Systems and methods to suggest source ingredients using artificial intelligence

Abstract

Techniques to suggest a set of source ingredients that can be used to recreate functional properties of a target food item, using artificial intelligence, are disclosed. A computer model determines, for the target food item, an ingredient quantities vector and an ingredient inclusion vector based on a matrix of chemical compound source ingredient vectors of all source ingredients. The ingredient inclusion vector indicates which source ingredients from a plurality of source ingredients to include in the ingredient set, and the ingredient quantities vector indicates the quantity or amount of each source ingredient such that a corresponding volatile profile of the ingredient set is similar to that of the target food item. A volatile profile for the ingredient set, which is determined from the matrix of chemical compound source ingredient vectors, the ingredient inclusion vector, and the ingredient quantities vector, mimics the target food item's volatile profile.