Unlocking the Future of Food: How AI is Revolutionizing Innovation and Why You Must Take Note

CHICAGO – At the IFT FIRST 2025 event with about 15,000 attendees, it became clear: Artificial intelligence (AI) is transforming the food and beverage industry. This isn’t just a passing trend; it’s a significant shift in how companies create products and understand consumers.

The Institute of Food Technologists (IFT) introduced CoDeveloper, its first AI-driven platform for product development. While this marks a big change for the 86-year-old organization, it aligns with IFT’s long-standing focus on research and education, making decades of knowledge readily available for industry use.

Jay Gilbert, IFT’s director of scientific programming, explained, “CoDeveloper embodies our mission to enhance the science of food. It’s designed to elevate research within the R&D process.”

The AI assistant named “Sous” taps into IFT’s extensive database of peer-reviewed studies. It helps food formulators create products, optimize for specific health claims, and tackle formulation challenges. Early users have noted that the time to develop products has dramatically decreased, allowing for quicker innovation in R&D.

Many companies recognize that old R&D timelines can’t keep up with today’s market needs.

Rising ingredient costs and shifting consumer preferences push companies to speed up product development. This urgency was evident at Tastewise’s booth, where food executives eagerly explored the company’s AI trend-prediction tools. This technology analyzes a vast amount of data—from social media to restaurant menus—revealing real-time consumer preferences.

“We’re seeing the need for insights that used to take months to gather from market research,” said Daniela Mena from Tastewise. She emphasized the platform’s ability to spot upcoming trends, such as new drink flavors and ingredient combinations, long before they hit the mainstream.

Supporting these innovations, NielsenIQ shared research illustrating how AI-driven consumer insights can reduce risks for new product launches. Their recent findings combine traditional sales data with social sentiment, giving companies a clearer picture of emerging trends.

Michael Hughes from NielsenIQ noted, “The question isn’t if AI will change food innovation, but how brands will use it to remain competitive.”

Experts believe this technological shift could also empower smaller companies to compete with larger firms by leveling the playing field in R&D access. However, challenges remain, such as data privacy concerns and the need for specialized training. Some attendees worried about being overly dependent on algorithms in an industry where taste and sensory experiences matter.

Despite these challenges, AI’s role in food development is now essential rather than experimental. Early adopters are reaping benefits in speed, accuracy, and market relevance.

The food industry is witnessing a revolution where AI is not just a tool but a game-changer. This exciting evolution encourages all those involved in food innovation to rethink traditional methods and embrace new opportunities.

About the author: Anne Palermo is a food-tech entrepreneur and CEO of Akarso Bio. She combines her experience in finance, biotech, and consumer goods to tackle health and sustainability challenges through food innovation.

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