http://www.supplychainquarterly.com/news/20170615-ai-adoption-in-supply-chain-is-accelerating/ In a recent conference presentation, Gartner’s Noha Tohamy outlined promising supply chain applications for artificial intelligence and discussed potential barriers to adoption. To show how AI could be used to sense and shape demand, Tohamy highlighted the example of Vivanda’s FlavorPrint program.
http://www.cio.com/article/3209706/artificial-intelligence/machine-intelligence-build-your-own-vs-as-a-service.html – Thanks CIO IDG – Nice shout-out! Machine intelligence is about to become ubiquitous, which means enterprises face an important decision: when to develop machine intelligence specialties in-house versus when to leverage third-party resources. Vivanda’s service is unique, so the answer to the question is simple – use FlavorPrint.
http://wp.me/p6Us60-Tv There are clear benefits to this technology, whether you are a grocery shopper, an R&D expert at a CPG company, or a brand manager seeking the next level of personalization. To hear more of the story, come check out Vivanda at SAPPHIRE NOW.
This week on Brick Meets Click, Jerry was interviewed on how personalization can take food to a whole new level within business strategies. Covering the FlavorPrint technology and digitizing taste, Jerry highlighted how FlavorPrint can be beneficial to targeting CPG Brands. Read the whole interview here. Brick Meets Click helps “retailers, suppliers, and technology service providers create the foresight, tools, and relationships they need to grow their businesses.”
No longer a world of Salty, Sweet, Sour, Bitter and Umami. Scientists have discovered what FlavorPrint has known all along, there’s always room for Starches! What exactly are those flavors? FlavorPrint describes it as: Starchy flavors are subtle in corn and white rice but stronger in boiled beans, potatoes and pasta. Though perceived as bland and sometimes difficult to detect, they make great carriers for sauces. Read more at on the original study published at the Oxford Journal.