FR3004569A1 - - Google Patents

Abstract

A transformation system for at least one component of a single-component or multi-component nutrient is presented here. The transformation system obtains information about the nutrient to be processed, the desired transformation, and the desired properties, including the nutrient content, of the transformed nutrient, and dynamically modifies the transformation in response to that information. An information system is also presented here that enables the rapid determination of a nutrient's compliance or non-compliance with a consumer's nutrient requirements.

Description

FIELD OF THE INVENTION The present invention relates to the processing of nutrients in conjunction with the collection, transmission and use of source information and conservation information and information. nutrient processing, including the use of this information to quickly identify whether nutrients are compliant, or do not comply, with the requirements of consumers. The nutrient would normally be food and beverages for humans, including drugs, but some circumstances are envisaged in which the nutrient is intended for consumption by other animals, including domestic animals.

Related Applications This application is in part a continuation-in-part of utility application 13/485,863 filed May 31, 2012 (Attorney's File No. 067465-026), which in turn, includes a priority claim based on US Provisional Patent Application No. 61/625002, filed April 16, 2012; and US Provisional Patent Application No. 61 / 625,010, filed April 16, 2012; and US Provisional Patent Application No. 61/624992, filed April 16, 2012, the contents of which are hereby incorporated by reference in their entirety.

Background of the invention Nutrients are generally grown (plants), raised (animals) or synthesized (synthetic compounds). In addition, nutrients can be found in an uncultivated wild form, which can be captured or picked up. Although pickers and nutrient creators generally obtain and / or generate information about the source, history, caloric content and / or nutrient content of their products, they generally do not transfer this information to users of the product. their products. One reason is that the nutrient industries have tended to act as "silo" industries. Each group in the food and beverage industry: planters, packers, processors, distributors, retailers and preparers work separately and either do not share information or exchange very little information with each other. Consumers generally do not have access to information about the creation and / or origin, storage, processing, preparation, or consumption of nutrients, and have little traceability information about these nutrients. . It would be desirable that such information be available to the consumers of nutrients, as well as to all participants in the food and beverage industry - the nutrient supply system. Although the nutrient supply system has worked over the last 50 years to increase the amount of calories produced by nutrients (which has contributed to the reduction of famine in developing countries, but has led to to obesity problems in developed countries), maintaining, or increasing, the nutrient content of nutrients has been a lower priority. The amount of calories refers to the energy in the nutrients, usually measured in calories. The amount of calories could be represented as sugars and / or carbohydrates in the nutrients. Nutrient content, also referred to herein as nutritive value, of foods and beverages, as used herein, refers to the non-caloric content of these nutrients that are beneficial to the organisms that consume these nutrients. For example, the nutrient content of a nutrient could include vitamins, minerals, proteins, and other non-caloric components that are necessary, or at least beneficial, to the body that consumes the nutrients. Although there has recently been greater attention from consumer organizations, health organizations and the public for the nutritional content of food and beverages, the food and beverage industry has been slow to respond to this attention. One reason for this may be that since the food and beverage industry functions as silos of those that create nutrients, those that store and carry nutrients, those that process nutrients, and of those that ultimately prepare the nutrients for their consumption by the consumer, there has been no system-wide coordination of nutrient management. Although each of these "silo" industries may be able to maintain or increase the nutrient content of the foods and beverages it handles, each "silo" industry has only limited information and control over the 15 nutrients that it receives and nutrients it transfers. As consumers better understand their need for nutrients with greater nutrient content, they begin to ask that the food and beverage industry offer products that have greater nutrient content, and / or at least information about the nutritional content of these products. In fact, consumers already want to pay more for a larger nutrient content. This can be seen in high-end grocery stores that offer organic nutrients, processed at a minimum, fresh, unadulterated. In addition, as corporations and governments seek to improve the health of their fellow citizens and lower health care costs, incentives and / or mandates are given to the food and beverage industry to monitor, maintain and and / or increase the nutrient content of the nutrients it handles. There is a need not only for each silo in the food and beverage industry to maintain or improve the nutrient content of its products, but also for an industry-wide solution to enable management of the food and beverage industry. nutrient content in the entire cycle from creation to consumption. In order to manage the nutrient content of nutrients in the entire cycle from creation to consumption, the nutrient industry will need to identify, track, measure, estimate, store, process, package and store nutrient content for nutrients. Measuring, estimating and tracking changes in the nutrient content of a nutrient from creation to consumption is particularly important. This information could be used not only by the consumer to select particular nutrients to be consumed, but could also be used by other silos in the food and beverage industry, including creation, preservation, processing and packaging, to make decisions about how to create, handle and process nutrients. In addition, those who sell nutrients to consumers, such as restaurants and grocery stores, could communicate the perceived qualitative values of the nutrient in their efforts to market and position their nutrient products. In addition, a determinant of the price of the nutrient could be the particular nutritional, organoleptic or aesthetic values, and whether changes in these values are perceived as desirable. For example, if a desirable value has been maintained, improved, or degraded to a minimum, it could be marketed as a premium product. This information could even give consumers the ability to quickly "query" nutrients for their compliance, or non-compliance, with the consumer's requirements for nutrient components, nutrient integrity, nutrients and nutrients. nutritional, organoleptic and aesthetic values of the nutritive substance, and changes in the nutritional, organoleptic and aesthetic values of the nutritive substance. In other words, this information could give a "voice" to the food and allow consumers to "listen" to the food. For example, the sweet corn planter usually only provides basic information such as the variety and quality of its packaged corn, which stores and ships corn to a producer for use in a ready-to-eat dinner. The conditioner can only tell the producer that the corn has been frozen as separate grains of sweet corn. The producer can provide the consumer with only rudimentary instructions on how to cook or reheat the ready-to-eat dinner in a microwave oven, broiler oven or conventional oven, and only tell the consumer that the dinner contains whole grain corn among the various elements in the dinner. Finally, the dinner consumer will likely keep his opinion of the quality of the dinner for himself, unless it was a particularly bad experience, in which case he could contact the producer's consumer support program to complain. . Very little, if any, information about the nutritional content of ready-to-eat dinner is communicated to the consumer. The consumer knows practically nothing about the changes (usually a degradation, but could be a maintenance or even an improvement) of the nutritional content of sweet corn since the creation, processing, packaging, cooking, storage, preparation by the consumer, and finally consumption by the consumer. Consumer needs change as consumers demand healthier foods, such as "organic foods". Consumers also ask for more information about the content, origin and creation of the nutrients they consume, such as specific characteristics not only of the nutrient content, but also of allergens or digestive intolerances, if they are organic, whether it is a catch, whether it is wild harvesting. Consumers also ask for more information about the integrity of the nutrients they or the desired aesthetic values (usually a degradation, but which could be a maintenance or even an improvement). There is a need to conserve, measure, estimate, store and / or transmit information regarding these nutritional, organoleptic and aesthetic values, including changes in these values, throughout the nutrient supply system. There is also a need to conserve, measure, estimate, store and / or transmit information regarding the content and integrity of nutrients. The calorie amount and nutrient content information for a prepared food that is supplied to the consumer is often minimal. For example, when sugar is listed in the ingredient list, the consumer generally needs to receive information about the source of the sugar, which can come from various plants, such as sugar cane, beets, or corn, which will affect its nutritional content. Conversely, some nutritional information that is provided to consumers is so detailed and static that the consumer can not do much about it. For example, this list of ingredients comes from a nutrition label on a consumer product: vitamins - A 355 IU 7%, E 0.8 mg 4%, K 0.5 mcg 1%, thiamine 0.6 mg 43 % riboflavin 0.3 mg 20%, niacin 6.0 mg 30%, B6 1.0 mg 52%, foliate 31.5 mcg 8%, pantothenic 7%, mineral calcium 11.6%, iron 4, 5 mg 25%, phosphorus 349 mg 35%, potassium 476 mg 14%, sodium 58.1 mg 2%, zinc 3.7 mg 24%, copper 0.5 mg 26%, manganese 0.8 mg 40%, selenium 25.7 mcg 37%, carbohydrate 123 g, dietary fiber 12.1 g, saturated fat 7.9 g, monosaturated fat 2.1 g, polysaturated fat 3.6 g, omega 3 fatty acids 108 g, fatty acids omega 6 3481, dust 2.0 g and water 17.2 g (% = daily value). There is a need to provide nutrient information in a dynamic and meaningful way. Such information must be presented in a way that meets the specific needs of a particular consumer. For example, consumers with a medical condition, such as diabetes, would like to track specific information about the nutritional values associated with sugar and other nutrients in the foods and beverages they consume, and would benefit more. knowledge of changes in these values or obtaining tools to quickly indicate or estimate these changes in a retrospective, current or prospective manner. In fact, each silo in the food and beverage industry already creates and follows certain information, including caloric and nutritional information, about their product internally. For example, the farmer who grows maize knows the variety of the seed, the condition of the soil, the source of the water, the fertilizers and pesticides used, and can measure the amount of calories and nutrient content at the time of harvest. creation. The corn conditioner knows when it was picked up, how it was transported to the packing plant, how the corn was kept and packaged before being sent to the producer of ready-to-eat dinners, when it was delivered to the producer, and what degradation the amount of calories and nutrient content have suffered. The producer knows the source of each element of the ready-to-eat dinner, how it was processed, including the recipe followed, and how it was stored and packaged for the consumer. Not only does such a producer know how much the amount of calories and the nutrient content has been damaged, but the producer can also change his treatment and conservation after treatment to minimize the nutrient content. The preparation of the nutrient for consumption may also degrade the nutrient content of the nutrients. Finally, the consumer knows how he prepared the dinner, which condiments were added and whether he liked it or not.

If there was a mechanism to share this information, the quality of nutrients, including caloric and nutritive, organoleptic and aesthetic value, could be retained and improved. Consumers could be better informed about the nutrients they select and consume, including the state, and the change of state, of the nutrient during its entire life cycle from creation to consumption. Efficiency and cost-effectiveness of nutrients could also be improved. Feedback in the entire creator-to-consumer chain could provide a closed-loop system that could improve quality (taste, appearance and calorie and nutrient content), efficiency, value and profit. For example, in the milk supply chain, at least 10% of the milk produced is lost due to the safety margins included in the product expiration dates. The use of more accurate tracking information, measured quality information (including nutrient content), and a history of environmental information could significantly reduce this loss. Information on the collection, storage, measurement and / or monitoring of a nutrient in the nutrient supply system would provide the necessary responsibility. This information could even give consumers the ability to quickly "query" nutrients for their compliance, or non-compliance, with the consumer's requirements for nutrient components, nutrient integrity, nutrients and nutrients. nutritional, organoleptic and aesthetic values of the nutritive substance, and changes in the nutritional, organoleptic and aesthetic values of the nutritive substance. In other words, this information could give the food a "voice" and allow consumers to "listen" to the food. There would be nothing to hide. As consumers demand more information about what they consume, they are asking for products that have higher nutrient content and more closely match the right nutritional requirements, and would like nutritious products to actually meet their specific nutritional needs. . Although grocery stores, 5 restaurants, and all those who process and sell food and beverages can obtain some information from current nutrient tracking systems, such as labels, these current systems can only provide 10 limited information. Traditional food processors take producers' nutrients and turn them into nutrients for consumption by consumers. Although they have some knowledge of the nutrients they buy, and make selections to meet the needs of consumers, they generally do not pass on this information to consumers, nor do they change the way they process nutrients on their own. the basis of the history or current status of the nutrients they receive for processing. An important problem in the creation, preservation, processing, packaging and consumption of nutrients relates to the changes that nutrients undergo as a result of various internal and external factors. Because nutrients are composed of biological, organic, and / or chemical compounds, they are generally prone to degradation. This degradation generally reduces the nutritional, organoleptic and / or aesthetic values of the nutrients. Although this is not always true, nutrients are better consumed at their point of creation. However, the ability to consume nutrients on the farm, at the slaughterhouse, on the fishing area, or at the food processing plant is at least inconvenient, if not impossible. Currently, the food and beverage industry attempts to minimize the loss of nutritional value (often through the use of additives or preservatives), and / or attempts to hide this loss of nutritional value to consumers. In general, the examples given herein of certain prior or related systems and their associated limitations are intended to be illustrative and not exclusive. Other limitations of existing or prior systems will become apparent to those skilled in the art upon reading the following detailed description.

OBJECTS OF THE INVENTION It is an object of the present invention that a nutrient processor retains creation and / or preservation information for the components of a processed nutrient. It is another object of the present invention that a nutrient processor retains creation and / or preservation information for the components of a transformed nutrient and provides further information regarding the transformation.

It is an object of the present invention that a nutrient processor retains creation and / or packaging information for the components of a processed nutrient and that consumers can "interrogate" the processed nutrient to determine its conformity, or non-conformity, with the consumer's requirements concerning the nutrient components, the integrity of the nutritive substance, the nutritional, organoleptic and aesthetic values of the nutrient, and the changes in nutritive values, organoleptic and aesthetic of the nutritive substance. It is another object of the present invention that a nutrient processor retains creation and / or packaging information for the components of a processed nutrient and further provides information regarding the processing of the nutrient 20 and that consumers may "interrogate" the processed nutrient to determine its conformity, or non-compliance, with the consumer's requirements for nutrient components, nutrient integrity, nutritional values, organoleptic and aesthetic of the nutrient, and changes in the nutritional, organoleptic and aesthetic values of the nutrient. It is a further object of the present invention to utilize the source and conditioning and storage information to modify or adapt the transformation of the nutrient to conserve and / or minimize the degradation of, and / or improve the nutritional value and / or quality of the processed nutrient. In addition, this information can be used by an automated system to adaptively transform the nutrient so as to maintain and / or minimize the degradation of, and / or enhance the nutritional value and / or quality, organoleptics. or aesthetic of the transformed nutrient. It is an object of the present invention to minimize and / or monitor the degradation of the nutritive, organoleptic and / or aesthetic value of nutrients, and / or to collect, store and / or transmit information concerning this degradation. It is an object of the present invention to minimize and / or monitor the change and evolution of the nutritive, organoleptic and / or aesthetic value of nutrients, and / or to collect, store and / or or to provide information regarding this change and this evolution and that consumers may "interrogate" the nutrient to determine its conformity, or non-compliance, with the consumer's requirements regarding the nutrient components, the integrity of the nutritional substance, the nutritional, organoleptic and aesthetic values of the nutritive substance, and the change and evolution of the nutritional, organoleptic and aesthetic values of the nutritive substance. It is a further object of the present invention that a user and / or a consumer can use an application running on a smartphone ("smartphone") or other wireless device to "query" the nutrient to determine its conformity, or non-compliance, with the consumer's requirements concerning the components of the nutritive substance, the integrity of the nutritive substance, the nutritional, organoleptic and aesthetic values of the nutritive substance, and the degradation of the nutritional, organoleptic values and aesthetics of the nutrient. It is a further object of the present invention that the determination of conformity, or non-compliance, is communicated via the smartphone or other wireless device by visual, audible, tactile mechanisms. thermal or olfactory, and can be provided in a symbolic or language format, where the communication mechanism and format can be selected by the application or the user and / or the consumer. SUMMARY OF THE INVENTION In one embodiment of the present invention, the nutrient processor obtains and transmits source and / or storage information for use by users and / or consumers of the processed nutrient. . In another embodiment of the present invention, the nutrient processor obtains and transmits source and / or storage information for use by the users and / or consumers of the processed nutrient, wherein the users and / or consumers further "interrogate" the processed nutrient to determine, based on the source and / or storage information, the compliance, or non-compliance, of the nutrient with the requirements for the ingredients for the nutritive substance; integrity requirements for the nutrient; the requirements for nutritional, organoleptic and aesthetic values for the nutrient; and the requirements for changes in nutrient, organoleptic and aesthetic values for the nutrient (herein collectively and individually AN) of the user and / or the consumer. In another embodiment of the present invention, the nutrient processor obtains and transmits source and / or conservation information and processing information for use by users and / or consumers of the nutrient. transformed.

In a further embodiment of the present invention, the nutrient processor obtains and transmits source and / or preservation information and nutrient processing information for use by the users and / or users. Consumers of the processed nutrient, in which users and / or consumers further "interrogate" the processed nutrient to determine, from source and / or conservation information and nutrient processing information, compliance, or non-compliance, of the nutrient with the requirements for the components for the nutrient; integrity requirements for the nutrient; the requirements for nutritional, organoleptic and aesthetic values for the nutrient; and the requirements for changes in nutrient, organoleptic and aesthetic values for the nutrient (herein collectively and individually AN) of the user and / or the consumer. In one embodiment of the present invention, the nutrient processor obtains and transmits source and / or packaging information for use by the users and / or consumers of the processed nutrient. In a further embodiment of the present invention, the nutrient processor obtains and transmits source and / or product / packaging information for use by the users and / or consumers of the processed nutrient in which users and / or consumers further "interrogate" the processed nutrient to determine, based on the source and / or product / packaging information, the compliance, or non-compliance, of the nutrient with the requirements concerning the components for the nutritive substance; integrity requirements for the nutrient; the requirements for nutritional, organoleptic and aesthetic values for the nutrient; and the requirements for changes in nutrient, organoleptic and aesthetic values for the nutrient (herein collectively and individually AN) of the user and / or the consumer. In another embodiment of the present invention, the nutrient processor 20 obtains and transmits source and / or product / packaging information and processing information for use by users and / or consumers of the product. the processed nutrient. In a further embodiment of the present invention, the nutrient processor obtains and transmits source and / or product / packaging information and nutrient processing information for use by the users. and / or consumers of the processed nutrient, in which users and / or consumers further "interrogate" the processed nutrient to determine, based on the source and / or product / packaging information and information regarding the Nutrient transformation, compliance, or non-compliance, of the nutrient with the requirements for the nutrient components; integrity requirements for the nutrient; the requirements for nutritional, organoleptic and aesthetic values for the nutrient; and the requirements for changes in nutrient, organoleptic and aesthetic values for the nutrient (herein collectively and individually AN) of the user and / or the consumer. In another embodiment of the present invention, the user and / or consumer interrogation to determine compliance, or non-compliance, with the requirements for the components for the nutrient; integrity requirements for the nutrient; the requirements for nutritional, organoleptic and aesthetic values for the nutrient; and requirements for changes in nutritional, organoleptic and aesthetic values for the user's and / or consumer's nutrient, is performed using an application running on a smartphone or other wireless device. In addition, the determination of conformity, or non-compliance, is communicated through the smartphone or other wireless device by visual, audible, tactile, thermal or olfactory mechanisms, and could be be provided in a symbolic or language format, in which the communication mechanism and format can be selected by the application or the user and / or the consumer.

In a further embodiment of the present invention, the source and / or conditioning and / or preservation information is used by the processor to modify or adapt the process for the transformation of the nutrient so as to conserve and / or optimize / monitor a change / evolution / degradation and / or improve the nutritional, organoleptic or aesthetic value and / or the quality of the processed nutrient.

In another embodiment of the present invention, the source and / or conditioning and / or storage information for multiple components of the transformed nutrient is used to adaptively transform the nutrient to conserve and / or or to minimize the degradation of, and / or improve the nutritional, organoleptic or aesthetic value and / or the quality of the processed nutrient or specific components of the processed nutrient.

In another embodiment of the present invention, information regarding changes in the nutritive, organoleptic and / or aesthetic value of nutrients, herein collectively and individually designated AN, is measured or collected or calculated or created or estimated or indicated. or determined in any suitable manner; stored and / or followed and / or transmitted and / or processed before processing and / or following the transformation, so that the change in nutritional, organoleptic and / or specific aesthetic values can be monitored and monitored that the degradation can be reduced to a minimum and that the nutritional, organoleptic and / or specific residual aesthetic value can be optimized. A change in nutritional, organoleptic and / or aesthetic value may not occur, in which case AN would be zero. The change in nutritional, organoleptic and / or aesthetic value may be a degradation, in which case AN would be negative. The change in nutritional, organoleptic and / or aesthetic value can be an improvement, in which case AN would be positive. An embodiment of the present invention provides a system for creating, collecting, storing, transmitting and / or processing information about nutrients so as to improve, maintain, or minimize degradation. nutritional, organoleptic and / or aesthetic nutritional value. In addition, the present invention provides this information for use by creators, preservatives, processors, packagers and nutrient consumers. The system for creating, preserving and transmitting nutritional information of the present invention should enable the nutrient supply system to improve its ability to minimize degradation of nutritional, organoleptic and / or aesthetic value. of the nutrient substance, and / or to inform the consumer of this degradation. The ultimate goal of the nutrient supply system is to optimize change, monitor evolution and track end-to-end nutrient, organoleptic and / or aesthetic values, or with respect to AN, reduce to a minimum negative amplitude of AN. However, an intermediate goal should be to provide consumers with important information regarding any changes, particularly any degradation, nutritional, organoleptic and / or aesthetic values of the nutrients that consumers select and consume, AN, so that the information desired specific nutritional, organoleptic and / or aesthetic values can be verified using AN. The entities in the nutrient supply system that provide this AN information regarding the nutrients, particularly with respect to the degradation, will be able to differentiate their products from those of the entities that mask and / or hide this information. In addition, these entities should be able to charge high prices for products that either retain their nutritional, organoleptic and / or aesthetic value, or provide more complete information regarding changes in their nutritional, organoleptic and / or aesthetic value, AN . In another embodiment of the present invention, a system for determining the compliance of nutrients with consumer specified requirements is provided comprising an information system populated with source information relating to at least one component of a substance. single-component or multi-component nutrient system, and wherein the source information comprises dynamically generated information reflecting at least one of a state and a change of state of said at least one component before an adaptive transformation. A processor adaptively transforms the nutrient into a single or multiple component with processing parameters in response to the source information to create an adaptively transformed nutrient, and wherein said information system is further populated with information about the adaptive transformation and interrogates the information system to determine the conformity of the adaptively transformed nutrient with requirements specified by a consumer.

In another aspect, a system for creating adaptively transformed nutrients from one or more constitutive nutrients is provided, the system comprising a dynamic information identifier associated with each constitutive nutrient referenced to information of dynamically generated sources, stored in an information system, relating to each constituent nutrient, and wherein the source information comprises at least one of a nutritional value, an organoleptic value or an aesthetic value of the constitutive nutrient. A processor adaptively transforms the constituent nutrients with treatment parameters in response to said source information for improving, maintaining, or minimizing degradation of the nutritional value, organoleptic value, or the aesthetic value of one or more of the constituent nutrients as a result of the adaptive transformation, and wherein the information regarding said improvement, said maintenance, or said reduction to a minimum of the degradation is stored in the system of information and referenced by a dynamic information identifier. In yet another embodiment of the present invention, a method for determining the compliance of a nutrient with consumer requirements is provided comprising the steps of: communicating nutrient requirements to one or more consumers specific to a nutrient information system, wherein the nutrient requirements include at least one of a state, or a change of state, nutritional value, organoleptic value and value aesthetics of the nutritive substance; access to an information system containing dynamically generated data relating to a state, or a change of state, of the nutritional value, organoleptic value and aesthetic value of the nutrient; determining whether said dynamically generated data relating to the selected nutrient is in accordance, or is not in compliance with, said nutrient requirements; and indicating such conformity, or non-compliance, to said one or more specific consumers. Other advantages and features will become more apparent from the description and claims that follow. It should be understood that the description and the specific examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Brief Description of the Drawings The accompanying drawings, which are incorporated in this specification and constitute a part thereof, illustrate the embodiments of the present invention and, together with the description, serve to explain and illustrate the principles of the invention. . The drawings are intended to illustrate the main features of the exemplary embodiments schematically. The drawings are not intended to represent each feature of the actual embodiments, nor the relative dimensions of the elements shown, and are not drawn to scale. Fig. 1 shows a block diagram of a nutrient supply relating to the present invention; Figure 2 shows a graph showing a value of a nutrient that changes as a function of a change in the condition of the nutrient; Figure 3 shows a block diagram of the transformation module 400 according to the present invention; Figure 4 shows a block diagram of the transformation module 400 according to the present invention; Fig. 5 shows a block diagram of the transformation module 400 according to the present invention; and Fig. 6 shows, in tabular form, the entry of consumer attribute criteria for nutrients with respect to conformance and non-conformance responses of a system according to the present invention. In the drawings, the same reference numerals and acronyms identify elements or acts with the same or similar structure or functionality for ease of understanding and convenience. To easily identify the examination of any particular element or act, the most significant digit or digits in a reference number refer to the number of the figure on which that element is first introduced.

Detailed Description of the Invention Various examples of the invention will now be described. The following description provides specific details for a complete understanding and to allow description of these examples. Those skilled in the art will understand, however, that the invention can be practiced without many of these details. Likewise, one skilled in the art will also appreciate that the invention may include many other obvious features that are not described in detail here. In addition, some well-known structures or functions may not be shown or described in detail below, so as to avoid unnecessarily obscuring the relevant description. The terminology used below should be interpreted in the widest possible sense, even when used in conjunction with a detailed description of some specific examples of the invention. Indeed, some terms can even be highlighted below; however, any terminology intended to be interpreted in any limited way will be openly and specifically defined as such in this detailed description section. The following discussion provides a brief general description of a representative environment in which the invention can be implemented. Although not necessary, aspects of the invention may be described below in the general context of computer-executable instructions, for example routines executed by a general purpose data processing device. (For example, a server computer or a personal computer (PC). Those skilled in the art will appreciate that the invention may be practiced with other communications, data processing or computer system configurations, including: wireless, Internet devices, handheld devices (including personal digital assistants (PDAs)), laptops, all types of cellular or mobile phones, multiprocessor systems, microprocessor-based or programmable consumer electronics, decoding boxes, networked PCs, minicomputers, mainframes, and the like. "Controller", "computer", "server" and the like are used interchangeably herein, and may refer to any of the above devices and systems. Although aspects of the invention, such as certain functions, are described as being performed exclusively on a single device, the invention can also be practiced in distributed environments where functions or modules are shared by devices. 30 disparate treatment. The disparate processing devices are connected by a communication network, such as a local area network (LAN), a wide area network (WAN), or the Internet. In a distributed computing environment, the program modules may be located in both local and remote storage devices. Aspects of the invention may be stored or distributed on tangible computer-readable media, including magnetically or optically readable computer disks, wired or preprogrammed chips (e.g., semiconductor chips). EEPROM), a nanotechnology memory, a biological memory, or other data storage media. Alternatively, computer implemented instructions, data structures, display screens, and other data related to the invention may be distributed over the Internet or other networks (including wireless networks). ), on a signal propagated on a propagation medium (for example, one or more electromagnetic waves, a sound wave, etc.) in a period of time. In some implementations, data may be provided on any analog or digital network (packet-switched, circuit-switched, or other method). In some cases, the interconnection between the modules is Internet, allowing the modules (with, for example, a Wi-Fi capability) to access Internet content (Web) offered by various Internet servers (Web). The network can be any type of cellular, IP or combined telecommunications network, including, but not limited to, GSM ("Global System for Mobile Communications"), TDMA ("Time Division Multiple Access"), CDMA ( "Multiple Access Division Code"), Orthogonal Frequency Division Multiple Access (OFDM), General Packet Radio Service (GPRS), Enhanced Data GSM Environment (EDGE), Advanced Mobile Phone System (AMPS), WiMAX ("Worldwide Interoperability for Microwave Access"), UMTS ("Universal Mobile Telecommunications System"), EVDO ("Evolution-Data Optimized"), LTE ("Long Term Evolution"), UMB ("Ultra Mobile Broadband"), VoIP ( "Voice over Internet Protocol"), UMA ("Unlicensed Mobile Access"), etc.

The modules in the systems can be understood as being integrated in some cases and in particular embodiments, only particular modules can be interconnected. Figure 1 shows the components of a nutrient industry. 10. It should be understood that this could be the food ecosystem and beverages for human consumption, but it could also be food industry for the consumption of animals, such as the food industry for pets. It is an object of the present invention for the nutrient industry to create, store, process and monitor changes in nutritive, organoleptic and / or nutritive, equally aesthetic values of substances referred to collectively and individually herein as AN. their creation, conservation, processing, packaging and consumption. Although the nutrient industry 10 can be made up of many companies or companies, it can also be integrated into combinations of companies serving many roles, or perhaps a business or even an individual. Since AN is a measure of a change in the value of a nutrient, knowledge of a prior value (or condition) of a nutrient and the value of AN will provide a knowledge of the value (or state) changed from a nutrient, and may further provide the ability to estimate a change in value (or state).

The module 200 is the creation module. It can be a system, an organism or an individual that creates nutrients and / or is a source of nutrients. Examples of this module include a farm that grows products; a ranch raising oxen; an aquaculture farm for the development of shrimp; a plant that synthesizes nutrient compounds; a harvest of wild truffles; or a trawler fishing for crabs on the high seas.

The preservation module 300 is a preservation system for preserving and protecting the nutrients created by the creation module 200. Once the nutrient has been created, generally, it must be conditioned in a certain way for its transfer to other modules in the nutrient industry 10. Although the preservation module 300 is shown in a particular position in the nutrient industry 10, following the creation module 200, it should be understood that the module Conservation 300 can actually be placed at any place where nutrients must be stored during their transition from creation to consumption. The transformation module 400 is a nutrient processing system, such as a manufacturer who processes raw materials such as seeds into breakfast cereals. The transformation module 400 could also be a ready-to-eat manufacturer who receives the components for a ready-to-eat dinner of the preservation module 300 and prepares them for a frozen dinner. Although the transformation module 400 is shown as a single module, it will be understood that the nutrients can be transformed by a number of transformation modules 400 along their path to their consumption. The packaging module 500 is a consumer preparation system for preparing the nutrient immediately before consumption by the consumer. The conditioning module 500 may be a microwave oven, a blender, a toaster, a convection oven, a stove, etc. It may also include systems used by commercial establishments to prepare a nutrient for consumers such as a restaurant, an espresso machine, a pizza oven, and other devices located in companies that supply nutrients. to consumers. These nutrients could be intended for consumption in the company or to be carried by the consumer outside the company. Packaging module 500 may also be a combination of any of these devices used to prepare nutrients for consumption by consumers. The consumer module 600 collects information from the living entity that consumes the nutrient that has passed through the various modules from creation to consumption. The consumer may be a human being, but could also be an animal, such as domestic animals, zoo and farm animals, which are themselves nutrients for other consumer chains. Consumers could also consist of plants that consume nutrients to grow. The information module 100 receives and transmits nutrient information between each of the modules in the nutrient industry 10 including the authoring module 200, the preservation module 300, the transformation module 400, the modulus of 500 and the consumer module 600. The nutrient information module 100 may be an interconnection information transmission system that allows the transmission of information between various modules. The information module 100 contains a database, also referred to herein as a dynamic nutritional value database, where information about the nutrient resides. The information module 100 can be connected to the other modules by various communication systems, such as paper, computer networks, the Internet and telecommunication systems, such as wireless telecommunication systems. Figure 2 is a graph showing the function that a nutritive, organoleptic or aesthetic value of a nutrient varies during the change in a condition of the nutrient.

On the vertical axis of this graph, either the nutritive value or the organoleptic value, or even the aesthetic value of a nutritive substance can be traced. On the horizontal axis, the change in the condition of the nutrient according to a variable such as time, temperature, location and / or exposure to environmental conditions can be traced. This exposure to environmental conditions may include: exposure to air, including air pressure and partial pressures of oxygen, carbon dioxide, water, or ozone; exposure to chemicals, pollutants, allergens, dust, smoke, carcinogens, radioactive isotopes, or by-products of atmospheric combustion; exposure to moisture; exposure to energy such as mechanical impact, mechanical vibration, radiation, heat, or sunlight; or exposure to materials such as packaging. The function plotted as nutrient A could show an AN for milk, for example the degradation of a nutritional value of milk over time. Any point on this curve can be compared to another point to measure and / or describe the change in nutrient value, or AN of nutrient A. The plot of degradation of the same nutrient value of a Nutrient B, also milk, describes the change in the nutritional value, or the AN of nutrient B, a nutrient that starts with a higher nutrient value than nutrient A, but that degrades over time more that nutrient A. In this example, nutrient A and nutrient B are milk, this AN information regarding the nutrient degradation profile of each milk could be used by the consumer for selection and / or the consumption of milk. If the consumer has this information at zero time when selecting a milk product for purchase, the consumer could consider the time at which he plans to consume the milk, whether on one occasion or on multiple occasions. For example, if the consumer plans to consume milk before the time when the curve represented by nutrient B crosses the curve represented by nutrient A, then the consumer should choose milk represented by nutrient value B because it has a higher residual nutritive value until it crosses the curve represented by the nutrient substance A. However, if the consumer plans to consume at least a portion of the milk at a time after the moment at which the curve represents Nutrient B crosses the curve represented by Nutrient A, so the consumer could choose to select the milk represented by Nutrient A, even though the milk represented by Nutrient A has a lower nutritive value than Milk represented by the nutrient B at a moment earlier. This change to a desired nutritional value in a nutrient during a change in a nutrient condition described in Figure 2 can be measured and / or controlled in the nutrient delivery system 10 of Figure 1. This example demonstrates how dynamically generated information about an AN of a nutrient, in this case a change in the nutritional value of milk, can be used to understand a rate at which this nutritive value changes or degrades; when this nutritional value expires; and a residual nutrient value of the nutrient during a change in a condition of the nutrient, in this example a change in time. This information AN 30 could also be used to determine better consumption dates for nutrients A and B, which could be different from each other depending on the dynamically generated information generated for each. In Figure 1, the authoring module 200 can dynamically encode the nutrients to track changes in the nutritional, organoleptic, and / or aesthetic value of the nutrient, or AN. This dynamic coding, also referred to herein as dynamic information identifier, can replace and / or supplement existing nutrient marking systems such as barcodes, labels and / or ink markings. This dynamic coding, or dynamic information identifier, can be used to make the nutrient information of the authoring module 200 available to the information module 100 for use by the preservation module 300, the transformation module. 400, the conditioning module 500 and / or the consumption module 600, which comprises the final consumer of the nutrient. This information may relate to the nutritional, organoleptic and aesthetic value of the nutrient, the changes in the nutritional, organoleptic and aesthetic value of the nutrient, or AN. The information may further relate to the origin and creation and composition of the nutrient components and the integrity of the nutrient, such as information on additives, preservatives, or substitutes, information about contaminants such as pesticides, hormones, antibiotics, heavy metals, or bacteria, and information concerning or indicating conditions of tampering, degradation, inappropriate storage of products, appropriately, and any other form of tampering some products. A method of labeling the nutrient substance with a dynamic information identifier by the authoring module 200, or any other module in the nutrient supply system 10, could include an electronic tagging system, such as the marking system manufactured by Kovio of San Jose, California, USA. These thin-film chips can not only be used to monitor nutrients, but can also include components for measuring nutrient attributes, and record and transmit this information. This information can be read by a reading device comprising a satellite-based system. Such a satellite-based nutrient information tracking system could include a satellite network with coverage of part or all of the earth's surface, so that real-time updates can be made , or in near real time, the information module 100 concerning an AN of a particular nutrient. The preservation module 300 includes the conditioners and the senders of nutrients. Tracking changes in nutrient, organoleptic and / or aesthetic values, or AN, during the storage period in the preservation module 300 allows for dynamic expiration dates for the nutrients. For example, expiry dates for dairy products are currently based generally only on time using assumptions about the minimum conditions at which dairy products are kept. This extrapolated expiry date is based on a worst-case scenario as to when the consumption of the product becomes dangerous during the retention period. In fact, the degradation of dairy products can be significantly less than this worst case. If the preservation module 300 could measure or derive actual degradation information such as AN, an actual expiration date, referred to herein as the dynamic expiration date, could be determined dynamically, and could be significantly later in time than an extrapolated expiration date. This would allow the nutrient supply system to dispose of fewer products due to expiration dates. This ability to dynamically generate expiration dates for nutrients is of particular importance when nutrients contain little or no preservatives. These products have great values throughout the nutrient supply system 10, including consumers who wish to pay a high price for nutrients with little or no preservatives.

It should be noted that a dynamic expiration date does not have to be numerically indicated (that is, as a numeric date), but could be indicated symbolically as by the use of colors - such as green, yellow and red used on semaphores - or other designations. In these cases, the dynamic expiration date would not be interpreted literally but, rather, as a dynamically determined recommended date. In practice, a dynamic expiration date will be provided for at least one component of a single-component or multi-component nutrient. For multi-component nutrients, the dynamic expiration date could be interpreted as a "best" date for the consumption of particular components. By order, in many localities, food processors such as those in Processor 400 must provide nutrient information about their products.

Often this information takes the form of a nutrition chart applied to the packaging of the nutrient. Currently, the information in this nutrition chart is based on averages or minimums for their typical product. By using the nutrient information of the information module 100 provided by the authoring module 200, the preservation module 300 and / or the information from the transformation of the nutrient by the transformation module 400, the transformer of food could include a dynamically generated table of nutrient values, also referred to herein as the dynamic nutrient values table, for the actual nutrient provided. The information in such a dynamic nutrition table could be used by the packaging module 500 in the preparation of the nutrient, and / or used by the consumption module 600, so as to provide the final consumer with the ability to select the the most desirable nutrient that meets its needs, and / or to follow information about the nutrients consumed. The change in nutritional value, organoleptic and / or aesthetic, or AN, by the packaging module 500 is currently not followed or provided to the consumer. However, by using the information provided by the information module 100 from the authoring module 200, the preservation module 300, the transformation module 400 and / or the information measured or generated by the conditioning module 500, the module Packaging 500 could provide the consumer with the actual and / or estimated change in nutritional, organoleptic and / or aesthetic values of the nutrient, or AN. Such information regarding the change in nutritional, organoleptic and / or aesthetic value of the nutrient, or AN, could be provided not only to the consumer, but could also be provided to the information module 100 for use by the creation module. 200, the preservation module 300, the transformation module 400, so as to follow, and possibly improve the nutrients in the entire nutrient supply system. Nutrient information provided by the information module 100 to the consumer module 600 can replace or supplement existing information sources such as recipe books, food databases such as www.epicurious.com and Epicurious apps. By using specific nutrient information from the information module 100, consumers can use the consumption module 600 to select nutrients based on nutritional, organoleptic and / or aesthetic values. This will enable consumers to make informed decisions about additives, preservatives, genetic modifications, origins, traceability of nutrients, and other attributes of nutrients. This information can be provided by the consumer module 600 via personal computers, laptops, tablets and / or smartphones. The software running on these devices may include dedicated computer programs, modules in general programs and / or smartphone applications. An example of such a nutrient smartphone application is iOS ShopNoGMO 30 from the Institute for Responsible Technology. This smart phone app allows consumers to access information about non-genetically modified organisms that they can select. In addition, the consumer module 600 can provide information for the consumer to implement the conditioning module 500 so as to maintain or optimize or minimize the degradation of the nutritional, organoleptic and / or aesthetic value. By using the nutrient information that can be obtained from the information module 100, the nutrient supply system 10 can track the nutritional, organoleptic and / or aesthetic value. Using this information, a value and a price can be dynamically attributed to the nutrients traveling through the nutrient supply system 10 based on nutritional, organoleptic and / or aesthetic values. For example, nutrients with longer dynamic expiration dates (longer shelf life) may be more popular than nutrients with shorter expiration dates. In addition, nutrients with higher nutritional, organoleptic and / or aesthetic values may be more appreciated, not only by the consumer, but also by each entity in the nutrient supply system 10. This is due to the fact that each entity will want to start with a nutrient with a higher nutritional, organoleptic and / or aesthetic value before performing its function and transfer the nutrient to the next entity. During the period of implementation of the present invention, there will be commercially available nutrients comprising nutritive substances having information, i.e. nutrients provided with dynamic information identifiers according to the present invention. and nutrients that do not include information, or dummy nutrients. Nutrients with information would be available in virtual Internet markets, as well as traditional markets. Because of the information provided by the nutrients containing information, the entities in the nutrient supply system 10, including the consumers, would be able to examine and select nutrients with information for their purchase. It should be expected that nutrients with information will initially have a higher value and price in the market than non-nutrients. However, while information-containing nutrients will become the norm, the cost savings due to less loss due to the degradation of nutrients with information could lead to their price actually becoming lower than that of the non-nutrients. . For example, the producer of a ready-to-eat dinner would prefer to use corn with high nutritional, organoleptic and / or aesthetic value in the production of his product, ready-to-eat dinner, so as to produce a superior product. with high nutritional, organoleptic and / or aesthetic value. Depending on the levels of nutritional, organoleptic and / or aesthetic values, the ready-to-eat dinner producer may be able to charge a higher price and / or differentiate his product from that of other producers.

When selecting maize for use in ready-to-eat dinner, the producer will search for corn with high nutritional, organoleptic and / or aesthetic value from Conservation Module 300 that meets its nutritional, organoleptic and / or nutritional value requirements. or aesthetic. The conditioner / shipper of the preservation module 300 would also be able to apply a high price for corn which has high nutritional, organoleptic and / or aesthetic values. And finally, the conditioner / shipper of the preservation module 300 will select the corn with high nutritional, organoleptic and / or aesthetic value from the farmer of the creation module 200, which will also be able to apply a high price for the corn with high nutritional, organoleptic and / or aesthetic values. The change in nutritional, organoleptic and / or aesthetic value for a nutrient, or AN, followed by the nutrient supply system 10 via the nutrient information from the information module 100 can be determined preferably from measured information. However, some or all of the nutrient AN information can be inferred by measurements of the environmental conditions of the nutrient as it travels through the nutrient supply system 10. In addition, some or all AN information of nutrient can be deduced from the AN data of other nutrients that have traveled through the nutrient supply system 10. Finally, the nutrient AN information can also be inferred from laboratory experiments performed on other nutrients that may approach the conditions and / or processes to which the actual nutrient has been exposed. For example, laboratory experiments can be performed on bananas to determine the effect on or change in nutritional, organoleptic and / or aesthetic value, or AN, for various environmental conditions to which bananas may be exposed during their conditioning. and shipping them in the preservation module 300. Using these environmental data, tables and / or algorithms could be developed, which could predict the level of change in nutritional, organoleptic and / or aesthetic values, or AN, for particular banana on the basis of information collected about the environmental conditions to which the banana was exposed during its time in Conservation Module 300. Although the ultimate goal for the nutrient supply system 10 would be the actual measurement of values. nutritive, organoleptic and / or aesthetic properties to determine AN, the use of nutritive, organoleptic and / or aesthetic values deduced from experimental data to determine AN would allow a more precise follow-up of the changes of the nutritional, organoleptic and / or aesthetic values whereas a technology and systems are set up to allow a real measurement. Figure 3 shows an embodiment of the transformation module 400 of the present invention. The transformation module 400 comprises a transformer 410, which acts on the nutrient 420, and an information transmission module 430. When the transformer 410 receives a nutrient 420, the information transmission module 430 also receives, or retrieves information about the particular nutrient 420 that needs to be transformed. This information may include creative information, preservation information, packaging information, shipping information, and possibly previous transformation information. After the nutrient 420 has been transformed by the transformer 410, this information is transferred with the nutrient 420 transformed by the information transmitting module 430.

For example, sweet corn that arrives for processing by processor 410 has information associated with it, including the variety of corn, where it was planted, when it was planted, when it was picked, the soil in which he pushed, the water used for irrigation, and the fertilizers and pesticides that were used during his growth. There may also be information regarding the nutritional, organoleptic and / or aesthetic values of maize when stored for shipment. This information can be stored in the corn label. However, they can be stored in a database maintained by the farmer, the shipper, or the nutrient industry, also referred to here as the Dynamic Nutrient Database. This information could be accessed by telecommunication systems, such as wireless telecommunication systems.

In addition, the maize may have information associated with it as to how it was kept for shipment from the farm to processing unit 400. This information may include historical information regarding the outside environment of the farm. container in which it was shipped, the container's internal conditions and actual information about the corn during shipping. In addition, if the conservation system has acted on this information during maize conservation, information regarding conservation measures may also be available. This information can be stored in the storage system. However, they can be stored in a database maintained by the farmer, the shipper, or the nutrient industry, also referred to here as the Dynamic Nutrient Database. This information could be accessed by telecommunication systems, such as wireless telecommunication systems.

In the example where the nutrient 420 is corn, the transformer 410 removes the envelope and the fiber from the corn. He then separates the grains from the spike, cleans the grains and cooks them. Finally, the processor 410 packages the cooked corn in a box and labels the box. The label on the box may contain all the information provided to the information transmission module 430. Preferably, this information is referenced by a code or a dynamic tag, referred to herein as a dynamic information identifier, which identifies the information concerning the information module. in the box that are transmitted by the information transmission module 430. In practice, the information transmission module 25. 430 would receive information about Nutrient 420 from a database that is used to track corn during its farm-to-consumer trip. When the transformer 410 transforms a nutrient 420, the information transmission module 430 retrieves the appropriate information from the database and transmits it to another database. Alternatively, the information retrieved by the transmission module 430 would be retransmitted to the original database, indicating that the transformation took place. Preferably, the corn information retrieved by the transmission module 430 would simply be attached to the information indicating that the transformation has taken place. These databases are individually and collectively referred to herein as the Dynamic Nutrition Facts Database. If the nutrient 420 can no longer be followed by the reference information or the dynamic information identifier that accompanied the nutrient from the creator, then new reference information or a new dynamic information identifier can be created. . For example, if the corn is combined with lima beans in the transformer 410, to make succotash, then the information for each can be combined and receive a new reference number or a new dynamic information identifier. Preferably, a new entry is created in the dynamic nutritional value database, with references to information about maize and Lima bean information. Fig. 4 shows an embodiment of the transformation module 400 of the present invention. The transformation module 400 comprises the transformer 410, which acts on the nutrient 420, and the information transmission module 430.

When the processor 410 receives a nutrient 420, the information transmitting module 430 also receives, or retrieves, information about the particular nutrient 420 that is to be transformed. This information may include authoring information, packaging information, shipping information, and possibly previous transformation information. After the nutrient 420 has been transformed by the transformer 410, this information is transferred with the nutrient 420 transformed by the information transmission module 430, with specific information relating to the transformation carried out by the transformer 410. , the sweet corn that arrives for processing by processor 410 has information associated with it, including the variety of maize, where it was planted, when it was planted, when it was picked up, the soil in which he pushed, the water used for irrigation, and the fertilizers and pesticides that were used during his growth. There may also be information about the nutritional, organoleptic and aesthetic values of maize when stored for shipment. This information can be stored in the maize labeling. However, they can be stored in a dynamic nutrient database maintained by the farmer, the shipper or the nutrient industry. This information could be accessed by telecommunication systems, such as wireless telecommunication systems. In addition, the maize may have information associated with it as to how it was kept for shipment from the farm to processing unit 400. This information may include historical information about the environment at hand. outside the container in which it was shipped, the internal conditions of the container and actual information about the corn during shipping. In addition, if the conservation system has acted on this information during maize conservation, information on conservation measures may also be available. This information can be stored in the storage system. However, they can be stored in a dynamic nutrient database maintained by the farmer, the shipper or the nutrient industry. This information could be accessed by telecommunication systems, such as wireless telecommunication systems. In an example where nutrient 420 is corn, processor 410 removes the husk and fiber from corn. He then separates the grains from the spike, cleans the grains and cooks them. Finally, the processor 410 packages the cooked corn in a box and labels the box.

During this transformation of the nutrient 420 by the transformer 410, processing information may be captured by the transformer 410 and sent to the information transmission module 430. This information may include the manner in which the transformation was performed, comprising information concerning the transformer used, the recipe implemented by the transformer 410, and the settings for the transformer 410 when the transformation has taken place. In addition, any information created during processing by the transformer 410 may be sent to the information transmission module 430. These could include measured information, such as the actual cooking temperature, the duration of each steps. In addition, this information could include the aesthetic, organoleptic and nutritive values measured. The dynamic label / information on the box may contain all information provided to the information transmitting module 430. Preferably, this information is referenced by a dynamic information identifier which identifies the information about the corn in the box. which are transmitted by the information transmission module 430. In practice, the information transmission module 430 would receive the nutrient information 420 from a database that is used to track the corn during its processing. trip from the farm to the consumer. When the transformer 410 transforms a nutrient 420, the information transmission module 430 retrieves the appropriate information from the database, attaches it to the information from the transformation transformer 410, and transmits it to another database. Alternatively, this information would be retransmitted to the original database, including the transformation information. Preferably, the corn information would simply be attached to the information from processor 410 regarding processing. These databases are called individually and collectively here dynamic nutritional value database. If the nutrient 420 can no longer be followed by the reference information or a dynamic information identifier that accompanied the nutrient from the creator, then new reference information or a new dynamic information identifier 20 can be created. . For example, if the corn is combined with lima beans in the transformer 410, to perform "succotash", then the information for each can be combined and receive a new reference number or a new dynamic information identifier. Preferably, a new entry is created in the Dynamic Nutritional Database, with references to information on maize and information on Lima beans. Fig. 5 shows an embodiment of the transformation module 400 of the present invention.

The transformation module 400 comprises the transformer 410, which acts on the nutrient 420, and the information transmission module 430. When the transformer 410 receives a nutrient 420, the information transmission module 430 also receives, or retrieves information about the particular nutrient 420 that needs to be transformed. This information may include authoring information, packaging information, shipping information, and possibly previous transformation information. This information is used by the transformer 410 to dynamically modify the transformation, the process here called adaptive transformation. After the nutrient 420 has been transformed by the transformer 410, this information is transferred with the nutrient 420 transformed by the information transmission module 430, with specific information relating to the adaptive transformation performed by the transformer 410. for example, sweet corn arriving for processing by processor 410 has original information associated with it, including the variety of corn, where it was planted, when it was planted, when it was picked up , the soil in which it grew, the water used for irrigation, and the fertilizers and pesticides that were used during its growth. There may also be source information regarding the nutritional, organoleptic and aesthetic values of maize when stored for shipment. This information can be stored in the maize labeling. However, they can be stored in a dynamic nutrient database maintained by the farmer, the shipper or the nutrient industry. This information could be accessed by telecommunication systems, such as wireless telecommunication systems. In addition, the maize may have information associated with it as to how it was kept for shipment from the farm to processing unit 400. This information may include historical information about the environment at hand. outside the container in which it was shipped, the internal conditions of the container and actual information about the corn during shipping. In addition, if the conservation system has acted on this information during maize conservation, information on conservation measures may also be available. This information can be stored in the storage system. However, they can be stored in a database maintained by the farmer, the shipper, or the nutrient industry, also referred to here as a dynamic nutrient database. This information could be accessed by telecommunication systems, such as wireless telecommunication systems.

Any or all of this information may be provided to the transformer 410 by the information transmission module 430. The transformer 410 may dynamically modify its transformation of the nutrient 420 in response to this information to adaptively transform the a nutritive substance for maintaining or improving or minimizing the degradation of the nutritional, sensory and / or aesthetic values of the nutrient 420. In the example where the nutrient 420 is corn, the transformer 410 removes the envelope and corn fiber. He then separates the grains from the spike, cleans the grains and cooks them. In response to the information provided by the information transmission module 430, the transformer can dynamically change the temperature and the cooking time. For example, if the processor 410 receives information indicating that the corn contains a small amount of certain desirable nutrients, it could decrease the temperature and cooking time to preserve these nutrients, thereby obtaining a more desirable nutritional value in relation to these nutrients. specific nutrients in the processed nutrient. However, if the processor 410 receives information indicating that the corn contains a large amount of hard starch, it could increase the temperature and cooking time to soften the corn, thereby obtaining a more desirable organoleptic value in relation to the texture of the corn. the processed nutrient. Finally, the processor 410 packages the cooked corn in a box and labels the box.

In addition, the processor 410 can modify its transformation of the nutrient in response to the measured attributes of the particular nutrient 420 that is transformed. For example, the processor 410 can measure the color of the corn to be treated and, in response, perform a processing adjustment to maintain or enhance the color of the processed corn, thereby obtaining a more desirable aesthetic value in relation to the appearance. of the processed nutrient. During this adaptive transformation of the nutrient 420 by the transformer 410, transformation information may be captured by the transformer 410 and sent to the information transmission module 430. This information may include the manner in which the transformation has been effected. accomplished, including information regarding any dynamic transformation changes in response to the information regarding the particular nutrient to be transformed, the recipe implemented by the transformer 410, and the settings for the transformer 410 when the transformation has taken place. In addition, any information created during processing by the transformer 410 may be sent to the information transmission module 430. These could include measured information, such as the actual cooking temperature, the duration of each steps. In addition, this information could include the measured aesthetic, organoleptic and nutritional information, weight and physical dimension. The label on the package may contain all the information provided to the information transmitting module 430. Preferably, this information is referenced by a dynamic information identifier which identifies information about the nutritional substance in the package which are transmitted by the information transmission module 430. In practice, the information transmission module 430 would receive the nutrient information 420 from a database that is used to track the corn during its journey. from the farm to the consumer. When the transformer 410 adaptively transforms the nutrient 420, the information transmission module 430 retrieves the appropriate information from the database, attaches it to the information from the transformer 410 regarding the adaptive transformation, and transmits it to a data carrier. other database. Alternatively, this information would be retransmitted to the original database, including the adaptive transformation information. Preferably, the corn information would simply be joined with the information from the transformer 410 regarding the adaptive transformation. These databases are here individually and collectively referred to as dynamic nutritional data.

If the nutrient 420 can no longer be followed by the reference information or dynamic information identifier that accompanied the nutrient from the creator, then new reference information or a new dynamic information identifier may be created. For example, if the corn is combined with lima beans in the transformer 410, to perform "succotash", then the information for each can be combined and receive a new reference number or a new dynamic information identifier. Preferably, a new entry is created in the Dynamic Nutritional Database, with references to information on maize and information on Lima beans. The information system of the present invention can be used to give nutrients a "voice" and to allow consumers to "listen" to nutrients, as will now be explained. Generally, a tool, such as an application running on a smartphone or any other wireless device compatible with the application, can serve as a facilitator that provides a "voice" for the nutrients and furthermore allows the consumer to "listen" to the nutrient. For the purposes of the examination, such an application will be called here "Listen to your food". The consumer can use "Listen to your food" to query nutrients with information regarding their compliance with selected, selected, or consumer-provided, or possibly application-provided entry criteria. "Listen to your food" also allows the communication of a simple answer from the nutrient about compliance, or nonconformity, of the nutrient, with the consumer's entry criteria. As shown in FIG. 6 under the heading "Consumer Attribute Criteria Entry", the Consumer Detection and Dynamics Entry Criteria can include any number, from 0 to "n", and n any combination of component attributes (which include origin and creation information); Integrity attributes Nutritional attributes organoleptic attributes; and aesthetic attributes. Entry criteria may exist as: one or more consumer profiles compatible with 20 "Listen to your food"; component attributes; integrity attributes; nutritional attributes; organoleptic attributes; and aesthetic attributes, chosen, selected or entered simultaneously using "Listen to your food"; or any combination thereof. As shown in Fig. 6 under the headings "Listen to your food" "Compliance Response Format" and "Listen to your Food" "Non-Conformance Response Format", the simple answer of the nutritional substance regarding compliance, or the nonconformity of the nutrient with the sensing input criteria and the consumer's dynamics may be provided in formats to be perceived by any one or more of auditory, visual, tactile, thermal and olfactory mechanisms, and can be presented in a language format or a symbolic format. This answer would be provided via the consumer's smartphone, or any other wireless device compatible with "Listen to your food". It is preferred that the consumer can select, specify, or otherwise customize the mechanism and format of the nutrient response. Audible responses regarding sensing input criteria and consumer dynamics of the nutrient can be in the form of a language, as shown in Figure 6 under the headings "Listen to your food" Compliance Response Format » / "Audio" / "Language" and "" Listen to your food "" Non-Conformance Response Format "/" Audio "/" Language ". It is understood that the answers in the form of language could be provided in any language chosen by a consumer, or could be provided in a default language, such as the language spoken in the country of origin of the consumer's smartphone. , or the language spoken at the current location of the smartphone. Any number of conventional responses indicating compliance or non-compliance with the consumer's entry criteria may be used. Examples of compliance communication include, but are not limited to, audible wording: "yes", "affirmative", "good", "ok", etc. Examples of noncompliance disclosures include, but are not limited to, audible wording: "no," "stop," "bad," etc. Alternatively, "Listen to your food" can provide the consumer with the ability to create custom audible language-based responses, such as digital recordings stating "everything is fine" or "super" for compliance, or "do not think more "10 or" no question "for non-compliance. In addition, the audible language-based responses could be selected by the consumer in digital record libraries. The audible responses regarding the sensing input criteria and the nutrient consumer dynamics can be in symbolic form, as shown in Figure 6 under the titles "Listen to your food" Compliance Response Format / Audio »/« Symbolic »and 20« «Listen to your food» Non-Conformance Response Format »/« Audio »/« Symbolic ». Any number of symbolic audible responses indicating compliance or non-compliance with the consumer's input criteria may be used. Examples of compliance communication include, but are not limited to: party sounds, laughs, cheerful musical notes, etc. Examples of noncompliance communications include, but are not limited to: the sound of tires slipping to a stop, the sound of a scream of horror, the sound of a level crossing, etc. "Listen to your food" can provide the consumer with the ability to create personalized audible symbolic responses, for example by making their own digital recordings. In addition, the audible symbolic responses could be chosen from digital record libraries. The visual responses regarding the sensing input criteria and the nutrient consumer dynamics can be in the form of a language, as shown in Figure 6 under the headings "Listen to your food" Compliance Response Format »/« Visual »/« Language »and« «Listen to your food» Non-compliance response format »/« Visual »/« Language ». It is understood that visual responses in the form of language could be provided in any language chosen by a consumer, or could be provided in a default language, such as the written language in the country of origin of the smartphone. of the consumer, or the written language at the current location of the smart phone. Any number of conventional responses indicating compliance or non-compliance with the consumer's entry criteria may be used. Examples of compliance communication include, but are not limited to, written formulations: "yes", "affirmative", "good", "ok", etc. Examples of noncompliance disclosures include, but are not limited to, written wording: "no", "stop", "bad", etc. Alternatively, "Listen to your food" can provide the consumer with the ability to create custom visual language-based responses, such as text saying "everything is fine" or "super" for compliance, or "think about it" more "or" no question "for non-compliance. In addition, the visual language-based answers could be selected by the consumer in text or text image libraries. Visual responses to the sensing input criteria and the nutrient consumer dynamics can be in symbolic form, as shown in Figure 6 under the headings "Listen to your food" Compliance Response Format. Visual "Symbolic" and "Listen to your food" Non-Conformance Response Format "/" Visual "/" Symbolic ". Any number of symbolic visual responses indicating compliance or non-compliance with the consumer's entry criteria may be used. Examples of compliance communication include, but are not limited to: a green light, a notch image, an image of a + symbol, and so on. Examples of non-compliance communication include, but are not limited to: a red light, a skull and crossbones image, a "0" symbol image, etc. "Listen to your food" can provide the consumer with the ability to create personalized symbolic visual responses, for example by making or capturing their own digital images. In addition, the symbolic visual responses could be chosen from digital image libraries.

Tactile responses regarding sensory input criteria and consumer dynamics of the nutrient can be in a symbolic form, as shown in Figure 6 under the titles "Listen to your food" Compliance Response Format / "Other" sense "/" Touch "and" "Listen to your food" Non-Conformance Response Format "/" Other Meaning "/" Touch ". Any number of symbolic tactile responses indicating compliance or non-compliance with the consumer's entry criteria may be used. Examples of compliance communication include, but are not limited to: a vibration or vibration pattern. Examples of nonconformity communication include, but are not limited to: no vibration, vibration, or vibration pattern different from that indicating compliance. "Listen to your food" can provide the consumer with the ability to create personalized symbolic tactile responses, or can enable the choice of tactile tactile responses in tactile response libraries. The thermal responses for the sensing input criteria and the nutrient consumer dynamics can be in a symbolic form, as shown in Figure 6 under the headings "Listen to your food" Compliance Response Format / "Other" sense "/" Thermal "and" "Listen to your food" Non-Conformance Response Format "/" Other Meaning "/" Thermal ". Various symbolic thermal responses indicating compliance or non-compliance with the consumer input criteria may be used. Examples of compliance communication include, but are not limited to: warmth to the touch. Examples of non-compliance communication include, but are not limited to: cold to the touch. "Listen to your food" can provide the consumer with the ability to create custom symbolic thermal responses, or can allow the choice of symbolic thermal responses in thermal response libraries. The olfactory responses regarding the sensing input criteria and the nutrient consumer dynamics can be in a symbolic form, as shown in Figure 6 under the headings "Listen to your food" Compliance Response Format "/" Other meaning "/" Olfactory "and" "Listen to your food" "Non-Conformance Response Format" / "Other Meaning" / "Olfactory". Any number of symbolic olfactory responses indicating compliance or non-compliance with the consumer's input criteria can be used. Examples of compliance communication include, but are not limited to: a smell of sugar, a scent of flowers, etc. Examples of non-compliance communication include, but are not limited to: burning smell, musty odor, etc. "Listen to your food" can provide the consumer with the ability to create personalized symbolic olfactory responses, or can enable the selection of symbolic olfactory responses in olfactory response libraries. The consumer input criteria for the attributes of the components may include, but are not limited to, any combination of: specific ingredients (i.e., sugar, gluten, soy, peanut product, etc.); nutrient categories (i.e., organic, vegan, outdoor, kosher, etc.); of origin and creation of ingredients (ie, country of origin, region of creation, food group, species, where they were processed, how they were kept, etc. .); additives (i.e., preservatives, accelerators, dyes, substitutes, etc.) and any other type of attribute relating to the components of a nutrient. It is also understood that these criteria can be entered to confirm or discard any particular attribute. For example, the input criteria for component attributes for a vegan consumer with a peanut allergy include "vegan" and "no peanut products". Entry criteria for component attributes for a British person who prefers to eat organic nutrients could include "UK home country" and "organic". The consumer input criteria relating to the attributes of the components may be provided by a consumer simultaneously with his use of the "Listen to your food" application, before his use of the "Listen to your food" app (for example, by a personal profile compatible with the application), or as a combination of both.

For example, a consumer with an existing "Listen to your food" compatible profile may be on vacation in a particular area far from home. Its existing "Listen to your Food" compatible profile may not include a requirement entry criterion, or a limiting, "creative region" criterion. The consumer wants to taste the truly local cuisine, so he can tell the "Listen to your food" application that his entry criteria include his existing profile plus an additional entry criterion requiring that the "creative region" be linked to the specific region he visits. In addition, it could tell the app to apply this whenever it uses it on vacation, or, alternatively, it could tell the app that its entry criteria include "creative region" linked to the particular region for a period of time corresponding to its stay in the particular region. If the consumer intended to visit several different areas away from home during his vacation, he could indicate to the application that his entry criteria include his existing profile plus an additional entry criterion requiring that the "creative region" be linked to its current location for a period of time corresponding to its vacation.

In another example, a consumer's "Listen to your food" compatible profile could include the aggregated entry criteria corresponding to a particular group of consumers, such as his entire family. In this way, the consumer can simplify purchases for his entire family. In addition, at any time, the consumer could indicate to the application that the entry criteria comprise the set of any two profiles of individuals or groups or more so that he can effectively buy for these two individuals. or groups or more. For example, a consumer may be preparing to go grocery shopping for his family and two guests. One guest has an allergy to peanut and the other only eats organic foods. The consumer can indicate to the application that his entry criteria include a group profile corresponding to his family aggregated with the entry profiles of his two guests. Alternatively, the consumer may indicate to the application that his entry criteria comprise a group profile corresponding to his family aggregated with the additional entry criteria "no peanut product" and "organic". In this way, the consumer can use the "Listen Your Food" app to effectively meet the nutritional needs of his family and guests. It is understood that the input criteria relating to the attributes of the components can comprise the set of any combination of individual profiles, group profiles and additional specific input criteria compatible with "Listen to your food". The consumer input criteria for integrity attributes may include, but are not limited to, any combination of: specific substances relating to the creation (i.e., pesticides, fertilizers , hormones, water, etc.); contamination (that is, chemical, radiation, biological, heavy metals, radioactive isotopes, pollutants, etc.); falsification of any type (ie, deterioration, tampering, booster, loss of package integrity); and any other type of attribute relating to the integrity of the nutrient. It is also understood that these criteria can be entered to confirm or eliminate any particular criterion. By way of example only, the entry criteria for integrity attributes for a shellfish consumer could include "no heavy metals" and "no pesticides". Entry criteria for integrity attributes for a chicken consumer might include "no antibiotics" and "artificial hormones". The entry criteria for integrity attributes for a consumer of any packaged product could include "no adulteration" or "no deterioration". The entry criteria for integrity attributes could enable the consumer to verify the true nature of a nutrient, for example, whether it is beef or horse meat. It will be understood that, similarly to the input criteria concerning the attributes of the components, the input criteria concerning the integrity attributes can be provided by a consumer simultaneously with his use of the "Listen to your foods" application. before using the "Listen to your food" app (for example, by a personal profile compatible with the application), or as a combination of both. It is further understood that the entry criteria for the integrity attributes may comprise any of any combination of individual profiles, group profiles and additional specific entry criteria compatible with "Listen to your food". . The consumer input criteria for nutrient attributes, where nutrient attributes include nutritional values and changes in nutrient values, may include, but are not limited to, any combination of: specific values and changes in nutritional values; vitamin values (that is, the vitamin C content of orange juice); specific values and changes in probiotic content values (i.e., level of active lactobacilli in yoghurt); specific values and changes in fat content values (i.e., fat content of minced meat); and any other type of nutrient attributes of a nutrient. It is also understood that these criteria can be entered to confirm or eliminate any particular criterion. By way of example only, the nutrient attributes entry criteria for an orange juice consumer could include "75% vitamin C content of vitamin C content of fresh orange juice". Entry criteria for nutrient attributes for a ground beef consumer may include "fat content 7%".

It is understood that, similarly to the input criteria concerning the attributes of the components, the input criteria concerning the nutritional attributes can be provided by a consumer simultaneously with his use of the "Listen to your food" application, before using it. the "Listen to your food" app (for example, through a personal profile compatible with the app), or as a combination of both. It is further understood that the nutrient attribute entry criteria may include any combination of individual profiles, group profiles, and additional specific entry criteria that are compatible with "Listen to your food". The organoleptic organoleptic attributes of the organoleptic consumer, where the related attributes include organoleptic values and changes in organoleptic values, may include, but are not limited to, any combination of specific values and changes. flavor values (that is, tannin levels in wine change with time and storage conditions and significantly affect the flavor of the wine); specific values and changes in aroma values (that is, the aroma of cinnamon is a value directly related to the aroma and flavor of cinnamon); specific values and changes in maturity values (ie maturity of tomatoes changes with time and conditions and is a value directly related to the texture and flavor of tomatoes); and any other type of organoleptic attribute of a nutrient. It is also understood that these criteria can be entered to confirm or eliminate any particular criterion. By way of example only, the entry criteria for organoleptic attributes for a wine consumer could include a specified "acceptable range for tannins". The entry criteria for organoleptic attributes for a cinnamon consumer could include a specified "acceptable flavor level". The entry criteria for organoleptic attributes for a tomato consumer could include "100% ± 10% maturity". It will be understood that similarly to the input criteria concerning the attributes of the components, the input criteria relating to the organoleptic attributes can be provided by a consumer simultaneously with his use of the "Listen to your foods" application before his using the "Listen to your food" app (for example, through a personal profile compatible with the app), or as a combination of both. It is understood that the input criteria for organoleptic attributes may include any combination of individual profiles, group profiles, and additional specific input criteria compatible with "Listen to your food". Consumer entry criteria for aesthetic attributes, where aesthetic attributes include aesthetic values and aesthetic value changes, may include, but are not limited to, any combination of: specific values and changes in values of color nutrients, such as: those occurring as a result of oxidation (i.e., changes induced by oxidation of the color of sliced apples, guacamole, meat, etc.). ); those occurring as a result of ripening (that is, cherries, tomatoes, etc.); those occurring as a result of cooking (that is, shrimp, tuna, etc. steamed); and any other type of aesthetic attribute of a nutrient. It is also understood that these criteria can be entered to confirm or eliminate any particular criterion. As an example only, the entry criteria for aesthetic attributes for a beef consumer might include "very red", which is also a visual scale available through "Listen to your food". The entry criteria for aesthetic attributes for a cherry consumer might include "medium red", which is also a visual scale available through "Listen to your food". Entry criteria for aesthetic attributes for a consumer of steamed shrimp could include "light to dark pink", which is also a visual scale available through "Listen to your food". It is also understood that other aesthetic attributes including, but not limited to, visual texture, shape, size, etc., may be specified. It will be understood that similarly to the input criteria concerning the attributes of the components, the input criteria concerning the aesthetic attributes can be provided by a consumer simultaneously with his use of the "Listen to your food" application, before his use. from the app 20 "Listen to your food" (for example, through a personal profile compatible with the app), or as a combination of both. It is further understood that the entry criteria for the aesthetic attributes may comprise any of a combination of individual profiles, group profiles and additional specific entry criteria compatible with "Listen to your food". Examples of a consumer using "Listen to your food" are provided now. In one example, a consumer uses "Listen to your food" on their smartphone to determine compliance or non-compliance of nutrients with their need for gluten-free nutrients, and further to determine compliance or non-compliance. with his aversion to horse meat uptake, since he is a passionate rider and believes that horses are too noble to be eaten. He goes to the supermarket and opens the "Listen to your food" app on his smartphone. The application asks him to identify the specific consumer profiles and the specific entry criteria with which he compliance, nutrients. created a consumer profile 15 "Listen to your food", so or no-It never compatible with it uses would like to determine compliance, the application to enter the entry criteria "no gluten" and "no horse meat ". Because he has never created a consumer profile, the application asks him to select or create the custom notification mechanism and format for "compliance" and "non-compliance", or to select the default settings. provided by the application. It accepts the default settings of the application regarding the notification mechanism and format for "compliance" and "non-compliance", which are: the image of a green light and an audible "YES" for compliance; and an image of a red light and an audible "NO" for nonconformity. He continues to shop for groceries, and he scans the log of dynamic information on the first item he plans to buy with his smartphone camera. "Listen to your food" directs the smartphone to retrieve, from the information module, information about the gluten content and horse meat content of the nutrient referenced by the dynamic information identifier. The recovered information indicates that this first article does not contain horse meat, but contains gluten. "Listen to your food" directs the smartphone to display an image of a red light and produce an audible "NO". The consumer immediately knows that the first item does not meet his needs. He scans the identifier of dynamic information on a second article that he plans to buy with the camera of his smartphone. "Listen to your food" directs the smartphone to retrieve information from the information module about the gluten content and horse meat content of the nutrient referenced by the dynamic information identifier of the second item. has just been examined. The recovered information indicates that this second item does not contain gluten, but contains horse meat additions. "Listen to your food" directs the smartphone to display an image of a red light and produce an audible "NO". The consumer immediately knows that the second item does not meet his needs. He selects a third item and scans his dynamic information ID with his smartphone. "Listen to your food" directs the smartphone to retrieve information from the information module about the gluten content and horse meat content of the nutrient referenced by the dynamic information identifier of the third item. has just been scanned. The recovered information indicates that this third item does not contain gluten and does not contain horsemeat. "Listen to your food" directs the smartphone to display an image of a green light and produce an audible "YES". The consumer immediately knows that the third article meets his needs. In another example, a consumer uses "listen to your food" on their smartphone to determine compliance or non-compliance of nutrients with their needs. He goes to the supermarket and opens the "Listen to your food" app on his smartphone. The application 20 asks him to identify specific consumer profiles and specific entry criteria with which he would like to determine the compliance, or non-compliance, of nutrients. He used the application previously, and previously created a consumer profile by following the app's incentives to enter his entry criteria. He selects his personal profile, which requires foods rich in vitamin C and probiotic lactobacillus, and more adulterated. The personal profile he has includes the entry criteria for a product not created for himself the fruit juice: "vitamin C content 75% fresh juice", for yogurt: "level of lactobacillus 50% of the fresh yoghurt, and for all nutrients: "unadulterated". Her personal profile also includes her custom settings for the notification mechanism and format for "compliance" and "nonconformity," which are: a thumbs up image and an audible sound from a crowd cheering for " conformity, "and a thumbs-down image and an audible sound of a crowd booing for" nonconformity. " He starts shopping for groceries, and he sweeps ("sean") the identifier of dynamic information on a carton of orange juice with the camera of his smartphone. "Listen to your food" directs the smartphone to retrieve, from the information module, the information about the vitamin C content and the adulteration of the orange juice referenced by this dynamic information identifier. The recovered information indicates that this particular orange juice has lost 40% of its fresh Vitamin C content and is not adulterated. "Listen to your food" accordingly directs the smartphone to display a thumbs down and produce an audible sound of an ogling crowd. The consumer immediately knows that this article does not meet his needs. He selects another orange juice and scans his dynamic information ID with his smartphone. "Listen to your food" directs the smart phone to retrieve, from the information module, information about the vitamin C content and the adulteration of the orange juice referenced by the dynamic information identifier of the other article that has just been examined. The recovered information indicates that this other item only has a 15% loss in its fresh Vitamin C content and is not adulterated. "Listen to your food" directs the smartphone to display a thumb up and produce an audible sound from an applauding crowd. The consumer knows immediately that the other item meets his needs. The consumer now scans the dynamic information identifier on a yoghurt container with the camera of his smartphone. "Listen to your food" directs the smartphone to retrieve, from the information module, the information about the lactobacillus content and adulteration of the yogurt referenced by this dynamic information identifier. The recovered information indicates that this particular yogurt has lost only 20% of its fresh lactobacilli content, but is adulterated. "Listen to your food" accordingly directs the smartphone to display a thumbs down and produce an audible sound of an ogling crowd. The consumer immediately knows that this article does not meet his needs. He selects another yogurt and scans the dynamic information ID on a yogurt container with his smartphone camera. "Listen to your food" directs the smartphone to retrieve, from the information module, the information about the lactobacillus content and adulteration of the yogurt referenced by this dynamic information identifier. The recovered information indicates that this particular yoghurt is not adulterated, but has lost 90% of its fresh lactobacilli content. "Listen to your food" accordingly directs the smartphone to display a thumbs down to 14th and produce an audible sound from an oyster crowd. The consumer immediately knows that this article does not meet his needs. He selects another yogurt and scans the dynamic information ID on a yogurt container with his smartphone camera. "Listen to your food" directs the smartphone to retrieve, from the information module, information about the lactobacillus content and adulteration of yogurt referenced by the dynamic information identifier of the article that has just been reviewed . The recovered information indicates that this yoghurt has lost only 15% of its fresh lactobacillus content and is not adulterated. "Listen to your food" directs the smartphone to display a thumb up and produce an audible sound from an applauding crowd. The consumer immediately knows that this article meets his needs.

In another example, a consumer uses "Listen to your food" on their smartphone to determine compliance, or non-compliance, of nutrients with their needs, including going to the supermarket to carry out certain activities. shopping for himself, his wife and a guest at breakfast. At the supermarket, he opens the "Listen to your food" app on his smartphone. The application asks him to identify the specific consumer profiles and specific entry criteria with which he would like to determine the compliance, or non-compliance, of nutrients. He and his wife used the app previously and each previously created their own consumer profile by following the app's incentives to enter their 10 individual entry criteria. The breakfast guest did not previously create a consumer profile for "Listen to your food". The consumer selects his personal profile, which requires foods rich in vitamin C, and selects his wife's personal profile, which includes foods with high levels of probiotic lactobacilli and, although he does not have a profile. staff for the breakfast guest, he knows that the guest is for the absorption of organic food and 20 not adulterated. The personal profile he created for himself includes the entry criteria for orange juice: "vitamin C content> 75% fresh juice". Her personal profile further includes her personal settings regarding the notification mechanism and format for "compliance" and "non-compliance," which are: an image of a thumb up and an audible sound from a crowd applauding for "compliance", and an image of a thumb down and an audible sound of a crowd humming for "non-compliance". His wife's personal profile includes the entry criteria for yogurt: "Lactobacillus level 50% fresh yoghurt". He asks "Listen to your food" to use a set of entry criteria including his personal profile plus the personal profile of his wife plus, in order to take into account the preferences of the breakfast guest, the criteria of Entry added: all "organic creation" nutrients and all "non-adulterated" nutrients. It also asks the application to use its custom settings regarding the notification mechanism and format for "compliance" and "non-compliance". He begins to shop for groceries, and he sweeps the ID of dynamic information on a carton of orange juice with the camera of his smartphone. "Listen to your food" directs the smartphone to retrieve, from the information module, the information about the vitamin C content, the organic creation and the adulteration of the orange juice referenced by this dynamic information identifier. The recovered information indicates that this particular orange juice has lost 20% of its fresh vitamin C content, is not adulterated, but comes from genetically modified pressed oranges, which are not considered organic. "Listen to your food" accordingly directs the smartphone to display a thumbs down and produce an audible sound of an ogling crowd. The consumer immediately knows that this article does not meet his needs. He selects another orange juice and scans his dynamic information ID with his smartphone. "Listen to your food" directs the smartphone to retrieve, from the information module, information about vitamin C content, organic creation and orange juice tainting referenced by the dynamic information identifier of the other article that has just been examined. The recovered information indicates that this other item has lost 15% of its fresh Vitamin C content, has been organically created and is not adulterated. "Listen to your food" directs the smartphone to display a thumb up and produce an audible sound from an applauding crowd. The consumer knows immediately that this Article 15 meets his needs. The consumer now scans the dynamic information identifier on a yoghurt container with the camera of his smartphone. "Listen to your food" directs the smartphone to retrieve, from the information module, the information regarding the lactobacillus content, the organic creation and the tampering of the yogurt referenced by this dynamic information identifier. The recovered information indicates that this particular yoghurt lost only 20% of its fresh lactobacilli content, is not adulterated, but was made with milk from cows whose diet included antibiotics and hormones, which means that yogurt is not organic. "Listen to your 30 foods" accordingly directs the smartphone to display a thumbs down and produce an audible sound of an ogling crowd. The consumer immediately knows that his article does not meet his needs. He selects another yogurt and scans the dynamic information ID on the yoghurt container with his smartphone camera. "Listen to your food" directs the smartphone to retrieve, from the information module, the information about the lactobacillus content, the organic creation and the adulteration of the yogurt referenced by this dynamic information identifier. The recovered information indicates that this particular yoghurt is not adulterated, but has lost 90% of its fresh lactobacilli content. "Listen to your food" accordingly directs the smartphone to display a thumbs down and produce an audible sound of an ogling crowd. The consumer immediately knows that this article does not meet his needs. He selects yet another yogurt container and scans the dynamic information ID on the yoghurt container with his smartphone camera. "Listen to your food" directs the smartphone to retrieve, from the information module, information about the lactobacilli content, organic creation and tampering of yogurt referenced by the dynamic information identifier of the article that comes to be examined. The recovered information indicates that this yoghurt has lost only 15% of its fresh lactobacilli content, was created organically and is not adulterated. "Listen to your food" directs the smartphone to display a thumb up and produce an audible sound from an applauding crowd. The consumer immediately knows that this article meets his needs. To illustrate other advantages of the present invention, the following example is provided of a consumer who must make a purchase decision on the basis of several variables. A consumer would like to make an Italian entry for Friday's dinner, but must go to the market on Monday 10 (4 days before the preparation of the entry), but is not sure to find an appropriate recipe to satisfy his unique requirements, for example, low-sodium, gluten-free and high-lycopene nutrients. The consumer 15 uses his / her phone module access information to a personal preference module of low intelligent to: access a nutrient that has consumers with the profile of the consumer, including the sodium content, absence of 20 gluten and high-grade recipes appropriate; or, could use its access to various bases in lycopene, and recovers alternatively, the smart phone consumer for recipe data for Italian recipes using an app 25 on his smart phone to filter the recipes according to his consumer profile , including a low sodium content, the absence of gluten and a high lycopene content; or, alternatively, the consumer could use his smart phone to access a recipe database for Italian recipes, where the database provides the consumer with an interface via the consumer's smart phone screen to allow entry for consumer needs, such as low sodium, no gluten and high lycopene content. In this way, the consumer gets a recipe including a list of ingredients for an entree that meets his or her essential health needs, and can capture the recipe. In this case, the consumer has selected a recipe for gluten-free pasta with a "marinara" sauce. The consumer then uses his smartphone, tablet, or personal computer to locate nearby supermarkets and check if the supermarkets have all the ingredients required to make the gluten-free pasta with the desired "marinara" sauce, plus other items he has to buy, such as a specific bottle of wine and cheese to eat with the entree. 20 Unfortunately, not all ingredients and other items are available in his favorite supermarket, but he finds that they are available at another nearby supermarket. He is not used to the other supermarket and does not know the locations of the various ingredients or other items in the unusual supermarket, so, in order to make his buying experience more efficient, he uses his smart phone, his tablet, or his personal computer to request the location of 30 ingredients and other items in the supermarket and the fastest route in the supermarket to retrieve items from his shopping list. For example, the consumer's smartphone uses an application created for the other supermarket to identify the location in the other supermarket of the various items on his shopping list and to generate a trip to the other supermarket that the consumer can follow. and that will result in the least amount of time needed to collect the ingredients. The suggested route may request that it begin in the supermarket aisle, in this case aisle number 1, and provide the list of ingredients to be collected at that location. While collecting the various ingredients needed in the product aisle, his smartphone may allow him to delete a collected item, change his status to indicate that it has been collected, or may allow him to move it a list of articles to collect to a list of collected articles. When collecting the last item from the product aisle, the smartphone asks her to go to the specific aisle where low-sodium and gluten-free pasta can be found, which in this case is the aisle 11. When collecting gluten-free pasta in lane 11, the smartphone asks her to go to the specific lane where the wine is located, which in this case is lane 14. When collecting the wine in alley 14, the smart phone asks him to go to the specific alley where the cheese can be found, in this case alley 15. In this way, the consumer's time spent locating and collecting the Items to be purchased is reduced to a minimum because it is able to make a quick single pass through the supermarket, only visiting the correct location for each item, and without going back. In addition, his smartphone can easily verify that all required items have been collected. In addition, the "Listen to your food" app on your smartphone can be used to quickly determine whether each item is compliant or non-compliant with the nutrient requirements it has communicated through its product. profile or its entry criteria "Listen to your food". Preferably, the nutrient is provided with a QR code including the dynamic information identifier and an Internet (web) address for connecting the consumer to the nutrient information module. By using the "Listen to your food" app, the consumer could use his smartphone to scan such a QR code on a nutrient of interest. The smart phone would then connect the consumer to the nutrient information system, retrieve the source and AN information associated with the dynamic information identifier, determine compliance, or non-compliance with the consumer's needs, and communicate compliance or non-compliance. If a single supermarket does not have all the ingredients and other necessary items, the consumer can still recover a trip that requires less time to collect the items in multiple supermarkets. For example, if the consumer has to visit two supermarkets to collect all the items, the recovered journey can include both the driving instructions from the consumer's home to a first supermarket, the route to be followed in the first supermarket, instructions driving from the first supermarket to a second supermarket, the route to follow in the second supermarket, and driving instructions from the second supermarket to the consumer's home. In addition, his smartphone can be used to retrieve a dynamic information identifier of any nutrient with a dynamic information identifier and an Internet address (Web) to link to the information module of Nutrients so that they can use the "Listen Your Food" app to quickly determine whether the nutrient is meeting or not meeting their needs. The consumer goes to the supermarket to buy the ingredients for the desired entry. The consumer is interested in preparing a meal that satisfies his needs when it is prepared within 4 days of the date of purchase. The recipe requires tomatoes and pasta among the ingredients. Using the "Listen to your food" app, the consumer scans a dynamic information identifier on Heirloom tomatoes with his smartphone, for example by scanning a QR code including the dynamic information identifier and an Internet address. (Web) to link to the nutrient information module, to determine if Heirloom tomatoes are in compliance, or are not in compliance, with its needs for high lycopene content when prepared in the 4 days. Based on their current nutritional value and the NA value associated with 4 days of storage under expected storage conditions, "Listen to your food" determines that they are not 10 in compliance, and communicates their non-compliance with the information. 'intermediate of the smart phone. The consumer decides to check if the tomatoes "Roma" will meet his needs. Using the "Listen to your food" app, the consumer scans a dynamic information identifier on Roma tomatoes with his smartphone, for example by scanning a QR code including the dynamic information identifier and an address. Internet (Web) to link to Nutrient Information Module 20 and access the Dynamic Nutritional Database. Based on their current nutritional value and the NA value associated with 4 days of storage under expected storage conditions, the application determines that the 25 tomatoes "Roma" will meet their high lycopene requirements if they are prepared. within 4 days, and communicates their compliance via the smartphone. In a similar manner, the consumer scans a QR code including a dynamic information identifier and an Internet (web) address for the nutrient information module on one or more pasta products to determine if they are in compliance with, or are not in compliance with, their low sodium and gluten-free requirements if they are prepared within 4 days, and make purchasing decisions regarding pasta based on the indication of conformity or non-compliance provided by their smartphone. The consumer is not the only entity that has benefited from the dynamic nutritional information regarding Heirloom tomatoes, Roma tomatoes and pasta, as data on the needs of the low-sodium consumer, absence of gluten and high lycopene content can be collected by the consumer module and correlated with the respective dynamic information identifiers, and are available to the information module, for example transmitted to it, and are of particular interest, and accessible, for the farmers and the conditioners of the respective tomatoes and for the processor of said one or more pasta. The Dynamic Nutritional Database can provide source information and AN information on how the nutritional values of the other ingredients it buys have evolved so far, and will evolve over the next 4 days (tomatoes, pasta , garlic, onions, basil, etc.) if these ingredients are provided with dynamic information identifiers. This consumer information can be saved and made available to all other entities in the nutrient supply system. Moreover, during his purchases of ingredients for pasta with a "marinara" sauce, the consumer decides to buy a bottle of wine and a little cheese to accompany the meal. Using the "Listen to your food" app, the consumer uses his smartphone to scan QR codes (providing dynamic information identifiers and an Internet (web) address to link to the nutrient information module). bottles of wine and cheeses that he plans to buy. The source information and the AN information referenced by the dynamic information identifier of each examined product are retrieved from the dynamic nutritional value database, and the determinations are made regarding compliance, or non-compliance, in the next 4 days, with the 20 needs of the consumer regarding the maturity of nutrients that have actually evolved to be ready to be consumed or drunk, such as cheese and bottle of wine. The determination of conformity or non-compliance is communicated through the consumer's smartphone. As mentioned above, a consumer using the consumer information system of the present invention can take advantage of in-store guiding technologies to reduce his efforts to efficiently locate and purchase nutrients. In-store guiding technology imposes little or no burden on the consumer, imposing little or no burden on the retailer, promoting improved purchasing efficiency, and further providing a monetary benefit to both the retailer and the consumer based on transactions would favor its adoption. Ideally, the consumer would be able to use his smartphone to navigate any facility that has been appropriately adapted for navigation. Ideally, the retail establishment would not require additional equipment or infrastructure to accommodate navigation. One technology that can provide these benefits is the positioning based on the anomalies of the ambient magnetic field. The technology uses local variations of the Earth's magnetic field to map an interior location. Variations in the Earth's magnetic field usually exist inside modern buildings and are the result of the overall structures of the building. The Earth's magnetic field and the magnetic anomalies created by a specific building create a unique three-dimensional magnetic footprint of the building's interior. Scalable software applications combined with smart phones capable of detecting and recording the resulting magnetic field anomalies can be used to map indoor locations. IndoorAtlas, Ltd. is a company that offers software tools that enable this technology, allowing retailers to magnetically map the interior of a building, such as a modern supermarket, using an Android smartphone and allowing consumers to navigate inside the building. building using their "Android" smart phone. Depending on the type of building, the precision of the technology in modern buildings ranges from 0.1 meters to 2 meters. This allows the creation of indoor location recognition applications to enhance the consumer shopping experience, for example, in a supermarket. These applications could not only provide the consumer with the availability and location of items on the consumer's shopping list, but also the most efficient route to take in the supermarket when collecting items, even leading to the best ride in the supermarket. In addition, these applications could identify other products, a price, a price per unit, promotions such as product rebates, transaction discounts specific to the use of the application, and could further suggest additional articles that may accompany or enhance a target article. Ideally, the identified nutrients would only include nutrients with dynamic information identifiers on the product itself, allowing the consumer to retrieve the source and AN information from a nutrient information module also in the form of nutrients. using his smart phone. As previously described, the consumer could use an app, such as the one called here "Listen to your food," to quickly determine compliance, or non-compliance, with its nutrient requirements. If nutrients with and without dynamic information identifiers were identified, a transaction discount related to the purchase of nutrients with dynamic information identifiers could be available. Examples of how a consumer might benefit from using such an indoor location recognition application are now provided. The examples will be focused on an application that works with the consumer's smart phone in a properly navigated supermarket, such as a supermarket suitable for navigation made compatible by the IndoorAtlas navigation software. The consumer can use an indoor location recognition application to create a shopping list for nutrients and identify the supermarket where he will shop. Alternatively, the consumer could create the shopping list and identify the supermarket where he / she will shop using other software and send it to the indoor location app. By using information about the contents of the supermarket adapted to the chosen navigation, the application creates a modified shopping list. The modified shopping list includes the main items in the consumer's shopping list and, in some cases, variants or alternatives to those items. In addition, the modified shopping list may include added items that are complementary to the main items and variants. For example, grated parmesan cheese could be suggested as a complementary item for pasta and pasta variants on the shopping list. Using the modified shopping list, the consumer can see and compare the prices or prices per unit of items on the list, including the discounts associated with each item, which items can be purchased with an electronic coupon provided by the application , or which articles are provided with a dynamic information identifier. It is preferable that the modified shopping list is generated and presented to the consumer before the consumer begins shopping, in which case the consumer can select various main items, variants and additional items. When the consumer has accepted items from the modified shopping list to create a final list, the app can generate the best in-store trip to retrieve the items. The application can still recover and still show the items not accepted, in case the consumer wishes to reconsider an item while he is shopping.

The consumer now has a very advanced shopping plan, which takes into account various product criteria and provides a targeted in-store shopping trip for item retrieval. While the consumer follows the journey in the store and collects the items from the final list, he can indicate via his smartphone that the items have been collected. He may also meet on the final list an article he decides not to buy. For example, he might remember that he already has a particular home item, in which case he can create a modified final list by deleting the article. The application could then generate a new in-store trip based on the modified final list, which includes the remaining items and the current location of the consumer. Alternatively, he can use "Listen to your food" and use his smartphone to read a QR code with the article's dynamic information ID and the web address for the nutrient information module. to determine the compliance, or non-compliance, of the item with its requirements. If he determines that the article is not in compliance with his requirements, he may decide that he is no longer interested and would rather consider another previously identified article. In this case, he could create a modified final list by accepting the other article still shown on the final list and deselecting the article for which he no longer has any interest. The application could then generate a new in-store journey based on the modified final list, which includes the newly accepted item, the remaining items 2, and the current location of the consumer. In yet another alternative, the consumer can remember an item that was not originally in their shopping list and add it to the final list, creating a modified final list. The application could then generate a new in-store journey based on the modified final list, which includes the newly added item, the remaining items, and the current location of the consumer. The discounts associated with transactions resulting from or assisted by the use of the in-store application could be structured in a variety of ways. For example, the discounts could be based simply on a discount by purchasing methodology. The discounts 15 could be structured according to the hierarchy of the article on the consumer's shopping list, for example depending on whether the item purchased was a main article in the shopping list, another article, or an article. complementary. The discounts could be related to the presence of a dynamic information identifier on the purchased item. Rebates could be tied to a specific vendor or in-store promotions presented to the consumer through the app. It is further understood that transaction discounts resulting from or assisted by the use of the "Listen Your Food" app may also be provided, and may be structured in a variety of ways. After the settlement of its bill, the consumer 30 can scan the receipt using his smartphone and transmit information regarding purchases resulting from or assisted by the use of an application to a refund resource, which could be the provider. application. Alternatively, the supermarket could transmit this information with a consumer identification code. This would ideally allow the application provider to pay vendor fees for purchased items. The application provider would in turn provide the appropriate discounts to the consumer. Consumer discounts can take any number of forms, including direct deposit to a customer account, periodic checks, or refundable credit codes from suppliers or supermarkets participating in the application discount program. In addition, the application provider would provide monetary compensation to the retailer or supermarket for transactions resulting from or assisted by the use of the application. These transaction-based services are enhanced by the use of positioning technology based on the anomalies of the ambient magnetic field, since the guidance to the products is independent of the in-store communication systems provided by a retailer and, also, independent of systems based on GPS ("Global Positioning System") technologies or other triangulation technologies. Thus, transaction-based services using the AN information can be easily associated or coupled to the application using the positioning technology based on the anomalies of the ambient magnetic field. As mentioned above, a consumer using the consumer information system of the present invention can take advantage of the inner guidance technologies to reduce its efforts to locate and effectively purchase nutrients. Although positioning technology based on ambient magnetic field anomalies is promising and does not require additional equipment or infrastructure for a retailer to be suitable for navigation, this is not the only method by which retailers could be adapted for inland navigation and is provided as an example of the manner in which interior guidance could be accomplished in conjunction with the present invention, and is not intended to be limiting in any way. Other interior guidance and location technologies have been developed and are contemplated. For example, systems are contemplated that operate by various combinations of: analyzing radio signals from cell towers; analysis of specific types of radio beacons; analyzing signals from Wi-Fi points (including triangulation and signal strength analysis); analyzing motion of the devices using motion tracking sensors or inertial navigation; use of Bluetooth tags; and even analysis of the modulation of light.

It is understood that consumers will also benefit from all the features of the present inventions concerning the monitoring of drug consumption. For example, by avoiding taking medicines that have expired, that have lost their effectiveness, that are contraindicated on the basis of the simultaneous use of other drugs, which contain specific allergens, etc.

Unless the context clearly requires otherwise, throughout the description and claims, the words "understand", "including" and the like shall be interpreted in an inclusive sense (ie, in the sense of "understanding, but not limited to") as opposed to exclusive or exhaustive meaning. As used herein, the terms "connected", "coupled", or any variant thereof mean any connection or any coupling, either direct or indirect, between two or more elements . Such coupling or connection between the elements may be physical, logical, or a combination thereof. In addition, the words "here", "above", "below", and words of similar meaning, when used in this application, refer to this application as a whole and not to to any particular part of the present application. Where the context permits, the words in the above detailed description using the singular or the plural may also include the plural or the singular respectively. The word "or", 6 with reference to a list of two or more items, covers all of the following interpretations of the word: any of the items in the list, all items in the list, and any combination of elements of the list. The above detailed description of examples of the invention is not intended to be exhaustive or to limit the invention to the precise form set forth above. While specific examples for the invention are described below for purposes of illustration, various equivalent modifications are possible within the scope of the invention, as will be recognized by those skilled in the art. Although the processes or blocks are presented in a given order in this application, other implementations may run subroutines with steps in a different order, or employ systems with blocks in a different order. . Some processes or blocks may be deleted, moved, added, subdivided, combined, and / or modified to provide a variation or sub-combinations. On the other hand, although the processes or blocks are sometimes shown as being in series, these processes or blocks may instead be performed or implemented in parallel, or may be performed at different times. In addition, the specific numbers given here are only examples. It is understood that other implementations may use different values or ranges.

The various illustrations and teachings provided herein can also be applied to systems other than the system described above. The elements and actions of the various examples described above may be combined to provide other implementations of the invention.

The patents and applications and other references listed above, including those which may be listed in the attached registration papers, are hereby incorporated by reference. Aspects of the invention may be modified, if necessary, to utilize the systems, functions and concepts included in these references to provide further implementations of the invention. These and other changes may be made to the invention in light of the detailed description above. Although the above description describes some examples of the invention, and describes the best mode contemplated, no matter how detailed they appear in the text, the invention can be practiced in many ways. The details of the system can vary considerably in its specific implementation, while still being understood in the invention presented here. As indicated above, the particular terminology used in describing certain features or aspects of the invention should not be taken to imply that the terminology is redefined here to limit to any particular features, peculiarities or aspects. of the invention to which this terminology is associated. In general, the terms used in the following claims should not be construed as limiting the invention to the specific examples set forth in the specification, unless the detailed description section defines these terms explicitly. Therefore, the true scope of the invention encompasses not only the examples presented, but also all equivalent ways of practicing or practicing the invention according to the claims. Although certain aspects of the invention are presented below in certain claims, the applicant contemplates the various aspects of the invention in any number of claim forms. For example, although only one aspect of the invention is set forth as a means-plus-function claim, other aspects are likely to be implemented as a means-plus function claim, or in other forms. for example by being implemented in a support that can be read by a computer. Claims to be processed begin with the words "means for". Therefore, the applicant reserves the right to add additional claims after the filing of the application to further these additional forms of claims for other aspects of the invention.

Claims (25)

REVENDICATIONS1. A system for determining the compliance of nutrients with requirements specified by a consumer comprising: a populated information system with source information relating to at least one component of a single-component or multi-component nutrient, wherein Said source information comprises dynamically generated information reflecting at least one of a state and a change of state of said at least one component prior to its adaptive transformation; and a transformer for adaptive transformation of the single-component or multi-component nutrient with treatment parameters in response to said source information to create an adaptively transformed nutrient; wherein said information system is further populated with adaptive transformation information and allows interrogation of said information system to determine compliance of the adaptively transformed nutrient with the requirements specified by a consumer. 2. A system for determining the compliance of nutrients with the requirements specified by a consumer according to claim 1, wherein: the means for interrogating said information system comprises a dynamic information identifier provided with the nutritionally transformed nutrient; adaptive. A system for determining the compliance of nutrients with consumer-specified requirements according to claim 2, wherein the interrogation of said information system may include a query from an application running on a smart phone. or another wireless device. 4. A system for determining the compliance of nutrients with consumer specified requirements according to claim 2, wherein: the dynamic information identifier is referenced to said source information and information relating to the adaptive transformation. A system for determining the compliance of nutrients with consumer specified requirements according to claim 1, wherein: interrogating the information system provides a response to the consumer indicative of compliance, or non-compliance of the adaptively transformed nutrient with the requirements specified by the consumer. A system for determining the compliance of nutritional substances with consumer specified requirements according to claim 5, wherein: the response is provided by any one or more visual, audible, tactile, thermal and olfactory mechanisms. A system for determining the compliance of nutrients with consumer specified requirements according to claim 5, wherein: the response is provided in any one or more of a language format and a symbolic format. 8. A system for determining the compliance of nutrients with consumer-specified requirements according to claim 1, wherein: said consumer-specified requirements comprise information relating to a state, or a change of state, of the nutritional value , organoleptic or aesthetic of the adaptively transformed nutrient. 20 A system for creating nutrients adaptively transformed from one or more constituent nutrients, the system comprising: a dynamic information identifier associated with each constituent nutrient referenced to the dynamically generated source information stored therein in an information system, relating to each constitutive nutrient, wherein said source information comprises at least one of a nutritional value, an organoleptic value, or an aesthetic value of the constituent nutrient; and a transformer for adaptively transforming said constituent nutrients with treatment parameters in response to said source information for improving, preserving, or minimizing degradation of nutritional value, organoleptic value or the aesthetic value of one or more of the constituent nutrients as a result of the adaptive transformation; wherein the information regarding said improvement, retention, or minimization of degradation is stored in the information system and referenced by a dynamic information identifier. A system for creating adaptively transformed nutrients from one or more constituent nutrients according to claim 9 comprising means for determining, from the accessed information, whether the The adaptively transformed nutrient is in accordance, or is not in accordance with, the needs entered or selected by the consumer. A system for creating adaptively transformed nutrients from one or more constituent nutrients according to claim 10, wherein: said means communicates said conformity or non-conformity to a consumer. A system for creating nutritionally adaptive nutrients from one or more constituent nutrients according to claim 10, wherein: said means communicates said conformity or non-compliance to the consumer in a binary manner. 10 A system for creating adaptively transformed nutrients from one or more constituent nutrients according to claim 10, wherein: said means communicates said conformity or non-conformity to the consumer by any one of a visual, audible, tactile, thermal or olfactory mechanism. 20 A system for creating nutrients adaptively transformed from one or more constituent nutrients according to claim 10, wherein: said means communicates said conformance or non-conformity to the consumer in a language format or in a a symbolic format. A system for creating adaptively transformed nutrients from one or more constituent nutrients according to claim 10, wherein: the needs of said consumer comprise information relating to a state, or a change of state , the nutritional, sensory or aesthetic value of the adaptively processed nutrient. 16. A system for creating nutrients adaptively transformed from one or more constituent nutrients according to claim 10, wherein: the needs of said consumer include origin, creation or integrity information. of the adaptively processed nutrient. 15 17. A method for determining the compliance of nutrients with consumer requirements, comprising: communicating nutrient requirements for one or more specific consumers to a nutrient information system, wherein said substance requirements Nutrients include at least one of a state, or a change of state, of the nutritional value, organoleptic value and aesthetic value of the nutrient; and access to an information system containing dynamically generated data relating to a state, or a change of state, of the nutritional value, organoleptic value, and aesthetic value of the nutrient; and determining whether said dynamically generated data relating to the selected nutrient is in compliance, or is not in compliance, with said nutrient requirements; and indicating said conformity, or said nonconformity, to said one or more specific consumers. 18. A method for determining the compliance of nutritional substances with consumer requirements according to claim 17, wherein said communication comprises the use of a smartphone or other wireless device. 19. A method for determining the compliance of nutritional substances with consumer requirements according to claim 17, wherein said access comprises the use of a smartphone or other wireless device. 25 The method for determining the compliance of nutritional substances with consumer requirements of claim 17, wherein said determining comprises the use of a smartphone or other wireless device. A method for determining the compliance of nutrients with consumer requirements according to claim 17, wherein said determination is performed by the information system. A method for determining the compliance of nutritional substances with consumer requirements according to claim 17, wherein said indication is accomplished via a smartphone or other wireless device. 23. A method for determining the compliance of nutritional substances with consumer requirements according to claim 17, wherein said indication is implemented in a binary manner. 20 A method for determining the compliance of nutritional substances with consumer requirements according to claim 17, wherein said indication is provided by visual, audible, tactile, thermal or olfactory mechanisms. 25 25. A method for determining the compliance of nutritional substances with consumer requirements according to claim 17, wherein said indication is provided in a language format or in a symbolic format.