Gabriel Nicolas on LinkedIn: #plantbasedmilk (2024)

#Tech #Technology #DevOps #Automation #BigData #DataAnalytics #Data #DataEngineering #AI #ML Fake Meat Is Bleeding, but It’s Not Dead Yet: Beyond Meat’s weak sales led to headlines about “peak veganism” and the end of plant-based meats. But demand in Europe shows there’s still life in alternative proteins. #ArtificialIntelligence #MachineLearning #DataScience

#Tech #Technology #DevOps #Automation #BigData #DataAnalytics #Data #DataEngineering #AI #ML Fake Meat Is Bleeding, but It’s Not Dead Yet: Beyond Meat’s weak sales led to headlines about “peak veganism” and the end of plant-based meats. But demand in Europe shows there’s still life in alternative proteins. #ArtificialIntelligence #MachineLearning #DataScience

🔙✨ Missed this news from last week? No worries! Let's rewind and discover how Climax Foods harnesses the power of #AI and #DataScience, not dairy, in collaboration with Benchling. Using #ML algorithms, we unlock the potential of thousands of combinations, crafting the best product and offering delightful alternatives to animal-based foods at a lower cost for consumers. #BuiltOnBenchling #ClimaxFoods #SustainableFood #DataScience #FoodTech #DeliciousAlternatives

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Climax Foods Incorporates Data Science and Benchling Founded by data scientists who previously worked at Google, Impossible Foods, and SpaceX, Climax Foods takes a data-driven approach to cheese production, focusing on measurable data points such as flavor, texture, meltability, color, nutritional value, scalability, cost, and sustainability. By modeling and prototyping these properties in an assay-model-feedback loop, which applies machine learning (ML), Climax Foods continuously improves its plant-based cheeses and develops new digital recipes. Benchling, a cloud-based platform, has played a crucial role in enabling Climax Foods’ innovative work, providing the necessary infrastructure for FAIR (findable, accessible, interoperable, reusable) data, ML support, featurization, data correctness and quality checks, and model training.Compared to the conventional trial-and-error approach, Climax Foods’ data-driven R&D process offers faster cycle times and superior end products. Remarkably, the company has been able to master the production of challenging artisanal cheeses, including brie, feta, chevre, and blue cheese, within just two to three years. Moreover, Climax Foods recently announced a breakthrough discovery—a plant-based protein ingredient that replicates the melt and stretch of dairy protein casein using ML. The company attributes its success and innovation to the critical role played by the Benchling platform. As a result of its product momentum, Climax Foods has secured a partnership with The Bel Group, the maker of Babybel cheese, to co-develop new products. The Bel Group is a major global food player and the world leader in branded cheese.Karthik Sekar, Ph.D., Head of Data Science at Climax Foods, emphasizes the importance of data science in achieving sustainable foods: “Our building blocks are the three hundred thousand varieties of plants, which can be combined in millions of different ways to reach specific textures, flavors, smells, and environmental impact. This is a huge combinatorial screening problem that even the largest labs can’t crack when done manually. Climax Food is uniquely positioned to meet this challenge with our focus on data and machine learning.”#food #foodtechnology #foodtech #foodtechnews

The rare moment has come when a category has the potential to completely disrupt an entire industry.#Cellculturedmeat is poised to do just that. Like other alternatives to meat and dairy, this technology promises products that are #betterforyou, better for the #environment, and that promote #animalwelfare. But ... 🔸Consumers perceive cell-cultured differently from #plantbased products. 🔸 The #foodserviceindustry needs to know the details of those consumer perceptions. 🔸We can only influence consumer perceptions if we know what they are. 🔶 That's where #data and #insights come in.🔶 Find out where consumers are on cell-cultured, early in the category's path to mainstream. Are they ready? Do they even know what cell cultured means? Do they know the benefits? How do they expect it to taste? 💲And the big-money question for sellers: ❓What would it take to convince hesitant consumers to trust this technology? We set out to answer these questions and more in the first installment of our ongoing research series: "The Taste of Change: Cell Cultured Meat - Consumer Awareness and Perceptions". Learn more: https://bit.ly/47uWogC

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Oliver Zahn makes a solid point in this article..“People have this romantic notion that we have an algorithm, and you just tell it to make whatever cheddar, egg scramble, and then it will just tell you exactly how to make it,” said Zahn. “It’s vastly more complicated than that. In many cases, the humans are actually much better than the algorithms. And in real life, I don’t think anybody will ever write an algorithm and create a data set that is rich enough to do that. The algorithms give us a little bit of an edge over traditional food science companies, and in some cases, they give us a bigger edge.”It's all about the data!#fooddata #costdata #foodwaste #science #restauranttech

AI has become increasingly prominent in tackling complex challenges, and now it holds great promise for transforming our food system.This Forbes article, link below, shares a few examples of how companies are using AI in the food system.One notable application involves addressing the issue of food insecurity by optimizing distribution strategies. For example, San Francisco-based Replate redirects surplus food to nonprofits, taking into consideration the types of food.Another implementation revolves around tracking food from farm to plate, benefiting farmers, retailers, restaurants, and even food banks. For instance, Aibono predicts the yields of farmers in its network and uses retailer data to suggest a harvest window that minimizes spoilage.#sustainablefood #sustainability #sustainable #healthyfood #sustainableliving #food #organic #sustainablefoodsystem #foodsystem #sustainablefarming #sustainableliving #AI #foodsecurity #foodwaste #farmers #aquaculture #foodchain #surplusfood #zerofoodwaste

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🌱 Transforming Food Sustainability with AI: NotCo's Plant-Based RevolutionMatías Muchnick and his team at NotCo are pioneering a plant-based revolution with a blend of technology and sustainability. Utilizing their AI, Giuseppe, NotCo is transforming common plants into delicious alternatives for meat, dairy, and more. Their innovative approach has led to partnerships with giants like Starbucks, Burger King, and Kraft Heinz, pushing plant-based options into the mainstream.With $430 million raised and a robust team dedicated to scientific development, NotCo is not just crafting alternatives; they're shaping the future of food to be healthier for people and the planet.🔍 Check out the full article ⬇️#Sustainability #Innovation #PlantBasedFuture #ArtificialIntelligence

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Food tech: what are the challenges and future opportunities?From the effects of the Cost of Living Crisis on the alternative protein business, to regulatory burdens on cellular agriculture companies (for example, lab-grown meat), Generative #AI, and Patentable Tech, Robert Jappie, Partner at Fieldfisher, discusses his key takeaways from this year's Future Food-Tech London event.Robert was in good company with the likes of Google, Unilever, Siemens, Nestlé, and attending and has some great insights from the summit.Read more for Robert's takeaways: https://lnkd.in/e5DXjJPR #FoodTech #FoodIndustry #FoodScience Taly Dvorkis

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The future of food is here, but are consumers ready? Gain insight into consumer thinking about food technologies like precision fermentation.Consumers embrace science and technology in many aspects of their lives, but when it comes to food, they have traditionally been resistant associating food technology with processing and adulteration. However, as current issues shine a light on the realities of climate change and feeding a growing population sustainably, consumers are increasingly open minded to these solutions.If you are considering new food technologies, you won't want to miss this week's webinar with experts from Cargill who will dig into proprietary research on evolving consumer attitudes around technologies, like precision fermentation, and how they are addressing unmet needs and solving today’s most complex challenges for brand innovators. Check in regularly at Food & Beverage Insider for updates and new educational content from Cargill! #fermentation #sweeteners #paidhttp://ow.ly/K75X50OGk9o

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