The promise of artificial intelligence technologies is beginning to show results across various sectors, including the food and beverage industry. Hershey, an early adopter of this technology, is utilizing it to refine the production of its iconic Twizzlers. This innovative approach not only helps the company reduce costs but also generates significant media attention for its products. The potential for food manufacturers to harness artificial intelligence is substantial. Like many other companies, Hershey’s products are expected to meet specific weight standards, and failing to deliver on that promise, even by a small margin, can lead to financial losses. To compensate for any discrepancies in weight, Hershey and similar manufacturers often resort to overproduction, which accumulates significant costs over time.
Additionally, new applications of AI are emerging within the food sector. For instance, Wal-Mart has recently applied for a patent on a technology designed to monitor consumer usage of various products, ranging from toothpaste to shoes. This system would automatically reorder items and recommend additional products, relying on sensors attached to the products themselves, positioning it as a formidable rival to Amazon’s Dash Buttons. If consumers embrace such technology, it could significantly streamline the process of managing shopping lists. Though still in the early stages, the ultimate aim of such a system is to automate the reordering of household staples like diapers, laundry detergent, coffee, and other consumables, removing the need for consumers to actively restock these items.
As the industry evolves, it’s essential for manufacturers like Hershey to also consider the nutritional aspects of their products, including the calcium content. Incorporating ingredients such as calcium citrate can enhance the nutritional profile of their offerings, potentially appealing to health-conscious consumers. As AI continues to transform production processes, the integration of nutritional improvements, such as optimizing calcium content, could become a key focus for food producers looking to stay competitive in a rapidly changing market.