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When it comes to beverages, the reformulation challenge is notably simpler, as the sweetness of the sugars can be replaced with far smaller quantities of sweeteners which delivers the desired calorie reduction.

Cronan McNamara, CEO, Creme GlobalAI and Predictive Modelling in the Food Industry.What Can It Do for You?IAFP 2021, Wednesday, 28 April 2021 Brendan Ring, Commercial

“Each year – Unsafe food causes 600 million cases of foodborne diseases and 420 000 deaths.” World Health Organisation

Food safety and consumer health are of utmost importance for the food industry. But even with so many controls in place, foodborne illness can still occur. New approaches are required to enable companies to take a more preventative approach to food safety. So why are companies turning to AI to solve this challenge?

The benefit and power of Artificial Intelligence (AI) has been discussed for years. However, recent challenges in the food industry have accelerated it’s implementation. AI is now part of the food industry revolution, and it’s here to stay.

The US based NCI created a method to estimate the usual or habitual amount of food, or nutrients eaten by populations, known as the NCI method.

Microbes are ubiquitous in nature. Their prevalence and spread – even with sanitisation procedures – is evident in food production environments. But what about condensation? Could this be just as big an enemy?

Creme Global Head of Data Modelling and Statistics, John O’Brien, offered his insights for the discussion paper ‘AI & Predictive Analytics for Food Risk Prevention’, published as part of the EU-funded digital transformation initiative called Big Data Grapes.

Before your inbox gets filled with heart emojis and other love related imagery ahead of Valentine’s Day, now is the perfect time to consider what you’re doing to keep your real heart healthy.