Natural sweeteners are set for success amid the rising popularity of comfort food. Think sugar in an apple pie that reminds the consumer of grandmother, chocolate malt drinks reminiscent of those found in malt shops or honey in a sweet and gooey cinnamon roll. A surge in comfort food’s popularity came shortly after the unsettling COVID-19 pandemic hit.

The increase in stress and anxiety is driving heightened awareness of adaptogens. Consumer interest in adaptogens grew 55% in 2020, with online conversations around adaptogens increasing eightfold, according to Spoonshot. Read our CEO & Co-Founder, Mr. Kishan Vasani’s take on it backed by incredible insights from inside the Spoonshot platform.

Next month at Future Food-Tech Kishan Vasani, Spoonshot’s co-founder and CEO, will present “The Growing Role of Adaptogens in Tackling Stress” (Friday, March 12, 2021, 11:10 PT). Adaptogens, non-toxic plants that can potentially help the body resist stressors of all kinds—physical, chemical or biological—are considered to be helpful as relaxation aids and can even regulate mood.

Despite their untimely appeal, however, benefits aren’t the only thing consumers seek. The increase in stress and anxiety is also helping push them towards nostalgic and indulgent flavours from their childhood, according to Spoonshot, interest in flavours categorised as such increased by 13%. Had the pandemic not occurred, the data showed that interest would have instead declined 6%.

Salt reduction needs to come out of the shadows, according to food artificial intelligence company Spoonshot.​ Its latest report notes the number of strategies that food manufacturers can adopt to help consumers reduce their salt intake, including stealth reduction, potassium chloride and glutamates. However, these have not had the kind of promotions that sugar alternatives have had and are thus less well known.

I remember at some point last year after the pandemic had started, I called three different grocery stores to check if they had yeast in stock. Of course, I had no luck at any location because our country had entered a baking extravaganza; ovens were fired up non-stop across the country to bake sourdough, banana bread, and chocolate chip cookies. Due to this baking frenzy that overtook our country in 2020, the Google Cloud team analyzed the ingredients and specific ratios used in favorite baked goods like cookies, bread, and cakes through the use of a machine learning program.

Spoonshot, which uses artificial intelligence (AI) to uncover novel flavor combinations, has launched a free version of its tool that is accessible to anyone. Spoonshot CEO and Co-Founder, Kishan Vasani spoke about the new level of service at The Spoon’s Food Tech Live event earlier this week. Up to this point, Spoonshot’s platform has been a B2B play, meant for CPG companies and foodservice operators looking ahead to see what the next food and flavor trends might be.

This is the third year that I have put together this list of lists, curating the most interesting emerging technology themes at the cusp. You can review the themes for 2020 and 2019. What you will find is that it is very difficult to predict the future as technology doesn’t just become mainstream overnight. It takes time to travel up the adoption curve. So what you will see in both the early years and in the top 50 Emerging Themes for 2021 list are technologies that sit relatively early stage at various stages of adoption.

Danone is crunching data to learn how thousands of nutrients activate metabolic pathways. Bolthouse Farms has applied cameras and sensors to make carrot processing vastly more efficient. PepsiCo is leading the charge for a digital definition of retail “category management.” In these and countless other ways, digital transformation is occurring apace at CPG giants and startups alike, all along the food production chain—from product formulation to retail distribution.

Born and raised in London, Kishan Vasani was entrepreneurial from the get go. He started at the age of just 5 or 6 yrs by helping his father run a local grocery store in a small village in rural part of the UK. This inclination towards entrepreneurship perhaps came from his father first.

A fruit that has long been a diet staple in tropical and South Pacific countries has all the earmarks of being the next superfood, according to a team of British Columbia researchers. Breadfruit, which can be eaten on its own or dried and ground into a gluten-free flour, has the potential to improve worldwide food security and mitigate diabetes, according to the researchers.

Kicking off today, Future Food-Tech’s online summit is focalizing how technology can be harnessed to drive personalized nutrition. Positioned as a platform for disruptive F&B start-ups, this year’s summit is home to a range of fledgling businesses who speak to NutritionInsight about how their innovations can address everything from COVID-19 to gut health.

Along with International Food Trendologist, Liz Moskow, Spoonshot created the list to predict and interpret the food trends that will impact menus, product development, and consumer behavior into 2021.

This week we have three interviews. We chat with Dr Dorotea Pein, head of product management, and Dr Matthias Moser, managing director of the food ingredients division of Stern-Wywiol Gruppe; Kishan Vasani, co-founder and CEO of Spoonshot; and Elopak’s director of sustainability, Marianne Groven. We also have our weekly look at the global dairy markets with Liam Fenton from StoneX.

Technology can provide an alternative to traditional hospitality in light of social distancing norms. Eating out was one of those activities we took for granted in the pre-COVID days. Sure, you had to plan and make reservations in advance if you wanted to have a really fancy culinary experience, but it wasn’t a big deal.

From a pure technology standpoint, our core capability is in acquiring unstructured data, processing and enriching it, and then connecting that disparate data using food science domain expertise, e.g. the chemical properties of ingredients, as a means to build insights. The resulting benefit for our customers is that they receive rich, relevant, and unintuitive intelligence related to their innovation goals

Bangalore-based Spoonshot, a company that leverages AI with food science to predict emerging food and beverage trends, Sept. 8 announced a seed investment of $1 million led by Philadelphia, Pennsylvania-based VC firm SRI Capital.

Staying relevant has been one of the biggest challenges for retailers during the pandemic. Consumer shopping habits pretty much changed overnight and now, six months in, we’re seeing slight readjustments in their behavior once again.

The challenge of responding to coronavirus has highlighted the need to leverage big data, predictive analytics and artificial intelligence in the FMCG space. However, AI start-up Spoonshot stresses, the long-term opportunities this technology can unlock are more significant still.

Minneapolis, March 13, 2020-- Spoonshot, a food AI company that equips the food and beverage industry with unprecedented foresight of emerging market needs, today announced its launch in the Australian market. Spoonshot’s proprietary technology is infused with food science algorithms that help Australian food and beverage brands unlock hidden opportunities derived from emerging market needs.

MINNEAPOLIS — Spoonshot is aiming to help innovators with early-stage product development and trends research. The Spoonshot platform leverages machine learning and food science-infused algorithms to deliver personalized insights, trend predictions and emerging product opportunities. To produce this intelligence, the platform analyzes billions of data points from more than 900 sources in the domain of food, including food science research, food communities, niche e-commerce portals, media platforms and data on millions of products, menus and recipes.

It seems impossible for giant CPG companies working with thousands of retailers to make individualized products. But according to Kishan Vasani, CEO of Spoonshot, a startup that predicts emerging food trends, there’s still a way for these giant companies to mimic the effects of personalization in their wares.

Carob makes a comeback, chickpeas find new forms, and a C.B.D. challenger emerges.

BOULDER, COLO. — Copaiba may be the next cannabidiol — without the regulatory baggage, said food trends forecaster Elizabeth Moskow. Derived from the resin of the Copaifera tree and featuring an earthy, woodsy flavor, copaiba is an essential oil that shares similar properties to C.B.D. It is seen as a remedy for inflammation, chronic pain and anxiety, and, as Ms. Moskow pointed out, “it’s completely legal.”

From a rise in interest in essential oil copaiba, which is claimed to have similar benefits to CBD (although it lacks clinical data to prove it), to a resurgence of enthusiasm for carob, food trend watcher Liz Moskow has identified eight culinary trends that could gain traction in the next couple of years.

Yearly trend lists, until now, typically only report on trends that have already passed initial emergence stage and are already on mainstream and social media radars. By leveraging the AI technology of Spoonshot, a food innovation intelligence platform, experts predict the trends before they happen. This proprietary early prediction methodology makes it possible for restaurants, foodservice, and CPG companies to get a jump on their LTOs, menu planning, and innovation pipelines to develop and release products in a timelier manner, staying ahead of their competitors.

Bleeding Edge Technology That Combines the Power of AI, Food Science, and Large, Diverse Data Sets, to Provide Companies with Validated Insights for Future Product Pipelines That Will Be Both On-Trend and Trend-Forward. Spoonshot, a food AI company that is raising the bar for insight-led innovation, emerges after 18 months of R&D to help Product Developers with early-stage product development and trends research that is forward-looking and centered around intelligent exploration as a means to identify novel opportunities.

MINNEAPOLIS, Oct. 1, 2019 /PRNewswire/ -- Spoonshot, a food AI company that is raising the bar for insight-led innovation, today emerges after 18 months of R&D to help Product Developers with early-stage product development and trends research that is forward-looking and centered around intelligent exploration as a means to identify novel opportunities.

MINNEAPOLIS, Oct. 1, 2019 /PRNewswire/ -- Spoonshot, a food AI company that is raising the bar for insight-led innovation, today emerges after 18 months of R&D to help Product Developers with early-stage product development and trends research that is forward-looking and centered around intelligent exploration as a means to identify novel opportunities. The Spoonshot platform leverages machine learning and food science infused algorithms to deliver personalized insights, predict trends, and identify emerging product opportunities for the consumer packaged goods (CPG) industry, that have long relied upon dated research, stagnant methodologies, and limited data-sets.

Bleeding edge technology that combines the power of AI, food science, and large, diverse data sets, to provide companies with validated insights for future product pipelines that will be both on-trend and trend-forward. MINNEAPOLIS - October 1, 2019 - (Newswire.com) ​​​​Spoonshot, a food AI company that is raising the bar for insight-led innovation, today emerges after 18 months of R&D to help Product Developers with early-stage product development and trends research that is forward-looking and centered around intelligent exploration as a means to identify novel opportunities.

If you're in the consumer packaged goods (CPG) business and see a food trend popping up on Instagram or Snapchat, then you are probably already too late to act on it. At that point your company is reacting to what is already happening, rather than what will happen. This is one of the main drivers of Spoonshot's new AI-powered flavor recommendation platform, which the company announced today.

Food artificial intelligence company Spoonshot has today emerged from an intensive 18-month R&D process to launch a new tool that it says will 'raise the bar for insight-led innovation' in the food and beverage sector

In the most recent year we have seen previously hot sectors cool (like e-commerce meal delivery and guided cooking); new sectors take shape (like personalized nutrition and voice-driven platforms); and many B2B platforms that are leading to, among other things, new cross-sector 'enabling technology' plays.

Spoonshot's AI-powered tool is a tool for the creative spark behind future successful new products, saving FMCG companies time and money, enabling them to become trendsetters. StartupTalky interviewed Spoonshot CEO Kishan Vasani to understand more about the startup..

n the last one year, we have covered numerous analytics startups that are working in the areas of healthcare, fashion, real estate, agriculture, facilitating lending decisions, emotional intelligence, voice-based solutions, hybrid TV powered by AI and many more. .

Gone are the days when data science was strictly the domain of the data scientist, engineer or technologist. We've moved forward to the age of the data entrepreneur, and with that mindset, into collaboration with businesses at the intersection of innovation.

A strong recommendation engine is equivalent to a healthy backbone for any businesses and it is equivalent to an efficient online salesman for the customers.

Spoonshot Inc. (formerly Dishq), which predicts consumer tastes and food trends using food science and artificial intelligence, has acquired Hyderabad-headquartered restaurant analytics startup Brisky, the companies said in a statement.

Personalized food recommendation engine Dishq announced today that it has rebranded as Spoonshot, and that the company has acquired India-based startup, Brisky. During a phone interview, Spoonshot …

The development of artificial intelligence solutions sits at the cutting edge of food tech. As an industry, the food sector is only just beginning to understand the potential that these developments offer.

Self-described “food AI company” dishq uses customer data, machine learning, and food science research to predict consumer taste preferences

One interesting startup highlighted is dishq, a food AI company that's developing what they call 'taste analytics as a service.'

Dishq is looking to improve by using artificial intelligence. Based in Bangalore, India, Dishq provides APIs for food service companies like restaurants....

B2B AI-based foodtech startup dishq uses machine learning and food science to help the online food industry...

Going into Z02, we wanted to try the following things: Partner with organisations, Focusing on pitch and strategy, Invite Venture Partners ...

Our vision has always been to work with the smartest AI founders and ideas, to ruthlessly execute, and to help them realize their ambition into the world. We believe that AI fundamentally changes the way companies will be built, scale, and how customers and users interact with products. We know that the next great company will be created AI first.

In the past month, you’ve gotten a taste of the impressive startups joining us for Tech in Asia’s debut conference in Bangalore. From marketing startups to help you dazzle with impressive (but affordable) videos, to one that helps you collect good karma, you’re in for a good show this year.