http://j.people.com.cn/n3/2024/1009/c94476-20227432.html

The Market Supervision Bureau of Haidian District, Beijing, recently issued a food business license for embodied AI robots to Shenggu Intelligent Technology (Beijing), a new artificial intelligence (AI) innovation company. This indicates the possibility that advanced technology in the embodied AI field will enter the food and beverage market.

At the company, reporters were able to see the newly licensed smart robot chef “LAVA” cooking.

When the oil in the pot was at a sufficient temperature, the potatoes were added and the oil was drained while controlling the temperature. As the fries swimming in the hot oil gradually turned golden, the robot chef scooped up the cooked fries from the pan in one go. The fries made by the AI ​​robot chef were crispy on the outside and fluffy on the inside, and they were delicious.

“LAVA” has the ability to perform multiple tasks, which makes it different from the single-function robots currently on the market that make sweets and noodles. Not only can it automatically determine and control the cooking time and the flavor and texture of the food, but it can also “invent” new menus by continuing to learn on its own, and it can also judge the situation on the ground and report safety risks.

In order to respond to these new circumstances, the State Administration for Market Regulation has revised and published the “Food Business License and Registration Management Regulations,” putting forward more specific and clear provisions for the use of automated equipment to engage in food business activities, which will come into effect on December 1, 2023. According toWang Xinwei, deputy secretary-general of the World Chinese Cuisine Federation and the International Chinese Cuisine Master Chef Professional Association Beijing area, said, “The issuance of the first food business license to an embodied AI robot means that advanced technology in this field will enter the F&B market, enabling large-scale business development and monetization. It will reduce the difficulty of F&B companies’ menu reproduction, securing and managing chefs, and significantly reduce costs.”