{"version":"1.0","provider_name":"NeuroEdge","provider_url":"https:\/\/scienceblog.com\/neuroedge","author_name":"NeuroEdge","author_url":"https:\/\/scienceblog.com\/neuroedge\/author\/neuroedge\/","title":"AI Takes Surprising Bite Into Food Development","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"UwgAVdWmdV\"><a href=\"https:\/\/scienceblog.com\/neuroedge\/2025\/03\/28\/ai-takes-surprising-bite-into-food-development\/\">AI Takes Surprising Bite Into Food Development<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/scienceblog.com\/neuroedge\/2025\/03\/28\/ai-takes-surprising-bite-into-food-development\/embed\/#?secret=UwgAVdWmdV\" width=\"600\" height=\"338\" title=\"&#8220;AI Takes Surprising Bite Into Food Development&#8221; &#8212; NeuroEdge\" data-secret=\"UwgAVdWmdV\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/scienceblog.com\/neuroedge\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/scienceblog.com\/neuroedge\/wp-content\/uploads\/sites\/14\/2025\/04\/brownies-237776_1280.jpg","thumbnail_width":1280,"thumbnail_height":853,"description":"Artificial intelligence is now venturing into unexpected territory: evaluating the sensory qualities of chocolate brownies. A study from the University of Illinois Urbana-Champaign reveals that large language models like ChatGPT could streamline food product development and potentially reduce costs for manufacturers navigating an increasingly competitive market. Food scientist Damir Torrico, an assistant professor in the ... Read more"}