All latest monthly News, Consumers, Equipment/Technology, News April 2020, North America, Processing, Trends

Smart new world: Your next potato chip may be flavored by artificial intelligence

For leading potato chip maker Frito-Lay, to be innovative at scale requires artificial intelligence. The company’s culinary experts and scientists make decisions informed by a custom-built AI engine that monitors social media, retail sales, restaurant trends, and news and search analysis, according to a report from journalist Katie Sehl and published by Fortune.

Sehl reports that Frito-Lays’s AI engine has helped churn up flavors like Red Curry Coconut and Champagne Vinaigrette; Shallot for Red Rock Deli, its artisanal Australian chip brand, and the newly released Lay’s Fried Green Tomato. With the data it collects, the engine can map flavor life cycles and predict staying power based on the depth and quality of conversations. This also lowers the risk of a flavor flop—and the potato chip industry has seen more than a few.

Artificial intelligence has also helped Frito-Lay trim 10% off its development process. As the database grows, timelines could be cut in half, says Michael Lindsey, chief transformation and strategy officer for Frito-Lay North America.

Lindsey presented on Frito-Lay’s developments in machine learning at MIT Technology Review’s EmTech Digital conference, which was held virtually last week, March 25. His presentation, titled “AI chips. Potato, not Silicon“, explored the use of machine learning both on and off the manufacturing line at PepsiCo and its subsidiary Frito-Lay.

One of the most significant advancements, he says, has been the technology’s ability to uncover micromarkets. It’s why moviegoers in Frisco, Texas, can now find curry-spiced Kurkure Cheetos—once available only in India— alongside Doritos at concession stands. Micromarket analysis revealed that the city was home to a large population of first- and second-generation Indian consumers, many of whom have a penchant for the snack. On a broad level, if you were thinking about what would sell well in Frisco, Texas, you probably wouldn’t land on curry-flavor Cheetos, says Lindsey.

Read Katie Sehl’s full article in Fortune here

Stockosorb 660 from Eco+

Lukie Pieterse, Editor and Publisher

lukie555[email protected]
[email protected]
Connect with me on LinkedIn
Follow me on Twitter
Visit Potato News Today on Facebook
Find us on Tumblr
About us
You are most welcome to send me potato news about your company, project, organization, country and more, folks! I’d be happy to spread the word.

SoilEssentials – TuberZone


Tomra Food



Volm Companies


Receive breaking potato news in your inbox

Folks, you are most welcome to share your email address with us - and follow us - if you want to receive an email as soon as we publish a breaking news item on Potato News Today. Please be assured: We will NOT misuse or share your email address with third parties at all.

Most read stories the past 24 hours

Chips are down: Asia faces COVID-19 fries shortage
Lamb Weston returns part of 2019 crop to growers
The future of drones in farming
COVID-19: Major impact on Idaho seed potato grower
UK: Elveden estate gets in Tuberzone precision to manage potato crops
World Potato Markets: Assessing a season like no other
Aussie potato growers spitting chips over European fries dumping threat
On Farm Story from New Zealand: Spud family name's on the packet
BlightCast now live and running for the 2020 potato season in the UK
Better potatoes post-harvest: Identifying diseases and engaging good management techniques

Archive of monthly posts

Loyal readers from around the world – thank you for visiting Potato News Today! Stats below…

  • 604,837