There is so much innovation happening in the food and beverage world today that it’s often hard to keep up. That’s why each week we’ll be bringing you highlights of the latest research and developments in food technology, new products, and food and beverage trends affecting the industry in Canada.
Here’s a few stories you should know about:
Heinz Cookbook Shows AI How to Improve your Recipes – Eslogan Magazine
Heinz has launched a cookbook that teaches AI to better display recipes.
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The cookbook was designed by Heinz chefs in collaboration with Spanish creative company VML Espana.
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Included in the book are prompts that when given to AI creates more realistic images of dishes made with tomatoes.
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The cookbook contains more than 30 recipes that consumers can prepare at home.
The Canadian Impact: Food companies are finding new uses for AI in their businesses, from boosting customer engagement through personalized recommendations, to optimizing inventory management.
For more on the topic on YODL: AI, Foodtech and Talent: Reskilling workers
Animal-Free Dairy Round-Up: Vivici, TurtleTree and New Culture – Food Navigator USA
Find out what’s new in precision fermentation and dairy-free alternatives from three companies with products now selling in the U.S.
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Delft, Netherlands-based Vivici has launched a beta-lactoglobulin, a dairy-free whey protein, in the U.S. which it says contains all essential amino acids required for a proper diet.
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TurtleTree, a biotech startup based in Singapore, has achieved vegan certification for its animal-free LF+ dairy product.
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New Culture’s casein protein, made through precision fermentation, is now ready to be sold in the U.S. The San Francisco, CA-based company is also launching mozzarella made with the casein.
The Canadian Impact: The Verschuren Centre Inc. for Sustainability in Energy and the Environment in Sydney, NS is collaborating with bio technology startups to harness synthetic biology for advancing cell-based food solutions through precision fermentation.
For more on the topic on YODL: The Language of…Cellular Food
Oakland, CA-based Voyage Foods has produced a plant-based cocoa-free chocolate alternative it says mimics the taste of natural chocolate but is a more sustainable product.
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The company uses proprietary technology and upcycled seeds and fruits to create their chocolate product.
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The alternative uses 99% less water than cocoa-bean chocolate production, 84% greenhouse gas emissions and much less land.
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Voyage Foods’ process includes mapping molecular profiles from the final stage of chocolate production, and using flavour compounding molecule by molecule.
The Canadian Impact: As the plant-based market continues to expand from protein into different categories, consumers will want to see more competitive pricing and wider availability.
For more on the topic on YODL: Roundtable: How should we view plant-based foods?