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Nutritional Substance Label System For Adaptive Conditioning

a nutritional substance and adaptive conditioning technology, applied in the field of nutritional substance labeling, can solve the problems of little information to share, affecting the health, safety and wellbeing of consumers, and unable to predict changes in these properties, so as to minimize and/or track the degradation of nutritional substances

Inactive Publication Date: 2014-03-13
ICEBERG LUXEMBOURG S A R L
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention is concerned with using information about the source, packaging, and preservation of a nutritional substance to modify or adapt the way it is transformed. This may be done to preserve its quality and nutritional value, or to improve its appearance and taste. An automated system can also use this information to adaptively transform the nutritional substance, so that it remains fresher and more appealing for longer periods of time.

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 nutritional substance based on the history or current condition of the nutritional substance received for transformation.
Further, they do not have knowledge of the nutritional substance's residual nutritional, organoleptic, or aesthetic value following transformation, and still further, they do not, and cannot, provide the transformed nutritional substance with a conditioning protocol responsive to the post transformation nutritional, organoleptic, or aesthetic value.
Further, the consumer has no way of knowing the history or current condition of the nutritional substances they obtain for preparing a desired recipe.
Still further, the consumer has no way of knowing how to change or modify the conditioning process to achieve desired nutritional, organoleptic, and aesthetic properties after preparation.
Consumers locally store, condition, and consume nutritional substances they acquire, but have no way to change the way they locally store, condition, and consume the nutritional substances based on the history or current condition of the nutritional substances.
An important issue in the creation, preservation, transformation, conditioning, and consumption of nutritional substances are the changes that occur in nutritional substances due to a variety of internal and external factors.
Because nutritional substances are composed of biological, organic, and / or chemical compounds, they are generally subject to degradation.
This degradation generally reduces the nutritional, organoleptic, and / or aesthetic values of nutritional substances.
However, being able to consume nutritional substances at the farm, at the slaughterhouse, at the fishery, or at the food processing plant is at least inconvenient, if not impossible.

Method used

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  • Nutritional Substance Label System For Adaptive Conditioning
  • Nutritional Substance Label System For Adaptive Conditioning
  • Nutritional Substance Label System For Adaptive Conditioning

Examples

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Embodiment Construction

[0058]Various examples of the invention will now be described. The following description provides specific details for a thorough understanding and enabling description of these examples. One skilled in the relevant art will understand, however, that the invention may be practiced without many of these details. Likewise, one skilled in the relevant art will also understand that the invention can include many other obvious features not described in detail herein. Additionally, some well-known structures or functions may not be shown or described in detail below, so as to avoid unnecessarily obscuring the relevant description.

[0059]The terminology used below is to be interpreted in its broadest reasonable manner, even though it is being used in conjunction with a detailed description of certain specific examples of the invention. Indeed, certain terms may even be emphasized below; however, any terminology intended to be interpreted in any restricted manner will be overtly and specific...

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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...

Claims

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Application Information

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IPC IPC(8): B65D85/00B65B61/20B65B61/26B65D77/28
CPCB65D85/00B65B61/26B65B61/20B65D77/28A23P10/00G09B19/0092G16H20/60Y02A90/10
Inventor MINVIELLE, EUGENIO
Owner ICEBERG LUXEMBOURG S A R L
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