India, April 17 -- The New Jersey Convention & Exhibition Center buzzed with energy as leading food science professionals, innovators, and industry visionaries gathered for the annual NYIFT Suppliers Day, spotlighting the pivotal role of sustainability in the food industry and the transformative power of artificial intelligence. The event convened a diverse panel of experts who shared their insights on sustainability and innovation. Brian Nash, Vice President of Corporate Sustainability at Ingredion, brought his expertise on sustainable ingredient solutions. Caroline Walls, Director of Growth & Innovation at HowGood, shared insights into product sustainability assessment. Kevin C. Kenny, Senior Advisor at FoodChain ID, addressed critical issues related to food safety and regulatory compliance. Colin Preston, Ph.D., Managing Consultant at Ramboll, offered guidance on circular economy and resource management practices. Vinay Indraganti, Founder and CEO of BCD iLabs (innov8 NXT), presented cutting-edge approaches to leveraging technology in the food sector.
The conversation continued with Wei Qin, Ph.D., Global Director of Insights at the Center of Excellence, Ingredion, providing data-driven strategies for sustainable food development. Taylor May, Senior Culinologist at Ingredion, showcased innovative culinary applications aligned with sustainability goals. Debbie Levine of NYIFT welcomed the attendees and provided a wrap-up of the day's key takeaways, reinforcing the commitment to advancing food sustainability. Ravi Karkara, Co-Founder of The AI for Food Global Initiative, rounded out the lineup, driving discussions around the AI-powered future of food.
This year's event featured a dynamic lineup of speakers, including Ravi Karkara, Co-Founder of the AI for Food Global Initiative and co-author of The AI for Food Movement book, who presented "Powering a Food Revolution with Cutting-Edge Tech." Karkara's presentation ignited the audience with a bold vision: "The clock's ticking-feeding a booming global population while saving our planet demands game-changing solutions. Enter a new era of food innovation that's rewriting the rules!". AI's predictive capabilities can help food manufacturers plan for long-term sustainability. By analyzing trends in climate data, consumer preferences, and regulatory environments, AI can help companies make strategic decisions about product development, facility locations, and technology investments that align with net-zero goals. Plus, smart packaging and food repurposing are kicking food waste to the curb.
Attendees explored the latest trends and strategies in sustainable food production, processing, and consumption. The symposium showcased how AI is revolutionizing the food system-from vertical farms and aquaponics slashing resource use, to drones and data-driven agriculture boosting yields with pinpoint precision. Lab-grown meat and alternative proteins are shrinking the industry's environmental footprint, while gene-edited crops, solar-powered irrigation, and blockchain-traced supply chains are building a food system that's resilient, ethical, and sustainable. Read AI for Food Movement Book for more details.
Published by HT Digital Content Services with permission from FoodTechBiz.