图案，都能精准成型，花纹细腻均匀、边缘规整，彻底解决人工工艺短板。AI智能糖果裱花机适配软糖、硬糖、夹心糖、巧克力糖果等多类基材，兼容糖
浆、巧克力酱、彩色糖霜等多种裱花原料，适配性广泛。设备支持海量图案储存与一键切换，可轻松打造卡通、国风、简约、节日限定等多种风格的糖果
观，助力企业快速迭代新品，丰富产品品类，满足不同消费群体的审美与购买需求。设备采用全自动化智能运行模式，从定位、裱花到复位全程自动化
本文作者：食品裱花机厂家
原文链接：http://m.toutiao.com/group/7646327004144353828/?upstream_biz=VolcEngine
使消费者从被动接受者转变为价值共创者。与此同时，数字化技术正在重塑糖果巧克力行业的生产、营销与供应链体系。在生产端，AI算法优化生产流程
，实现原料配比、温控参数的精准调控，使糖果巧克力产品的良品率不断提升;机器视觉技术应用于质量检测过程中，毫秒级识别包装瑕疵，有效降低了人
工成本。营销端的数字化变革更为显著，大数据分析精准捕捉消费者需求，直播电商、元宇宙营销等新方法层出不穷。在供应链领域，企业通过云计算实
本文作者：中国食品报
原文链接：http://m.toutiao.com/group/7501235926791012890/?upstream_biz=VolcEngine
hows distinct melting points: white chocolate with MAG peaks at 29.53 °C, 32.46 °C and 37.08 °C, while dark chocolate with SE peaks at 29.79 °C and 31.78 °C. Texture analysis indicates that white chocolate with 2% SE is harder than with 2% MAG, correlating with their respective melting points. AI image recognition effectively identifies shape variations and defects, achieving recognition rates over 90% for ideal shapes and flagging incomplete extrusions and structural issues. These findings highlight 3D printing’s potential in chocolate manufacturing for precise customization and quality
水油双相递送科技等技术，带动了行业发展；同时，依托WELMAX™循证营养体系，确保全链条数据可追溯。她认为，AI将加速制造业升级进化，全链路数字化是企业迎接AI时代的坚实底座。 从软胶囊到软糖，从传统产线到数智车间
从对标国际到输出标准，小小一粒软糖映照出营养健康食品制造业的转型之路。中国制造业正稳步迈向高端化、智能化、绿色化发展新阶段，推动产业提档升级、参与全球标准制定、加快数智化转型，成为我国营养健康食品制造
本文作者：新华社
原文链接：http://m.toutiao.com/group/7651501031683064354/?upstream_biz=VolcEngine
味：一家意大利冰淇淋店将87种食谱上传至聊天机器人分析，最终推出“涂有巴萨米克浆果酱搭配焦糖黑胡椒的白巧克力冰淇淋”。
店主私下用AI调配：有博主发现，认识的冰淇淋店主每一款新品都用AI跑过成分配比，积累了大
数据，每次出新都很成功。
大数据理解偏好：品牌利用大数据分析当地消费者对甜度、流行水果等偏好，通过算法生成“爆款配方”。
二、机器人现场制作
深圳公园广泛投放：深圳20多个公园已出现AI冰淇淋机器人，24小时营业
本文作者：AI透视镜
原文链接：https://k.sina.cn/article_7096020433_v1a6f4add106801kqjs.html
From shampoo to cookies, consumer products get an AI makeover
Nestle, Haleon and Mondelez use AI to speed product innovation, recipe design and supply chain planning
Reuters
July 06, 2026 2 min read
Bottles of L’Oreal Paris Elseve Collagen Lifter shampoo and conditioner in a supermarket in Brussels, Belgium, July 3, 2026. PHOTO: REUTERS
French cosmetics company L’Oreal has used AI to identify molecules in its skincare products that can be repurposed for use in shampoo and can now create products four times faster than before, a senior executive told Reuters.
Consumer companies, including N
原文链接：https://tribune.com.pk/story/2616797/from-shampoo-to-cookies-consumer-products-get-an-ai-makeover
porting category expansion across retail, convenience and e-commerce channels. At the same time, advances in inclusion technology and chocolate processing enable manufacturers to maintain crispness, optimize shelf stability and preserve product quality throughout distribution.
Inclusion Technology, AI-Assisted Formulation, and Premium Chocolate Manufacturing Expansion
Manufacturers are strengthening crunchy chocolate portfolios through ingredient innovation, advanced production technologies and manufacturing investments. Barry Callebaut partnered with NotCo AI to accelerate chocolate recipe de
原文链接：https://www.marketresearch.com/VPA-Research-v4245/Crunchy-Chocolate-Size-Share-Growth-46190437/
图源:Unsplash
好时公司已开始采用新的AI工具，以最大化其在门店中销售“棉花糖夹心饼干”相关原料的业绩，包括自家巧克力、棉花糖和格雷厄姆饼干。
据好时公司零售副总裁斯蒂芬妮·伯曼(Stephanie Berman)表示，今年公司开始使
一款自主研发的专有AI工具，该工具结合计算机视觉与增强现实技术，可识别门店内摆放棉花糖夹心饼干展示架的最佳位置，并基于消费者数据评估其表现。此外，好时今年还首次将AI应用于营销组合模型，以更深入地理解实时消
许消费者参与糖果制作过程。
案例研究* 好时：好时利用 AI 味觉优化技术开发了迎合不同地区不同味觉偏好的新口
，扩大了其市场份额 玛氏巧克力：玛氏巧克力使用 3D 打印技术创造了具有复杂几何形状的定制糖果产品，满足了
定客户群体的独特需求 费列罗：费列罗实施了机器学习推荐引擎，为消费者提供根据个人偏好量身定制的口味和
状组合影响* 市场差异化： AI 驱动的个性化使糖果制造商能够差异化他们的产品，迎合独特的客户群 消费者满意度
ation, Tokyo, Japan
AsianCHI ’20: Proceedings of the 2020 Symposium on Emerging Research from Asia and on Asian Contexts and Cultures
Pages 33 – 36
https://doi.org/10.1145/3391203.3391211
A case study of Food Production Using Artificial Intelligence
Abstract
In these days, artificial intelligence (AI) finds applications in many different domains, including art creation such as painting and music. However, there is lack of know-how involving AI in developing food products. In this case, we analyzed a large number of Japanese newspaper articles and developed a chocolate that represents the mood