12347 results about "Food item" patented technology

Portable computing apparatus for aiding a user in the monitoring of the consumption of consumable items, such as food items or prescribed medicaments, and reordering such items includes a common database for use in monitoring the items as consumed, and for preparing the reorder list at the proper time. The apparatus preferably includes an imaging device for recording the image of the item to be consumed, and recognition circuitry for utilizing the recorded image to identify the item and also to provide information concerning its nutritional content in a weight management program. The consumable item may also be identified in other manners, such as by a barcode reader, or a voice-recognition circuit.

Novel products comprising conditioned cell culture medium compositions and methods of use are described. The conditioned cell medium compositions of the invention may be comprised of any known defined or undefined medium and may be conditioned using any eukaryotic cell type. The medium may be conditioned by stromal cells, parenchymal cells, mesenchymal stem cells, liver reserve cells, neural stem cells, pancreatic stem cells and/or embryonic stem cells. Additionally, the cells may be genetically modified. A three-dimensional tissue construct is preferred. Once the cell medium of the invention is conditioned, it may be used in any state. Physical embodiments of the conditioned medium include, but are not limited to, liquid or solid, frozen, lyophilized or dried into a powder. Additionally, the medium is formulated with a pharmaceutically acceptable carrier as a vehicle for internal administration, applied directly to a food item or product, formulated with a salve or ointment for topical applications, or, for example, made into or added to surgical glue to accelerate healing of sutures following invasive procedures. Also, the medium may be further processed to concentrate or reduce one or more factors or components contained within the medium.

The invention discloses a preparation method of plant enzyme food, belonging to the field of food processing technology. The method comprises the following steps of: performing twice fermentation and compounding on the natural plant raw materials of fresh fruits, vegetables, mushrooms, medicines, grains and flowers to obtain the secondary-fermentation stock solution or raw sauce, and storing; filling and sealing the secondary-fermentation stock solution or raw sauce to obtain liquid or sauce-type plant enzyme food or compound plant enzyme food; or performing low-temperature concentration and freeze drying to obtain solid plant enzyme food or compound plant enzyme food. Due the adoption of the preparation method, the obtained natural plant enzyme food has the functions of improving the immunity of human body, activating cells, promoting metabolism and the like.

A remote ordering system including a universal in-store point-of-sale (POS) system deployed to allow a remote-ordering user to customize, pay and transmit a food order to a vending merchant and to provide means for transmitting to the user a confirmation of receipt of the food order in real time together with a merchant commitment to a precise pickup time, thereby facilitating food order fulfillment immediately upon user arrival at the committed pickup time. One aspect of the invention allows a “curb-side” remotely-ordering user to notify the vending restaurant of arrival for fulfillment through a telephone call to an interactive voice response element, which then transmits an arrival notification message to the restaurant.

Athletic activity may be tracked and monitored while providing encouragement and maintaining an individual's interest in continuing to perform athletic activity. For example, a themed workout plan may be implemented to motivate the individual and maintain the individual's interest. The theme may include geographic locations, food items, technology, sports and the like and may include multiple categories or groupings of goals. For example, the categories may correspond to geographic locations. In each category, multiple goals may be defined. The goals may further be represented by real-world objects such as buildings, food items, technology products, sports equipment and the like. A user may progress through each category by completing each of the goals within that category. Other individuals (e.g., friends) may also be displayed on an interface through which a user's progress is tracked. This may allow the user to also view the other individuals' progress in the same workout plan.

The present invention is generally related to a system for managing recipes using a web server and an off-line software application. A user using the software application will be able to create, display, print, modify, and search recipes and menus. The web server will be a recipe store where a user can buy and download individual recipes and electronic cookbooks into the software application secure database storage. The software application has a web interface to communicate with the recipe store, allowing the user to have an extended set of facilities like posting his/her own recipes for sale, requesting restaurant and food store services for a given recipe or menu, requesting the restoration of their recipe database, and receiving suggested drinking dates for their current wine inventory. The software application comes in two versions: the read-only and the all-inclusive version. With the read-only version a user will not be able to create or modify a recipe or use any of the extended facilities. The read-only version will be free to download from the recipe store.

A device for preparing a fluid food at a desired consumption temperature on demand, comprising two reservoirs of water, a container containing a formula, a data processor and a controller for dispensing water of the correct temperature from each of the reservoirs and the formula from the container into a vessel. Also provided are methods for preparing specialized foods at desired consumption temperatures on demand, and methods for marketing both foods and food-preparation devices.

A method and system for auctioning or sales of deliverable prepared food via the Internet permit customers to purchase or bid on prepared food items. A food preparation and delivery portion of the system includes a delivery vehicle, which may have a mobile kitchen for the preparation of food items en-route. The location of the delivery vehicle is determined from a global positioning system (GPS) receiver in the vehicle or via another location-finding mechanism. Food items with an estimated time of arrival (ETA) is displayed on a web page that provides an interface for purchase or bidding. Bidding may be made for the actual food item purchase or for a scheduled delivery time. Items may be re-auctioned, causing the delivery of a food item to be transferred to another bidder. Audio and/or visual communication with an ordering point and/or delivery vehicle may be provided in the user interface.

The invention relates to a multi-layer film comprising a barrier layer, a poorly extensible plastic layer, and an antistatic plastic layer arranged on the side of the barrier layer, opposing the poorly extensible plastic layer. According to the invention, either a layer of material that is generally recognised as safe in terms of food is arranged next to the antistatic plastic layer, opposing the barrier layer, said layer of material being between 5 and 20 μm thick, and the antistatic layer being approximately between 10 and 150 μm thick, or the antistatic plastic layer is embodied as a layer of material that is generally recognised as safe in terms of food, the antistatic plastic layer containing a plastic material that is generally recognised as safe in terms of food and an antistatic agent that is generally recognised as safe in terms of food.

A methodology for customers seeking to purchase a meal from a food service vendor such as a restaurant, a cafeteria, or a vending machine, by ordering a food preparation based upon menu-selections. In addition to receiving ordered food, customers receive suggestions for optionally modifying their food orders based upon nutritional benefits and other criteria. Either during real-time customer-ordering or during post-ordering, a food-service vendor presents a customer suggestions specific to a pending tentative or completed order, wherein the customer may enjoy purported nutritional benefits by electing to follow these suggestions and thereby modify the tentative order into a corresponding completed order. Alternatively, the customer may elect to ignore these suggestions, but may nonetheless decide to effect such food-ordering modifications during subsequent visits. The food selection criteria implemented by a food service vendor is independent of individual customer identity and preferences, and are flexible and readily adaptable to accommodate changes such as a food service vendor's marketing strategy, customer-food preferences, discoveries pertaining to nutrition and consequent good health; and may be adapted to a plethora of food service environments. The preferred embodiment contemplates a restaurant environment in which customers typically approach a food-ordering counter and interface with both a menu display and with order-taking personnel. Other embodiments implicate kiosks, vending machines, remote access devices, and locally and remotely-accessed networked computers, wherein customers interact with automated computer-driven devices instead of or in addition to wait-staff or other food service personnel.

Disclosed is method to solve the problems in case of food like a fruit or agricultural and industrial goods like a clothing that lose their values as time passes, in case that a movie, a performance, a sport game, a hotel and an airplane ticket of several services to be characterized as the extinctive values to get dismissed and reduced once resources are produced have to be sold out otherwise the seller suffers damage as much and so do the customers because they cannot profitable values of the resources at a low price.

Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are methods of continuous flow thermal treatment of biomaterials, apparatuses for performing the same, and products prepared using the methods and/or apparatuses.

A system for direct injection of selected thermal-infrared (IR) wavelength radiation or energy into food items for a wide range of processing purposes is provided. These purposes may include heating, raising or maintaining the temperature of the food articles. The system is especially applicable to operations that require or benefit from the ability to irradiate at specifically selected wavelengths or to pulse or inject the radiation. The system is particularly advantageous when functioning at higher speeds and in a non-contact environment with the target.

Disclosed herein is a system and device for a drone docking station for deposit of items delivered by drone. Items may include food items, groceries, parcels and others. A secure porch, roof, window or otherwise building mounted box may be secured through to an existing edifice or may be configured to mount to an existing mailbox post or actually take the place of the mailbox. The basic elements making up the components of the box enable it to carry out efficient and secure delivery of goods to a container box located at a specific address, and to securely hold those goods until they are picked up; regardless of duration, weather, or otherwise. The drone dock may employ different technological devices to provide for communication between the drone dock and a drone, to provide for security and for the preservation of the delivered goods before during and after delivery.

The invention provides a system in which a user may make a personalized recipe for food or beverage such as coffee and place an order online. A central server processes the order and redirects the recipe, timetable and a reference number associated with the order to a local service station designated by the user. The local service station prepares the ordered product pursuant to the recipe and timetable, and delivers the drink to the customer who enters a correct reference number.

A freeform fabrication method for making a three-dimensional food object from a design created on a computer, including: (a) providing a support member by which the object is supported while being constructed; (b) operating a material dispensing head for dispensing a strand of food composition in a fluent state with this food composition comprising a volatile ingredient; (c) operating a material treatment device disposed near the strand of food composition to at least partially remove the volatile ingredient for causing the food composition to achieve a rigid state in which the food composition is built up in a 3-D shape of the object; and (d) operating control devices for generating control signals in response to coordinates of the design of the object and controlling the position of the dispensing head relative to the support member in response to the control signals to control dispensing of the food composition for constructing the object while supported with the support member. The method optionally includes an additional step of removing the residual volatile ingredient from the resulting 3-D shape or applying a heat treatment to the 3-D shape upon construction of this shape.

A process for lubricating a container, such as a beverage container, or a conveyor for containers, by applying to the container or conveyor, a thin continuous, substantially non-dripping layer of a liquid lubricant. The process provides many advantages compared to the use of a conventional dilute aqueous lubricant.

A device for straining liquids and particles from solid food items may comprise a collapsible container comprising a plurality of apertures and at least one transition operable to expand the collapsible container, forming a concavity to retain the food items during use, and to allow the user to collapse the collapsible container into a thin form for storage and/or transport after use. The collapsible container may comprise a rim and a base. The device may further comprise support members pivotably coupled to the rim of the container, operable to pivot in a first direction to an open position during use and to pivot in a second direction to a closed position for storage and/or transport after use.

An apparatus and method are disclosed of a wireless system for customers to interact with attendants (e.g waiters) in restaurants. The system provides for a computing system that transmits electronic menus to wireless portable digital assistants (PDA's) and enables customers to place orders and make real-time service requests. For example, the customer is able to select food items from the menus, indicate preparation instructions for each food item, send comments to the attendants, and request drink refills. The customer is able to check on the status of food preparation via the PDA and observe the food being prepared by a camera link. Upon finishing the meal the restaurant can transmit an electronic bill to the customer.