System
A system with an ingredient recognition, recipe suggestion, nutritional analysis, and food waste reduction unit uses AI to manage refrigerator contents, reducing waste and ensuring balanced diets by optimizing ingredient use and ordering.
JP2026033000APending Publication Date: 2026-02-27SOFTBANK GROUP CORP
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Patent Information
- Application Number
- JP2024136041
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-08-16
- Publication Date
- 2026-02-27
AI Technical Summary
Technical Problem
Conventional technology has difficulty in efficiently managing the contents of a refrigerator to reduce food waste while maintaining a balanced diet.
Method used
A system comprising an ingredient recognition unit, recipe suggestion unit, nutritional analysis unit, and food waste reduction unit, utilizing a generation AI to recognize ingredients, suggest recipes, analyze nutritional content, and manage expiration dates to optimize ingredient ordering and reduce waste.
Benefits of technology
The system efficiently manages refrigerator contents, reducing food waste and ensuring balanced diets by suggesting recipes, ordering necessary ingredients, and prioritizing ingredient use based on freshness and expiration dates.
✦ Generated by Eureka AI based on patent content.
Abstract
An object of a system according to an embodiment is to efficiently manage the contents of a refrigerator and reduce food waste while maintaining the balance of meals.SOLUTION: A system according to an embodiment includes an ingredient recognition unit, a recipe suggestion unit, a nutrient analysis unit, an ingredient ordering unit, and a food waste reduction unit. The food recognition unit recognizes the contents of the refrigerator. The recipe proposal unit proposes a recipe suitable for the mood and health goal of the day on the basis of the ingredient recognized by the ingredient recognition unit. The nutrition analysis unit analyzes the nutritional components of the recipe proposed by the recipe proposal unit and checks the balance of the meal. The ingredient ordering unit orders necessary ingredients based on the result checked by the nutrition analysis unit. The food waste reduction unit manages the use-by date of the ingredient recognized by the ingredient recognition unit and makes a proposal for reducing the food waste.SELECTED DRAWING: Figure 1
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