A step forward in assessing the prospective baking qualities of a given lot of wheat is on the cusp of realization due to new technologies using real-time biochemical measurements and artificial intelligence, according to the founder of an agri-food-tech startup company. In an interview conducted at IBIE 2025 in Las Vegas, Gil Shalev, co-founder and chief executive officer of Equinom Ltd., said data from existing Near-Infrared (NIR) Spectroscopy equipment will offer insights

Flour inconsistency is widely accepted as a “fact of life” in baking. Bakers have learned to work around it, but few can quantify its...

Israeli agri-food-tech company Equinom has announced the commercial availability of its Manna™ technology, an AI-powered solution...

As founder and CEO, Gil Shalev is the visionary, entrepreneur and driving force behind Equinom, a company on a mission to cultivate...