Not Your Parent's AI
AI leverages extensive datasets to transform food innovation
Food product development has traditionally been a people thing. Right? The choosing and combining of ingredients for their flavors, textures, and functional capacities has been driven by each product developer’s expertise—whether as an individual or part of a team of like-minded culinary experts—honed over years of experience, education, insight, and perhaps most importantly, intuition.
Today, the product development landscape is at the crossroads of what could be a fundamental—and accelerated—shift: The industry might soon find itself no longer operating on culinary intuition alone. There might just be a new member of the test kitchen team: artificial intelligence. But before research chefs everywhere panic, Alisia Heath, VP of R&D for The Not Company, Inc. (aka NotCo) reassures that the question isn’t whether food product developers will be rendered moribund, it’s not about replacing human creativity, but about augmenting it.
David Feder, Executive Editor–Technical for the Prepared Foods network, chats with Alicia about NotCo’s Giuseppe-AI, which the company describes as the “ultimate R&D engine. She describes the AI's capabilities, from algorithmically identifying next-generation flavor pairings to optimizing complex nutritional profiles, and explains how it can work with the research chefs to boost the food innovation process.
NOT YOUR PARENT’S AI
Alisia Heath, VP of R&D for The Not Company, Inc. chats about NotCo’s Giuseppe-AI, which the company describes as the ultimate R&D engine.
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