Taste peptides have emerged as promising natural flavoring agents attributed to their unique organoleptic properties, high safety profile, and potential health benefits. However, the de novo identification of taste peptides derived from animal, plant, or microbial sources remains a time-consuming and resource-intensive process, significantly impeding their widespread application in the food industry. Here, we present TastePepAI, a comprehensive artificial intelligence framework for customized taste peptide design and safety assessment. As the key element of this framework, a loss-supervised adaptive variational autoencoder (LA-VAE) is implemented to efficiently optimizes the latent representation of sequences during training and facilitates the generation of target peptides with desired taste profiles. Notably, our model incorporates a novel taste-avoidance mechanism, allowing for selective flavor exclusion. Subsequently, our in-house developed toxicity prediction algorithm (SpepToxPred) is integrated in the framework to undergo rigorous safety evaluation of generated peptides. Using this integrated platform, we successfully identified 73 peptides exhibiting sweet, salty, and umami, significantly expanding the current repertoire of taste peptides. This work demonstrates the potential of TastePepAI in accelerating taste peptide discovery for food applications and provides a versatile framework adaptable to broader peptide engineering challenges.

The growing demand for innovative research in the food industry is driving the adoption of robots in large-scale experimentation, as it offers increased precision, replicability, and efficiency in product manufacturing and evaluation. To this end, we introduce a robotic system designed to optimize food product quality, focusing on powdered cappuccino preparation as a case study. By leveraging optimization algorithms and computer vision, the robot explores the parameter space to identify the ideal conditions for producing a cappuccino with the best foam quality. The system also incorporates computer vision-driven feedback in a closed-loop control to further improve the beverage. Our findings demonstrate the effectiveness of robotic automation in achieving high repeatability and extensive parameter exploration, paving the way for more advanced and reliable food product development.

One possible way of making thermal processing controllable is to gather real-time information on the product's current state. Often, sensory equipment cannot capture all relevant information easily or at all. Digital Twins close this gap with virtual probes in real-time simulations, synchronized with the process. This paper proposes a physics-based, data-driven Digital Twin framework for autonomous food processing. We suggest a lean Digital Twin concept that is executable at the device level, entailing minimal computational load, data storage, and sensor data requirements. This study focuses on a parsimonious experimental design for training non-intrusive reduced-order models (ROMs) of a thermal process. A correlation ($R=-0.76$) between a high standard deviation of the surface temperatures in the training data and a low root mean square error in ROM testing enables efficient selection of training data. The mean test root mean square error of the best ROM is less than 1 Kelvin (0.2 % mean average percentage error) on representative test sets. Simulation speed-ups of Sp $\approx$ 1.8E4 allow on-device model predictive control. The proposed Digital Twin framework is designed to be applicable within the industry. Typically, non-intrusive reduced-order modeling is required as soon as the modeling of the process is performed in software, where root-level access to the solver is not provided, such as commercial simulation software. The data-driven training of the reduced-order model is achieved with only one data set, as correlations are utilized to predict the training success a priori.

Peggy and Dr. Cathy Kapica, founder and CEO, The Awegrin Institute, discuss why food science is important--and how technology factors in. She says 2020 is the next update of the U.S. Dietary Guidelines, and they are the foundation of health nutrition and health messaging. She adds that food is the original medicine, and food does not become nutrition until it is eaten, and that artificial intelligence has helped to bring a more affordable and safe food supply.

Within computational biology, algorithms are constructed with the aim of extracting knowledge from biological data, in particular, data generated by the large genome projects, where gene and protein sequences are produced in high volume. In this article, we explore new ways of representing protein-sequence information, using machine learning strategies, where the primary goal is the discovery of novel powerful representations for use in AI techniques. In the case of proteins and the 20 different amino acids they typically contain, it is also a secondary goal to discover how the current selection of amino acids -- which now are common in proteins -- might have emerged from simpler selections, or alphabets, in use earlier during the evolution of living organisms.