‘No silver bullet’: Yili reveals the benefits and limitations of its in-house AI platform
Chinese dairy giant Yili believes that artificial intelligence (AI) in product innovation lies in formulation and efficiency improvements, but stresses that it is not a silver bullet to create good end product results.
Yili developed its own in-house version of the Chat-GPT AI platform, called Yili-GPT, a few years ago.
She has sought to use this internally to solve problems in various business areas, concluding that it is ‘useful but limited’ in terms of producing results.
“Yili-GPT was found to be very effective when we tried to use it to get AI answers to solve problems around product and concept creation, but at the same time we found that we definitely cannot rely on it alone to create the desired end-product results,”said Yili Digital Technology Center general manager Tiger Shang.
India’s ProV Foods taps untapped opportunities in functional and convenient foods
Mumbai-headquartered ProV Foods is doubling down on healthy on-the-go foods and flavor innovations amid growing demand for foods with functional benefits in the country.
There are several categories that remain untapped in India’s nascent health food sector, according to Shalin Khanna, co-founder and CMO of ProV Foods.
“One category that is underserved and has a lot of room for innovation is ‘bars and bites’, such as After COVID, the rise of health consciousness is a global phenomenon. In India, cured foods and diets like paleo, ketogenic and Mediterranean have gained a lot of steam.”,
Main stream by 2033? Affordability and growth ‘increasingly important’ for emerging protein sectors as regulatory challenges ease
APAC’s leading new protein technology sectors covering cultured meat and precision fermentation now see product growth and subsequent affordability as the next significant evolutionary milestone for the sector as regulatory delays ease.
New protein development technologies such as cultured meat and precision fermentation have come a long way since they first appeared on the food and beverage scene a few years ago, when they were considered contributors to remote or impossible in the global food supply.
While there has been considerable pushback in some countries – such as Italy, which recently made headlines after banning the production and promotion of cultured meat in the name of ‘protecting’ the domestic food system – there has been much more positive progress in the region of Asia Pacific. Mainstream scaling, commercialization and affordability of the product will be much more prominent areas of focus here.
Improving Wellness: How Hemp and Ayurveda Innovation Combined May Be Key to Capturing the Mass Market
Hemp Horizons of India believes that an innovative approach that combines the nutrition of hemp seeds with the health benefits of Ayurveda could hold the key to the sector appealing to a larger consumer base.
Food regulators in markets across Asia, particularly India and Thailand, have loosened restrictions on hemp seeds and related products in recent years, with consumer interest also growing amid a strong health and wellness focus.
Hemp seeds boast a range of nutritional benefits from being rich in protein and omega fatty acids to being antioxidants, but Hemp Horizon’s believes that integrating additional Ayurvedic herbs can enhance the value proposition.
The best of both worlds: Plento to debut nutrient-dense snacks made from pea protein and cricket flour in South Korea
Insect food start-up Plento is to launch its range of baked chips containing pea protein and cricket flour, which the firm claims counteracts the nutrient limitations of foods made only from plant-based protein, in Korea. of the South this February.
Plento’s Baked Potatoes are created with pea protein, cashew nut flour, flaxseed and cricket flour – the result of nearly three years of development at Singapore Polytechnic’s Food Innovation and Resource Center (FIRC).
The firm is a joint venture between Bugsolutely Bangkok and Asia Insect Farm Solutions (AIFS) Singapore.
Massimo Reverberi, Plento’s founder, believes the company is the first to combine plant- and insect-based proteins to harness the “advantages of both.”