ReviewNPJ science of food2025
AI for food: accelerating and democratizing discovery and innovation.
Review in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
19 citing papers in PubMed.
- The meatball matchup: Plant vs. animal proteins on campus.Food research international (Ottawa, Ont.) · 2026Article
- Prioritizing Artificial Intelligence Opportunities for Food as Health in the U.S. Agrifood Value Chain.Foods (Basel, Switzerland) · 2026Article
- Psychology of Eating the Future: Consumer Acceptance, Digital Influence and Behavioral Drivers of Novel Foods.Foods (Basel, Switzerland) · 2026Review
- Artificial intelligence for food innovation.Nature food · 2026Review
- Navigating the AI era in dietetics: a qualitative analysis of professional identity, ethical concerns, and future projections in Türkiye.BMC health services research · 2026Article
- Generative artificial intelligence creates delicious, sustainable, and nutritious burgers.NPJ science of food · 2026Article
- Open-Source Benchmarking of Plant-Based and Animal Meats.Foods (Basel, Switzerland) · 2026Article
- Advances in Alternative Protein Design: Nutritional Constraints, Sensory Limits, and Computational Solutions.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Evaluating Large Language Models for Food Supplement Development: A Case Study in Glycemic Control.Nutrients · 2026Article
- Artificial intelligence and the foundations of food systems research.Nature food · 2026Article
- Mapping regional disparities in discounted grocery products.NPJ science of food · 2026Article
- Multimodal AI for Real-Time Food Safety and Quality: From Sensors to Foundation Models, Edge Deployment, and Regulation.Food science & nutrition · 2026Review
- Mechanical, rheological, and sensory characterization of lion's mane mushroom steak.Current research in food science · 2026Article
- Predicting food taste with bound-driven optimization.Current research in food science · 2026Article
- Artificial Intelligence in Nutrition and Dietetics: A Comprehensive Review of Current Research.Healthcare (Basel, Switzerland) · 2025Review
- A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research.Journal of food science · 2025Review
- Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods.Foods (Basel, Switzerland) · 2025Review
- Gastronomic paradigm shifts revisited: from culinary abstraction to a post-digital integrative cuisine.Frontiers in nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
Abstract
By 2050, feeding nearly 10 billion people will require transformative changes to ensure nutritious, sustainable food for all. Our current food system is inefficient and unsustainable. Traditional attempts to transform the global food system are too slow to drive innovation at scale. Here we explore the potential of artificial intelligence to reshape the future of food. We review the state of the art in food development, discuss the data needed to define a new food product, and highlight seven challenges where AI can help us design nutritious, delicious, and sustainable foods for all. By leveraging AI to democratize food innovation, we can accelerate the transition to resilient global food systems that meet the urgent challenges of food security, climate change, and planetary health.
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.