FooQai Wins International Food Tech Competition with AI-Powered Quality Control

Boston, MA – FooQai, a technological startup specializing in artificial intelligence (AI) tools designed to enhance consistency and reduce food waste in restaurants, was awarded first place in the fifth edition of GOe On The Road, an international food technology entrepreneurship competition, held Thursday in Boston. The Gastronomy Open Ecosystem (GOe) program, supported by the Department of Food, Rural Development, Agriculture and Fisheries of the Basque Government and the Hazi Fundazioa, aims to foster innovative projects that transform the food system.

GOe and the Pursuit of Gastronomic Innovation

GOe serves as a gastronomic innovation hub, connecting researchers, entrepreneurs, and companies to promote healthy, sustainable, and flavorful eating. The program seeks to establish an international ecosystem where science, technology, and gastronomy converge.

PlateScana: AI-Driven Quality Control for Restaurants

FooQai’s winning platform, PlateScana, utilizes artificial vision and sensors to analyze each dish before it leaves the kitchen. This system controls portion sizes, standardizes presentation, and optimizes restaurant costs. The technology employs a scanning station installed at the kitchen check-out line. Each dish is automatically photographed and weighed, and the software compares this data to restaurant-defined standards, identifying deviations in real-time.

PlateScana converts each dish into a measurable data point, enabling the detection of inconsistencies in portion size or presentation – factors that can impact both customer experience and a restaurant’s profitability. According to FooQai, pilot testing revealed that portions served were often larger than expected, leading to adjustments and reduced waste.

The system also generates analytical reports, allowing kitchen managers to compare dish execution across different shifts or teams, facilitating process improvements and consistent quality control.

Other Finalists Showcase Innovative Food Technologies

Three other emerging companies presented their projects during the competition:

• Bluana: Develops plant-based alternatives to seafood, such as plant-based sashimi, offering a sustainable option to reduce pressure on ocean resources.
• Maker’s Edge: Applies agent-based AI to industrial processes, including quality management and regulatory compliance, through a platform that integrates with existing production systems.
• Allie Foods: Produces plant-based ice creams with lower sugar content, aiming for a sustainable and healthy alternative to traditional ice cream while maintaining a creamy texture and flavor.

AI in Gastronomy: A Scientific Perspective

The event also featured a scientific conference titled ‘AI in Gastronomy,’ presented by researcher Eneko Axpe. Axpe discussed how AI can contribute to the development of new foods, optimization of kitchen processes, and the creation of more sustainable food systems.

Boston’s Innovation Ecosystem

Representatives from Boston’s innovation ecosystem, including Sofi Aguilera from SVG Ventures and Katie Stebbins from Tufts University, analyzed the roles of universities, investment funds, and accelerators in supporting new food sector companies.

The day concluded with the announcement of the winner, a tasting session, and networking opportunities for researchers, investors, and professionals in the gastronomic sector interested in the intersection of science, technology, and food.