Items Tagged with 'artificial intelligence (AI)'

While many industries struggle to demonstrate meaningful returns on their AI investments, food and beverage manufacturers are charting a different course.

IFT’s Science and Policy Initiatives team shares scientific insight from and on behalf of the IFT community with various governing bodies and has weighed in on critical food topics, including ultra-processed foods, artificial food dyes, food traceability and safety.

To make good decisions, people, automation and AI systems need quality data — but to let an AI agent make an autonomous decision without input from operators and key decision makers means a processor needs to have lots of accurate data based on real and known sensory inputs, which may not exist in many plants and enterprises.

The agency says agentic AI deployment will enable its staff to further advance the use of AI to assist with more complex tasks, such as meeting management, pre-market reviews, review validation, post-market surveillance, inspections and compliance and administrative functions.

Food manufacturers who use today’s demand environment as a sandbox will face future chaos with a prepared AI that knows their operations intimately and can respond faster than any human team alone.

The system uses AI to detect anomalies in the behavior of pneumatic drives and cylinders without the need for additional sensors.

IFS, provider of industrial AI software, and Boston Dynamics, a leader in mobile robotics, are collaborating to transform how asset-intensive organizations manage and optimize their field operations.

The initiative forms part of Barry Callebaut’s multi-year digitalization agenda, where Barry Callebaut is entering into the AI era and reinforcing the company’s commitment to deliver innovation.

Many food manufacturers may not know where to begin implementing AI, and new research from IFS shows they’re not alone. However, to realize gains and stay competitive, getting started is key. 

Rob Dongoski, global lead, agriculture and food, for management consulting firm Kearney, discusses major drivers for change in the U.S. food system, including generational purchasing patterns, growing interest in health and sustainability, and implementing technology to harness consumer insights and improve efficiency.