Datta et al., “Artificial intelligence for food innovation”
This review includes authors from MIT, Stanford, Imperial College London, Toronto/Vector, UC Davis, and other institutions, and frames AI as a way to speed sustainable food design across ingredient discovery, formulation, fermentation, sensory science, production, and recipe generation. It is especially significant because it treats food as a “programmable biomaterial” and calls for self-driving labs and deep reasoning models that jointly optimize nutrition, sensory quality, and environmental impact.



