The PlantEat, a Korean food tech company, has been using AI to develop a new, better-tasting variety of soybeans called Hayoung.
One of the biggest challenges that plant-based food manufacturers face is that soybeans can have a slightly off taste and be a bit hard for people to digest. To overcome this challenge, The PlantEat used AI to analyze over 4 million food data points to identify what aspects of the manufacturing process needed changing, thereby significantly speeding up the R&D process. The result is a new soybean variety called Hayoung, which is non-GMO and boasts a much better taste. It is also much easier to digest. The PlantEat also claims that the beans do not contain the proteins that often cause soy allergies.
With this winning formula, The PlantEat is now expanding the cultivation of Hayoung soybeans into other international markets.
Superior AI-Crafted Soybeans
The PlantEat Used Ai to Develop the New Hayoung Soybeans
Trend Themes
1. Improved Soybean Taste - The AI-crafted Hayoung soybeans offer a much better taste experience than traditional soybeans.
2. Enhanced Digestibility - The innovative AI development process has resulted in Hayoung soybeans that are much easier to digest.
3. Allergy-friendly Soybeans - The PlantEat's AI-created Hayoung soybeans do not contain the proteins that commonly cause soy allergies.
Industry Implications
1. Plant-based Food Manufacturing - The development of AI-crafted soybeans presents an opportunity for plant-based food manufacturers to improve the taste and digestibility of their products.
2. Agriculture - The cultivation and commercialization of Hayoung soybeans in international markets offers opportunities for the agriculture industry to tap into a new, superior soybean variety.
3. Food Technology - AI-driven advancements in food technology, as demonstrated by The PlantEat's creation of Hayoung soybeans, open up possibilities for further innovation and improvement in the sector.