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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.
AI Summary
Scientists at Leeds’ School of Food Science and Nutrition have created an AI system that scans tens of millions of plant proteins to find those that can act as emulsifiers. The algorithm has already identified nearly 800 promising candidates. This rapid screening could replace years of costly trial‑and‑error research. The new proteins may accelerate the development of plant‑based foods and cosmetics.
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