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Last Week in Foodtech – Week of January 1

By Community Manager posted 01-08-2024 08:00

  
Catch up on the biggest foodtech stories from around the world

There is so much innovation happening in the food and beverage world today that it’s often hard to keep up. That’s why each week we’ll be bringing you highlights of the latest research and developments in food technology, new products, and food and beverage trends affecting the industry in Canada. 

 

Here are a couple stories you should know about:  

Restaurant Loyalty Program Will Be Ruled by Personalization in 2024 – RestaurantDive 

 

Restaurant chains are using AI and real-time customer data to provide personalized items and build brand loyalty. 

  • Chains are launching reward programs with targeted incentives to encourage customers to download and use their apps, allowing them to capture valuable customer data. 

  • Loyalty programs are increasingly adding real-time interaction capabilities and gamification to encourage more connections, as well as a wider variety of incentives such as points-for-dollar discounts, NFT digital tokens, freebies, and daily perks. 

  • AI can help companies target customers with exclusive and customized offers. 

The Canadian Impact: Major chains like Starbucks are already using AI in Canada to offer loyalty program customers personalized incentives.  

From YODL: For more on this subject read IN 30: Food Apps. 

Givaudan and UC Berkeley Release New Research on Maximizing Alt-Protein Efficiency - FoodNavigator 

Givaudan Taste & Wellbeing have teamed with the University of California (UC) Berkeley Product Development Program to research ways alternative protein manufacturers can boost production and operating efficiency. 

  • The researchers have released a white paper titled 10 Alternative Protein Pathways: Opportunities for Greater Efficiency, featuring actionable ideas on making the plant-based sector more affordable and sustainable. 

  • The white paper also looks challenges facing the industry, including supply chain insecurity, resource sustainability, production scale-up, and competitive pricing. 

  • Givaudan is also launching a Start-Up Challenge, featuring five start-ups from around the world, to reduce the costs of a standard recipe using the pathways outlined in the white paper, including raw material optimisation, hybrid products, process optimisation, and new technology and innovations. 

The Canadian Impact: According to Protein Industries Canada, the global plant-based food market is expected to reach $250 billion by 2035, and Canada has a significant opportunity to supply the ingredients for 10 per cent of this market by 2035, representing $25 billion. 

From YODL: For more on this subject read IN 30: The Plant-Based Food Market. 

 

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