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How AI Can Help Improve Food Safety

Food and Beverages | Wednesday, February 03, 2021

The food industry utilizes artificial intelligence to improve the quality of food safety and offer better service to customers.

FREMONT, CA: Technology is not necessarily the first thought that springs to mind when talking about the food industry. But today, technology is an essential part of food processing and distribution processes in the food industry. Through applications, people can find food, and manufacturers generate it with robotics and data processing assistance. Technology will significantly enhance packaging, increase shelf life and food protection. Food quality is also improving, although the cost of production is lower.

Solutions for Artificial Intelligence and Machine Learning provide several possibilities for many industries to simplify and automate processes, save money, and reduce human error. Restaurants, bars, and cafe companies and food production will benefit from AI and ML. These two segments have cases of common usage in which AI can be used in the food industry.

Start from food market analysis

The key to increasing sales is understanding what items to produce in large numbers or what dishes are the right options for the restaurant menu. Consumers and the industry's expectations are evolving rapidly, so it is much more essential to be relevant and competitive. Machine Learning utilizes data collection and classification techniques to deduce which food technology solutions are likely to be the most favored in the future to identify them.

Castrograph AI offers a similar approach, predicting clients' flavors and tastes at the pre-production level. AI for food recognizes the human understanding of taste and desires, divides users into various demographic classes, and even before they do, models their preference behavior or predicts what they want.

Cleaning equipment that does not require disassembling (CIP)

Producers and large restaurants need costly and complex machinery every day to clean and process many foods. So, the cleaning equipment moves through large quantities of substances of a particular kind. Therefore, there must be a better way, as it is costly to disassemble it each time. A lot of time and resources, such as water, are needed for such equipment.

SOCIP or Self-Optimizing-Clean-In-Place is the name of the process. In order to determine food remains and microbial debris within food processing equipment, it utilizes ultrasonic sensing and optical fluorescence imaging. But this machine has one drawback. It is controlled blind, thus designed for the worst-case scenario, likely to result in overcleaning.

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