Business

List of Top 100 promising AI's startups includes Chilean NotCo

The foodfech was ranked on the 69th position; 13 countries are represented in the list

NotCo's founders Matias Muchnick, Karim Pichara, and Pablo Zamora. Photo: NotCo
NotCo's founders Matias Muchnick, Karim Pichara, and Pablo Zamora. Photo: NotCo
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  • Chilean NotCo is the only startup from Latin America in the list of 100 most promising artificial intelligence startups made by CB Insights ;
  • The Food Tech uses AI to create sustainable foods from all kinds of plants.

CB Insights released the annual list of the 100 most promising artificial intelligence. The best ranked players include startups working on synthetic voice, quantum machine learning and protein modeling. It’s the fourth edition of the report. This year companies from 13 countries were cited, one of them from Latin America: the Chilean NotCo, a Food Tech company that uses AI to create sustainable foods from all plants.

READ ALSO: The foodtech revolution in the Latin American market

More than half of the startups on the list are American. NotCo is in 69th position. Focused in the ingredient discovery, the company has SOSV, Kaszek Ventures, Bezos Expeditions, IndieBio and Maya Capital as select investors. NotCo has a total disclosed funding of $ 33M.

Luiz Augusto Silva, the country manager of NotCo in Brazil. Photo: NotCo

The company uses artificial intelligence to create and improve formulas and flavors using only herbal ingredients.

“NotCo aims to show that this shift from traditional to alternative products can be much easier when foods are not only functional and sustainable but also tasty.”

Luiz Augusto Silva, the country manager of NotCo in Brazil

Silva talked to LABS in 2019. He said that the technology NotCo uses (Artificial Intelligence) helps them to speed up the research and development of products. “Two of our founders, Karim Pichara, Ph.D. in computer science and machine learning expert, and Pablo Zamora, Ph.D. in plant biotechnology and specialist in biochemistry and plant genetics, have developed an algorithm we call Giuseppe. Giuseppe understands the molecular structure of animal foods, crosses this information with that of vegetables we have entered in its database and suggests a combination of vegetables that recreates the food preserving its flavor, texture, aroma and nutritional value,” said.