New Delhi, May 30 -- As AI moves beyond software-led use cases, its relevance in sectors such as food and FMCG is becoming increasingly important. Product innovation in these industries is not driven by data alone. It depends on a complex mix of food science, ingredient behaviour, formulation history, processing conditions, regulatory understanding, consumer preferences and manufacturing realities.

For many companies, this knowledge often remains scattered across teams, spreadsheets, trial reports, supplier inputs and individual experience. This makes it harder to move faster from idea to shelf without compromising quality, safety or compliance.

In this interaction with CiOL, Rinka Banerjee, Co-Founder, Thinking Forks, explains how AI a...