NewsNovo
A Stanford University research team has built an AI system that generates burger recipes competitive with McDonald's Big Mac on taste while simultaneously reducing environmental footprint.
The tension is this: decades of nutritional science and food marketing have assumed healthier food costs something in palatability.
A study published in npj Science of Food suggests that trade-off is less fixed than the industry has treated it.
What BurgerAI actually did Ellen Kuhl, a Stanford professor of mechanical engineering who led the research, and her colleagues fed 2,216 burger recipes from Food.com into a tool they named BurgerAI.
Keep reading