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Can AI improve plant-based meats? Using mechanical testing and machine learning to mimic the sensory experience

Summary by Phys.org
Cutting back on animal protein in our diets can save on resources and greenhouse gas emissions. But convincing meat-loving consumers to switch up their menu is a challenge. Looking at this problem from a mechanical engineering angle, Stanford engineers are pioneering a new approach to food texture testing that could pave the way for faux filets that fool even committed carnivores.
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Artificial IntelligenceArtificial Intelligence
Food & DrinkFood & Drink
StanfordStanford
ScienceScience
California, United StatesCalifornia, United States
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