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AI: Why chefs are turning to artificial intelligence

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Nicolas Maire is the model of a professional French chef with years of experience and 18 Michelin stars under his belt, a man who dominates his kitchen dispensing nuggets of culinary wisdom as he prepares food for his guests. Today, this kitchen is buried inside a sprawling corporate HQ on the outskirts of Geneva. Mr Maire works for Firmenich, a business with a perfume industry pedigree stretching back to 1895. Firmenich's nose for a new market saw it diversify into food ingredients as the public appetite for alternatives to meat led to a scramble to put plant-based food on supermarket shelves. The company says there is a global market for plant-based meat substitutes of $25bn (£19bn) and believes this will grow to $200bn by 2030.