Generative AI set to revolutionise plant-based proteins

A key player in the development of plant-based proteins is generative AI. Paris-based start-up AI Bobby is at the forefront, using AI to enhance protein functionality in meat and dairy alternatives. The company believes this technology can accelerate research, increasing efficiency and accuracy in protein design, which is essential for replicating the qualities of animal proteins.

The functionality of plant-based proteins, such as gelling, nutritional value, and mouthfeel, has often been criticised for falling short of their animal-based counterparts. AI Bobby’s founder, Dominik Grabinski, emphasises that improving these functionalities is crucial to making plant-based products more appealing to consumers. Generative AI, according to Grabinski, has the potential to speed up research by up to ten times and improve the success rate of finding solutions.

One area of focus for AI Bobby is gelation, which is vital for texture and ease of formulation in plant-based meats. By refining this process, the start-up aims to reduce the need for additional ingredients, lowering production costs. AI Bobby aspires to link function to structure in the future, helping producers design proteins that meet specific needs more precisely.

AI Bobby envisions a future where plant-based proteins can surpass animal-derived proteins in functionality. The company aims to empower producers to create alternatives to key animal proteins like collagen, gelatin, and egg white, all through plant-based sources.