INFORM February 2025 Volume 36 (2)

EDITOR’S LETTER

inform February 2025, Vol. 36 (2) • 5

Is data the future of food?

In this issue, we explore the fascinating inter sections of food chemistry, data science, and innovative technologies—a triad reshaping how we understand and improve what we eat. As the food industry adapts to evolving supply chains, emerging health sciences, and shifting consumer preferences, data science and arti ficial intelligence (AI) have emerged as essen tial allies in addressing age-old challenges with fresh perspectives. One of the central themes explored in this edition is how these advanced tools are helping food scientists achieve the goal of enhancing fats. From delivering superior flavor and tex ture to reducing health risks and costs, researchers are using algorithms to push the boundaries of what is possible in food development. Our feature article, Data science reveals new possibilities in food chemistry , showcases how cutting-edge computational techniques are unlocking new opportunities in food product innovation. These advancements are not just academic—they are paving the way for practical applications that could rede fine our culinary and nutritional landscapes. In Synchrotron X-ray diffraction unveils how structured oils are digested , we explore how advanced imaging technolo gies are shedding light on the inner workings of oleogels during digestion. This research holds promise for tailoring caloric con tent and creating healthier fat alternatives—a pursuit with implications for both public health and product design. The quest for sustainable and wellness-focused solutions continues with Bigels: Filling the gaps in plant-based food appli cations . Here, food scientists are navigating the complexities of bigels to produce plant-based fats that satisfy both nutritional needs and environmental priorities. Their work underscores the challenges and opportunities in aligning food innovation with global values. We also turn our attention to the burgeoning role of AI in our lives. Programs to police the programs addresses an increasingly critical question: how can we ensure that the algo rithms we rely on for research, development, and everyday decisions provide trustworthy insights? As AI integrates deeper into scientific inquiry, maintaining integrity and reliability remains a pressing concern. Finally, in Fatty acids found in meat and poultry may be beneficial to human metabolism , we explore the intricate relationship between fatty acids, gut bacteria, and human

metabolism. By examining muscle tissue and gut microbiota, researchers aim to uncover mechanisms that could unlock new health benefits from dietary fats. Together, these articles highlight a moment of remarkable progress and profound challenges in the world of food science. As we navigate these complexities, one thing remains certain: the journey toward healthier, more sustainable, and delicious food is one we are all invested in—and the possibilities are more exciting than ever.

Yours in science,