A new article in npj Science of Food by Stanford professor Ellen Kuhl explores how artificial intelligence (AI) could help address the global food crisis expected by 2050.
The world’s population is projected to reach 10 billion by then, requiring at least 20% more food than today. Traditional food systems, Kuhl argues, are too slow, inefficient, and harmful to the environment to meet that demand.
Kuhl highlights that AI can speed up innovation, cut costs, and help create sustainable, animal-free food. AI can simulate product development, predict consumer preferences, and even design new food formulas from text prompts.
But she warns that AI isn’t a complete solution. Human expertise, cultural knowledge, and sensory evaluation still play key roles.
Today’s AI tools face challenges. Most data needed to improve taste, texture, and flavor remain private or incomplete. Still, Kuhl believes open data sharing and partnerships between food and data scientists can solve this.
She identifies eight ways AI can support food innovation, including mimicking animal protein, improving texture, replacing additives, and building foundation models that help food systems adapt quickly.
Kuhl gives examples from companies already using AI, such as NotCo’s plant-based milk and Brightseed’s gut-health discoveries. She calls for more collaboration and realistic expectations.
With the right support, AI can help make global food systems faster, smarter, and more sustainable—but it must work alongside, not replace, human judgment.
