On the morning of April 22, 2026, the Ho Chi Minh City Investment and Trade Promotion Centre (ITPC), in collaboration with the Digital Transformation Support and Consulting Center (DXCenter), hosted a seminar titled “Application of AI and real-world data in food product research and development.” The seminar highlighted breakthrough digital solutions aimed at helping enterprises optimize production processes and enhance their competitiveness. It also marked the closing event of a series of five thematic seminars held as part of the 5th Ho Chi Minh City International Food Industry Exhibition (HCMC FOODEX 2026).

Mr. Le Anh Hoang, Deputy Director of ITPC, delivering the opening remarks

In his opening remarks, Mr. Le Anh Hoang emphasized that artificial intelligence (AI) is now embedded across the entire value chain—from analyzing consumer preferences and optimizing R&D formulations to forecasting consumption trends on e-commerce platforms. In other words, AI has become an integral part of business operations.

He noted that the adoption of AI and real-world data is a critical factor in enhancing competitiveness, particularly for the food and beverage (F&B) sector—one of the city’s four key industries. According to him, these technologies enable enterprises to detect potential risks, manage supply chains, forecast product-related risks, ensure quality control, and analyze consumer trends.

Dr Nguyen Ba Thanh, Director of the Institute of Biotechnology and Food Technology at the Industrial University of Ho Chi Minh City

At the seminar, Dr. Nguyen Ba Thanh shared that the AI market in the F&B sector is projected to reach 18.3 billion USD by 2026 and could grow to 84–88 billion USD by 2030, representing a compound annual growth rate (CAGR) of approximately 39%. He noted that the industry is facing significant challenges, including prolonged product development cycles (ranging from 18 to 36 months) and high investment costs, making it difficult for businesses to keep pace with changing consumer preferences. As a result, up to 80% of new products fail within their first year on the market.

However, by leveraging real-world data, enterprises can shorten product development time by up to 50%, bring a new product to market within just 3 to 9 months, and reduce sensory evaluation costs by 40%. He stressed that adopting this technology is no longer optional but a critical requirement for F&B enterprises. While data serves as the foundation, the synergy between intelligent systems and human expertise is the key determinant of product success.

Mr. Phi Anh Tuan, Head of digital transformation consulting for enterprises and public sector, DXCenter

From an operational and production perspective, Mr. Phi Anh Tuan, Head of digital transformation consulting for enterprises and public sector, DXCenter, highlighted that integrating computer vision into factory production lines can detect visual defects with accuracy exceeding 95%. This monitoring system also helps manufacturers reduce defect rates by 30%–70% and reduce quality control labor costs by 40%–60%.

In addition, automated decision-making models are enabling fast-food chains and food manufacturers to reduce inventory levels by 20%–40%, minimize waste rates by up to 60%, and improve service responsiveness by 10%–20%. He emphasized that the combination of computer vision and autonomous decision-making systems forms a smart management framework capable of making real-time adjustments to machinery, thereby mitigating risks early in the supply chain.

Mr. Nguyen Minh Duc, Vice Secretary General of the Vietnam E-commerce Association (VECOM)

Mr. Nguyen Minh Duc, Vice Secretary General of the Vietnam E-commerce Association (VECOM), said the strong shift in Vietnam’s market toward green and sustainable products. Data from e-commerce platforms such as Shopee and TikTok indicates that consumers not only support this trend in principle but have also changed their purchasing behavior, with the majority willing to pay 5%–10% more for safer options.

In the processed food segment, taste remains the top priority, while “green” attributes serve as a key competitive advantage. Market data also points to promising product categories such as organic dried foods and sugar-free products. He encouraged small and medium-sized enterprises (SMEs) to leverage AI tools and platform data to optimize business strategies without requiring substantial investment. This serves as a call for businesses to adapt quickly, as consumers are increasingly seeking more suitable suppliers rather than simply choosing large corporations.

Overview of the seminar

Through the seminar, ITPC aims to support enterprises in optimizing resources and shaping long-term development strategies, thereby laying a foundation for Vietnam’s F&B sector to enhance its value, meet export standards more effectively, and strengthen its position in the global market.

Source: DXCENTER, ITPC

Translated by QTSC