Food: use artificial intelligence to create new proteins –

Thank you for visiting You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.
Montana State University, Bozeman, Montana, USA.
You can also search for this author in PubMed  Google Scholar
Alliance Bioversity-CIAT, Cali, Colombia.
You can also search for this author in PubMed  Google Scholar
Verso Biosciences, Davis, California, USA.
You can also search for this author in PubMed  Google Scholar
As members of the Periodic Table of Food initiative (PTFI), a global effort to create a public database of the biochemical composition and function of food, we suggest that artificial intelligence (AI) could be used to devise new proteins as alternative food sources (see Nature 609, 661–662; 2022).

Subscribe to Nature+
Get immediate online access to Nature and 55 other Nature journal

Subscribe to Journal
Get full journal access for 1 year
only $3.90 per issue
All prices are NET prices.
VAT will be added later in the checkout.
Tax calculation will be finalised during checkout.
Buy article
Get time limited or full article access on ReadCube.
All prices are NET prices.
Nature 611, 665 (2022)
The authors declare no competing interests.
See more letters to the editor
AI system not yet ready to help peer reviewers assess research quality
Nature Index
After AlphaFold: protein-folding contest seeks next big breakthrough
Are ChatGPT and AlphaCode going to replace programmers?
Farming feeds the world. We desperately need to know how to do it better
Flight emissions, which fish to eat — the week in infographics
Eat more fish: when switching to seafood helps — and when it doesn’t
Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
91052 Erlangen, Bavaria, Germany
Human Technopole
Milan, Italy
Human Technopole
Milan, Italy
University of Lausanne (UNIL)
Lausanne, Switzerland

See more letters to the editor
An essential round-up of science news, opinion and analysis, delivered to your inbox every weekday.
Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.
Nature (Nature) ISSN 1476-4687 (online) ISSN 0028-0836 (print)
© 2022 Springer Nature Limited


Leave a Reply

%d bloggers like this: