In the name of tradition The use of innovative technologies also opens new avenues in the world of pastry and gelato. The only imperative for the artisan is to find the right balance between the use of artificial intelligence and respect for tradition. This challenge has already been accepted by the pastry chefs of the future. The students of the Institute Culinary De France in Bordeaux, whose educational president is Pierre Hermé, took part in the “Pastry 3.0 competition”, with the creation of original desserts starting with a few images generated by artificial intelligence. During their first attempt, the students tried to visually approach the image, but then, they realized that the texture was not satisfactory. In the end, the winning group preferred to use a more pleasant texture even if the dessert was not an exact visual replica of the original. Even in producing artisanal gelato, artificial intelligence can lead to significant improvements. By analysing recipe data, together with consumer preferences and their sensory feedback, algorithms can pinpoint the perfect balance between the ingredients. It is about fine-tuning every aspect of flavour, texture, creaminess and nutritional value. image by freepik image by freepik 51
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