Mainebiz

V O L . X X X I N O. X X V § 2 N OV E M B E R 3 , 2 0 2 5 6 A rtificial intelligence in the food sector is experienc- ing rapid growth. e mar- ket, valued at $6.38 billion in 2024, is projected to rise to $8.58 billion by 2025 and reach $27.73 billion by 2029, according to one estimate. The global IT firm WhaTech, which compiled the estimates, attri- butes the surge in adoption to several factors: rising demand for automation, improvements in supply chain effi- ciency, stronger emphasis on food safety and regulatory compliance, growing consumer expectations and pressure to reduce costs while boost- ing operational performance. Rather than replacing human labor, AI is helping food producers refine climate controls for crops and aqua- culture systems and opening doors to more inclusive job opportunities for workers with disabilities. Here in Maine, AI-driven food technology is increasingly shaping how our food is produced every day, redefining the meaning of "locally produced." Technology drives healthier fish farming practices Founded in 1985 with a single farm and 5,000 Atlantic salmon, Cooke USA has grown into a global seafood producer with operations around the world. In Maine, the company recently marked its 20th anniversary, operating marine farms Downeast, including a salmon processing plant in Machias- port and three land-based freshwater hatcheries in both western and east- ern parts of the state. Today, Cooke is piloting artificial AI: The newest ingredient in food innovation Maine providers are giving new meaning to 'locally produced' B y S l o a n e M . P e r r o n Cooke USA Fish Health Technician Jaelyn Matthews (right) with Megan Robinson weighing fish at a Machias Bay salmon farm. C O U R T E S Y / C O O K E U S A

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