Artificial Intelligence in Food Innovation: A Critical Review of Emerging Ingredients and New Product Development
DOI:
https://doi.org/10.33003/fjs-2026-1013-5649Keywords:
Artificial Intelligence, Food Innovation, Critical Review, Emerging Ingredients, New Product DevelopmentAbstract
Global population growth, climate change, and evolving consumer demands are reshaping the food industry and intensifying the need for innovation. This review explores recent advancements in food innovation, with a particular focus on the transformative role of Artificial Intelligence (AI) in emerging ingredients and new product development. A systematic analysis of 123 publications published between 2020 and 2025 was conducted to evaluate how AI and sustainable ingredient sourcing are transforming the global food system. The review highlights how unconventional ingredients such as plants, insects, fungi, microalgae, seaweeds, and agro-waste derivatives are valued for their nutritional density rich in proteins, fibres, antioxidants, and essential fatty acids as well as their techno-functional properties like emulsification, gelation, and water retention. Modern processing methods including high pressure processing, pulsed electric field, ultrasound, and 3D printing proved to be potential processes for developing new food products. AI-driven technologies such as machine learning, deep learning, computer vision, IoT, and robotic are accelerating ingredient discovery, optimising formulation, and improving transparency across food value chains. They enable efficient screening of bioactive compounds, predictive modelling of sensory and nutritional properties, and real-time monitoring of safety risks. By shifting product development from conventional trial-and-error approaches to data-driven systems, AI enhances resource efficiency, reduces development time, and supports sustainability goals. Although challenges remain in large-scale and consumer acceptance, AI-enabled systems demonstrate strong potential to shorten development timelines and enhance resilience. Therefore, AI-integrated approaches could be positioned as critical enablers in advancing sustainable ingredient transformation and new food product development.
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Copyright (c) 2026 Hafsat Funmilayo Bankole, Stella Kehinde Oladokun, Kaothar Oyinkansola Abdullahi, Fathiah Oluwagbemisola Hassan, Toheeb Babatunde Olaniran, Mayowa Saheed Sanusi
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