Mondelez has developed new software that can create recipes. It has already tested AI for 70 projects, including the development of gluten-free Oreo cookies and the new Chips Ahoy recipe.
It usually takes at least four or five tastings a week to create the perfect snack, he said Kevin Wallensteinresearcher at Mondelez International. The multinational produces several brands among these Oreo, Milka, Saiwa, Philadelphia, Mikado and Fonzies. “To make the products we have to do a lot of tastings,” Wallenstein explained to the Wall Street Journal, “it’s a nightmare“. But artificial intelligence, he says, could change his life.
In fact, Mondelez has developed new software capable of creating snack recipes. “The AI knows that the consumer wants a certain flavor and is able to recreate it more efficiently and quickly“, explained Wallenstein. Mondelez is not the only company, several chains are testing AI to produce snacks, biscuits and salty crackers.
“We are harnessing the power of artificial intelligence to renew our favorite treats!”, explained the company. “We will use it for modify existing recipes and create entirely new ones, AI is accelerating the development process and making snack innovation faster than ever.”
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How snacks are created
You need to have clear ideas. Before creating the snacks, Mondelez researchers provide AI detailed descriptions where they list the characteristics that the product must have. From the vanilla aroma to the round, square, star shape, it depends. The AI also considers parameters such as cost of ingredientstheirs environmental impact and the nutritional profile. Finally, it produces some recipe suggestions based on the instructions received. “According to tests, production is four or five times higher,” the company explained. AI has already been used in 70 projects, among these, the development of gluten-free Oreo biscuits and the new Chips Ahoy recipe.
The risks of snacks designed with artificial intelligence
However, artificial intelligence still makes mistakes hallucinations have already created wacky recipes, advised putting glue on pizza, cooking toadstools, and “eat a stone a day” to take in more minerals. Human supervision will therefore be essential to test the recipes. As he explained Marion Nestleprofessor of nutrition, food studies and public health at New York University, “there’s still a lot of need for human tasters.”
