There seems to be little doubt that AI and other new technologies are going to play a big role in many aspects of our lives, but what will their role be in food? New product development, production processes and food formulation could all be impacted by technological advances. The potential, is that some of the big questions the food industry is facing could be solved using AI. The concern, if there is one, is that the human element is sidelined by a rush to robots. As with most things, the truth is likely to lay somewhere between those two extremes, but there can be little doubt that we are on the cusp of a significant moment. In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we explore this fascinating subject. What is the potential for food companies to leverage AI and new technologies to accelerate product development, could we see the design of more nutritious foods and ingredients, and how do we mitigate the challenges associated with the application of AI in the food space? Guests: Sterling Crew President, Institute of Food Science and Technology Carolina Pinto Thematic Analyst, GlobalData Geraldine Gilbert Principal Strategist – Food & Sustainable Nutrition, Forum for the Future Bernhard Strauss Director of Research, Camrosh Limited Peter Noy Associate Director, Food Systems Institute at the University of Nottingham