Close to 800 plant proteins with the power to replace animal-derived emulsifiers have been pinpointed by an AI tool after scanning ten million compounds.

A new approach to finding plant-derived emulsifiers

According to НВ — Техно: With food and cosmetics producers under pressure to reduce their reliance on animal ingredients, the search for functional plant proteins has become a key priority. Researchers from the University of Leeds’s School of Food Science and Nutrition, working with machine-learning specialists at the University of Edinburgh, have developed an AI-driven algorithm that can rapidly identify plant proteins capable of acting as natural emulsifiers. The tool assesses a pool of ten million potential compounds and has already surfaced close to 800 candidates, with pea and potato among the most promising sources. Real-world testing matched the model’s predictions, offering a faster route to replacing animal-based emulsifiers with plant alternatives.

The algorithm combines statistical physics and machine learning to simulate how proteins anchor at the boundary between oil and water. The project is headed by Dr. Simha Shridharan and Professor Anwesha Sarkar. Validation tests on commercially available pea and potato proteins lined up with the mathematical forecasts, strengthening confidence in the technology.

Why moving away from animal emulsifiers matters

Animal-derived emulsifiers such as casein and whey protein leave a substantial carbon footprint, which makes the shift to plant sources an important environmental step. According to the researchers, artificial intelligence can compress years of laboratory work into a far shorter process, lower the cost of finding new ingredients, and speed up the adoption of plant-based components across the food and cosmetics industries. Emulsifiers are essential in a wide range of everyday products, including:

• sauces
• ice cream
• mayonnaise
• pharmaceuticals
• cosmetic lotions, creams, and paints

This innovation marks a meaningful step toward more sustainable manufacturing in the food and personal-care sectors, while also broadening the potential uses of plant proteins. As consumers increasingly look for eco-friendly and health-conscious options, such technology could reshape how companies develop their products. It may also become a key factor in steering the industry toward more responsible and sustainable production practices.

In addition to the advancements in plant-derived emulsifiers, researchers are also exploring innovative methods to create meat-like textures from plant sources. For instance, a recent study by Swiss scientists has unveiled a technique to transform peas into a meat substitute, highlighting the versatility of legumes in the food industry. To learn more about this fascinating development, check out the full story on creating meat-like textures from peas.