Artificial Intelligence: Finnish Dairy Valio Uses AI To Design Futuristic Low-Sugar Chocolate
Valio created the futuristic concept using the chocolate artists of Kultasuklaa company and Aiwo’s AI technology.
Finnish dairy Valio enlisted technology company Aiwo Digital to analyse a global assortment of 1.5 million tweets to get insights from chocolate lovers around the world. They used this information to create The Bar, a new low-sugar milk chocolate claimed to be having “AI-design” features. (Food Ingredients First)
“We wanted to unravel milk chocolate fans’ most delicious and hidden desires. By connecting the capabilities of AI, human craftsmanship and design with our milk powder know-how, we were able to create the chocolate of the future,” Timo Pajari, senior VP at Valio told Food Ingredients First. “Observing and curating conversations on social media enabled us to draw conclusions of authentic consumer preferences.”
“Aiwo’s AI analyzes entire sentences and the overall text and pinpoints central themes and context. The AI analyzed 1.5 million tweets focusing on analyzing the context and themes of these tweets,” said Aate Autio, head of product design at Aiwo Digital.
The new AI chocolate has 30% less sugar, is lactose-free, and sports the same sweet taste and texture of conventional chocolate. The use of Valio’s own Bettersweet solution powder made from milk proteins allows for reduced added sugar.
Based on the survey results, Aiwo suggested five different chocolates to satisfy five different cases: impulse, craving, delight, hunger, and relaxation. Topographically held together in the form of layers, each type of chocolate can be peeled off and enjoyed as the mood arises.
“The Bar’s chocolate flavors form a new kind of alternative to the traditional chocolate box, where different chocolate flavors are combined together instead of separated. Each layer of milk chocolate is made for different situations in life. In addition to plain milk chocolate flavor the other layers are enhanced with nuts and cookie crumbs,” Pajari says.
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