Anne Pitkowski’s professional path has always been linked to science and technology. It spans soft polymer research, casein thermodynamics, and now, alternative proteins and plant-based innovation.
As Bel Group’s research and application director, she has also led key aspects of the company’s strategy in emerging technologies, including machine learning and artificial intelligence.
Meanwhile, the French multinational has been among the dairy players at the forefront of alternative protein innovation through investment in precision-fermented proteins and data-led plant-based dairy research.
As food and beverage majors increasingly rely on AI in areas spanning from operational efficiency to recipe creation, Bel’s strategy in this space is also shifting.
“By leveraging AI and the digitalization of value chains, it becomes possible to accelerate progress not only in scientific understanding but also in the way we optimise manufacturing processes and improve the sustainability of production,” Pitkowski opened.
“We are partnering with Dassault Systèmes to develop the first cheese virtual twin,” she added. “This advancement will enable us to integrate physical and digital testing processes, accelerating new product development and optimising taste, nutrition, and environmental characteristics.”
The partnership involves supporting Bel’s entire value chain through AI, from product ideation to manufacturing and market launch. For example, Bel has rolled out AI-powered efficiency and sustainability platform across its global factories and is leveraging machine learning to inform market demand and product development, including optimising formulation and reducing time-to-market.
“Introducing AI and machine learning enables us to identify the factors that influence product physical chemistry, even without direct control over all causal mechanisms,” said Pitkowski. “Previously, efforts were centred on fully understanding underlying causes; now, the emphasis is shifting toward recognising actionable levers. This evolution significantly enhances both the utility and the applicability of our work.”
This shift aligns with the Bel’s broader transformation towards a more sustainable model, she added, with the company aiming to develop a portfolio with a 50-50 split between dairy and plant-based alternatives.
“Achieving this ambition requires a deep understanding of the physical chemistry of novel ingredients – particularly, alternative proteins obtained through fermentation – whose behaviours often deviate from traditional dairy systems,” said Pitkowski. “To support this transition, we are developing animal-free dairy substitutes that preserve excellent taste and nutritional qualities.”
This work is part of Bel’s partnership with French biotech firm Standing Ovation, which produces precision fermentation-derived casein; and Superbrewed Food, a US company which makes proteins through anaerobic fermentation (the same process that turns barley into beer).
“Increasing the supply of quality proteins is essential to meet global nutritional needs, whether they come from dairy or alternative sources,” Pitkowski explained. “Combining plant-based and emerging animal-free proteins offers a sustainable way to accompany this growth – and AI helps optimise production methods to balance yield, quality, and environmental impact.”
Beyond formulation, AI also contributes to more sustainable operations by improving how the company monitors process performance and resource efficiency. “Strengthening our digital infrastructure enables more reliable production data, more consistent quality, and reductions in waste, energy, and water use,” said Pitkowski. “These improvements support our broader goal of combining protein innovation with responsible and efficient production systems.”
Bel is also adding new talent with expertise in data science, AI and food science while upskilling its existing teams. “This approach ensures that our teams are prepared to leverage emerging technologies and maintain a leading edge in Research,” she added.
Where is AI-powered food and beverage innovation headed? “Looking ahead, AI-supported personalized nutrition is poised to transform the way we approach health and wellness,” Pitkowski said “It is anticipated that, in the near future, we will achieve a comprehensive understanding of the gut microbiota thanks to AI.”
Want to hear more about AI’s impact on F&B?
Register to attend Future Food-Tech San Francisco, taking place March 19-20, to find out how AI and machine learning can be leveraged to create more flexible and future-proof supply chains.
The event will also bring insights on how regulation, investment strategies, and consumer trends such as GLP-1 and clean-label are shaping the sector across seminar sessions, roundtables and networking.
Plus, attendees will find out the winner of the Global Food Tech Awards, Americas Heat.
For more information, or to book a ticket, visit: www.futurefoodtechsf.com
