Infrared Technology and AI: Advancing Quality and Sustainability in Processed Vegetable Production

The challenge of ensuring consistent quality in fresh fruits and vegetables could soon be a thing of the past, thanks to a groundbreaking technology developed in collaboration with the Institute of Agrifood Research and Technology (IRTA) and the Polytechnic University of Catalonia (UPC). As part of the AO Sensor project, Ametller Origen—a leading Spanish agri-food company committed to sustainable and high-quality food production—is implementing an advanced solution that combines infrared technology and artificial intelligence (AI). This innovation enhances product quality and consistency while optimizing resource use and reducing food waste.

Advanced Technology for Smarter Food Selection

AO Sensor is part of Agrosmed, a corporate alliance under the Strategic Project for Economic Recovery and Transformation (PERTE), with a budget of €1.3 million. Its main goal is to integrate advanced infrared and AI-driven technologies into the selection and classification of fruits and vegetables, improving efficiency in food production and enhancing the consumer experience.

The system uses near-infrared technology to scan fresh produce, analyzing its physicochemical properties without damaging the product. This allows for precise measurement of key characteristics such as sweetness, acidity, and water content. With AI-driven data models, the technology can identify optimal quality patterns and automate the sorting process for large-scale production.

Transforming Food Production and Waste Reduction

In its initial phase, Ametller Origen is applying this technology to the production of gazpachos and vegetable creams, with two main objectives:

• Ensuring consistent quality by accurately measuring ingredient characteristics and adjusting formulations in real time.
• Reducing resource consumption by eliminating manual tasting and minimizing ingredient waste, leading to lower energy costs.

Traditionally, quality control relied on manual sampling, which often led to unnecessary product waste when a batch did not meet taste or texture standards. By implementing infrared technology and AI, AO Sensor enables real-time adjustments, ensuring that only high-quality products reach consumers while significantly reducing food loss.

Expanding to Retail and Distribution Centers

The next phase of the project will introduce AO Sensor in fruit and vegetable distribution centers, ensuring that only top-quality produce is delivered to retailers. This technology could also be integrated directly into grocery stores, allowing consumers to access real-time quality data before making a purchase.

A Shift in How Fresh Produce is Classified

Historically, the fresh produce market has classified fruits and vegetables based on size (caliber). However, AO Sensor introduces a new standard, where quality—rather than size—becomes the primary criterion for sorting and distribution.

Launched in late 2023, the project is currently in the data collection phase at the IRTA Fruit Centre in Lleida, in collaboration with three research teams from UPC. The initiative is expected to be completed by June 2025, with a potential rollout in Ametller Origen's new Agroparc processing facility in Gelida by late 2026.

Conclusion: A More Sustainable and Efficient Food Industry

The combination of infrared technology and AI is set to transform the agri-food industry, redefining how food is produced, distributed, and consumed. AO Sensor not only ensures that consumers receive high-quality, consistent products but also helps reduce waste, optimize resources, and lower environmental impact.

Through this initiative, Ametller Origen is reaffirming its commitment to innovation and sustainability, paving the way for a more efficient, data-driven, and eco-friendly future in food production.

Source: The New Barcelona Post