Creating plant-based meat products that consumers truly enjoy has long required years of trial and error, balancing nutrition, texture, taste, manufacturing processes, and consumer preferences. A new review co-authored by UC Davis Professor Ilias Tagkopoulos explores how artificial intelligence is transforming that process by giving researchers and food manufacturers powerful new tools to design better products faster. Published in Food Research International, the paper examines how machine learning and advanced AI can optimize everything from ingredient selection and extrusion processing to texture prediction, sensory evaluation, nutritional profiling, and consumer acceptance. Rather than relying solely on traditional experimentation, AI can rapidly analyze complex datasets to identify formulations that deliver high-quality products while reducing development time and resource use.
This work reflects the UC Davis Innovation Institute for Food and Health’s commitment to advancing technologies that bridge cutting-edge research with real-world food innovation. Dr. Tagkopoulos and his collaborators highlight how AI has the potential to help create healthier, more sustainable plant-based foods while supporting more efficient manufacturing and reducing environmental impact. Equally important, the review identifies the scientific and technical challenges that remain, outlining a roadmap for responsibly integrating AI into food system innovation. As demand for sustainable protein continues to grow, this research provides valuable guidance for industry leaders, entrepreneurs, and researchers working to bring the next generation of nutritious, consumer-friendly foods to market.
