Scientists Are Using Darwinian Evolution & AI to Create Next-Gen Sustainable Proteins

Scientists at the University of Sheffield are combining Darwinian evolution and artificial intelligence (AI) to develop precision-fermented and next-gen plant proteins. By applying selective pressure in automated fermenters, they let evolution reveal the best microbial strains for key food ingredients production. This approach allows for the development of high-performing strains capable of producing alternative proteins without relying on livestock or carbon-intensive farming.

The research team is also focused on reclaiming Rubisco protein from crop leaves and farm waste to address the nutrition paradox globally. Partnering with industry giants like Unilever and Mars, as well as startups, they are working towards creating a sustainable supply chain for alternative proteins to become everyday supermarket ingredients. The goal is to provide equitable access to good nutrition for all through a multidisciplinary approach that includes engineering, economics, behavior, policy, and culture working together.