With 63 approved US patents, Israel’s Technion Institute is 40th in the world and number one in Europe. It ranks higher than the University of Oxford, Princeton University, and other well-established and well-known universities. Tel Aviv University was ranked at … Continue reading →

When a sink hole appeared in Tel Aviv’s Ayalon highway, the highway authority called in Israel’s Exodigo (see here previously) to perform an underground scan. The multi-sensing artificial intelligence platform helped identify corrective actions to reinforce the road against further … Continue reading →

At Calcalist’s Mind the Tech 2022 Conference in New York, Eyal Desheh, of Tevel Aerobotics Technologies (see here previously) explained why automation was essential in front line agriculture. “People just don’t want to do work in agriculture anymore”, he stated. … Continue reading →

Israel’s 1MRobotics is developing small, automated, robotic dark stores that can meet the requirements of companies who wish to provide “last mile” delivery and distribution services to customers. 1MRobotics’ storage and retrieval operations require a minimal (often zero) workforce. https://www.calcalistech.com/ctechnews/article/rj60t0hzj … Continue reading →

Israel’s Tymely has developed an AI-based outsourced contact center that sends intelligent tailored responses to customer correspondence. It even follows company policies on compensation or discounts when processing customer complaints, freeing employees to focus on new business. https://www.calcalistech.com/ctechnews/article/sydvz5r11s https://www.tymely.ai/

Israeli-founded Viber (see here previously), owned by Japan’s Rakuten, has developed “Teach the Teachers”- a chatbot to support remote education of Ukrainian teachers and students. The free 10-module course includes organizing homework, motivation, and monitoring attendance. https://nocamels.com/2022/09/israeli-app-ukrainian-teachers-free-course%ef%bf%bc/

Israel’s Meala FoodTech produces “functional proteins” for plant-based meat alternatives. They replace methylcellulose and other hydrocolloid and gums widely used in meat alternatives as binding and gelling agents. The result is a more natural product, but with a better meat-like … Continue reading →