Artificial intelligence (AI) is set to revolutionise most sectors, and nutrition is no exception. Beyond the media hype, how is AI being used in practice, from the research and formulation of new ingredients through to production, including helping consumers make the right nutritional choices? Scientific advancements in AI applications, from predictive modelling for ingredient discovery to personalised nutrition recommendations, will be explored in this session. Experts will discuss the integration of AI into food production processes, addressing challenges and opportunities in enhancing nutritional value and sustainability.

What scientific evidence supports the efficacy and safety of AI-driven innovations in improving nutritional outcomes and food sustainability? What role does AI play in optimizing food formulation and production processes?  How is AI being leveraged to analyse complex nutritional data and predict optimal dietary patterns for individuals? How can AI-driven tools assist consumers in making informed nutritional choices, considering individual preferences and dietary requirements? What are the ethical and regulatory considerations associated with AI integration in nutrition and food production?

Moderator: Raphaelle O’Connor, Founder & Company Direction, inewtrition