Articles Tagged with ''Artificial intelligence''

The future of packaging can mean a lot of different things. It can mean new technologies that were just showcased at last month’s PACK EXPO show in Las Vegas, areas of growth for the industry, the advancement of artificial intelligence (AI) and robotics, or efforts in sustainability, just to name a few. 

No one wants to get sick or die from contaminated food.  Therefore, food safety practices, and proper sanitation on the farm and in the plant are pivotal. 

PACK EXPO LAS Vegas will celebrate 30 years of its trade show with several new wrinkles. Show producer PMMI, The Association for Packaging and Processing Technologies, has elevated PACK EXPO Las Vegas from a regional trade show to a global industry stalwart by expanding its scale, influence and relevance across international markets. 

Through this new partnership, TMICC will pilot NotCo’s AI platform to develop new product formats and nutritional profiles, continuing to shape when and how ice cream is consumed, while building on its 160-year legacy.

Dr. Bruce Tharp taught that much depends on factors not yet in evidence, i.e., “it depends.” Then, turn around with directive to “stay tuned.” Given the pace of development and utility of artificial intelligence (AI), when does “it depends” become “it’s certain?”

After receiving several great applications, the Dairy Foods editorial staff determined that California Dairies Inc.’s (CDI) Valley Natural Beverages (VNB) facility in Bakersfield, Calif., should be honored as the 2025 Plant of the Year. 

Adam Geissler, director of strategic accounts at New York City-based Augury, discusses how innovative tech solutions like artificial intelligence (AI) can help the dairy industry  prevent production loss and much more..

This milestone strengthens its ability to speed up market launches and deliver consumer-relevant, winning flavors – reinforcing our global commitment to innovation and long-term growth.

With constant population growth, consumer expectations toward quality of food and its impact on nutrition and public health shift significantly. 

If there is one theme I have witnessed beyond the oft-mentioned health and wellness and flavor trends, it is today’s staying power of dairy products. Perhaps we should call this the “Golden Age” of dairy.