According to analysts at Rabobank, artificial intelligence can help the food industry operate faster, smarter and more efficiently. The greatest impact is currently being felt primarily in the areas of production, raw material consumption, logistics and stock management. In the coming years, artificial intelligence is also likely to play a greater role in product innovation and in offering consumers more personalised choices.

The food industry is not usually a pioneer when it comes to new technologies. This is due, amongst other things, to the large production volumes, long investment cycles and often low profit margins. As a result, there is little scope for extensive experimentation. Artificial intelligence appears to be an exception in this regard.

Artificial intelligence is currently used primarily in production and logistics. Due to large production volumes and standardised products, the food industry has vast amounts of data, for example on machinery, raw materials, stock levels and transport. Thanks to improved sensors and greater computing power, companies are increasingly able to make better use of this data.

Artificial intelligence can also assist with product innovation. Companies can pick up on signals from restaurant visits, social media posts and online recipes more quickly. This enables them to identify earlier which flavours, ingredients or products are gaining in popularity. Furthermore, the technology can help to improve recipes.

Analysts at Rabobank point out that the introduction of artificial intelligence places significant demands on companies. They must invest in software licences, expertise and staff. In production environments, additional sensors, cameras or modifications to equipment are often required to collect data properly. Furthermore, the technology is not error-free. Questions regarding data ownership also remain important.

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