Invention for Dynamic Recipe Control
Invented by Eugenio Minvielle, Iceberg Luxembourg SARL
Dynamic recipe control refers to the ability to modify and adapt recipes based on individual preferences, dietary restrictions, and ingredient availability. This technology allows users to make real-time adjustments to cooking times, ingredient quantities, and even substitute ingredients to suit their needs.
One of the key drivers behind the growing market for dynamic recipe control is the increasing demand for personalized cooking experiences. Consumers today are looking for ways to tailor their meals to their specific tastes and dietary requirements. Dynamic recipe control enables them to do just that, providing a level of customization that was previously unimaginable.
For example, imagine being able to adjust the spiciness level of a curry dish or substitute an ingredient in a recipe to accommodate a food allergy. With dynamic recipe control, these modifications can be made effortlessly, ensuring that the final dish meets the individual’s preferences and dietary needs.
Another factor contributing to the market growth is the convenience and time-saving aspect of dynamic recipe control. With busy schedules and limited time for meal preparation, consumers are looking for ways to streamline the cooking process. Dynamic recipe control allows users to make quick adjustments to recipes, reducing the need for extensive planning and preparation.
Furthermore, dynamic recipe control can help reduce food waste by offering alternative ingredient suggestions based on what is available in the pantry. This feature not only promotes sustainability but also saves consumers from making unnecessary trips to the grocery store.
The market for dynamic recipe control is not limited to individual consumers. Food service providers, such as restaurants and catering companies, are also embracing this technology to enhance their offerings. With dynamic recipe control, chefs can easily adjust recipes to cater to specific dietary requirements or create personalized dishes for their customers.
In terms of market players, several companies have already entered the dynamic recipe control space. Smart kitchen appliances, such as smart ovens and smart cooking systems, are being developed with built-in dynamic recipe control capabilities. Additionally, there are standalone recipe control apps and platforms that can be integrated with existing kitchen appliances.
As the market for dynamic recipe control continues to grow, we can expect to see further advancements in this technology. Artificial intelligence and machine learning algorithms will play a crucial role in improving recipe recommendations and adapting to individual preferences. Additionally, the integration of voice control and smart home systems will further enhance the user experience.
In conclusion, the market for dynamic recipe control is experiencing significant growth as consumers seek personalized and convenient cooking experiences. This technology allows users to modify and adapt recipes in real-time, catering to individual preferences, dietary restrictions, and ingredient availability. With the rise of smart appliances and connected devices, dynamic recipe control is set to revolutionize the way we cook and consume food.
The Iceberg Luxembourg SARL invention works as follows
The disclosure of systems and methods for nutritional substance storage and conditioning allows the tracking of changes in the nutritional, organoleptic and aesthetic value of the nutritional substance.
Background for Dynamic Recipe Control
Nutritional compounds are typically grown (plants), raised by animals (animals), or synthesized. Also, nutritional substances are found in wild, non-cultivated forms that can be collected or caught. The collectors and producers of nutritional substances obtain or generate information on the origin, history, caloric and/or nutrition content of their products. However, they do not usually pass this information to their users. Such information should be made available to consumers of nutritional substances as well as other participants in the food industry.
Caloric content is the amount of energy contained in a nutritional substance, which is commonly measured in calories. Caloric content can be expressed as sugars or carbohydrates. As used herein the nutritional value of foods and drinks, or nutritional content as it is also called, refers the non-caloric contents of these nutritional substance that are beneficial for the organisms who consume them. The nutritional content of nutritional substances could, for example, include vitamins, minerals and proteins.
Consumers expect that food and beverage companies offer products with higher nutritional contents, or at least provide information about the nutritional content of these products. They also want to know the origin, source and other information related to the nutritional substance. Consumers are willing to pay more for products with higher nutritional value. You can see this at the high-end supermarkets that offer fresh, organic, minimally-processed, and non-adulterated nutrition substances. As societies and governments strive to improve the health of their constituents and reduce healthcare costs, incentives or mandates will be provided to the food and drink industry in order to track, maintain and/or increase nutritional content. A solution that is industry-wide will be needed to manage nutritional content throughout the entire cycle, from creation to consumption. To manage the nutritional contents of nutritional substances throughout the entire cycle, from creation to consumption the industry for nutritional substances will need to identify and track nutritional substances, measure, estimate them, preserve, transform or condition the substances, and record the nutritional content. The measurement, estimation and tracking of nutritional changes in a substance between creation and consumption are of particular importance. These data could not only be used by consumers to choose which nutritional substances to consume but also by other participants in the food and beverage industries, such as those involved in creation, preservation and transformation. Restaurants and grocery stores that sell nutritional substances could also communicate the perceived qualitative value of the nutritional substance to their customers in order to position and market their products. A nutritional substance’s price could also be determined by its perceived nutritional, organoleptic or aesthetic value, as well as whether changes are deemed desirable. If a desired value is maintained, improved or only minimally degraded it can be marketed as premium product. A system that allows creators, preservers and transformers to update the labeling to reflect current information would give consumers the information needed to make informed choices about nutritional substances. These updates may include the nutritional, aesthetic, organoleptic or other values of the substance. They could also include information about its source, creation, and other origins.
For instance, a sweet corn grower will only provide basic information to the packager. The packager will preserve and ship the corn to the producer to be used in a ready to eat meal. Packagers may only inform the producer that sweet corn kernels have been frozen. Producers may only give the consumer rudimentary instructions on how to cook the meal in a conventional oven, microwave, or toaster. They can also only mention that it contains whole kernels of corn. The consumer will probably keep their opinions about the dinner’s quality to themselves, unless they had a particularly bad experience. In that case, she may contact the customer service program of the producer to complain. The consumer is given very little or no information about the nutritional value of the dinner. The consumer is largely unaware of any changes to the nutritional value of sweet corn that may have occurred during the creation, packaging, cooking and preservation process, as well as the preparation, consumption, and final consumption. Even less likely is the consumer to be aware that there may have been changes made to the labeling information by a creator, preservationist, transformer or conditioner. These changes could include information changes about the nutritional, organoleptic or aesthetic value of the nutritional substance, as well as information changes regarding its source, creation, and other origins. Such changes in labeling content, if communicated to consumers, could influence their purchasing or consumption preferences. If communicated, these changes in labeling content may also affect the health, safety and well-being of consumers. “It is also obvious that it would be best to communicate such changes quickly and in a way that a consumer can easily use.
Consumers are demanding healthier food, like ‘organic foods.'” The consumers are also demanding more information on the nutritional substances that they consume. This includes specific characteristics relating to not only nutritional content but also allergens and digestive intolerances. Nutritional substances that contain lactose or gluten, nuts, dyes and so on are examples. Certain consumers must avoid certain products. In the previous example, the producer of a ready-to eat dinner has little to say other than the possible source of its ingredients and the processing steps used in preparing it. The producer of the ready to eat dinner is not able to predict the changes in the organoleptic and aesthetic properties of the product once it has been heated or cooked. They also cannot provide this information to the consumer so that they can better meet their requirements. The consumer might want to know, for example, what percentage of desired organoleptic values or properties, desired nutritional values or properties, or desired aesthetic values or properties of the corn remaining in the ready-to eat dinner after cooking or heating, as well as the change in desired nutritional values or properties, the desired organoleptic values or properties, or the desirable aesthetic values or properties (usually a degradation but it could be a preservation or improvement). It is necessary to store, transmit, measure, estimate and/or store information about such nutritional, aesthetic and organoleptic values. This includes changes to those values. If a system is in place that can receive and process real-time consumer feedback, updates, and changes regarding the nutritional, organoleptic and/or aesthetic values of nutritional substances, then consumers could even be involved in updating dynamic data about nutritional substances purchased or prepared for consumption. This information would also be available to other people in the supply system of nutritional substances. Ideal equipment for the local storage of nutrition substances by consumers such as food preparation appliances, storage locations, portable containers, trays, bags, etc., could interact and provide feedback to nutritional substance products. Equipment for conditioning nutritional substances, such as food preparation appliances, ovens, toaster-ovens, toaster-ovens, blenders, stovetops, grills, microwaves, etc., could provide consumer feedback and update nutritional substance products. Equipment for local storage by consumers of medicinal products, such as a medicine cabinet, storage location or portable container, tray or bag, could also interact with the product in order to provide feedback and updates.
The information provided by the manufacturer to consumers about the caloric and nutrition content of a food is usually minimal.” When sugar is listed as an ingredient, consumers are not informed about its source, which could be sugarcane or beets. This will have a bearing on the nutritional value of the food. Some nutritional information is so detailed that the consumer is unable to use it. This list of ingredients comes from the nutritional label of a consumer product. It is important to present nutritional information in an understandable way. Information about nutritional substances should be presented in such a way that it meets the needs of each consumer. Consumers with medical conditions, like diabetes, may want to know specific nutritional values of the food and beverages they consume. They would also benefit from tools that could estimate or indicate these changes retrospectively, currently, or in the future. There are even tools available to report or assess these changes or impressions in real time. “Consumers would like to track medications for specific requirements, for changes in their medicinal value, for degradation, as well as for possible interactions with other medicines and nutritional substances that they consume or plan to consume.
In reality, every industry participant in food and beverage already creates and tracks information about their products, including caloric information and nutritional data, internally. The farmer can, for example, measure the nutritional and caloric content of corn at the time of creation. He also knows about the type of seed used, the condition of soil, water source, pesticides and fertilizers that were used. The corn packager knows the date of harvest, the method used to transport it to the packaging facility, the way it was packaged and preserved before it was sent to the producer of ready-to eat dinners, the time it was delivered to them, and the amount of nutritional and caloric degradation that has taken place. The producer is aware of how the meal was prepared, the ingredients used, the method of processing, the recipe, and the packaging and preservation for the consumer. A producer who knows the caloric and nutrition content of the product can alter its processing, post-processing preservation and packaging to minimize nutritional content degradation. Nutritional substances can be degraded by the preparation for consumption. “The consumer will know how the meal was prepared, what ingredients were used, and if she enjoyed it or not.
If there were a way to share information about nutritional substances and their caloric, nutritional, organoleptic and aesthetic values, they could be improved and preserved.” The consumers could be better informed on the nutritional substances that they choose and consume. This includes the current state and any changes to the state of the substance from its creation until consumption. Nutritional substances’ efficiency and cost-effectiveness could be improved. Feedback from the creator to the consumer can provide a closed loop system that improves quality (taste and appearance as well as caloric and nutrition content), efficiency, profit and value. In the milk supply chain for example, 10% of the produced milk is wasted because the expiration dates are based on safety margins. This waste could be reduced significantly by using more accurate tracking data, information on measured quality (including nutrition content), and historical environmental data. The system of nutritional substances would be more accountable if information was collected, preserved, measured and/or tracked. “There would be nothing hidden.
The consumer is demanding that products have a higher nutritional value and better match their nutritional needs. The current system of tracking nutritional substances, which includes labels, can only provide limited information to grocery stores, restaurants and those who sell and process food and beverages.
Current packaging materials include paper, cardboard and glass. In general, the producer chooses the best packaging material to preserve the quality of nutritional substances until they are used by customers. The packaging can include information about the type of nutrition substance, the identity of the manufacturer, and the country or origin. This packaging does not generally transmit information about the source of the nutritional substance. For example, it doesn’t provide information on the creation of the substance or information regarding the current or historical conditions of its external or internal condition.
Traditional food processors transform nutritional substances into substances that consumers can consume. They may have a basic understanding of the nutritional substance they buy and select them to meet consumer needs, but they do not share this information with consumers. Nor do they change their transformation methods based on what they know about the nutritional substance they received for transformation.
Consumers of nutritional substances may be given choices on how they want to prepare the nutritional substances that they purchased from the store. These include different cooking appliances: microwaves, toaster-ovens, conventional stoves, etc. and/or specific taste preferences, like crunchy or soft. If the consumer wants to make a certain recipe, he or she must get all the ingredients and prepare it themselves. This includes knowing which appliances to use. The consumer also has no idea of the current or past condition of the nutrition substances that they use to prepare a recipe. Further, the consumer does not know how to modify or change the conditioning process in order to achieve the desired nutritional, organoleptic and aesthetic properties. “Consumers locally store, prepare, and consume nutritional substance they acquire. However, they have no control over how they store, prepare, and consume these nutritional substances in relation to their history or current state.
An issue that is important in the creation of, preservation of, transformation, conditioning and consumption of nutrition substances are the changes in nutritional substances as a result of a variety of external and internal factors. As nutritional substances are made up of organic, biological and/or chemistry compounds, they can be degraded. This degradation reduces the nutritional value, organoleptic and/or aesthetic qualities of nutritional substances. It is not always the case, but nutritional substances should be consumed near their source. It is difficult, if you cannot, to consume nutrition substances on the farm, in the slaughterhouse, the fishery or the food processing facility. The food and beverage industry is currently trying to minimize any loss in nutritional, organoleptic and/or cosmetic value. This is done by using additives, preservatives, freezing nutritional substances, or hiding this loss from the consumers. “Consumers are given virtually no tools that will help them determine and minimize any loss of organoleptic and/or aesthetic values of the nutritional substances, they purchase, store locally, condition and consume.
The examples of prior or related systems, and the limitations they have are meant to be indicative and not exclusive. The following detailed description will reveal other limitations of prior or existing systems.
OBJECTS of the Invention
The present invention allows for the tracking of changes in nutritional, organoleptic and/or aesthetic value of a substance and minimization of degradation. Information about said changes or degradation and information related to the origin and creation are collected, stored and transmitted from creation through consumption. This includes all phases of preservation and transformation, local storage, and conditioning.
The present invention provides appliances and equipment to track changes in nutritional, organoleptic and/or aesthetic value of a nutrition substance and to minimize or track degradation of these values. It also collects, stores and/or transmits information about the changes and degradation and related information to the origin and creation of this nutritional substance during local storage and condition of the nutritional material.
The present invention provides a local storage system for a nutritional substance that is adapted or modified to maintain, minimize, or improve the nutritional, organoleptic and/or aesthetically pleasing values of this substance in response to information about changes or degradation.
In another object of the invention, local storage is modified or adapted in order to maintain, minimize degradation, and/or enhance nutritional, organoleptic and/or aesthetic qualities of the nutrition substance, responsive to information about a residual nutritional organoleptic or aesthetic value at the time of said local storage.
The present invention also aims to modify or adapt local storage to improve the nutritional, organoleptic and/or aesthetic qualities of a substance by responding to information that is sensed about the nutritional, organoleptic or aesthetic properties of said substance. This information includes information related to its weight.
In another object of the invention, an apparatus for a nutrition substance is modified or adapted in order to display organoleptic and/or aesthetic qualities of the nutrition substance. This device will respond to information sensed by the local storage about a nutritional value, organoleptic or aesthetic quality of the nutrition substance.
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