The food sector faces unprecedented challenges in developing sustainable alternatives that meet both environmental imperatives and consumer acceptance criteria.
According to ADEME (2024), food represents 24% of French households' carbon footprint, highlighting the critical need for sustainable food innovations. This doctoral research addresses the Marketing Science Institute's research priorities (MSI, 2024) on "integrating sustainability into product and service innovation" while developing "tools and analytics to manage innovation portfolios" in the food sector.

Building on established expertise in food innovation design and acceptability of sustainable alternatives, this research explores how artificial intelligence can enhance R&D processes and sustainable food development.