In 2015, Mattias Muchnick had a bold idea for his new company. He wanted to create an AI-powered platform to help big food brands launch products faster. At that time, his excitement for AI was not widely shared. Only a few companies, like IBM, were dabbling in AI for food development. Most leaders in the food industry saw AI as unnecessary for product creation.
Now, in 2025, the landscape has changed dramatically. Today, it’s rare to find a food executive who doesn’t see AI as vital. This shift explains the packed audience at the recent Future Food Tech event, where Muchnick and his team discussed their journey and successes with food AI. Their platform has already collaborated with seven out of the top twenty fast-moving consumer goods (FMCG) companies.
During the event, they shared how food tech startups are increasingly embracing AI. This pivot shows a growing recognition that AI is not just a trend but a game-changer for the industry. In an interview afterward, I had the chance to ask Muchnick about his key lessons from the past decade and his thoughts on the recent surge in ‘AI-washing’—a term for companies overhyping their AI capabilities.
According to Muchnick, understanding consumer needs has been crucial. He noted that while technology evolves rapidly, the human aspect remains paramount. “You need to blend tech with deep insights into what people want,” he said. His focus on combining AI with consumer understanding has set NotCo apart in the competitive landscape.
Interestingly, data backs up Muchnick’s approach. A recent survey by Gartner highlighted that 83% of executives believe AI is a strategic priority for their companies. This shows that many are catching onto the idea that AI can enhance not just product development but also overall decision-making in businesses. The trend toward automation and AI integration is here to stay.
Muchnick is particularly excited about the potential for AI to help create more sustainable food options. He believes that innovation in AI will lead to plant-based products that are not only healthier but also environmentally friendly. This is timely, as consumer interest in sustainability grows. According to a survey by Deloitte, 60% of consumers are willing to pay more for sustainable products.
As the food industry embraces these changes, conversations around AI are evolving. The next decade will likely bring even more innovations that enhance how we think about food. Muchnick’s insights remind us that the future of food isn’t just about technology; it’s about understanding what people truly desire and making it sustainable.
Check out this related article: Exploring Local Food Trends with Lily Belli: Tackling Tariff Uncertainty, the Matcha Craze, and Perfecting the ‘Frozen’ Cake
Source link