How AI Can Help Food and FMCG Move Faster From Idea to Shelf
As AI moves beyond software-led use cases, its relevance in sectors such as food and FMCG is becoming increasingly important. Product innovation in these industries is not driven by data alone. It depends on a complex mix of food science, ingredient behaviour, formulation history, processing conditions, regulatory understanding, consumer preferences and manufacturing realities.
For many companies, this knowledge often remains scattered across teams, spreadsheets, trial reports, supplier inputs and individual experience. This makes it harder to move faster from idea to shelf without compromising quality, safety or compliance.
In this interaction with CiOL, Rinka Banerjee, Co-Founder, Thinking Forks, explains how AI and structured knowledge systems can create practical value in food and FMCG R&D. She also underlines why domain expertise, scientific validation and human judgement must remain central as companies bring more intelligence and speed into product innovation.
Thinking Forks works across the food innovation journey, from idea...
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