Nutritional Substance Label System For Adaptive Conditioning

Abstract

Disclosed herein are nutritional substance labels that communicate in a format allowing retrieval of adaptive conditioning instructions unique to an individual nutritional product at the time of conditioning and intended to optimize a nutritional, organoleptic, or aesthetic value targeted by the transformer.

Description

RELATED PATENT APPLICATIONS[0001]This application is a continuation-in-part of Utility application Ser. No. 13 / 684,113 filed Nov. 21, 2012, which is a continuation of Utility application Ser. No. 13 / 485,863 filed May 31, 2012, which claims priority to U.S. Provisional Patent Application Ser. No. 61 / 624,992 filed Apr. 16, 2012; U.S. Provisional Patent Application Ser. No. 61 / 625,002, filed Apr. 16, 2012; and U.S. Provisional Patent Application, 61 / 625,010, filed Apr. 16, 2012, the contents of which are incorporated herein by reference in their entirety.FIELD OF THE INVENTION[0002]The present inventions relate to the creation of nutritional substance labeling to communicate adaptive conditioning instructions to achieve optimal nutritional, organoleptic or aesthetic characteristics targeted by the transformer of the nutritional substance.BACKGROUND OF THE INVENTION[0003]Nutritional substances are traditionally grown (plants), raised (animals) or synthesized (synthetic compounds). Addit...

AI Technical Summary

Benefits of technology

[0016]It is an object of the present invention to minimize and/or track degradation of nutritional, organoleptic, and/or aesthetic value of nutritional substances,

Problems solved by technology

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.

Further, if communicated, such changes to labeling content could affect the health, safety, and wellbeing of the consumer.

However, the producer of the ready-to-eat dinner, in the prior example, has very little information to share other than possibly the source of the elements of the ready-to-eat dinner and its processing steps in preparing the dinner.

Generally, 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 preparation of the nutritional substance for consumption can also degrade the nutritional content of nutritional substances.

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.

While grocery stores, restaurants, and all those who process and sell food and beverages may obtain some information from current nutritional substance tracking systems, such as labels, these current systems can provide only limited information.

While they have some knowledge of the nutritional substances they purchase, and make such selections to meet the needs of the consumers, they generally do not transmit that information along to consumers, nor change the way they transform a

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