• Efficient new product development: Smarter cake formulation and finished goods creation. The formalization of the food scientists’ knowledge in an interpretable AI model can be reused for training, leading to fewer unknowns, and manageable variability. Concretely, new staff can be trained more effectively, and Puratos’ expert staff can widen its scope through AI assistance during new recipe development. Consequently, new cake recipes that meet evolving consumer expectations will be developed more efficiently, reducing the number of baking trials by up to 50% (less trial & error, less food/ingredients waste).

• Creative innovation & differentiation: New combinations of raw materials and ingredients (that the ‘human’ food scientist would not think of, but could be generated by the AI model). By formalizing the creation process of (new) cake recipes and consequently employing the AI model, food experts will improve their insight into the multidimensional and multifactorial food design problem beyond what the human brain is capable of (i.e. many ingredient and process combinations).

• More agile problem solving: Bad outcomes of cake recipe innovation trials can be mitigated more effectively. In case of supply chain issues or other reasons that require the replacement of ingredients, alternative ingredients and combinations thereof to maintain the cake properties, will be identified more efficiently, and Puratos will be able to respond faster to customer inquiries.

• Cost optimization & reduction: because of higher efficiency in innovation: Reduced raw materials and resources, proposing alternative ingredients while maintaining the cake characteristics.

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