I arrived at the R & D department (I+dea), the technological partner of the Spanish multinational Cerealto Siro Foods without knowing what I was going to find, although in a way I sensed it. The company had invited me to visit its facilities to detail the operation of the tool (artificial intelligence) developed by IBM professionals with which this technology center analyzes the market consumption trends tracked a huge number of comments. A fundamental starting point to detect incipient currents and to produce novelty in the future. In your case, salty and sweet cookies, snacks, pasta, breads, pastries, breakfast cereals and gluten-free or lactose-free products for supermarkets and retailers.
Continue reading the article by José Carlos Capel, in the newspaper El País, through this link.
