From peas to potatoes, AI identifies nearly 800 promising plant proteins for food and cosmetics

Scientists from Leeds' School of Food Science and Nutrition have developed an advanced AI process that can rapidly identify plant proteins capable of acting as emulsifiers from tens of millions of initial candidates. To date, it has identified nearly 800. The discovery will cut years of costly trial-and-error research and bring the next generation of plant-based foods and cosmetics closer.

Read it at Phys.org ↗

← Front page