理解。然而,随着人工智能(AI)的发展,未来可能会更加以科学为基础,越来越多的人工智能不仅被用于预测口味趋势,还被用于开发可能成为潮流的口味

Chefs and other culinary professionals are frequently trying to push boundaries and create the next trend-worthy creation that stands apart from what’s been done before. But those efforts are often bound by experience, preferences and inherent biases based on culture, training, and expectations. AI suffers from none of those expectations or limitations, which makes its entry into the flavor scene as exciting as it may be as concerning to some.

厨师和其他烹饪专业人士经常试图突破界限,创造出与以往不同的下一个有潮流价值的创作。但这些努力往往受到经验、偏好和基于文化、培训和期望的固有偏见的束缚。人工智能没有这些期望或限制,这使得它进入风味场景既令人兴奋,也可能引起一些人的担忧。

One of the earliest entrants into this field has been IBM’s Watson. After winning on Jeopardy!, the team has partnered with the Institute of Culinary Education in New York City to teach the system to better understand flavor and design. They’re working on developing unique recipes that break flavor boundaries and create combinations that are both appealing and completely new. Watson has already partnered with Nunu Chocolates to create novel combinations and custom recipes for the company’s chocolate truffles. Callebaut used AI to better understand unmet consumer preferences and tastes which led to the development of its ruby chocolate, launched in 2017.

IBM的沃森是最早进入该领域的公司之一。在《危险边缘》中获胜后,该团队与纽约市烹饪教育学院(Institute of Culinary Education)合作,教该系统更好地理解味道和设计。他们致力于开发独特的食谱,打破风味的界限,创造出既吸引人又全新的组合屈臣氏已经与Nunu巧克力公司合作,为该公司的松露巧克力设计新颖的组合和定制配方。嘉利宝利用人工智能更好地了解未满足的消费者偏好和口味,从而开发了红宝石巧克力,并于2017年推出。

Gastrograph AI may not create new flavors but it does help understand the appeal of the flavors created and optimize novel flavors for target audiences, all using AI.

人工智能肠胃图可能不会创造新的口味,但它确实有助于理解所创造的口味的吸引力,并为目标受众优化新口味,所有这些都使用人工智能

Developing flavor using AI isn’t just happening in the kitchen to develop final products. Fifth Season, a vertical farm in Pittsburgh, is combining big data and AI to create the optimal growing “recipe” that will determine the best flavor for each plant.

利用人工智能开发风味不仅仅是在厨房里开发最终产品。位于匹兹堡的垂直农场第五季正在将大数据和人工智能结合起来,创造出最佳的种植“配方”,从而确定每种植物的最佳风味。

It’s important to note that the art hasn’t been abandoned in favor of science. For example, all the recipes created by Watson in collaboration with the Institute of Culinary Education are tested by chefs. As with any culinary endeavor, there are hits and misses, and that information is fed back into the system to improve the outcomes. In the end, AI may be able to predict craveability but humans will have the ultimate word on how successful those efforts are.

值得注意的是,艺术并没有因为科学而被抛弃。例如,屈臣氏与烹饪教育学院(Institute of Culinary Education)合作制作的所有食谱都要经过厨师的测试。与任何烹饪尝试一样,也有成功和失败的时候,这些信息被反馈到系统中,以改善结果。最终,人工智能或许能够预测人类的欲望,但人类将对这些努力的成功与否拥有最终的发言权

Strategic Implications

战略应用

Technology is inevitable in modern markets, and the food and beverage industry will not be exempt from this evolution. AI will undoubtedly become a larger part of the development process to more effectively create and refine flavors, capitalize on white space, and increase the potential success of new product releases.

在现代市场中,技术是不可避免的,食品和饮料行业也不能幸免于这种演变。毫无疑问,人工智能将成为开发过程中更重要的一部分,以更有效地创造和完善口味,利用空白空间,并增加新产品发布的潜在成功

Consider the complexity of launching a beer product, with its heavily nuanced flavor profile amid heavy competition. Carlsberg is now investing millions of dollars in AI-based research that can detect the nuances of taste in its new beer and optimize those flavor profiles for its target marketplace.

想想推出一款啤酒产品的复杂性吧,在激烈的竞争中,它的味道非常微妙。嘉士伯现在正在投资数百万美元用于基于人工智能的研究,该研究可以检测新啤酒的口味细微差别,并根据目标市场优化这些风味特征

It’s important to remember that flavor appeal can be impacted by non-flavor attributes such as texture. Ingredion Inc has used AI in its T-Rex robot for over 10 years now, and this robot has led to breakthroughs in texture that improve the overall eating experience of a variety of products. Though the excitement may be around the completely new flavors that may be created, the reality is AI can save or earn a company millions of dollars by creating products that will get to market faster and be more successful after launch. That is the impetus that is sending companies like Danone, Kellogg’s, Cargill and Dole in search of AI supplies such as Ai Palette. AI will be a key element to the future of the food and beverage industry and its continued success in an ever-evolving modern marketplace.

重要的是要记住,风味的吸引力可能会受到非风味属性(如质地)的影响。10多年来,食材公司一直在其T-Rex机器人中使用人工智能,这款机器人在口感上取得了突破,改善了各种产品的整体食用体验。虽然令人兴奋的是可能会创造出全新的口味,但现实情况是,人工智能可以通过创造更快进入市场并在发布后更成功的产品,为公司节省或赚取数百万美元这正是促使达能(Danone)、家乐氏(Kellogg’s)、嘉吉(Cargill)和都乐(Dole)等公司寻找AI Palette等人工智能供应商的动力。人工智能将成为食品和饮料行业未来的关键因素,并在不断发展的现代市场中取得持续成功。

欢迎广大读者们对本文以及食品风味感知创新团队提出您的宝贵意见

联系方式:mffbest@126.com

长按二维码关注我们

食品风味感知创新
SJTU-MFFi,Future Food \x26amp; Flavor Perception Innovation
 最新文章