Artificial Intelligence in the Kitchen: How It’s Changing the Future of Gastronomy
The future of gastronomy is being transformed by artificial intelligence (AI), a change that manifests in multiple ways. From haute cuisine to fast-food restaurants, AI is reshaping how we prepare and experience food. Innovation in Haute Cuisine: Renowned chefs, like Andoni Luis Aduriz of Mugaritz restaurant, are employing AI to create new flavor and texture combinations. Thanks to machine learning algorithms, it's possible to explore unprecedented combinations that enrich gastronomy with innovations and unparalleled culinary experiences. Efficiency in fast cooking: The automation of processes and customization of menu recommendations through self-service kiosks are just a few examples of how AI is enhancing efficiency in fast-food restaurants. Supply chain management and food traceability are also key areas where AI is making a difference, ensuring quality and reducing waste. Cutting-edge cooking techniques: AI has enabled the implementation of advanced techniques like sous vide and low-temperature vacuum cooking. These methods allow for cooking food at precise temperatures, guaranteeing consistent results and intense flavors. Additionally, AI-powered kitchen robots are assisting in complex tasks, facilitating chefs' experimentation with innovative flavors and textures. Personalization of the gastronomic experience: AI is enabling unprecedented customization in the culinary experience. From menus tailored to individual dietary preferences and needs to facial recognition of
High steaks: Wagyu beef market continues to grow
Wagyu beef is growing in popularity and there are few signs of it slowing. In 2021, the global Wagyu market was worth more than $11 billion. This was a banner year as Japan exported around 8,000 tons of the gourmet beef cut. Now, the global market is expected to grow by a compound annual growth rate of 6 percent–making it worth an estimated $16 billion by 2028. The food industry is being impacted by inflation, supply chain issues, and climate change, but Wagyu appears to be weathering the storm. From steak to high-priced burgers, the revered protein is becoming more commonly consumed. Here are the factors driving Wagyu’s popularity: The luxury hospitality sector Known for its tenderness and buttery, umami flavor, Wagyu has been a fine-dining favorite since the 2010s–when Japan lifted its export ban to the United States and European countries. Luxury establishments like restaurants and hotels are still fueling the Wagyu beef market today. While some lucky customers can find Wagyu in high-end grocery and specialty stores, the market is sustained by a business-to-business model–particularly with fine dining. A large majority, 85 percent, of Wagyu sales are B2B. As a testament to the importance of B2B commerce, it’s not uncommon for a Wagyu brand to partner with luxury
Consumers no longer dishing out on food and drink
Over the past year, the Consumer Price Index has risen 6 percent, with the highest peak at 9.1 percent in June last year–the biggest increase since November 1981. Consumers are feeling the brunt of inflation prices, and it is particularly impacting eating out and drinking habits. According to a recent Morning Consult report, more than half of Americans say they’re changing the ways they eat and drink due to inflation. Restaurants continue to take a hit Restaurants face myriad challenges from supply chain shortages, double-digit food inflation, wage increases and higher operating costs, to name a few. And it is no surprise that to keep their doors open, they are raising prices for consumers. But, as consumers look to save their pennies in the current economy, restaurants appear to be the first to get cut. According to the same Morning Consult report, all generations and income levels are equally likely to eat out less to reduce spending over other behaviors. This trend doesn’t just stop at dining in. Americans are also ordering less takeout and fewer restaurant deliveries. This also holds for previously to-go-loving millennials. In 2021, 49 percent of this generation reported dining out at least once a week. In 2023, that number dropped to 40 percent. The