Key points
- Big data and Artificial Intelligence (AI) are revolutionising plant-based protein developments by enhancing sustainability and productivity.
- AI can help us get more protein yield from crops with less resources, and tailor products to consumer preferences.
- We’re working on AI technologies, such as our MAGDA++ platform, to advance food innovation for the future.
From personalised nutrition to more sustainable supply chains, we're just beginning to unlock the potential of AI in farming and food production. And it couldn’t come at a more critical time. As the global population continues to rise, so does the demand for more protein-rich foods – putting pressure on producers and the planet.
The ball is already rolling with AI supporting protein innovation.
And now, by applying AI to ever-growing agriculture data sets, we can identify and develop more sustainable products. We can also more readily cater to changing consumer preferences.
Custom protein to suit your dietary needs
Enter personalised nutrition. Future protein products can’t just taste great, they also need to be nutritious. AI could be used to create customised protein blends tailored to individual dietary needs and health goals, complementing people’s diets.
This personalised nutrition would help people get the right balance of macro and micronutrients, supporting optimum health and wellbeing.
Digital ag for bumper crops
AI-powered digital agriculture is transforming protein crop cultivation. Precision agriculture techniques use AI to monitor soil health, predict weather patterns, and detect pests in real time. This continuous monitoring ensures that crops receive optimal care, leading to higher yields and better-quality produce.
Optimising crops also leads to more sustainable farming practices. It’s about getting more value from less resources. For example, AI facilitates water and fertiliser efficiency by anticipating each crop’s precise needs. This targeted approach boosts productivity, while minimising waste.
Getting the biggest bang for your buck
Beyond cultivation, AI has the potential to revolutionise plant protein processing for developing into ingredients and consumer-ready products.
Take high-protein chickpea flour as an example. We can use AI models to improve the efficiency of traditional protein extraction methods, while maximising the chickpea protein’s integrity and nutritional value.
In product development, AI can analyse consumer preferences and market trends to create plant-based protein products that best match taste, texture, and nutritional expectations. By simulating how different protein combinations behave under various cooking and processing conditions, AI can predict structural and functional changes in the proteins.
This enables product formulations that closely replicate the texture, taste, and nutritional profile of animal proteins, increasing choice for consumers.
Building resilient and sustainable food systems
AI could soon be used to help us choose which crops to plant. AI-driven tools can identify high-yielding, protein-rich varieties that require fewer resources.
Machine learning (ML) algorithms analyse vast datasets to predict how different crop varieties will perform in different conditions. For example, ML algorithms can analyse environmental and remote sensing data to create digital soil maps that predict organic carbon levels.
This technology could optimise crop rotations and improve soil health, leading to more resilient and sustainable crop selection. In turn, this can help farmers adapt to climate change while reducing the environmental footprint of crops.
Our AI-driven food innovation
We’re at the forefront of integrating AI into food innovation. For example, our MAGDA++ platform leverages AI to predict the yield, taste and functional properties of different plant proteins. This predictive capability accelerates new ingredient and product development, reducing time-to-market while fostering innovation.
These new digital agriculture and food processing technologies will position Australia as a leader in sustainable food production.
And we’re working with industry to ensure that AI-driven solutions are practical, scalable, and aligned with market needs.
Eye on the future
AI’s potential for plant-based protein innovation is just beginning. In the future, AI-driven analytics are expected to enhance supply chain efficiency, reducing waste and ensuring the timely delivery of fresh products to market.
Future research may also seek to improve the functionalities of plant-based proteins, such as better emulsification properties or heat stability, broadening their application into different products.
For some, the thought of AI can be daunting, but in the plant world it is set to make an important impact.
In the plant-based protein sector, AI is offering solutions that are good for the environment and good for farmers.
As technology evolves, its integration into agriculture and food production will be crucial in addressing global challenges related to health, sustainability, and food security.