Abstract: Disclosed are systems and methods for determining a concentration of a plant ingredient in a developed food product before or while making the food product. A method may include: receiving, by a computing system, protein data for the plant ingredient, retrieving at least one model trained to generate output indicating a desired concentration of the plant ingredient to be used in developing the food product, the model including at least one of a pH, temperature, and protein-content model, providing the received protein data as input to the model, receiving the output from the model, and generating instructions for developing the food product including the desired concentration range of the plant ingredient.

Abstract: A system is configured to identify efficacious ingredients for functional blends by determining a rank of at least one functional ingredient using several pathway-based groups of functional ingredients. A rank of at least one functional ingredient is based on predicted activity of active compounds present in the at least one functional ingredient.