Transcript

• Session Spotlight: From Field to Flour - How AI is Revolutionizing Wheat & Baking Consistency
• Hi, my name is Lilach Aviad, and I'm the VP product and Marketing at Equino. Equino is a food tech company pioneering AI powered grain intelligence. I'm leading the development and global rollout of the Manna platform.
• What topic/trend does this session cover and why is it important?
• This session explores how artificial intelligence is transforming the way wheat and baking industries evaluate the use of grains. Traditional wheat supply chains are full of gaps. Data about origin, storage, and quality often gets lost, leading to unpredictable flour performance. When wheat doesn't behave as expected, it creates inefficiencies, higher costs, and inconsistent baking results. By using AI to integrate NIR spectral scans, biochemical tests, and historical grain data, we can predict baking performance before wheat even reaches the mill. This shift has the potential to save costs, reduce waste, and ensure more reliable flour quality across the entire supply chain.
• What will attendees learn from this session?
• First, we'll discuss the challenges of inconsistency, why wheat quality and flower performance remain difficult to predict with traditional methods. Second, the role of AI in flower performance, how advanced data integration and clustering approaches reveal hidden patterns in wheat and flower. Third, real world results, a case study with Steel, Israel largest miller showing how AI improved storage efficiency, blending, and purchasing. And last but not least, practical benefits, how millers and bakers can reduce costs, optimize blending, and achieve greater product consistency by adopting AI power insights.