Artificial intelligence may seem distant, but it has already become a part of our daily lives and work. In the near future, as the Internet, big data, hardware, software optimization, and societal participation continue to evolve, AI will transition from the lab into everyday life, becoming a key force in shaping the way we live. As global meat consumption continues to rise, so does the strain on Earth’s resources. Can AI help create delicious plant-based alternatives that not only satisfy our taste buds but also lead us toward a "no-meat" future?
Today, many entrepreneurs are turning to AI to find innovative solutions. Their goal is not just to replicate the texture and flavor of meat but to recreate a wide range of animal-based products—mayonnaise, cookies, cheese, chocolate, and more. While the idea of replacing meat isn’t new, AI offers a more advanced and promising approach. It enables food scientists to explore new ingredients, develop unique recipes, and find creative ways to mimic the fats and proteins found in eggs, milk, and meat.
With population growth and economic development, global meat demand remains high—even in countries where people aren't particularly wealthy. In the U.S. and the U.K., vegetarian populations remain relatively small. Josh Tetrick, founder of Hampton Creek, began by adding plant-based ingredients to his database and later turned to AI for help. A powerful machine learning algorithm could systematically identify new ingredients or recipes to replace animal products.
The first step in finding alternatives involves identifying edible plants. Many people consume these plants daily without realizing their potential as substitutes for eggs, pork, or other meats. Once identified, researchers analyze the molecular composition of each plant, determining the ratios of different components. This data is then stored in vast databases containing thousands or even millions of entries. According to the FAO, there are over 250,000 edible plant species worldwide, with countless varieties within each.
However, the complexity of how these compounds interact makes the process challenging. Researchers must deal with unpredictable interactions between ingredients, which can be difficult to manage manually. That’s where AI steps in—it doesn’t need to taste every combination to find a solution. Even if it fails initially, it learns from its mistakes and improves over time. This adaptability often leads to unexpected breakthroughs.
Recently, Hampton Creek discovered that mung beans have properties similar to egg whites. One of their most intriguing formulas involved a mix of broccoli, coriander, mushrooms, and nuts—though the exact recipe remains a secret. So far, AI has helped create emulsions, liquid foods like mayonnaise, and substitutes for scrambled eggs or cookie dough. However, replicating solid foods remains a greater challenge.
The ultimate goal is to replace meat entirely, and both startups are taking different approaches. Hampton Creek is working on growing muscle and fat cells in labs using plant-based nutrients, while NotCo focuses on recreating meat flavors purely from plant ingredients. Despite AI’s progress, the process is still slow.
But even creating these new foods is only the first step. Convincing people to eat them is another challenge altogether. Cultural preferences play a major role in dietary habits. If these new foods are designed primarily for Western tastes, they may not succeed globally. Whether or not AI can find a surprising combination to replace meat, cheese, or eggs, the real question is whether people will accept them—and that depends on how well they align with individual preferences.
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