WO2015006351A1 - Système d'information de consommateurs et de détection pour des substances nutritionnelles - Google Patents

Système d'information de consommateurs et de détection pour des substances nutritionnelles Download PDF

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Publication number
WO2015006351A1
WO2015006351A1 PCT/US2014/045796 US2014045796W WO2015006351A1 WO 2015006351 A1 WO2015006351 A1 WO 2015006351A1 US 2014045796 W US2014045796 W US 2014045796W WO 2015006351 A1 WO2015006351 A1 WO 2015006351A1
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Prior art keywords
nutritional
nutritional substance
consumer
information
organoleptic
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PCT/US2014/045796
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English (en)
Inventor
Eugenio MINVIELLE
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Minvielle Eugenio
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Priority claimed from US13/937,167 external-priority patent/US20130295532A1/en
Priority claimed from US13/948,004 external-priority patent/US20130309636A1/en
Application filed by Minvielle Eugenio filed Critical Minvielle Eugenio
Publication of WO2015006351A1 publication Critical patent/WO2015006351A1/fr

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    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09B—EDUCATIONAL OR DEMONSTRATION APPLIANCES; APPLIANCES FOR TEACHING, OR COMMUNICATING WITH, THE BLIND, DEAF OR MUTE; MODELS; PLANETARIA; GLOBES; MAPS; DIAGRAMS
    • G09B19/00—Teaching not covered by other main groups of this subclass
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
    • G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets

Definitions

  • inventions relate to consumer information systems for nutritional substances using information regarding nutritional substance source, preservation, transformation, conditioning, sensed values related to a current nutritional substance state, and consumer preference information, including recipe information for tracking consumer's needs and preferences, and/or providing feedback to harvesters, preservers, transformers and conditioners of nutritional substance.
  • Nutritional substances are traditionally grown (plants), raised (animals) or synthesized (synthetic compounds). Additionally, nutritional substances can be found in a wild, non-cultivated form, which can be caught or collected. While the collectors and creators of nutritional substances generally obtain and/or generate information about the source, history, caloric content and/or nutritional content of their products, they generally do not pass such information along to the users of their products. One reason is the nutritional substance industries have tended to act like "silo" industries. Each group in the food and beverage industry: growers, packagers, processors, distributors, retailers, and preparers work separately, and either shares no information, or very little information, between themselves.
  • Caloric content refers to the energy in nutritional substances, commonly measured in calories.
  • the caloric content could be represented as sugars and/or carbohydrates in the nutritional substances.
  • the nutritional content, also referred to herein as nutritional value, of foods and beverages, as used herein, refers to the non-caloric content of these nutritional substances which are beneficial to the organisms which consume these nutritional substances.
  • the nutritional content of a nutritional substance could include vitamins, minerals, proteins, and other non-caloric components which are necessary, or at least beneficial, to the organism consuming the nutritional substances.
  • Certain nutrients provide calories: 1 gram of: protein has 4 calories, alcohol has 7 calories, fat has 9 calories and carbohydrates have 4 calories.
  • Non caloric are water, vitamins, minerals, fiber and cholesterol.
  • ⁇ measurement, estimation, and tracking of changes to the nutritional content, also referred to herein as ⁇ , of a nutritional substance from creation to consumption.
  • This ⁇ information could be used, not only by the consumer in selecting particular nutritional substances to consume, but could be used by the other food and beverage industry silos, including creation, preservation, transformation, and conditioning, to make decisions on how to create, handle and process nutritional substances.
  • those who sell nutritional substances to consumers, such as restaurants and grocery stores could communicate perceived qualitative values of the nutritional substance in their efforts to market and position their nutritional substance products.
  • a determinant of price of the nutritional substance could be particular nutritional, organoleptic, or aesthetic values, and if changes to those values, also referred to herein as ⁇ , are perceived as desirable. For example, if a desirable value has been maintained, improved, or minimally degraded, it could be marketed as a premium product.
  • the grower of sweet corn generally only provides basic information as the variety and grade of its corn to the packager, who preserves and ships the corn to a producer for use in a ready-to-eat dinner.
  • the packager may only tell the producer that the corn has been frozen as loose kernels of sweet corn.
  • the producer may only provide the consumer with rudimentary instructions how to cook or reheat the ready-to-eat dinner in a microwave oven, toaster oven or conventional oven, and only tell the consumer that the dinner contains whole kernel corn among the various items in the dinner.
  • the consumer of the dinner will likely keep her opinions on the quality of the dinner to herself, unless it was an especially bad experience, where she might contact the producer's customer support program to complain.
  • the producer of the ready- to-eat dinner does not know the nutritional content and organoleptic state and aesthetic condition of the product after it has been reheated or cooked by the consumer, cannot predict changes to these properties, ⁇ , and cannot inform a consumer of this information to enable the consumer to better meet their needs.
  • the consumer may want to know what proportion of desired organoleptic properties or values, desired nutritional content or values, or desired aesthetic properties or values of the corn in the ready-to-eat dinner remain after cooking or reheating, and the change in the desired nutritional content or values, the desired organoleptic properties or values, or the desired aesthetic properties or values, ⁇ , (usually a degradation, but could be a maintenance or even improvement).
  • the caloric and nutritional content information for a prepared food that is provided to the consumer is often minimal.
  • the consumer may not receive any information about the source of the sugar, which can come from a variety of plants, such as sugarcane, beets, or corn, which will affect its nutritional content.
  • a medical condition such as diabetes
  • consumers with a medical condition would want to track specific information regarding nutritional values associated with sugar and other nutrients in the foods and beverages they consume, and would benefit further from knowing changes in these values or having tools to quickly indicate or estimate these changes in a retrospective, current, or prospective fashion, and even tools to report these changes, or impressions of these changes, in a real-time fashion.
  • each silo in the food and beverage industry already creates and tracks some information, including caloric and nutritional information, about their product internally.
  • the farmer who grew the corn knows the variety of the seed, condition of the soil, the source of the water, the fertilizers and pesticides used, and can measure the caloric and nutritional content at creation, in this case, at harvest.
  • the packager of the corn knows when it was picked, how it was transported to the packaging plant, how the corn was preserved and packaged before being sent to the ready-to-eat dinner producer, when it was delivered to the producer, and what degradation to caloric and nutritional content has occurred.
  • 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 preserved and packaged for the consumer. Not only does such a producer know what degradation to caloric and nutritional content occurred, the producer can modify its processing and post-processing preservation to minimally affect nutritional content. The preparation of the nutritional substance for consumption can also degrade the nutritional content of nutritional substances. Finally, the consumer knows how she prepared the dinner, what condiments were added, and whether she did or did not enjoy it.
  • the quality of the nutritional substances could be preserved and improved. Consumers could be better informed about nutritional substances they select and consume, including the state, and changes in the state, the ⁇ , of the nutritional substance throughout its lifecycle from creation to consumption. The efficiency and cost effectiveness of nutritional substances could also be improved. Feedback within the entire chain from creator to consumer could provide a closed-loop system that could improve quality (taste, appearance, and caloric and nutritional content), efficiency, value and profit. For example, in the milk supply chain, at least 10% of the milk produced is wasted due to safety margins included in product expiration dates.
  • consumer feedback is obtained related to the conditioning and consumption of the nutritional substance, including feedback regarding changes in nutritional, organoleptic, and/or aesthetic values of the nutritional substance, herein referred to as ⁇ , desired by consumers, and provide such feedback to one or more of the nutritional substance creator, packager, transformer, conditioner, and/or consumer.
  • a multi-dimensional nutritional substance database receiving and transmitting consumer feedback on the conditioning and consumption of nutritional substances is provided, including feedback regarding changes in nutritional, organoleptic, and/or aesthetic values of nutritional substances, herein referred to as ⁇ , desired by consumers, for use and analysis by the nutritional substance creator, packager, transformer, conditioner, and/or consumer.
  • a current nutritional, organoleptic, or aesthetic state of a nutritional substance is determined by comparing its current nutritional attribute values to a database of nutritional attribute values for known nutritional substances in known nutritional, organoleptic, or aesthetic states.
  • consumer input related to conditioning or consumption of a nutritional substance including input regarding changes in nutritional, organoleptic, and/or aesthetic values of the nutritional substance, herein referred to as ⁇ , desired by a consumer, is obtained from the consumer and related feedback is provided to one or more of the nutritional substance creator, packager, transformer, conditioner, and/or consumer.
  • a multi-dimensional nutritional substance database can be provided for receiving and transmitting consumer feedback related to conditioning or
  • ⁇ changes in nutritional, organoleptic, and/or aesthetic values of nutritional substances, herein referred to as ⁇ , desired by the consumer, for use and analysis by the nutritional substance creator, packager, transformer, conditioner, and/or consumer.
  • sensors are provided to enable the sensing of nutritional attribute values corresponding to a current nutritional, organoleptic, or aesthetic state of a nutritional substance.
  • a current nutritional, organoleptic, or aesthetic state of a nutritional substance is determined by comparing its currently sensed nutritional attribute values to a database of sensed nutritional attribute values for known nutritional substances in known nutritional, organoleptic, or aesthetic states.
  • degradation of nutritional, organoleptic, and/or aesthetic value of nutritional substances is minimized and/or tracked through the collection, storage, and/or transmission of information related to degradation.
  • Figure 1 shows a schematic functional block diagram of a nutritional substance industry
  • Figure 2 shows a graph representing a value of a nutritional substance which changes according to a change of condition for the nutritional substance
  • Figure 3 shows a schematic functional block diagram of a consumer information module 600
  • Figure 4 shows a schematic functional block diagram of a consumer information module 600
  • Figure 5 shows a schematic functional block diagram of a consumer information module 600
  • Figure 6 shows a schematic functional block diagram of a consumer information module 600
  • Figure 7 shows a schematic functional block diagram of a consumer information module 600
  • Figure 8 shows a schematic functional block diagram of a consumer information module 600
  • Figure 9 shows a functional block diagram of a smartphone according to an embodiment
  • Figure 10 shows a functional block diagram of a smartphone according to an embodiment
  • Figure 11 shows a functional block diagram of a smartphone according to an embodiment
  • Figures 12a and 12 b show formats by which a ⁇ , and related residual and initial nutritional, organoleptic, and aesthetic values, may be expressed.
  • the disparate processing devices are linked through a communications network, such as a Local Area Network (LAN), Wide Area Network (WAN), or the Internet.
  • LAN Local Area Network
  • WAN Wide Area Network
  • program modules may be located in both local and remote memory storage devices.
  • aspects of the invention may be stored or distributed on tangible computer-readable media, including magnetically or optically readable computer discs, hard-wired or preprogrammed chips (e.g., EEPROM semiconductor chips), nanotechnology memory, biological memory, or other data storage media.
  • computer implemented instructions, data structures, screen displays, and other data related to the invention may be distributed over the Internet or over other networks (including wireless networks), on a propagated signal on a propagation medium (e.g., an electromagnetic wave(s), a sound wave, etc.) over a period of time.
  • the data may be provided on any analog or digital network (packet switched, circuit switched, or other scheme).
  • the interconnection between modules is the internet, allowing the modules (with, for example, WiFi capability) to access web content offered through various web servers.
  • the network may be any type of cellular, IP -based or converged telecommunications network, including but not limited to Global System for Mobile Communications (GSM), Time Division Multiple Access (TDMA), Code Division Multiple Access (CDMA), Orthogonal Frequency Division Multiple Access (OFDM), General Packet Radio Service (GPRS), Enhanced Data GSM Environment (EDGE), Advanced Mobile Phone System (AMPS), Worldwide Interoperability for Microwave Access (WiMAX), Universal Mobile Telecommunications System (UMTS), Evolution-Data Optimized (EVDO), Long Term Evolution (LTE), Ultra Mobile Broadband (UMB), Voice over Internet Protocol (VoIP), Unlicensed Mobile Access (UMA), etc.
  • GSM Global System for Mobile Communications
  • TDMA Time Division Multiple Access
  • CDMA Code Division Multiple Access
  • OFDM Orthogonal Frequency Division Multiple Access
  • GPRS General Packet Radio Service
  • modules in the systems can be understood to be integrated in some instances and in particular embodiments, only particular modules may be interconnected.
  • Figure 1 shows the components of a nutritional substance industry 10. It should be understood that this could be the food and beverage ecosystem for human consumption, but could also be the feed industry for animal consumption, such as the pet food industry.
  • a goal for nutritional substance industry 10 is to create, preserve, transform and trace change in nutritional, organoleptic and/or aesthetic values of nutritional substances, collectively and individually also referred to herein as ⁇ , through their creation, preservation, transformation, conditioning and consumption. While the nutritional substance industry 10 can be composed of many companies or businesses, it can also be integrated into combinations of business serving many roles, or can be one business or even individual.
  • ⁇ is a measure of the change in a value of a nutritional substance
  • knowledge of a prior value (or state) of a nutritional substance and the ⁇ value will provide knowledge of the changed value (or state) of a nutritional substance, and can further provide the ability to estimate a change in value (or state).
  • Module 200 is the creation module. This can be a system, organization, or individual which creates and/or originates nutritional substances. Examples of this module include a farm which grows produce; a ranch which raises beef; an aquaculture farm for growing shrimp; a factory that synthesizes nutritional compounds; a collector of wild truffles; or a deep sea crab trawler.
  • Preservation module 300 is a preservation system for preserving and protecting the nutritional substances created by creation module 200. Once the nutritional substance has been created, generally, it will need to be packaged in some manner for its transition to other modules in the nutritional substances industry 10. While preservation module 300 is shown in a particular position in the nutritional substance industry 10, following the creation module 200, it should be understood that the preservation module 300 actually can be placed anywhere nutritional substances need to be preserved during their transition from creation to consumption.
  • Transformation module 400 is a nutritional substance processing system, such as a manufacturer who processes raw materials such as grains into breakfast cereals. Transformation module 400 could also be a ready-to-eat dinner manufacturer who receives the components, or ingredients, also referred to herein as component nutritional substances, for a ready-to-eat dinner from preservation module 300 and prepares them into a frozen dinner. While transformation module 400 is depicted as one module, it will be understood that nutritional substances may be transformed by a number of transformation modules 400 on their path to consumption.
  • Conditioning module 500 is a consumer preparation system for preparing the nutritional substance immediately before consumption by the consumer.
  • Conditioning module 500 can be a microwave oven, a blender, a toaster, a convection oven, a cook, etc. It can also be systems used by commercial establishments to prepare nutritional substance for consumers such as a restaurant, an espresso maker, pizza oven, and other devices located at businesses which provide nutritional substances to consumers. Such nutritional substances could be for consumption at the business or for the consumer to take out from the business.
  • Conditioning module 500 can also be a combination of any of these devices used to prepare nutritional substances for consumption by consumers.
  • Consumer module 600 collects information from the living entity which consumes the nutritional substance which has passed through the various modules from creation to consumption.
  • the consumer can be a human being, but could also be an animal, such as pets, zoo animals and livestock, which are they themselves nutritional substances for other consumption chains. Consumers could also be plant life which consumes nutritional substances to grow.
  • Information module 100 receives and transmits information regarding a nutritional substance between each of the modules in the nutritional substance industry 10 including, the creation module 200, the preservation module 300, the transformation module 400, the conditioning module 500, and the consumer module 600.
  • the nutritional substance information module 100 can be an interconnecting information transmission system which allows the transmission of information between various modules.
  • Information module 100 contains a database, also referred to herein as a dynamic nutritional value database, where the information regarding the nutritional substance resides.
  • Information module 100 can be connected to the other modules by a variety of communication systems, such as paper, computer networks, the internet and telecommunication systems, such as wireless telecommunication systems.
  • a system capable of receiving and processing real time consumer feedback and updates regarding changes in the nutritional, organoleptic, and/or aesthetic value of nutritional substances, or ⁇
  • consumers can even play a role in updating a dynamic nutritional value database with observed or measured information about the nutritional substances they have purchased and/or prepared for consumption, so that the information is available and useful to others in the nutritional substance supply system, such as through reports reflecting the consumer input or through modification of ⁇ .
  • the creator, preserver, transformer, or conditioner can play a role in revising a dynamic nutritional value database with observed or measured or newly acquired information about the nutritional substances they have previously created or processed, so that the revised information is available and useful to others in the nutritional substance supply system, such as through reports reflecting such input or through modification of ⁇ .
  • Figure 2 is a graph showing the function of how a nutritional, organoleptic, or aesthetic value of a nutritional substance varies over the change in a condition of the nutritional substance. Plotted on the vertical axis of this graph can be either the nutritional value, organoleptic value, or even the aesthetic value of a nutritional substance. Plotted on the horizontal axis can be the change in condition of the nutritional substance, ⁇ , over a variable such as time, temperature, location, and/or exposure to environmental conditions.
  • This exposure to environmental conditions can include: exposure to air, including the air pressure and partial pressures of oxygen, carbon dioxide, water, or ozone; airborne chemicals, pollutants, allergens, dust, smoke, carcinogens, radioactive isotopes, or combustion byproducts; exposure to moisture; exposure to energy such as mechanical impact, mechanical vibration, irradiation, heat, or sunlight; or exposure to materials such as packaging.
  • the function plotted as nutritional substance A could show a ⁇ for milk, such as 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 nutritional value, or the ⁇ of nutritional substance A.
  • the plot of the degradation in the same nutritional value of nutritional substance B, also milk, describes the change in nutritional value, or the ⁇ of nutritional substance B, a nutritional substance which starts out with a higher nutritional value than nutritional substance A, but degrades over time more quickly than nutritional substance A.
  • this ⁇ information regarding the nutritional substance degradation profile of each milk could be used by the consumer in the selection and/or consumption of the milk. If the consumer has this information at time zero when selecting a milk product for purchase, the consumer could consider when the consumer plans to consume the milk, whether that is on one occasion or multiple occasions. For example, if the consumer planned to consume the milk prior to the point when the curve represented by nutritional substance B crosses the curve represented by nutritional substance A, then the consumer should choose the milk represented by nutritional substance B because it has a higher nutritional value until it crosses the curve represented by nutritional substance A.
  • This example demonstrates how dynamically generated information regarding a ⁇ of a nutritional substance, in this case a change in nutritional value of milk, can be used to understand a rate at which that nutritional value changes or degrades; when that nutritional value expires; and a residual nutritional value of the nutritional substance over a change in a condition of the nutritional substance, in this example a change in time.
  • This ⁇ information could further be used to determine a best consumption date for nutritional substance A and B, which could be different from each other depending upon the dynamically generated information generated for each.
  • Creation module 200 can dynamically encode nutritional substances to enable the tracking of changes in nutritional, organoleptic, and/or aesthetic value of the nutritional substance, or ⁇ .
  • This dynamic encoding also referred to herein as a dynamic information identifier, can replace and/or complement existing nutritional substance marking systems such as barcodes, labels, and/or ink markings.
  • This dynamic encoding, or dynamic information identifier can be used to make nutritional substance information from creation module 200 available to information module 100 for use by preservation module 300, transformation module 400, conditioning module 500, and/or consumption module 600, which includes the ultimate consumer of the nutritional substance.
  • One method of marking the nutritional substance with a dynamic information identifier by creation module 200, or any other module in nutritional supply system 10, could include an electronic tagging system, such as the tagging system manufactured by Kovio of San Jose, California, USA.
  • Such thin film chips can be used not only for tracking nutritional substances, by can include components to measure attributes of nutritional substances, and record and transmit such information.
  • Such information may be readable by a reader including a satellite-based system.
  • a satellite-based nutritional substance information tracking system could comprise a network of satellites with coverage of some or all the surface of the earth, so as to allow the dynamic nutritional value database of information module 100 real time, or near real time updates about a ⁇ of a particular nutritional substance.
  • a method of marking the nutritional substance with a dynamic information identifier, by creation module 200, or any other module in nutritional supply system 10 could include providing an actual printed alphanumeric code on the nutritional substance that can be scanned, such as by a smartphone with a camera running an application for reading alphanumeric characters, or might be manually entered by any member of the nutritional substance supply system.
  • Another method of marking the nutritional substance with a dynamic information identifier by creation module 200 or any other module in nutritional supply system 10 could include providing the nutritional substance with a barcode allowing retrieval of the dynamic information identifier using an appropriate barcode scanner, such as a smartphone with a camera running an application for reading barcode.
  • Another method of marking the nutritional substance with a dynamic information identifier, by creation module 200, or any other module in nutritional supply system 10, could include providing the nutritional substance with an RF tag allowing retrieval of the dynamic information identifier using an appropriate RF scanner.
  • Still another method of marking the nutritional substance with a dynamic information identifier, by creation module 200, or any other module in nutritional supply system 10, could include providing the nutritional substance with a printed QR code (Quick Response Code) allowing retrieval of the dynamic information identifier using an appropriate QR code scanner, such as a smartphone with a camera running an application for reading QR code.
  • QR code Quality of Response Code
  • QR codes offer several advantages over other marking methodologies. QR codes are currently utilized by many consumers, using their smartphones, to hardlink to a target website through a URL (Uniform Resource Locator) stored on the QR code. This type of hardlinking is also known as object hyperlinking. QR codes are simple to generate, inexpensive printed labels with sufficient storage capacity to store a dynamic information identifier and to store a URL to information module 100. QR codes can be provided on nutritional substances, by any member of the nutritional substance supply system, to include the nutritional substance dynamic information identifier and a URL to hardlink any member of the nutritional substance supply system to information module 100.
  • any member of the nutritional substance supply system can scan a nutritional substance and automatically be linked to information module 100 to retrieve creation, origin, and ⁇ information regarding the scanned nutritional substance.
  • QR codes are a cost effective, readily adopted, provider- friendly, and user- friendly way to mark nutritional substances.
  • Preservation module 300 includes packers and shippers of nutritional substances.
  • the tracking of changes in nutritional, organoleptic, and/or aesthetic values, or a ⁇ , during the preservation period within preservation module 300 allows for dynamic expiration dates for nutritional substances.
  • expiration dates for dairy products are currently based generally only on time using assumptions regarding minimal conditions at which dairy products are maintained. This extrapolated expiration date is based on a worst-case scenario for when the product becomes unsafe to consume during the preservation period. In reality, the degradation of dairy products may be significantly less than this worst-case.
  • an actual expiration date referred to herein as a dynamic expiration date
  • an actual expiration date can be determined dynamically, and could be significantly later in time than an extrapolated expiration date. This would allow the nutritional substance supply system to dispose of fewer products due to expiration dates. This ability to dynamically generate expiration dates for nutritional substances is of particular significance when nutritional substances contain few or no preservatives. Such products are highly valued throughout nutritional substance supply system 10, including consumers who are willing to pay a premium for nutritional substances with few or no preservatives.
  • a dynamic expiration date need not be indicated numerically (i.e., as a numerical date) but could be indicated symbolically as by the use of colors - such as green, yellow and red employed on semaphores - or other designations. In those instances, the dynamic expiration date would not be interpreted literally but, rather, as a dynamically- determined advisory date. In practice a dynamic expiration date will be provided for at least one component of a single or multi-component nutritional substance. For multi-component nutritional substances, the dynamic expiration date could be interpreted as a "best" date for consumption for particular components.
  • the information in such a dynamic nutritional value table could be used by conditioning module 500 in the preparation of the nutritional substance, and/or used by consumption module 600, so as to allow the ultimate consumer the ability to select the most desirable nutritional substance which meets their needs, and/or to track information regarding nutritional substances consumed.
  • Information about changes in nutritional, organoleptic, and/or aesthetic values of nutritional substances, or ⁇ is particularly useful in the conditioning module 500, as it allows knowing, or estimating, the pre-conditioning state of the nutritional, organoleptic, and/or aesthetic values of the nutritional substance, and allows for estimation of a ⁇ associated with proposed conditioning parameters.
  • the conditioning module 500 can therefore create conditioning parameters, such as by modifying existing or baseline conditioning parameters, to deliver desired nutritional, organoleptic, and/or aesthetic values after conditioning.
  • the preconditioning state of the nutritional, organoleptic, and/or aesthetic value of a nutritional substance is not tracked or provided to the consumer by existing conditioners, nor is the ⁇ expected from a proposed conditioning tracked or provided to the consumer either before or after conditioning.
  • conditioning module 500 could provide the consumer with the actual, and/or estimated change in nutritional, organoleptic, and/or aesthetic values of the nutritional substance, or ⁇ .
  • consumer feedback and updates regarding observed or measured changes in the nutritional, organoleptic, and/or aesthetic value of nutritional substances, or ⁇ can play a role in updating a dynamic nutritional value database with information about the nutritional substances consumers have purchased and/or prepared for consumption, so that the information is available and useful to others in the nutritional substance supply system, such as through reports reflecting the consumer input or through modification of ⁇ .
  • Such information regarding the change to nutritional, organoleptic and/or aesthetic value of the nutritional substance, or ⁇ could be provided not only to the consumer, but could also be provided to information module 100 for use by creation module 200, preservation module 300, transformation module 400, so as to track, and possibly improve nutritional substances throughout the entire nutritional substance supply system 10.
  • the information regarding nutritional substances provided by information module 100 to consumption module 600 can replace or complement existing information sources such as recipe books, food databases like www.epicurious.com, and Epicurious apps.
  • information module 100 can replace or complement existing information sources such as recipe books, food databases like www.epicurious.com, and Epicurious apps.
  • consumers can use consumption module 600 to select nutritional substances according to nutritional, organoleptic, and/or aesthetic values. This will further allow consumers to make informed decisions regarding nutritional substance additives, preservatives, genetic modifications, origins, traceability, and other nutritional substance attributes that may also be tracked through the information module 100.
  • This information can be provided by consumption module 600 through personal computers, laptop computers, tablet computers, and/or smartphones.
  • Software running on these devices can include dedicated computer programs, modules within general programs, and/or smartphone apps.
  • consumption module 600 may provide information for the consumer to operate conditioning module 500 in such a manner as to optimize nutritional, organoleptic, and/or aesthetic values of a nutritional substance and/or component nutritional substances thereof according to the consumer's needs or preference, and/or minimize degradation of, preserve, or improve nutritional, organoleptic, and/or aesthetic value of a nutritional substance and/or component nutritional substances thereof.
  • nutritional substance supply system 10 can track nutritional, organoleptic, and/or aesthetic value. Using this information, nutritional substances travelling through nutritional substance supply system 10 can be dynamically valued and priced according to nutritional, organoleptic, and/or aesthetic values. For example, nutritional substances with longer dynamic expiration dates (longer shelf life) may be more highly valued than nutritional substances with shorter expiration dates. Additionally, nutritional substances with higher nutritional,
  • organoleptic, and/or aesthetic values may be more highly valued, not just by the consumer, but also by each entity within nutritional substance supply system 10. This is because each entity will want to start with a nutritional substance with higher nutritional, organoleptic, and/or aesthetic value before it performs its function and passes the nutritional substance along to the next entity. Therefore, both the starting nutritional, organoleptic, and/or aesthetic value and the ⁇ associated with those values are important factors in determining or estimating an actual, or residual, nutritional, organoleptic, and/or aesthetic value of a nutritional substance, and accordingly are important factors in establishing dynamically valued and priced nutritional substances.
  • the producer of a ready-to-eat dinner would prefer to use corn of a high nutritional, organoleptic, and/or aesthetic value in the production of its product, the ready-to-eat dinner, so as to produce a premium product of high nutritional, organoleptic, and/or aesthetic value.
  • the ready-to-eat dinner producer may be able to charge a premium price and/or differentiate its product from that of other producers.
  • the producer will seek corn of high nutritional, organoleptic, and/or aesthetic value from preservation module 300 that meets its requirements for nutritional, organoleptic, and/or aesthetic value.
  • the packager/shipper of preservation module 300 would also be able to charge a premium for corn which has high nutritional, organoleptic, and/or aesthetic values. And finally, the packager/shipper of preservation module 300 will select corn of high nutritional, organoleptic, and/or aesthetic value from the grower of creation module 200, who will also be able to charge a premium for corn of high nutritional, organoleptic, and/or aesthetic values.
  • the change to nutritional, organoleptic, and/or aesthetic value for a nutritional substance, or ⁇ , tracked through nutritional substance supply system 10 through nutritional substance information from information module 100 can be preferably determined from measured information. However, some or all such nutritional substance ⁇ information may be derived through measurements of environmental conditions of the nutritional substance as it travelled through nutritional substance supply system 10. Additionally, some or all of the nutritional substance ⁇ information can be derived from ⁇ data of other nutritional substances which have travelled through nutritional substance supply system 10. Nutritional substance ⁇ information can also be derived from laboratory experiments performed on other nutritional substances, which may approximate conditions and/or processes to which the actual nutritional substance has been exposed.
  • consumer feedback and updates regarding observed or measured changes in the nutritional, organoleptic, and/or aesthetic value of nutritional substances can play a role in updating ⁇ information.
  • a creator, preserver, transformer, or conditioner may revise ⁇ information, or information regarding other attributes of nutritional substances they have previously created or processed, based upon newly acquired information affecting the ⁇ or the other attributes.
  • nutritional substance supply system 10 would be the actual measurement of nutritional, organoleptic, and/or aesthetic values to determine ⁇
  • use of derived nutritional, organoleptic, and/or aesthetic values from experimental data to determine ⁇ would allow improved logistics planning because it provides the ability to prospectively estimate changes to nutritional, organoleptic, and/or aesthetic values, or ⁇ , and because it allows more accurate tracking of changes to nutritional, organoleptic, and/or aesthetic values, or ⁇ , while technology and systems are put in place to allow actual measurement.
  • FIG. 3 shows an embodiment of consumer module 600.
  • consumer module 600 comprises nutritional substance reader 690, controller 630, and consumer interface 660.
  • a nutritional substance 620 is read by nutritional substance reader 690 to obtain reference information regarding nutritional substance 620 allowing retrieval of information regarding nutritional substance 620 and provides it to controller 630.
  • the reference information regarding the nutritional substance may comprise a dynamic information identifier 625 provided with and/or associated with the nutritional substance 620.
  • Nutritional substance reader 690 provides such reference information, the dynamic information identifier 625, to controller 630.
  • Nutritional substance 620 is consumed by consumer 640. Prior to, during, and/or following, consumption of nutritional substance 620 consumer 640 provides information to consumer interface 660. Such information is provided by consumer interface 660 to controller 630.
  • Controller 630 correlates the nutritional substance information and/or the dynamic information identifier 625 and/or the consumer information and provides the correlated information to nutritional substance industry 659. Such information may be used for improving nutritional substance 620, creating new nutritional substances, discontinuing nutritional substances, and for marketing nutritional substance 620. Other uses of such correlated consumer information will be apparent to those in the nutritional substance industry 659. In a further embodiment described herein, consumer information may also be provided to the nutritional substance industry 659. In an additional embodiment, such consumer provided information is related to the nutritional, organoleptic, and/or aesthetic value of the nutritional substance before or after conditioning, and is available for updating a dynamic nutritional value dataset within the nutritional substance database 650 associated with the dynamic information identifier 625. In this case, the consumer contributes input to the dynamic nutritional substance information available for the nutritional substances they purchase and consume.
  • controller 630 references dynamic information identifier 625 for nutritional substance 620 to nutritional substance database 650 to determine those in nutritional substance industry 659 who were involved in the creation, preserving, transforming, and/or conditioning of the nutritional substance 620. Controller 630 may provide the consumer information regarding nutritional substance 620 to those involved in the supply chain of nutritional substance 620.
  • Consumer module 600 can be implemented with discreet devices.
  • nutritional substance reader 690 could be an optical reader such as a barcode scanner or camera capable of discerning reference information, such as a dynamic information identifier.
  • nutritional substance reader 690 could be an optical reader such as a QR code scanner or camera capable of discerning reference information, such as a dynamic information identifier, and capable of discerning a URL to hardlink a user to information module 100.
  • Nutritional substance reader 690 could also be a wireless signal reader, reading RFID labels, or near field IDs.
  • Controller 630 can be a computer, microcontroller, personal computer, laptop computer, tablet computer, or smartphone.
  • Consumer interface 660 can be a standalone touchpad display panel which allows interaction with the consumer, but is preferably integrated into controller 630.
  • Nutritional substance reader 690 may also be integrated into controller 630.
  • consumer module 600 is an integrated device such as a tablet computer or smartphone.
  • nutritional substance reader 690 could be the camera located on the tablet or smartphone.
  • Consumer interface 660 would be the touchscreen display of the tablet or smartphone.
  • controller 630 would be the microprocessor in the tablet computer or smartphone.
  • the software to run consumer module 600 could be an app loaded onto the tablet or smartphone, designed to collect consumer information correlated to a known nutritional substance 620, and if desired, to a known nutritional substance dynamic information identifier 625.
  • consumer 640 would use the camera on the tablet computer or smartphone to read a barcode or QR code on nutritional substance 620 providing the reference information or dynamic information identifier 625 for nutritional substance 620.
  • the tablet computer or smartphone would display an appropriate user interface so as to allow consumer 640 to provide information about her consumption of nutritional substance 620.
  • Controller 630 could query nutritional substance database 650 using dynamic information identifier 625 regarding nutritional substance 620 to determine those in the nutritional substance industry who were involved in the supply chain for nutritional substance 620 or to determine a current and/or post conditioning nutritional, organoleptic, and/or aesthetic value of the nutritional substance.
  • nutritional substance database 650 could contain information on what information to collect from consumer 640 of the particular nutritional substance 620 being referenced.
  • the tablet computer or smartphone could then display an appropriate user interface so as to allow consumer 640 to provide information about the nutritional, organoleptic, and/or aesthetic values of the nutritional substance 620.
  • Such information could be provided through a connection to the internet accessed through the telecommunication system in the tablet computer or smartphone.
  • a telecommunications connection to nutritional substance database 650 would be a wireless telecommunication system.
  • the tablet computer or smartphone would then, in the same manner, provide the consumer information regarding her consumption of nutritional substance 620 to those in nutritional substance industry 659 involved in the supply chain of nutritional substance 620.
  • FIG 4 shows an alternate embodiment where nutritional substance 620 was conditioned by nutritional substance conditioner 695.
  • nutritional substance conditioner 695 would already have information pertaining to nutritional substance 620, including information on how nutritional substance 620 was conditioned by nutritional substance conditioner 695 and dynamic information identifier 625.
  • controller 630 receives such information regarding nutritional substance 620 and correlates it with consumer information from consumer interface 660 and provides it to nutritional substance industry 659.
  • nutritional substance conditioner 695 conditions a ready-to-eat dinner.
  • nutritional substance conditioner 695 receives various information, reads the dynamic information identifier 625, such as from a reference tag on nutritional substance 620 on the ready-to-eat dinner.
  • dynamic information identifier 625 such as from a reference tag on nutritional substance 620 on the ready-to-eat dinner.
  • nutritional substance conditioner 695 receives, from nutritional substance database 650, information regarding nutritional substance 620, the ready-to-eat dinner.
  • the nutritional substance conditioner 695 is a nutritional substance information ready microwave oven, that is, it is capable of processing information enabled nutritional substances, it would obtain from nutritional substance database 650 preparation information, organoleptic information, and/or nutritional information about the ready-to-eat dinner.
  • nutritional substance conditioner 695 Upon presentation of the ready-to-eat dinner to consumer 640, nutritional substance conditioner 695 also provides the information regarding the ready-to-eat dinner it received from nutritional substance database 650 along with information it collected regarding the conditioning of the ready-to-eat dinner by nutritional substance conditioner 695, to controller 630. If consumer module 600 is a standalone device such as a tablet computer or smartphone, the information from nutritional substance conditioner 695 could be transferred by means of a wireless local area network or Bluetooth connection. Consumer module 600, the smartphone for example, would obtain consumer information regarding the consumption of the nutritional substance 620. Since the smartphone knows what was consumed, it can obtain from consumer 640 information appropriate for the ready-to-eat dinner. Such information may include consumer feedback, observations, or measurements regarding the nutritional, organoleptic, and/or aesthetic value of the nutritional substance before or after conditioning.
  • consumer module 600 can provide appropriate information to those in the nutritional substance industry 659 who were involved in the supply chain for nutritional substance 620. Such information could even be available to other consumers of the nutritional substance through nutritional substance industry 659 or nutritional substance database 650.
  • consumer module 600 could be part of nutritional substance conditioner 695.
  • the nutritional substance information ready microwave oven would provide user interface 660 to receive consumer information regarding the nutritional substance 620 conditioned by nutritional substance conditioner 695.
  • controller 630 likely would be the same controller which operates nutritional substance conditioner 695.
  • FIG. 5 shows an embodiment of consumer module 600.
  • consumer module 600 comprises nutritional substance reader 690, controller 630, and consumer interface 660.
  • a nutritional substance 620 is read by nutritional substance reader 690 to obtain reference information regarding nutritional substance 620 in the form of a dynamic information identifier 625.
  • Nutritional substance reader 690 provides the dynamic information identifier 625 to controller 630.
  • Nutritional substance 620 is consumed by consumer 640. Prior to, during, and/or following, consumption of nutritional substance 620 consumer 640 provides information to consumer interface 660. Such information is provided by consumer interface 660 to controller 630.
  • Controller 630 correlates the nutritional substance information and/or the dynamic information identifier and the consumer information and provides the correlated information to nutritional substance database 650.
  • consumer information may be used for improving nutritional substance 620, creating new nutritional substances, discontinue nutritional substances, and for marketing nutritional substance 620. Other uses of such correlated consumer information will be apparent to those in the nutritional substance industry 659.
  • consumer information may also be provided to the nutritional substance industry 659.
  • consumer provided information is related to the nutritional, organoleptic, and/or aesthetic value of the nutritional substance before or after conditioning, and is available for updating a dynamic nutritional value dataset within the nutritional substance database 650 associated with the dynamic information identifier 625. In this case, the consumer contributes input to the dynamic nutritional substance information available for the nutritional substances they purchase and consume.
  • controller 630 references dynamic information identifier 625 for nutritional substance 620 to nutritional substance database 650 to determine those in nutritional substance industry 659 who were involved in the creation, preserving, transforming, and/or conditioning of the nutritional substance 620. Controller 630 may provide the consumer information regarding nutritional substance 620 to those involved in the supply chain of nutritional substance 620 or may make consumer information available to other consumers of the nutritional substance.
  • consumer database 680 contains specific information regarding consumer 640. Correlated information regarding the consumption of nutritional substance 620 could be stored for future reference in consumer database 680 and is preferably correlated with the dynamic information identifier 625. Such information could be used in collecting future consumer information. For example, if consumer 640 is very particular about a certain aspect of a nutritional substance 620, controller 630 could ask for additional and/or more specific information from consumer 640 about the nutritional substance 620 through consumer interface 660. As an example, consumer 640 is very particular about the texture of pasta.
  • controller 630 in response to historical consumer 640 information in consumer database 680, could ask for additional information regarding the texture of the pasta in nutritional substance 620, using consumer interface 660. In this case, the consumer contributes valuable input to the dynamic nutritional substance information available for the nutritional substances they purchase and consume.
  • Consumer module 600 can be implemented with discreet devices.
  • nutritional substance reader 690 could be an optical reader such as a barcode scanner or camera capable of discerning reference information, such as a dynamic information identifier.
  • nutritional substance reader 690 could be an optical reader such as a QR code scanner or camera capable of discerning reference information, such as a dynamic information identifier, and capable of discerning a URL to hardlink a user to information module 100.
  • Nutritional substance reader 690 could also be a wireless signal reader, reading RFID labels, or near field IDs.
  • Controller 630 can be a computer, microcontroller, personal computer, laptop computer, tablet computer, or smartphone.
  • Consumer interface 660 can be a standalone touchpad display panel which allows interaction with the consumer, but is preferably integrated into controller 630.
  • Nutritional substance reader 690 may also be integrated into controller 630.
  • consumer module 600 is an integrated device such as a tablet computer or smartphone.
  • nutritional substance reader 690 could be the camera located on the tablet or smartphone.
  • Consumer interface 660 would be the touchscreen display of the tablet or smartphone.
  • controller 630 would be the microprocessor in the tablet computer or smartphone.
  • the software to run consumer module 600 could be an app loaded onto the tablet or smartphone, designed to collect consumer information correlated to a known nutritional substance 620 and if desired, to a known nutritional substance dynamic information identifier 625.
  • consumer 640 would use the camera on the tablet computer or smartphone to read a barcode or QR code on nutritional substance 620 providing the reference information or dynamic information identifier 625 for nutritional substance 620.
  • the tablet computer or smartphone would display an appropriate user interface so as to allow consumer 640 to provide information about her consumption of nutritional substance 620.
  • Controller 630 could query nutritional substance database 650 using dynamic information identifier 625 regarding nutritional substance 620 to determine those in the nutritional substance industry who were involved in the supply chain for nutritional substance 620 or to determine a current and/or post conditioning nutritional, organoleptic, and/or aesthetic value of the nutritional substance.
  • nutritional substance database 650 could contain information on what information to collect from consumer 640 of the particular nutritional substance 620 being referenced.
  • the tablet computer or smartphone could then display an appropriate user interface so as to allow consumer 640 to provide information about the nutritional, organoleptic, and/or aesthetic values of the nutritional substance 620.
  • Such information could be provided through a connection to the internet accessed through the telecommunication system in the tablet computer or smartphone.
  • a telecommunications connection to nutritional substance database 650 would be a wireless telecommunication system.
  • the tablet computer or smartphone would then, in the same manner, provide the consumer information regarding her consumption of nutritional substance 620 to those in nutritional substance industry 659 involved in the supply chain of nutritional substance 620.
  • Figure 6 shows an alternate embodiment where nutritional substance 620 was conditioned by nutritional substance conditioner 695.
  • nutritional substance conditioner 695 would already have information pertaining to nutritional substance 620, including information on how nutritional substance 620 was conditioned by nutritional substance conditioner 695 and dynamic information identifier 625.
  • controller 630 receives such information regarding nutritional substance 620 and correlates it with consumer information from consumer interface 660 and provides it to nutritional substance industry 659.
  • nutritional substance conditioner 695 conditions a ready-to-eat dinner.
  • nutritional substance conditioner 695 receives various information, reads the dynamic information identifier 625, such as from a reference tag on nutritional substance 620, the ready-to-eat dinner.
  • dynamic information identifier 625 such as from a reference tag on nutritional substance 620, the ready-to-eat dinner.
  • nutritional substance conditioner 695 receives, from nutritional substance database 650, information regarding nutritional substance 620, the ready-to-eat dinner.
  • the nutritional substance conditioner 695 is a nutritional substance information ready microwave oven, that is, it is capable of processing information enabled nutritional substances, it would obtain from nutritional substance database 650 preparation information, aesthetic information and/or organoleptic information and/or nutritional information about the ready-to-eat dinner.
  • nutritional substance conditioner 695 Upon presentation of the ready-to-eat dinner to consumer 640, nutritional substance conditioner 695 also provides the information regarding the ready-to-eat dinner it received from nutritional substance database 650 along with information it collected regarding the conditioning of the ready-to-eat dinner by nutritional substance conditioner 695, to controller 630. If consumer module 600 is a standalone device such as a tablet computer or smartphone, the information from nutritional substance conditioner 695 could be transferred by means of a wireless local area network or Bluetooth connection. Consumer module 600, the smartphone for example, would obtain consumer information regarding the consumption of the nutritional substance 620. Since the smartphone knows what was consumed, it can obtain from consumer 640 information appropriate for the ready-to-dinner. Such information may include consumer feedback, observations, or measurements regarding the nutritional, organoleptic, and/or aesthetic value of the nutritional substance before or after conditioning.
  • consumer module 600 can provide appropriate information to those in the nutritional substance industry 659 who were involved in the supply chain for nutritional substance 620. Such information could even be available to other consumers of the nutritional substance through nutritional substance database 650 or consumer database 680.
  • consumer module 600 could be part of nutritional substance conditioner 695.
  • the nutritional substance information ready microwave oven would provide user interface 660 to receive consumer information regarding the nutritional substance 620 conditioned by nutritional substance conditioner 695.
  • controller 630 likely would be the same controller which operates nutritional substance conditioner 695.
  • FIG. 7 shows an embodiment of consumer module 600.
  • consumer module 600 comprises nutritional substance reader 690, controller 630, and consumer interface 660.
  • a nutritional substance 620 is read by nutritional substance reader 690 to obtain reference information in the form of a dynamic information identifier 625 regarding nutritional substance 620.
  • Nutritional substance reader 690 provides the dynamic information identifier 625 to controller 630.
  • Nutritional substance 620 is consumed by consumer 640. Prior to, during, and/or following, consumption of nutritional substance 620 consumer 640 provides information to consumer interface 660. Such information is provided by consumer interface 660 to controller 630.
  • Controller 630 correlates the nutritional substance information and/or the dynamic information identifier and the consumer information and provides the correlated information to nutritional substance industry database 658, which can include nutritional substance database 650 and/or consumer database 680. Such information may be used for improving nutritional substance 620, creating new nutritional substances, discontinuing nutritional substances, and for marketing nutritional substance 620. Other uses of such correlated consumer information will be apparent to those in the nutritional substance industry 659. In a further embodiment described herein, consumer information may also be provided to the nutritional substance industry 659. In an additional embodiment, consumer provided information is related to the nutritional, organoleptic, and/or aesthetic value of the nutritional substance before or after conditioning, and is available for updating a dynamic nutritional value dataset within the nutritional substance database 650 associated with the dynamic information identifier 625. In this case, the consumer contributes input to the dynamic nutritional substance information available for the nutritional substances they purchase and consume.
  • controller 630 references dynamic information identifier 625 for nutritional substance 620 to nutritional substance database 650 to determine those in nutritional substance industry 659 who were involved in the creation, preserving, transforming, and/or conditioning of the nutritional substance 620. Controller 630 may provide the consumer information regarding nutritional substance 620 to those involved in the nutritional substance industry 659 or may make consumer information available to other consumers of the nutritional substance through the nutritional substance industry database 658.
  • consumer database 680 contains specific information regarding consumer 640. Correlated information regarding the consumption of nutritional substance 620 could be stored for future reference in consumer database 680 and is preferably correlated with dynamic information identifier 625. Such information could be used in collecting future consumer information. For example, if consumer 640 is very particular about a certain aspect of a nutritional substance 620, controller 630 could ask for additional and/or more specific information from consumer 640 about the nutritional substance 620 through consumer interface 660. As an example, consumer 640 is very particular about the texture of pasta.
  • controller 630 in response to historical consumer 640 information in consumer database 680, could ask for additional information regarding the texture of the pasta in nutritional substance 620, using consumer interface 660.
  • the consumer contributes dynamic input to the nutritional substance industry database available for the nutritional substances they purchase and consume.
  • Consumer module 600 can be implemented with discreet devices.
  • nutritional substance reader 690 could be an optical reader such as a barcode scanner or camera capable of discerning reference information, such as a dynamic information identifier.
  • nutritional substance reader 690 could be an optical reader such as a QR code scanner or camera capable of discerning reference information, such as a dynamic information identifier, and capable of discerning a URL to hardlink a user to information module 100.
  • Nutritional substance reader 690 could also be a wireless signal reader, reading RFID labels, or near field IDs.
  • Controller 630 can be a computer, microcontroller, personal computer, laptop computer, tablet computer, or smartphone.
  • Consumer interface 660 can be a standalone touchpad display panel which allows interaction with the consumer, but is preferably integrated into controller 630.
  • Nutritional substance reader 690 may also be integrated into controller 630.
  • consumer module 600 is an integrated device such as a tablet computer or smartphone.
  • nutritional substance reader 690 could be the camera located on the tablet or smartphone.
  • Consumer interface 660 would be the touchscreen display of the tablet or smartphone.
  • controller 630 would be the microprocessor in the tablet computer or smartphone.
  • the software to run consumer module 600 could be an app loaded onto the tablet or smartphone, designed to collect consumer information correlated to a known nutritional substance 620 and if desired, to a known nutritional substance dynamic information identifier 625.
  • consumer 640 would use the camera on the tablet computer or smartphone to read a barcode on nutritional substance 620 providing the reference information or dynamic information identifier 625 for nutritional substance 620.
  • the tablet computer or smartphone would display an appropriate user interface so as to allow consumer 640 to provide information about her consumption of nutritional substance 620.
  • Controller 630 could query nutritional substance database 650 using dynamic information identifier 625 regarding nutritional substance 620 to determine those in the nutritional substance industry who were involved in the supply chain for nutritional substance 620 or to determine a current and/or post conditioning nutritional, organoleptic, and/or aesthetic value of the nutritional substance.
  • nutritional substance database 650 could contain information on what information to collect from consumer 640 of the particular nutritional substance 620 being referenced.
  • the tablet computer or smartphone could then display an appropriate user interface so as to allow consumer 640 to provide information about the nutritional, organoleptic, and/or aesthetic values of the nutritional substance 620.
  • Such information could be provided through a connection to the internet accessed through the telecommunication system in the tablet computer or smartphone.
  • a telecommunications connection would be a wireless telecommunication system communicating with nutritional substance industry database 658.
  • the tablet computer or smartphone would then, in the same manner, provide the consumer information regarding her consumption of nutritional substance 620 to the consumer database 680 within the nutritional substance industry database 658, available for use by those in nutritional substance industry 659 involved in the supply chain of nutritional substance 620.
  • Figure 8 shows an alternate embodiment where nutritional substance 620 was conditioned by nutritional substance conditioner 695.
  • nutritional substance conditioner 695 would already have information pertaining to nutritional substance 620, including information on how nutritional substance 620 was conditioned by nutritional substance conditioner 695 and dynamic information identifier 625.
  • controller 630 receives such information regarding nutritional substance 620 and correlates it with consumer information from consumer interface 660 and provides it to nutritional substance industry 659.
  • nutritional substance conditioner 695 conditions a ready-to-eat dinner.
  • nutritional substance conditioner 695 receives various information, reads the dynamic information identifier 625, such as from a reference tag on nutritional substance 620, the ready-to-eat dinner.
  • dynamic information identifier 625 such as from a reference tag on nutritional substance 620, the ready-to-eat dinner.
  • nutritional substance conditioner 695 receives, from nutritional substance database 650, information regarding nutritional substance 620, the ready-to-eat dinner.
  • the nutritional substance conditioner 695 is a nutritional substance information ready microwave oven, that is, it is capable of processing information enabled nutritional substances, it would obtain from nutritional substance database 650 preparation information, aesthetic information and/or organoleptic information and/or nutritional information about the ready-to-eat dinner.
  • nutritional substance conditioner 695 Upon presentation of the ready-to-eat dinner to consumer 640, nutritional substance conditioner 695 also provides the information regarding the ready-to-eat dinner it received from nutritional substance database 650 along with information it collected regarding the conditioning of the ready-to-eat dinner by nutritional substance conditioner 695, to controller 630. If consumer module 600 is a standalone device such as a tablet computer or smartphone, the information from nutritional substance conditioner 695 could be transferred by means of a wireless local area network or Bluetooth connection. Consumer module 600, the smartphone for example, would obtain consumer information regarding the consumption of the nutritional substance 620. Since the smartphone knows what was consumed, it can obtain from consumer 640 information appropriate for the ready-to-dinner. Such information may include consumer feedback, observations, or measurements regarding the nutritional, organoleptic, and/or aesthetic value of the nutritional substance before or after conditioning.
  • consumer module 600 can provide appropriate information to those in the nutritional substance industry 659 who were involved in the supply chain for nutritional substance 620. Such information could even be available to other consumers of the nutritional substance through nutritional substance database 650 or consumer database 680.
  • consumer module 600 could be part of a nutritional substance conditioner.
  • the nutritional substance information ready microwave oven would provide user interface 660 to receive consumer information regarding the nutritional substance 620 conditioned by nutritional substance conditioner 695.
  • controller 630 likely would be the same controller which operates nutritional substance conditioner 695.
  • consumer database 680 contains specific information regarding consumer 640. Correlated information regarding the consumption of nutritional substance 620 could be stored for future reference in consumer database 680 and is preferably correlated with dynamic information identifier 625. Such information could be used in collecting future consumer information. For example, if consumer 640 is very particular about a certain aspect of a nutritional substance 620, controller 630 could ask for additional and/or more specific information from consumer 640 about the nutritional substance 620 through consumer interface 660. As an example, consumer 640 is very particular about the texture of pasta.
  • controller 630 in response to historical consumer 640 information in consumer database 680, could ask for additional information regarding the texture of the pasta in nutritional substance 620, using consumer interface 660.
  • the consumer contributes dynamic input to the nutritional substance industry database available for the nutritional substances they purchase and consume.
  • Controller 630 is connected to nutritional substance industry database 658.
  • Nutritional substance industry database 658 contains information regarding nutritional substances 620 in nutritional substance database 650. Also contained in nutritional substance industry database 658 is consumer database 680 which contains information about consumer 640.
  • nutritional substance industry database 658 is a massive multi-dimension data base used by part or all of the nutritional substance industry to track, store and analyze information about nutritional substances, changes in nutritional, organoleptic, and/or aesthetic value of nutritional substances ( ⁇ ), preservation of nutritional substances,
  • FIG. 9 shows a functional block diagram of a smartphone (including any tablet computers or other hand held devices) which can be utilized to facilitate conditioning of a nutritional substance.
  • the smartphone includes features enabling it to communicate with a database that facilitates identification of a current nutritional, organoleptic, or aesthetic state of a nutritional substance, wherein the database is referred to herein as a nutritional substance attribute library.
  • Such features may include, but are not limited to, sensors capable of measuring and collecting data related to visual appearance, optical properties, electrical properties, mechanical properties, taste, smell, volatiles, texture, touch, sound, chemical composition, temperature, weight, volume, density, hardness, viscosity, surface tension, and any other detectable attributes of nutritional substances, which are referred to herein as nutritional substance attribute sensors.
  • Nutritional substance attribute sensors may include, but are not limited to, optical sensors, laser sensors, cameras, electric noses, microphones, olfactory sensors, surface topography measurement equipment, three dimensional measuring equipment, chemical assays, hardness measuring equipment, ultrasound equipment, impedance detectors, temperature measuring equipment, weight measurement equipment, and any known sensor capable of providing data regarding a detectable attribute of a nutritional substance.
  • the nutritional substance attribute library would consist of a massive database of nutritional substance attribute data, related to the visual appearance, taste, smell, texture, touch, chemical composition and any other physical attributes of known nutritional substances, referenced to corresponding nutritional, organoleptic, and aesthetic states of known nutritional substances.
  • SPR Surface plasmon resonance sensors
  • a cell phone based sensor platform disclosed by Preechaburana et at, Angew. Chem. Int. Ed. 2012,51,11585-11588, "Surface plasmon resonance chemical sensing on cell phones”
  • SPR sensors such as those disclosed by by Zhang, et al, Zhejiang University,
  • Coli sensor using florescent imaging to detect bacteria in food and water developed at UCLA Henry Samueli School of Engineering and Applied Science; sensors discussed in Journal of Food Engineering 100 (2010) 377-387 "Biomimetric-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements”; sensors discussed in Sensors 2010, 10, 3411-3443, doi 10.3390/sl00403411 "Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to
  • sensors may be configured to perform multiple test assays in a single use to develop a multidimensional dataset from each use.
  • a nutritional, organoleptic or aesthetic value of a nutritional substance can be indicated by its olfactory values or its taste values.
  • olfactory values and taste values are detectable by the human sense of smell.
  • nutritional substances may emit or produce gaseous components that are not detectable or discernible by the human sense of smell, or components not detectable or discernible by human sense of taste, but, nevertheless, may be indicative of a particular nutritional, organoleptic, and aesthetic state of the nutritional substance.
  • olfactory values and taste values can be indicative of adulteration of nutritional substances, such as by spoilage, contamination, or substitution of other nutritional substances.
  • a consumer uses a smartphone equipped with nutritional substance attribute sensors to sense the nutritional substance attribute values of a turkey breast he wishes to prepare for dinner with a conditioner comprising a combination microwave, convection, and grill oven.
  • the nutritional substance attribute sensors sense a variety of attribute data from the turkey breast.
  • the smartphone transmits the sensed attribute data to the nutritional substance industry database, for evaluation by comparison to datasets of nutritional substance attribute values for known nutritional substances in known nutritional, organoleptic, and/or aesthetic states, stored in the nutritional substance attribute library contained therein. It is understood that while the nutritional substance attribute library is shown as part of the nutritional substance industry database, this only for the purposes of example and not intended to be limiting in any way, and it may reside elsewhere or may exist as an independent database.
  • the matching dataset is determined to correspond to turkey breast, wherein the turkey breast is from an organic, free range turkey.
  • the screening has also, by omission, ruled out chicken as an ingredient substitution or adulterating ingredient.
  • the consumer is able to screen for any number of nutritional substance source and origin criteria reflected by the datasets in the nutritional substance attribute library as well as determine a current nutritional, organoleptic, and/or aesthetic state of a nutritional substance.
  • screening criteria may include: if a nutritional substance is organic, wild harvested, wild catch, fee range, and so forth; or if it contains preservatives, hormones, antibiotics, pesticides, environmental emissions, pollutants, heavy metals, and so forth; or if it is not apt for consumption, such as by expiration of specific nutritional, organoleptic, and/or aesthetic values, excessive levels of spoilage surrogates such as Methane, Sulfur, acidity, microorganisms, and so forth.
  • the nutritional substance industry database can determine that the matching nutritional substance attribute library dataset corresponds to a turkey breast of organic, free range origin, with known nutritional, organoleptic, and aesthetic values, and that it weighs 2 pounds and is at a temperature of 40 deg. F.
  • the smartphone may request input from the consumer by providing options for the consumer to choose from through the smartphone screen, also referred to herein as a dynamic nutritional substance menu panel.
  • the dynamic nutritional substance menu panel provides the consumer with the ability to input his wishes to condition the turkey breast with his combination oven, and further provides him with the ability to input the desired end results for the residual nutritional, organoleptic, or aesthetic value that will remain after conditioning, such as by choosing among different possible end results offered by the dynamic nutritional substance menu panel.
  • the smartphone then creates, such as through an application, or retrieves from the nutritional substance industry database, adaptive conditioning parameters that are responsive to: the current nutritional, organoleptic, or aesthetic value of the turkey breast, as determined by information retrieved from the nutritional substance attribute library; and the consumer input obtained through the dynamic nutritional substance menu panel.
  • adaptive conditioning parameters also referred to herein as adaptive preparation sequence
  • adaptive preparation sequence are then communicated to the consumer by the dynamic nutritional substance menu panel for implementation by the consumer.
  • the smartphone could communicate the adaptive preparation sequence directly to a communication compatible combination oven, in any known fashion, for implementation by the communication compatible combination oven.
  • the options presented to the consumer through the dynamic nutritional substance menu panel may be presented in a format similar to the options provided by routing and navigation applications (i.e. "shortest distance”, “shortest time”, “least freeway travel”, and so forth).
  • the options provided by the dynamic nutritional substance menu panel may be "fastest preparation time”, “highest nutritional value”, and "tender"
  • the consumer can find out more detailed information regarding the residual nutritional, organoleptic, and aesthetic values that will result from a particular option by selecting that option, whereupon the dynamic nutritional substance menu panel will provide a summary of the corresponding residual nutritional, organoleptic, and aesthetic values, also referred to herein as a nutritional substance residual value table.
  • the dynamic nutritional substance menu panel may further provide other useful information, such as, but not limited to, the corresponding total amount of conditioning time required to achieve the selected option. If the consumer determines that he is not pleased with his selection based upon the more detailed information provided through the dynamic nutritional substance menu panel, particularly the information in the nutritional substance residual value table, he can return to the previous screen and choose another option.
  • the consumer can continue to select options, review the more detailed information in the nutritional substance residual value table, as well as the other useful information provided, until he determines that an option meets his requirements.
  • the consumer can obtain the corresponding adaptive preparation sequence using the dynamic nutritional substance menu panel, such as by selecting "proceed".
  • the consumer can then implement the adaptive preparation sequence that is responsive to: the information retrieved from the nutritional substance industry database by comparing sensed physical attribute data to the nutritional substance attribute library; and the consumer input obtained through the dynamic nutritional substance menu panel.
  • the adaptive preparation sequence assures that the consumer will be provided with an adaptively conditioned turkey breast that meets his needs, particularly his needs related to residual nutritional, organoleptic, and aesthetic values of the adaptively conditioned turkey breast.
  • the smartphone could communicate the adaptive preparation sequence directly to a communication compatible combination oven, in any known fashion, for implementation by the communication compatible combination oven.
  • the consumer wishing to prepare the turkey breast selects the "fastest preparation time" option on the dynamic nutritional substance menu panel, as he needs to eat as soon as possible.
  • the dynamic nutritional substance menu panel then provides the consumer with a nutritional substance residual value table showing the residual nutritional, organoleptic, and aesthetic values that will result from adaptively conditioning the turkey breast with the corresponding adaptive preparation sequence, and additionally identifies the total amount of time required to do so.
  • the consumer determines from the nutritional substance residual value table that one of the turkey breast's residual nutritional values, for the purpose of this example, its residual protein content, will be 60% of its starting value.
  • the nutritional substance residual value table may provide any number of individual residual nutritional values, such as residual complex carbohydrate content, residual fat content, residual folic acid content, and so forth, and that those provided for the purpose of this example are in no way limiting. It is also understood that residual nutritional value may be provided as an aggregated value based on several independent residual nutritional values. The consumer may additionally determine from the nutritional substance residual value table that the turkey breast's residual organoleptic value for tenderness after conditioning will be 10%, where 0% represents not at all tender and 100% represents very tender.
  • the nutritional substance residual value table may provide any number of individual residual organoleptic values, such as a rating to determine if the turkey breast will be well done, a rating for overall moistness of the turkey breast, and so forth, and that those provided for the purpose of this example are in no way limiting. It is also understood that residual organoleptic value may be provided as an aggregated value based on several independent residual organoleptic values. The consumer also determines from the dynamic nutritional substance menu panel that the adaptive conditioning will take only 8 minutes. Today, preparation time is the most important criteria to the consumer, so he proceeds by selecting the "proceed" option on the dynamic nutritional substance menu panel.
  • the smartphone can now instruct the consumer through its dynamic nutritional substance menu panel on the various settings and time requirements to adaptively condition the turkey breast according to the corresponding adaptive preparation sequence.
  • the smartphone may communicate the adaptive preparation sequence to a communication compatible combination oven's controller, such as by Bluetooth, for automatic implementation, so that the consumer is free to do other things while the turkey breast is adaptively conditioned.
  • the adaptive preparation sequence requires mostly the application of microwave at high intensity with a few seconds of grill at the end of the sequence to cause a small amount of crispness in the skin.
  • the nutritional substance industry database can determine that the matching nutritional substance attribute library dataset corresponds to a turkey breast with known nutritional, organoleptic, and aesthetic values, and that it weighs 2.2 pounds and is at a temperature of 42 deg. F.
  • the smartphone additionally requests input from the consumer regarding the desired residual nutritional, organoleptic, or aesthetic value of the turkey breast following conditioning, by providing options for the consumer to choose from through its dynamic nutritional substance menu panel.
  • the options are "fastest preparation time”, “highest nutritional value”, and "tender”.
  • the consumer selects the "highest nutritional value” option from the dynamic nutritional substance menu panel, as he wants to eat a healthy meal.
  • the dynamic nutritional substance menu panel then provides the consumer with a nutritional substance residual value table showing the residual nutritional, organoleptic, and aesthetic values that will result from adaptively conditioning the turkey breast with the corresponding adaptive preparation sequence, and additionally provides the amount of time required to do so.
  • the consumer determines from the nutritional substance residual value table that one of the turkey breast's residual nutritional values, for the purpose of this example, its protein content, will be 90% of its starting value.
  • the nutritional substance residual value table may provide any number of individual residual nutritional values, such as residual complex carbohydrate content, residual folic acid content, residual fat content, and so forth, and that those provided for the purpose of this example are in no way limiting. It is also understood that residual nutritional value may be provided as an aggregated value based on several independent residual nutritional values.
  • the consumer may additionally determine from the nutritional substance residual value table that the turkey breast's residual organoleptic value for tenderness after conditioning will be 50%, where 0% represents not at all tender and 100% represents very tender.
  • the nutritional substance residual value table may provide any number of individual residual organoleptic values, such as a rating to determine if the turkey breast will be well done, a rating for overall moistness of the turkey breast, and so forth, and that those provided for the purpose of this example are in no way limiting.
  • residual organoleptic value may be provided as an aggregated value based on several independent residual organoleptic values.
  • the consumer also determines from the dynamic nutritional substance menu panel that the conditioning will take 40 minutes.
  • the smartphone can now instruct the consumer through its dynamic nutritional substance menu panel on the various settings and time requirements to adaptively condition the turkey breast according to the corresponding adaptive preparation sequence.
  • the smartphone may communicate the adaptive preparation sequence to a communication compatible combination oven's controller, such as by Bluetooth, for automatic implementation, so that the consumer is free to do other things while the turkey breast is adaptively conditioned.
  • the adaptive preparation sequence requires mostly the application of convection heat with two minutes of grill at the end of the sequence to cause a small amount of crispness in the skin without burning the skin exposed to the grill.
  • the nutritional substance industry database can determine that the matching nutritional substance attribute library dataset corresponds to a turkey breast with known nutritional, organoleptic, and aesthetic values, and that it weighs 2.1 pounds and is at a temperature of 41 deg. F.
  • the smartphone additionally requests input from the consumer regarding the desired residual nutritional, organoleptic, or aesthetic value of the turkey breast following conditioning, by providing options for the consumer to choose from through its dynamic nutritional substance menu panel.
  • the options are "fastest preparation time", "highest nutritional value”, and
  • the consumer selects the "tender” option from the dynamic nutritional substance menu panel, as he prefers to eat a tender piece of turkey breast if he can determine that it is still a healthy meal.
  • the dynamic nutritional substance menu panel then provides the consumer with a nutritional substance residual value table showing the residual nutritional, organoleptic, and aesthetic values that will result from adaptively conditioning the turkey breast with the corresponding adaptive preparation sequence, and additionally provides the amount of time required to do so.
  • the consumer determines from the nutritional substance residual value table that one of the turkey breast's residual nutritional values, for the purpose of this example, its residual protein content, will be 88% of its starting value.
  • the nutritional substance residual value table may provide any number of individual residual nutritional values, such as residual complex carbohydrate content, residual folic acid content, residual fat content, and so forth, and that those provided for the purpose of this example are in no way limiting. It is also understood that residual nutritional value may be provided as an aggregated value based on several independent residual nutritional values. The consumer may additionally determine from the nutritional substance residual value table that the turkey breast's residual organoleptic value for tenderness after conditioning will be 98%, where 0% represents not at all tender and 100% represents very tender.
  • the nutritional substance residual value table may provide any number of individual residual organoleptic values, such as a rating to determine if the turkey breast will be well done, a rating for overall moistness of the turkey breast, and so forth, and that those provided for the purpose of this example are in no way limiting. It is also understood that residual organoleptic value may be provided as an aggregated value based on several independent residual organoleptic values. The consumer also determines from the dynamic nutritional substance menu panel that the conditioning will take 80 minutes. Today, residual organoleptic value, specifically tenderness, is the most important criteria to the consumer, so he proceeds by selecting the "proceed" option on the dynamic nutritional substance menu panel.
  • the smartphone can now instruct the consumer through its dynamic nutritional substance menu panel on the various settings and time requirements to adaptively condition the turkey breast according to the corresponding adaptive preparation sequence.
  • the smartphone may communicate the adaptive preparation sequence to a communication compatible combination oven's controller, such as by Bluetooth, for automatic implementation, so that the consumer is free to do other things while the turkey breast is adaptively conditioned.
  • the adaptive preparation sequence requires mostly the application of low convection heat with two cycles of 3 minutes of grill at the end of the sequence to cause a moderate amount of crispness in the skin.
  • nutritional substance attribute sensors can beneficially be provided with, or combined with, any nutritional substance module, including, but not limited to, creation, transformation, preservation, conditioning, consumer, and information. It is understood that nutritional substance attribute sensors can beneficially be provided with, or combined with, devices other than smartphones, including: any handheld device: storage device, container, package, or environment; preservation system; conditioning system; appliance, and so forth. This would enable a wide array of users and scenarios wherein nutritional substances can be identified and their current nutritional, organoleptic, and aesthetic state can be determined.
  • FIG 11 shows a functional block diagram of how a smartphone (including any tablet computers or other hand held devices) may be provided with, or paired with, nutritional substance attribute sensors.
  • Such nutritional substance attribute sensors may comprise devices incorporated into smartphones by the smartphone manufacturer, separate devices in
  • Communication formats may include, but are not limited to: hardwire connection, external electronic plugs such as USB or any custom plug configuration; wireless connection such as WiFi or Bluetooth; optical connection; RF connection; and any other communication format.
  • Nutritional substance attribute sensors may be provided in any physical form known to one skilled in the art, including devices permanently, temporarily, or never physically attached to smart phones. These forms include, but are in no way limited to: devices permanently incorporated into a smartphone; devices permanently attached to a smartphone; devices temporarily attached to a smartphone; modular devices removably attached to a smartphone; devices such as cases that decorate or protect a smartphone; devices that plug into
  • near-field communication devices such as Bluetooth devices, RF devices, or any other near-field communication device, which may, or may not, be in physical contact with a smartphone .
  • nutritional substance attribute sensors may be provided in any combination of physical form and communication format in relation to a smartphone. While examples of smartphones enabled by nutritional substance attribute sensors are provided herein, they are provided for the purpose of explanation and are in no way limiting.
  • a consumer in a restaurant orders pasta with marinara sauce for his entree, and informs the server that he is allergic to peppers, so it is important that the sauce contains no peppers.
  • the server brings the pasta with marinara sauce entree to the consumer
  • the consumer can use the smartphone to verify that the marinara sauce has been prepared with no peppers.
  • the consumer launces an application on his smartphone, herein referred to as a sensing application, that will determine his nutritional substance information needs, identify if necessary nutritional substance attribute sensors are available to determine the required information, instruct him on the use of the necessary nutritional substance attribute sensors, and provide to him feedback responsive to his nutritional substance information needs and the data provided by the nutritional substance attribute sensors.
  • the application may provide the consumer with various options and prompts, such as, but not limited to: one or more menu panels providing visual prompts and options on the smartphone screen; through various audible prompts and options provided through the smartphone speaker, preferably in language format; through any combination of visual and audible prompts and options; and through any prompt or option capable of being communicated by a smartphone.
  • the consumer may be provided with a first broad option, such as, but not limited to, "nutritional substance ingredient confirmation", “nutritional substance ingredient exclusion”, “nutritional substance adulteration exclusion", or "more options”.
  • pepper or select “pepper” from a library of nutritional substance choices presented by the application through the smartphone.
  • the consumer provides the requested consumer input, for example by selecting “pepper” from a menu of options presented by the menu panel.
  • the application would then search for nutritional substance attribute sensors necessary to identify pepper. If the necessary nutritional substance attribute sensors are not identified, or are identified but not in communication with the application, the consumer is notified of the issue. Once the application has identified that the necessary nutritional attribute sensors are communicating with the application, the application provides the consumer with instructions, through the smartphone, regarding required interaction between the marinara sauce and the necessary nutritional attribute sensors.
  • Interaction between the nutritional substance and the necessary nutritional attribute sensors may take many forms, which include, but are not limited to: placing a small portion of the nutritional substance on, or inside of, an external window, target, port, or protrusion of the smartphone where the necessary nutritional substance attribute sensors can sense the nutritional substance to determine values corresponding to the consumer input; placing a small portion of the nutritional substance on, or inside of, a disposable or reusable sample carrier and inserting the sample carrier into a port where the necessary nutritional substance attribute sensors can sense the nutritional substance to determine values corresponding to the consumer input;
  • a probe carrying the necessary sensors such as but not limited to an antenna, rod, needle, surface, or wire
  • placing the necessary nutritional substance attribute sensors in close proximity to the nutritional substance such that volatiles or gaseous components emitted by the nutritional substance may be sensed.
  • any known sensing technologies may be utilized, and include direct and indirect interaction with the nutritional substance as well as direct and indirect interaction with indicators or probes placed in contact with, or in proximity to, the nutritional substance.
  • the instructions provided through the smartphone regarding required interaction between the nutritional substance of interest and the necessary nutritional attribute sensors may be augmented by various visual, audible, and tactile feedback provided to the consumer through the smartphone.
  • these may include: illuminating an external window, target, port, or protrusion of the smartphone where the small portion of nutritional substance is to be placed; illuminating a port where a disposable or reusable sample carrier containing a small portion of the nutritional substance of interest is to be placed; recognition and confirmation of external nutritional attribute sensors communicating with the sensing application through any connection known to one skilled in the art, including, but not limited to, external connectors such as USB or custom , Bluetooth, WiFi, RF, and optical capabilities; calibration and confirmation of necessary nutritional substance attribute sensors; and calibration and confirmation of disposable or reusable sample carriers.
  • the application can determine if pepper is, or is not, present in the marinara sauce. This could be accomplished by comparing the sensed values to a nutritional substance attribute library of sensed values for known peppers or pepper surrogates.
  • a nutritional substance attribute library of sensed values for known peppers or pepper surrogates may exist: as part of the nutritional substance information module; as part of a database provided by the manufacturer of the nutritional substance attribute sensors or the application provider; as part of a database provided by the pepper growers or distributors; or as part of any other type of database.
  • Such a library of sensed values may exist as part of the smartphones local memory, may exist in the "fog", or may exist in the "cloud”.
  • the application could notify the consumer that the marinara sauce contains pepper and alert him that it is not in compliance with his consumer input that pepper is a "nutritional substance ingredient exclusion". If no matching dataset is identified in the library of sensed values for known peppers or pepper surrogates, the application could notify the consumer that the marinara sauce contains no pepper and confirm that it is in compliance with his consumer input that pepper is a
  • Such notifications, alerts, and confirmations may be provided in any format, or combination of formats, available through the smartphone, including, but not limited to, language, symbolic, tactile, olfactory, thermal, visual, and audible.
  • a consumer is getting ready to prepare fish for dinner. He is concerned that when he opens the package of fish, he momentarily smelled an unusual odor. The consumer suspects that the product could be adulterated by spoilage, and decides to use his smartphone to figure this out. He launches the sensing application on his smartphone. To determine his nutritional substance information needs, the application provides the consumer with a first broad option, such as "nutritional substance ingredient confirmation”, “nutritional substance ingredient exclusion”, “nutritional substance adulteration exclusion”, or “more options”. He is interested in ruling out spoilage of the fish, so he selects the "nutritional substance adulteration exclusion" option.
  • the application then provides him with a list of nutritional substance categories, such as by allowing the consumer to select from choices including, but not limited to: “meat”, “fish”, “poultry”; “dairy products”; “fruit”, and vegetable”; and so forth, from a library of nutritional substance categories presented by the application through the smartphone.
  • the consumer provides the requested input, for example by selecting "fish” from a menu of options presented by the menu panel.
  • the application then provides him with a list of adulteration categories, such as by allowing the consumer to select from choices including, but not limited to, “spoilage”, “pathogens”, “Mercury”, “chemical preservatives", “ingredient substitution”, and so forth, from a library of adulteration categories presented by the application through the smartphone.
  • the consumer identifies the "spoilage” option
  • the application would then search for nutritional substance attribute sensors necessary to identify spoilage, or spoilage surrogates, in fish. It would also search for nutritional substance attribute sensors necessary to identify Mercury in fish. If the necessary nutritional substance attribute sensors are not identified, or are identified but not in communication with the application, the consumer is notified of the issue. Once the application has identified that the necessary nutritional attribute sensors are communicating with the application, the menu panel provides the consumer with instructions regarding required interaction between the fish and those nutritional attribute sensors. It is understood that the nutritional substance attribute sensors necessary to evaluate spoilage may, or may not, be the same nutritional substance attribute sensors necessary to evaluate Mercury. It is further understood the interaction between the fish and the nutritional substance attribute sensors may, or may not, be the same for evaluating spoilage and evaluating Mercury.
  • the sensing application identifies that the consumer input regarding spoilage of the fish requires a nutritional attribute sensor provided with the smartphone.
  • the sensor to be utilized may be an olfactory sensor or electronic nose provided with the smartphone which can detect gaseous spoilage surrogates, for example Methane.
  • the olfactory sensor or electronic nose resides within a carrier receiving port of the smartphone, possibly along with other nutritional substance attribute sensors.
  • the receiving port is configured to receive a disposable or reusable nutritional substance sample carrier, wherein a small portion of a nutritional substance, in this case fish, is placed on or within the sample carrier such that the nutritional substance attribute sensors residing within the carrier receiving port can sense the nutritional substance.
  • sample carriers may enable direct, indirect, contact, and non-contact interface with various nutritional substance attribute sensors. Examples are provided herein for illustrative purposes and not intended to be limiting in any way.
  • the olfactory sensor or electronic nose may be positioned within the carrier receiving port such that when the sample carrier is inserted, the olfactory sensor or electronic nose is sealingly engaged with a vent provided on the sample carrier. In this way gaseous emissions from a nutritional substance carried by the sample carrier can be collected in a controlled and repeatable fashion.
  • An optical sensor may be positioned adjacent a clear wall or window of the sample carrier, wherein the optical sensor can detect a nutritional substance carried by the carrier.
  • Various chemical or biologic sensors may be positioned adjacent an opening in a wall of the sample carrier, or alternatively, adjacent a septum or membrane covering an opening in the wall of the sample carrier, such that the various chemical or biologic nutritional substance attribute sensors can be placed into direct contact with a nutritional substance carried by the sample carrier.
  • Electronic sensors can be positioned to engage electrically conductive leads contacting a nutritional substance carried by the sample carrier.
  • a hardness tester or force gage can be positioned adjacent an opening in the wall of the sample carrier such that it can be advanced into a nutritional substance carried by the sample carrier to sense its tactile characteristics.
  • the sensing application instructs the consumer, through the smartphone, to place a small portion of the fish within the sample carrier and insert the sample carrier into the carrier receiving port on the smartphone.
  • the sensing application initiates the sensing of the sample by the olfactory sensor or electric nose.
  • the application can determines if spoilage has, or has not, occurred in the fish. This could be accomplished by comparing the sensed values to a nutritional substance attribute library of sensed values for known fish that has spoiled.
  • Such a library of sensed values for known fish that has spoiled could exist as part of the nutritional substance information module, might exist as part of a database provided by the manufacturer of the nutritional substance attribute sensors, the application provider, fishing industry creators or distributors, or any other type of database. Such a library of sensed values may exist as part of the smartphone's local memory, or might exist in the "fog” or in the "cloud”. If a matching dataset is identified in the library of sensed values for known fish that has spoiled, the application could alert the consumer that the fish has spoiled and is not in compliance with the consumer input that "spoilage" is a "nutritional substance adulteration exclusion".
  • the application could notify the consumer that the fish is not spoiled and is in compliance with the consumer input that "spoilage" is a "nutritional substance adulteration exclusion".
  • Such notification may be through any format, or combination of formats, available through the consumer's smartphone, including, but not limited to, language, symbolic, tactile, olfactory, thermal, visual, and audible.
  • the consumer is notified through his smartphone that the fish is in compliance with his input regarding spoilage.
  • the sensing application now notifies the consumer through the smartphone that no sensors to evaluate the consumers input regarding Mercury have been detected.
  • the consumer has a nutritional substance Mercury sensor in a kitchen drawer.
  • a nutritional substance Mercury sensor in a kitchen drawer.
  • Such a sensor may be, but is not limited to, a handheld, battery operated Bluetooth device, including a disposable probe, paddle, container, or surface of any kind, to interact with nutritional substances.
  • the nutritional substance Mercury sensor may further comprise any means known to one skilled in the art by which Mercury values can be detected, and any means known to one skilled in the art by which to communicate the results to the smartphone for use by the sensing application. In this example, the communication with the smartphone is accomplished with Bluetooth connection.
  • the means by which Mercury values can be detected may include, but are not limited to, biosensors, chemical sensors, conductometric sensors, micro cantilevel sensors, SAW sensors, piezoelectric sensors, and nanosensors similar to those described by: Selid et al, Sensors 2009, 9, 5446-5459; doi: 10.3390/s90705446; and Katherine Davies, Royal Society of Chemistry, Chemistry World, New chemosensor for mercury detection (http://www.rsc.org/ chemistrvworld/Issues/2005/Julv/ mercury detection.asp).
  • the consumer turns on the nutritional substance Mercury detector, it is recognized by the smartphone, and can now communicate values it senses corresponding to Mercury in the fish.
  • the consumer places the sensor probe in contact with the fish as instructed to accomplish the interaction necessary to evaluate the consumer input that "Mercury” is a "nutritional substance adulteration exclusion”.
  • the application can determine if Mercury levels have, or have not, exceeded acceptable levels in the fish. This could be accomplished by comparing the sensed values to a nutritional substance attribute library of sensed values for known fish with acceptable Mercury levels, or alternatively may be determined by comparison to an absolute standard or other predetermined limit. If the sensed values for Mercury in the fish indicate unacceptably high Mercury levels, the application could alert the consumer that the fish has excessive Mercury content and is not in compliance with the consumer input that "Mercury” is a "nutritional substance adulteration exclusion".
  • the application could notify the consumer that the fish does not contain excessive Mercury and is in compliance with the consumer input that "Mercury" is a "nutritional substance adulteration exclusion".
  • Such notification may be through any format, or combination of formats, available through the consumer's smartphone, including, but not limited to, language, symbolic, tactile, olfactory, thermal, visual, and audible.
  • the consumer is notified through his smartphone that the fish is in compliance with his input regarding Mercury. He now has confidence that he can proceed to prepare the fish for consumption.
  • a consumer orders a decaffeinated soda.
  • the soda is served, he decides to double check if it is decaffeinated.
  • the consumer Using his smartphone, he launches the sensing application on the smartphone.
  • the consumer may be provided with a first broad option, such as, but not limited to, "nutritional substance ingredient confirmation”, “nutritional substance ingredient exclusion”, “nutritional substance adulteration exclusion”, or “more options”. He is interested in ruling out caffeine as a possible ingredient in his soda, and knows that his selection can be made verbally, so he makes his selection by speaking "no caffeine”.
  • the smartphone seeks confirmation of the consumer's selection, such as by using its screen to print, "you have selected caffeine as a nutritional substance exclusion", to which he verbally replies "yes”.
  • the application searches for nutritional substance attribute sensors necessary to identify caffeine, identifies that the necessary nutritional attribute sensors are communicating with the application, and provides the consumer with instructions, through the smartphone, regarding required interaction between the soda and the necessary nutritional attribute sensors.
  • the sensor is part of a set of sensors provided with a smartphone outer case.
  • the outer case may communicate with the smartphone in any known fashion, but for the purpose of this example, it communicates with the smartphone via an electrical connector.
  • the sensors provided with the outer case enable a consumer to determine three very common questions regarding beverages: Does it have caffeine?; Does it contain sugar?; and What is its temperature?
  • the smartphone outer case it is provided with two distinct sensor probes and one distinct sensor port.
  • the first sensor probe is configured as a telescopic antenna and is associated with a caffeine sensor.
  • the second sensor probe is configured as a telescopic antenna and is associated with a sugar detector.
  • the sensor port is configured as a small glass window and is associated with a temperature sensor.
  • the caffeine sensor may be similar to those described by: Chung IC,et al, J Nanosci Nanotechnol.
  • thermoMETER CSmicro nanotechnology 20 135501 doi: l 0.1088/0957-4484/20/13/135501, Issue 13, l-April-2009, Optical nanoprobes based on gold nanoparticles for sugar sensing.
  • the temperature sensor may be similar to those manufactured by MICRO-EPSILON, and described at www.micro-epsilon as miniature non-contact IR sensors thermoMETER CSmicro and non-contact IR sensors with laser aiming thermoMETER CSlaser.
  • the application Upon identifying the caffeine sensor, the application instructs the consumer to place the caffeine sensor probe into the soda for 5 seconds. The consumer extends the caffeine sensor probe and places it in the soda as instructed.
  • the sensed values corresponding to caffeine are compared to a nutritional substance attribute library of sensed values for various caffeine concentrations, including no caffeine, in sodas, or alternatively compared to predetermined values for various caffeine concentrations in solution, including no caffeine.
  • the consumer is notified of the result through his smartphone. In this case, no caffeine is detected.
  • the application searches for nutritional substance attribute sensors necessary to identify temperature of a beverage, identifies that the necessary nutritional attribute sensors are communicating with the application, and provides the consumer with instructions, through the smartphone, regarding required interaction between the soda and the necessary nutritional attribute sensors.
  • the sensor is part of the set of sensors provided with the smartphone outer case.
  • the application Upon identifying the temperature sensor, the application instructs the consumer to position the temperature sensor window above the soda such that the sensor's aiming lasers converge to form a single dot at the surface of the soda.
  • the consumer follows the instructions to sense the values corresponding to temperature and the sensed values are compared to a nutritional substance attribute library of sensed values for various temperatures. When a match is determined, the consumer is notified of the corresponding temperature through his
  • the smartphone outer case is provided with a single probe through which the caffeine sensor, sugar sensor, and temperature sensor are utilized.
  • the caffeine and sugar sensors may be similar to those previously described, but the temperature sensor may be any thermocouple type sensor suitable for contact sensing of temperature.
  • the consumer prompts the sensing application, as previously described, regarding "no caffeine”. The application identifies the caffeine sensor, and further identifies that it is also commonly used in conjunction with a sugar sensor and temperature sensor, or alternatively identifies that it is provided on a single sensor probe that also senses sugar and temperature.
  • the application enables the sensing of values corresponding to caffeine, enables the sensing of values corresponding to sugar, enables the sensing of values corresponding to temperature, and instructs the consumer to place the sensor probe into the soda for 5 seconds,.
  • the consumer extends the sensor probe and places it in the soda as instructed.
  • the sensed values corresponding to caffeine are compared to a nutritional substance attribute library of sensed values for various caffeine concentrations
  • the sensed values for sugar are compared to a nutritional substance attribute library of sensed values for various sugar concentrations
  • the sensed values for temperature are compared to a nutritional substance attribute library of sensed values for various temperatures.
  • the consumer is notified of the result through his smartphone. In this case, he is notified that no caffeine is detected, no sugar is detected, and the temperature is 40 °F.
  • packaged nutritional substances are sensed by nutritional substance attribute sensors without disrupting the integrity of the package.
  • a nutritional substance package is any type of nutritional substance container, storage device or recipient, including, but not limited to, cups, bottles, glasses, bags, boxes, wrappers, and so forth. In some embodiments this is accomplished with existing packaging.
  • nutritional substance packaging is provided to enable sensing of nutritional substance attribute values without opening the package.
  • such packaging may incorporate non- contact interface ports, such as a glass or plastic window of known refractive index, into the nutritional substance packaging, wherein such ports allow interaction between a nutritional substance attribute sensor and the nutritional substance without disrupting the package integrity.
  • This may also be accomplished by incorporating product contact portions of a nutritional substance attribute sensor into the nutritional substance packaging, and providing ports allowing interaction between the product content portion and the nutritional substance attribute sensor without disrupting the package integrity.
  • this may be accomplished by further providing the product contact portion with the ability to transmit sensed values to a device equipped to receive such transmission, such as a smartphone.
  • a smartphone is provided with a variety of sensors, and as will be explained, the sensors may comprise an entire nutritional substance attribute sensor, or a non-contact portion of a nutritional substance attribute sensor, depending upon their application.
  • Application of such smartphones may be to determine nutritional attribute values from: nutritional substances provided in known packaging, including no packaging; nutritional substances provided in packaging incorporating product contact portions of the nutritional substance attribute sensor into the nutritional substance packaging and providing ports allowing interaction between the product content portion and the nutritional substance attribute sensor without disrupting the package integrity; or nutritional substances provided in packaging incorporating product contact portions of the nutritional substance attribute sensor into the nutritional substance packaging and further providing the product contact portion with the ability to transmit sensed values to a smartphone equipped to receive such transmission.
  • a smartphone is provided with a nutritional substance attribute sensor similar to those manufactured by MICRO-EPSILON, and described at www.micro-epsilon as fixed lens color sensors color SENSOR OT-3-GL and OT-3-LU.
  • Such sensors illuminate a surface with white light and sense the reflected color values, and are particularly useful for color recognition of non-homogeneous targets and glossy targets, for instance, a piece of beef or other animal tissue packaged in clear cellophane, packaged in shrink-wrap, or not currently packaged.
  • These sensors can also provide useful information regarding the turbidity of liquids.
  • a consumer shopping for beef could utilize the smartphone to determine useful information regarding a current, or residual, nutritional, organoleptic, or aesthetic value of beef displayed in the butcher case of a grocery store.
  • the consumer is interested in Fillet Mignon, and excited to see that some of the Fillet Mignon on display is on-sale for a reduced price.
  • He uses the fixed lens color sensor on his smartphone to sense the reflected color values from a first package of the reduced price Fillet Mignon.
  • the smartphone communicates with a nutritional substance attribute library containing a database of sensed reflected color values for packaged Fillet Mignon, and determines a match.
  • the matching dataset corresponds to Fillet Mignon that is significantly oxidized and therefore will have little flavor.
  • the smartphone notifies the consumer of this information, and he senses other on-sale Fillet Mignon packages and receives similar notification from his smartphone.
  • the consumer decides to check the premium grade of Fillet Mignon on display at a higher price.
  • He uses the fixed lens color sensor on his smartphone to sense the reflected color values from a first package of the premium Fillet Mignon.
  • the smartphone communicates with a nutritional substance attribute library containing a database of sensed reflected color values for packaged Fillet Mignon, and determines a match.
  • the matching dataset corresponds to Fillet Mignon that is not oxidized, or is minimally oxidized, and therefore will be flavorful.
  • the smartphone notifies the consumer of this information, and he decides to purchase the corresponding package of premium Fillet Mignon. It is understood that the smartphone may be used to sense an unpackaged piece of Fillet Mignon in the same fashion.
  • a smartphone is provided with a nutritional substance attribute sensor similar to those manufactured by MICRO-EPSILON, and described at www.micro- epsilon as fiber color sensors, colorSENSOR LT-l-LC-20, WLCS-M-41, and LT-2.
  • Such sensors use a modulated white light LED to project a spot onto or through a target, and focusing part of the reflected or transmitted light with fiber optic onto a color detector element.
  • Common sensing techniques include, but are not limited to: projecting a spot directly on and normal to an inspection target and focusing part of the back-scattered light with fiber optic onto a color detector; projecting a spot indirectly, that is at an angle to, an inspection target and focusing part of the reflected light with fiber optic onto a color detector; and projecting a spot directly through an inspection target and focusing part of the transmitted light with fiber optic onto a color detector.
  • the nutritional substance attribute sensor provided with such a smartphone may be configured to include a white light source and color detector as a permanent part of the smartphone, and a coupler that enables attachment to the mating coupler of various removable fiber optic probe configurations to project light from the light source onto or through a target and to focus reflected or transmitted light from the target onto the color detector.
  • Such removable fiber optic probes may be provided as stand-alone devices to facilitate any known color sensing technique achievable with this type of sensor. For example, the consumer may wish to check the sugar content of wine with his smartphone. Using his smartphone, he is notified that the removable "transmission" probe is required for the task. He attaches the removable
  • the removable "transmission” probe to the sensor coupler provided on his smartphone, and is instructed to submerge it into the wine.
  • the removable "transmission” probe coupled to the sensor coupler enables the sensing of color transmission values from the wine when the color sensor is activated.
  • the currently sensed color values are compared to a nutritional substance attribute library of sensed color transmission data for known wine.
  • the smartphone informs the consumer of the corresponding sugar content.
  • the consumer wants to use his smartphone to know if the Fillet Mignon he is about to prepare has experience degradation by oxidation. He is notified by his smartphone that the removable "backscatter" probe is required for the task.
  • the removable "backscatter” probe coupled to the sensor coupler enables the sensing of reflected color values backscattered from the Fillet Mignon, which are compared to a nutritional substance attribute library of sensed color values backscattered from known Fillet Mignon with various levels of oxidation.
  • the smartphone informs the consumer of the corresponding levels of oxidation.
  • removable fiber optic probes may be provided as a permanent part of a sealed nutritional substance package, wherein the portions of the probe required to interface with the nutritional substance are in direct contact with the nutritional substance, and the mating coupler that allows removable attachment to the sensor coupler provided with the smartphone is available externally of the package.
  • Permanently incorporating the removable sensor probe into the package has many benefits for a consumer.
  • the portion of the sensor probes in contact with the nutritional substance can be tailored to the specific product and package, while the mating coupler on the outside of the package is always provided in the configuration compatible with the sensor coupler on the smartphone. This enables sensing of a wide array of packaged nutritional substances without disrupting package integrity. It also simplifies the task greatly for a consumer, and ensures consistent and accurate sensing technique.
  • the consumer may wish to check the sugar content of wine provided in a package with a sensor probe using his smartphone.
  • his smartphone Using his smartphone, he is notified to attach the sensor coupler of his smartphone to the mating sensor probe coupler on the outside of the wine bottle, for instance, extending from its cork. He attaches the probe coupler of the wine package to the sensor coupler of his smartphone.
  • the probe coupler provided with the wine package has portions in contact with the wine contained therein, which enables the sensing of color transmission values from the sensor probe when the color sensor is activated.
  • the currently sensed color values are compared to a nutritional substance attribute library of sensed color transmission data for known wines.
  • the smartphone informs the consumer of the corresponding sugar content.
  • the consumer may wish to check the extent of oxidation of beef provided in a package with a sensor probe using his smartphone.
  • his smartphone Using his smartphone, he is notified to couple the sensor coupler of his smartphone to the mating sensor probe coupler on the outside of the package of beef, for instance, extending from an end portion of the package. He attaches the probe coupler of the beef package to the sensor coupler of his smartphone.
  • the probe coupler provided with the beef package has portions in contact with the beef contained therein, which enables the sensing of reflected color values from the beef when the color sensor is activated.
  • the currently sensed color values are compared to a nutritional substance attribute library of sensed reflected color data for known beef.
  • the smartphone informs the consumer of the corresponding extent of oxidation.
  • Nutritional substance packages may be provided with sensor probe portions of any known sensing technology in contact with the nutritional substance contained therein, and further provided with the ability to communicate sensed values to a smartphone by any known mechanism, including, but not limited to, optic coupling, electronic coupling, acoustic coupling, mechanical coupling, non-contact coupling such as RF, Bluetooth, inductive field, or any other non-contact coupling, and so forth.
  • any known mechanism including, but not limited to, optic coupling, electronic coupling, acoustic coupling, mechanical coupling, non-contact coupling such as RF, Bluetooth, inductive field, or any other non-contact coupling, and so forth.
  • the current inventions enable users to determine to determine corroborating evidence of the authenticity of nutritional substances they are about to consume and current values for dynamically changing and evolving nutritional, organoleptic, and aesthetic values of nutritional substances.
  • Such changes and evolution may be through expected degradation, such as orange juice loosing vitamin-C or yogurt loosing active Lactobacillus, may be through unexpected degradation, such as oxidation resulting from a broken package seal, or may be through maturation, such as evolving sugar, alcohol, and tannin content of wine, or the maturation of cheese. Determination of a current nutritional, organoleptic, and aesthetic value of nutritional substances provides information regarding changes that have occurred in
  • Figures 12a and 12b are example formats, provided for illustrative purposes only and not intended to be limiting in any way, showing how a ⁇ , and related residual and initial nutritional, organoleptic, and aesthetic values, may be expressed.
  • the ear of corn shown on a microphone stand and labeled "INNITTM" in figures 12a and 12b represents a nutritional, organoleptic, or aesthetic value associated with a nutritional substance.
  • any object may be chosen to represent a nutritional, organoleptic, or aesthetic value, in a preferred embodiment, the chosen object corresponds to a logo, symbol, mascot, or other object associated with a Brand.
  • a Brand might be associated with, and provided to enhance and broaden, a nutritional substance information system.
  • such a Brand might be associated with a
  • the object chosen to represent a nutritional, organoleptic, or aesthetic value is also referred to herein as a ⁇ meter.
  • the ⁇ meter shown in figures 12a and 12b provided for illustrative purposes only and not intended to be limiting in any way, is the ear of corn shown on a microphone stand and labeled “INNITTM" shown in figures 12a and 12b, and corresponds to the logo of the provider of a nutritional substance information system.
  • the ⁇ meter communicates various items regarding a nutritional value of a corresponding nutritional substance, for the purpose of this example, the Vitamin-C value of a carton of orange juice provided with a dynamic information identifier.
  • a consumer desiring information regarding Vitamin-C values of the orange juice can use his smartphone to scan the dynamic information identifier and determine the desired information.
  • the information is presented to the consumer on the screen of his smartphone in the form of the ⁇ meter shown in figure 12a.
  • the ⁇ meter of this example communicates symbolically through color, and color changes, the initial Vitamin-C value, the current Vitamin-C value, and an expired Vitamin-C value.
  • the values may be shown as relative values without units of measure, as shown, or may further be provided with actual units of measure.
  • the consumer is provided with a conceptual indicator regarding how much the Vitamin-C value has degraded relative to its initial value and where its current Vitamin-C value is relative to the expiration value of the Vitamin-C.
  • a ⁇ meter communicates various items regarding a nutritional value of a corresponding nutritional substance, for the purpose of this example, the Vitamin-C value of a carton of orange juice provided with a dynamic information identifier.
  • a consumer desiring information regarding Vitamin-C levels of the orange juice can use his smartphone to scan the dynamic information identifier and determine the desired information.
  • the information is presented to the consumer on the screen of his smartphone in the form of the ⁇ meter shown in figure 12b.
  • the ⁇ meter of this example communicates symbolically through percent fill-level, and percent fill-level changes, the initial Vitamin-C value, the current Vitamin- C value, and an expired Vitamin-C value.
  • the values may be shown as relative values without units of measure, as shown, or may further be provided with actual units of measure.
  • the consumer is provided with a conceptual indicator regarding how much the Vitamin- C value has degraded relative to its initial value and where its current Vitamin-C value is relative to the expiration value of the Vitamin-C.
  • ⁇ meters may take many forms and communicate various messages regarding a ⁇ value or a residual nutritional, organoleptic, and/or aesthetic value of nutritional substances, and the examples provided above are for illustrative purposes and not intended to be limiting in any way. It is further understood that ⁇ meters may be utilized to communicate ⁇ values and residual nutritional, organoleptic, and/or aesthetic values determined or estimated in any fashion. In preferred embodiments, the ⁇ value or the residual nutritional, organoleptic, and/or aesthetic value are determined utilizing the nutritional substance information systems disclosed herein, including systems utilizing dynamic information identifiers and corresponding nutritional substance database, systems utilizing nutritional attribute sensors and corresponding nutritional substance attribute library, or a combination of both.
  • the consumer uses his smartphone to: access a nutritional substance information module that has access to a consumer module with the consumer's personal consumer profile, including low sodium, gluten- free and high lycopene preferences, and retrieves appropriate recipes; or alternatively, the consumer might use his smartphone to access various recipe databases for Italian recipes using an application on his smartphone to filter the recipes according to his consumer profile, including low sodium, gluten-free and high lycopene; or alternatively, the consumer might use his smartphone to access a recipe database for Italian recipes wherein the database provides consumer interface through the consumer's smartphone screen to provide input regarding the consumer's needs, such as low sodium, gluten-free and high lycopene. In this way, the consumer obtains a recipe comprising a list of ingredients for an entree that meets his essential health needs, and can capture the recipe. In this case, the consumer has selected a recipe for gluten-free pasta with marinara sauce.
  • the consumer's smartphone utilizes an application created for the alternate supermarket to identify the location within the alternate supermarket of the various items on his shopping list and generate a route within the alternate supermarket that the consumer can follow that will result in the least amount of time required for collecting the ingredients.
  • the suggested route may instruct that he starts in the produce isle of the
  • the supermarket in this case isle number 1 , and provide the list of ingredients to collect at that location.
  • his smartphone can allow him to delete a collected item, change its status to indicate it has been collected, or may allow him to move it from a list of items to be collected to a list of items collected.
  • the smartphone Upon collecting the last item from the produce isle, the smartphone instructs him to go to the specific isle where the low sodium, gluten- free pasta can be found, which in this case is isle 11.
  • the smartphone instructs him to go to the specific isle where wine is located, which in this case is isle 14.
  • the smartphone Upon collecting the wine from isle 14, the smartphone instructs him to go to the specific isle where cheese can be found, in this case isle 15. In this way, the consumer's time spent locating and collecting the items required for purchase is minimized because he is able to make one quick pass through the supermarket, visiting only the correct location for each item, and with no backtracking. Additionally, his smartphone can easily verify that all required items have been collected. Further, his smartphone can be used to retrieve a dynamic information identifier from each nutritional substance considered for purchase so that he may retrieve related source and ⁇ information from a nutritional value database in the nutritional substance information module. Preferably, the nutritional substance is provided with a QR code including the dynamic information identifier and a URL to hardlink the consumer to the nutritional substance information module. The consumer would use his smartphone to scan such a QR code on a nutritional substance of interest. The smartphone would then hardlink the consumer to the nutritional substance information and retrieve source and ⁇ information associated with the dynamic information identifier.
  • a QR code including the dynamic information identifier and a
  • the consumer can still retrieve a route requiring the least time to collect the items from multiple supermarkets. For example, if the consumer must visit two supermarkets to collect all items, the route retrieved can include both the driving instructions from the consumer's home to a first supermarket, the route to follow within the first supermarket, driving instructions from the first supermarket to a second supermarket, the route to follow within the second supermarket, and driving instructions from the second supermarket to the consumer's home.
  • his smartphone can be used to retrieve a dynamic information identifier from any nutritional substance provided with a dynamic information identifier so that he may retrieve related source and ⁇ information from a dynamic nutritional value database in the nutritional substance information module.
  • the nutritional substance is provided with a QR code including the dynamic information identifier and a URL to hardlink the consumer to the nutritional substance information module.
  • the consumer goes to the supermarket to purchase the ingredients for the desired entree.
  • the consumer is interested in preparing a meal that meets his needs when it is prepared 4 days from the time of purchase.
  • the recipe calls for tomatoes and pasta among the ingredients.
  • the consumer uses his smartphone to scan a dynamic information identifier on Heirloom tomatoes, such as by scanning a QR code including the dynamic information identifier and a URL to hardlink the consumer to the nutritional substance information module, to access the dynamic nutritional value database to verify if the Heirloom tomatoes will meet his needs for high lycopene when prepared in 4 days, and finds that they will not, based upon their current nutritional value and the ⁇ associated with 4 days storage at expected storage conditions.
  • the consumer may then use his smartphone to scan a dynamic information identifier on Roma tomatoes, such as by scanning a QR code including the dynamic information identifier and a URL to hardlink the consumer to the nutritional substance information module, to access the dynamic nutritional value database and find that the Roma tomatoes will meet his high lycopene needs when prepared in 4 days from now, based upon their current nutritional value and the ⁇ associated with 4 days storage at expected storage conditions, and therefore decides to purchase Roma tomatoes.
  • a dynamic information identifier on Roma tomatoes such as by scanning a QR code including the dynamic information identifier and a URL to hardlink the consumer to the nutritional substance information module, to access the dynamic nutritional value database and find that the Roma tomatoes will meet his high lycopene needs when prepared in 4 days from now, based upon their current nutritional value and the ⁇ associated with 4 days storage at expected storage conditions, and therefore decides to purchase Roma tomatoes.
  • the consumer scans a QR code including a dynamic information identifier and URL for the nutritional substance information module on one or more pasta products, accesses the dynamic nutritional value database and finds out if the products meet, or do not meet, his low sodium and gluten- free needs when prepared in 4 days, and then makes purchasing decisions regarding pasta.
  • the consumer is not the only entity that has benefited from the dynamic nutritional information about the Heirloom tomatoes, the Roma tomatoes and the pasta, as data regarding the consumer's needs for low sodium, gluten- free, and high lycopene have been collected by the consumer module and correlated with the respective dynamic information identifiers, and are available to, such as transmitted to, the information module and are of particular interest and accessible to the growers and packagers of the respective tomatoes and to the transformer of the one or more pastas.
  • the dynamic nutritional value database will also provide ⁇ information of how the nutritional values of any other ingredients he is buying will evolve during the next 4 days (tomatoes, pasta, garlic, onions, basil, etc.) if those ingredients are supplied with dynamic information identifiers. This consumer information can be saved and be made available to all other entities in the nutritional substance supply system.
  • QR codes providing dynamic information identifiers and URL to the nutritional substance information module
  • the consumer decides to buy a bottle of wine and some cheese to go with the meal.
  • QR codes providing dynamic information identifiers and URL to the nutritional substance information module
  • the consumer can retrieve information from the dynamic nutritional value database with his smartphone regarding source and ⁇ information of those products, and can make informed decisions on the maturity of nutritional substances that actually discompose to be ready to eat or drink, like the cheese and the bottle of wine, and can now see how good it will be to enjoy it in 4 days.
  • the consumer When the consumer is ready to prepare the recipe for pasta with marinara sauce, he uses his smartphone to read QR codes (providing dynamic information identifiers and URL to the nutritional substance information module) from the tomatoes he has purchased in order to access the nutritional substance information module containing dynamic nutritional values for the tomatoes identified by the specific dynamic information identifier.
  • the nutritional substance information module has source and ⁇ information regarding changes in lycopene levels of the tomatoes, and uses that information to modify a conditioning protocol, in this case the conditioning protocol associated with the recipe chosen by the consumer, such that lycopene levels are minimally degraded, maintained, or enhanced, such as by recommending changes to cooking temperature and cooking time.
  • the consumer also uses his smartphone to read QR codes (providing dynamic information identifiers and URL to the nutritional substance information module) from the pasta he has purchased in order to access the nutritional substance information module containing dynamic nutritional values for the pasta identified by the specific dynamic information identifier.
  • the nutritional substance information module has source and ⁇ information regarding the pasta. Further, the consumer's preference for al dente texture may be available as part of a consumer specific profile within the consumer module, or may result from a query required by the conditioning protocol, in this case the conditioning protocol associated with the recipe chosen by the consumer, and provided through the consumer's smartphone.
  • the information is used by the nutritional substance information module to modify the conditioning protocol for the pasta, such as by modifying the amount of time in boiling water.
  • a consumer who is faced with making a consumption decision regarding a nutritional substance he has already purchased.
  • a consumer has purchased Heirloom tomatoes to make a salad.
  • the consumer knows that Heirloom tomatoes are only ripe for a short time, and does not want them to become overripe before preparing the salad.
  • knowing a dynamic expiration date, that is, an actual "best use" date, for the tomatoes would be far more valuable than the static expiration information currently available.
  • the consumer could use his smartphone to read a QR code (providing dynamic information identifiers and URL to the nutritional substance information module) from the tomatoes he has purchased, and find that based upon dynamically generated data available through the dynamic nutritional value database in the nutritional substance information module, the tomatoes will become overripe in 1 day.
  • This dynamic expiration information would alert the consumer that the actual "best use” date is close, and he should consider using the tomatoes soon.
  • the consumer is not the only entity that has benefited from the dynamic nutritional information about the Heirloom tomatoes, as data regarding the consumer's needs for ripened tomatoes have been collected by the consumer module and correlated with the respective dynamic information identifiers, and are available and of particular interest to the growers and packagers of the Heirloom tomatoes.
  • the supermarket could use the dynamic information identifier for the peaches it is contemplating for purchase, such as by scanning a QR code received by facsimile or e-mail or downloaded from the supplier's website, and find that based upon dynamically generated data available through the dynamic nutritional value database in the nutritional substance information module, the peaches from one supplier will become overripe 2 days earlier than their expected sales cycle, while peaches from the other supplier will not become overripe until 2 days past their expected sales cycle, and in addition would find the actual ⁇ curve of what it means for the nutritional values when the peaches from both suppliers become overripe.
  • This dynamic expiration information would inform the supermarket's purchasing decision.
  • the dynamic expiration information would further inform the supermarket's pricing strategy.
  • the supermarket could reduce the price of the peaches such that they are depleted from inventory.
  • the supermarket is not the only entity that has benefited from the dynamic nutritional information about the peaches, as data regarding the supermarket's preference for extended dynamic expiration dates is also available, and of particular interest, to the growers and packagers of the respective peaches.
  • the grower and packager of the products with longer dynamic shelf life can additionally require a premium price for their products.
  • the following example is provided of a consumer who purchases an information enabled ready-to-eat dinner and uses a microwave oven that is capable of processing information enabled nutritional substances to prepare the ready-to-eat meal.
  • the consumer goes to the supermarket seeking a particular type of information enabled ready-to-eat meal. His selection process includes using a smartphone to read a QR code (providing dynamic information identifiers and URL to the nutritional substance information module) from the information enabled ready-to-eat dinner, using his smartphone to retrieve information from the nutritional substance information module, and verifying that the dinner meets his needs.
  • the consumer later uses a microwave oven that is capable of processing information enabled nutritional substances to prepare the ready-to-eat dinner.
  • the microwave In the process of conditioning the ready-to-eat dinner, the microwave reads the dynamic information identifier from a QR code on the ready-to-eat dinner. Using the dynamic information identifier the microwave retrieves information from the nutritional substance information module regarding the ready-to-eat dinner such as nutritional, organoleptic, or aesthetic values, ⁇ information, and preparation information such as a conditioning protocol.
  • the conditioning module which could have multiple technologies, i.e. microwave, grill, oven, convection, steam etc., then provides the consumer options of preparation and ⁇ information for nutritional values expected from exposure to different cooking methods and the time it is exposed.
  • the Consumer will enable the consumer to choose his preferred option for preparing this ready-to-eat dinner according to the information retrieved (very much like the options in automobile GPS routing systems where the user can chose fastest route, shortest route and type of road, but here instead of the time and fuel consumed to get to a destination he would be able to have information on time, technology and nutritional values).
  • the Conditioning module also provides the information regarding the ready-to-eat dinner it received from nutritional substance information module along with information it collected regarding the conditioning of the ready-to-eat dinner to the consumer module, which could be a smartphone or tablet computer.
  • the consumer module for example the consumer's smartphone, would obtain consumer information regarding the consumption of the ready-to-eat dinner.
  • the smartphone can additionally obtain information relevant to the ready-to-eat dinner, which may include consumer feedback, observations, or measurements regarding the nutritional, organoleptic, aesthetic value of the ready-to-eat dinner before or after conditioning.
  • the consumer module can share this information, through the information module, with those in the nutritional substance supply chain responsible for the ready-to-eat dinner.
  • a consumer utilizing the consumer information system can benefit from in-store routing technologies to assist his efforts to efficiently locate and purchase nutritional substances.
  • An in-store routing technology placing little to no burden on the consumer, placing little to no burden on the retailer, facilitating improved shopping efficiency, and further allowing monetary benefit to both retailer and consumer based on transactions would favor adoption.
  • the consumer would be able to utilize his smart phone to navigate within any establishment that was appropriately navigation enabled.
  • the retail establishment would require no additional equipment or infrastructure to become navigation enabled.
  • a technology that can provide these advantages is ambient magnetic field anomaly- based positioning. The technology utilizes local variations in the Earth's magnetic field to map an indoor location.
  • Variations to the Earth's magnetic field commonly exist inside of modern buildings and are a 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 interior of the building.
  • Evolving software applications combined with smartphones capable of sensing and recording the resulting magnetic field anomalies can be used to map indoor locations.
  • IndoorAtlas, Ltd. is a company that offers software tools enabling this technology, allowing retailers to magnetically map the interior of a building, such as a modern supermarket, using an Android smartphone and enabling consumers to navigate the interior of the building using their Android smartphone.
  • the accuracy of the technology in modern buildings ranges from 0.1 meter to 2 meters.
  • Such applications could provide the consumer not only with the availability and location of items on the consumer's shopping list, but with the most efficient route to follow within the supermarket when collecting the items, even leading them on the best route within the supermarket.
  • Further, such applications could identify product alternatives, price, price per unit, promotions such as product rebates, transaction rebates specific to use of the application, and could further suggest complimentary items which are likely to accompany or enhance a target item.
  • the nutritional substances identified would only include nutritional substances with dynamic information identifiers on the product itself, enabling the consumer to retrieve source and ⁇ information from a nutritional substance information module also using their smartphone. If nutritional substances with and without dynamic information identifiers were identified, a transaction rebate related to the purchase of nutritional substances with dynamic information identifiers could be available.
  • the examples will focus on an application that works with the consumer's smartphone in an appropriately navigation enabled supermarket, such as a navigation-enabled supermarket enabled by IndoorAtlas' navigation software.
  • the consumer can use an indoor location-awareness application to create a shopping list for nutritional substances and identify the supermarket where he will shop. Alternatively, the consumer could create the shopping list and identify the supermarket where he will shop using other software and send it to the indoor location-awareness application.
  • the modified shopping list includes the primary items from the consumer's shopping list, and in some cases, variations or alternatives of those items. Further, the modified shopping list may include added items that are complimentary to the primary and alternative items. For example, shredded parmesan cheese could be suggested as a
  • the consumer can see and compare price or price per unit of items on list, including rebates associated with each item, which items can be purchased with an electronic coupon provided by the application, or which items are supplied 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 may select various primary, alternative, and complementary items.
  • the application can generate the best in-store route to retrieve the items. The application can still retrieve and still show the items not accepted, in case the consumer wants to reconsider an item while shopping.
  • the consumer follows the in-store route and collects items from the final list, he can indicate through his smartphone that the items have been collected. He may also encounter an item on the final list that he decides not to purchase. For example, he might remember that he already has a particular item at home, in which case he can create a modified final list by deleting the item. The application could then generate a new in-store route based upon the modified final list, which includes the remaining items and the consumer's current location.
  • he may utilize his smartphone to read a QR code with the item's dynamic information identifier and URL to the nutritional substance information module to retrieve source or ⁇ information regarding an item from the nutritional substance information module and decide he is no longer interested and would rather consider a previously identified alternative item.
  • he could create a modified final list by accepting the alternative item still shown on the final list and unselecting the item he has lost interest in.
  • the application could then generate a new in-store route based upon the modified final list, which includes the newly accepted item, the remaining items, and the consumer's current location.
  • the consumer may remember an item that was not originally on his shopping list and add it to the final list, creating a modified final list.
  • the application could then generate a new in-store route based upon the modified final list, which includes the newly added item, the remaining items, and the consumer's current location.
  • Rebates related to transactions resulting from or assisted by the use of the application could be structured in various ways. For example, rebates could be based simply on a rebate per purchase methodology. Rebates might be structured depending upon hierarchy of the item on the consumer's shopping list, for example depending upon if the purchased item was a primary shopping list item, an alternative item, or a complimentary item. Rebates could be related to the presence of a dynamic information identifier on the purchased item. Rebates could be related to specific supplier or in-store promotions presented to the consumer through the application.
  • the consumer can scan the receipt using his smartphone and transmit the information regarding purchases resulting from or assisted by the use of the application to a redemption resource, which could be the application provider.
  • a redemption resource which could be the application provider.
  • the supermarket could transmit this information along with a consumer identification code. This would ideally enable the application provider to redeem fees from the suppliers of the items purchased.
  • the application provider would in turn provide the appropriate rebates to the consumer.
  • the consumer rebates may take any number of forms, including direct deposit to a consumer account, periodic checks, or credit codes redeemable at suppliers or supermarkets participating in the application rebate program.
  • the application provider would provide monetary compensation to the retailer or supermarket for transactions resulting from or assisted by the use of the application.
  • Such a coupling or connection between the elements can be physical, logical, or a combination thereof.
  • the words "herein,” “above,” “below,” and words of similar import, when used in this application, refer to this application as a whole and not to any particular portions of this application. Where the context permits, words in the above Detailed Description using the singular or plural number may also include the plural or singular number respectively.
  • the word "or,” in 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 of the items in the list, and any combination of the items in the list.

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Abstract

L'invention concerne un système d'information de consommateurs et de détection pour des substances nutritionnelles. Le système d'information de consommateurs et de détection suit et détermine des informations relatives à l'état nutritionnel, organoleptique ou esthétique de substances nutritionnelles, reçoit l'entrée de consommateurs concernant un état nutritionnel, organoleptique ou esthétique souhaité lors de la consommation, et fournit un système de navigation intérieur pour localiser de telles substances nutritionnelles.
PCT/US2014/045796 2013-07-08 2014-07-08 Système d'information de consommateurs et de détection pour des substances nutritionnelles WO2015006351A1 (fr)

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Application Number Priority Date Filing Date Title
US13/937,167 US20130295532A1 (en) 2012-04-16 2013-07-08 Consumer Information and Sensing System for Nutritional Substances
US13/937,167 2013-07-08
US13/948,004 US20130309636A1 (en) 2012-04-16 2013-07-22 Consumer Information and Sensing System for Nutritional Substances
US13/948,004 2013-07-22

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IT201900007208A1 (it) * 2019-05-27 2020-11-27 Sisto Girardi Sistema elettronico per l’analisi delle caratteristiche olfattive e gustative di una persona

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