Hershey is trialing a plant-based chocolate bar in some markets. The new bar, called Hershey's Oat Made, comes in two varieties: Extra Creamy Almond and Sea Salt, and Classic Dark Chocolate. They will be available in limited distribution at select U.S. national retailers through June 2022.

While sugar is one of the simplest pantry ingredients — it’s obtained from sugarcane or sugar beets through just a few steps (extraction, evaporation and drying) — it happens to be one of the most controversial.

Curious about new technological advancements in the food industry? Explore our analysis of 860 global startups & scaleups and learn how their digital food management solutions impact your business!

This article showcases our top picks for the best Minnesota based Artificial Intelligence companies. These startups and companies are taking a variety of approaches to innovating the Artificial Intelligence industry, but are all exceptional companies well worth a follow.

Half of all food and beverage product launches in the United States promote a single hero ingredient, but opportunities exist for food and beverage marketers to promote the benefits of ingredient pairs, according to Spoonshot, an artificial intelligence-powered food and beverage insights platform.

Half of all food and beverage product launches in the United States promote a single hero ingredient, but opportunities exist for food and beverage marketers to promote the benefits of ingredient pairs, according to Spoonshot, an artificial intelligence-powered food and beverage insights platform.

Earlier this year in March, Spoonshot — an AI–Food & Beverage Innovation Intelligence Platform — had presented a paper titled “The Growing Role of Adaptogens in Tackling Stress” at the Future Food-Tech.

Could nut paste help remedy plant milk’s taste, texture and sustainability challenges?

Over the past year, home baking including pizza saw a bit of revival as the pandemic forced people to stay at home. Home baking had been losing some of its sheen since after the 2008 recession when scratch cooking had grown significantly as consumers looked to curb their spending. Over the last five years, there has been easier access to readymade foods and food delivery services have exploded, according to Spoonshot.com.

First there was the gut-brain axis. Now the gut-lung axis may be a future trend ripe for innovation opportunities, according to a report.

Are functional foods and beverages the latest frontlines for immune support? Immune support has been on the public radar a lot lately—for reasons that, at this point, are so obvious as not to need restating.

A new report from Spoonshot, ‘Sugar Reduction: A Bittersweet Pill’ includes must-haves for food and beverage manufacturers responding to growing consumer demand for reduced sugar and sugar replacements.

Spoonshot predict that people’s interest in boosting their immunity will change to a more holistic focus on health and that health foods will become more important to people.

AI Food Innovation Platform offers deep dive into emerging trends that will shape the food and drink industry

Spoonshot has taken a deep dive into the trends that are just surfacing, but expected to expand in 2022 and beyond.

Spoonshot has released its report on 2022 trends, launched with a webinar presented by Kishan Vasani, Co-Founder and CEO, and Ranjana Sundaresan, Lead Research Analyst.

Entrepreneur Kishan Vasani is a lover of food and has a mind for technology. He took both passions and carved out a business melding the two.

The world's largest Agrifood Innovation Ecosystem, supported by the European Institute of Innovation and Technology, says regenerative agriculture is vital in helping the world’s biggest foods brands achieve their net zero plans and meeting consumer demand for sustainable products.

Meat and dairy are front and centre when it comes to the impact food production has on the planet. Palm oil and soya have also remained in the spotlight. But could attention soon turn to sugar? Experts at AI data firm Spoonshoot think so.

Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns a report from AI data firm Spoonshot.

Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Spoonshot, which delivers food and beverage innovation intelligence by leveraging AI and food science, announces the release of its comprehensive report, “Sugar Reduction: A Bittersweet Pill.” In the report, Spoonshot shares must-haves for food and beverage manufacturers responding to growing consumer demand for reduced sugar and sugar replacements.

2021 has brought with it some good news: the world’s best-known cookie has finally launched its gluten-free variants and by most initial accounts, they’re pretty good and taste just like the original. These variants are made from white rice and whole oat flour instead of the usual wheat flour, giving people with gluten sensitivities and celiac disease the chance to find out what all the fuss is about.

Increased stress and tiredness, especially over the past year, are sending consumers to supplement and food shelves to find support. If the COVID-19 pandemic’s taught us anything, it’s that stress and fatigue can always grow. The pandemic caused an enormous spike in stress and exhaustion, mental and physical, in the past year, far and above what we’d typically experience in a normal year.

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.