US20130269538A1

Movatterモバイル変換

Info

Publication number: US20130269538A1
Application number: US13/485,863
Authority: US
Inventors: Eugenio Minvielle
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-04-16
Filing date: 2012-05-31
Publication date: 2013-10-17
Also published as: US20130269297A1; US9902511B2

Abstract

Disclosed herein is a transformation system for nutritional substances. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically controls the transformation in response to this information optimize the organoleptic properties of the transformed nutritional substance, while minimizing any detrimental changes to the nutritional content.

Description

CROSS REFERENCE TO RELATED APPLICATIONS OR PRIORITY CLAIM

This application claims benefit under 35 U.S.C. 119(e) of 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

The present inventions relate to transformation of nutritional substances in conjunction with the transmission of information regarding source and preservation information of the nutritional substance.

BACKGROUND OF THE INVENTION

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. There is generally no consumer access to, and little traceability of, information regarding the creation and/or origin, preservation, processing, preparation, or consumption of nutritional substances. It would be desirable for such information be available to the consumers of nutritional substances, as well as all participants in the food and beverage industry—the nutritional substance supply system.

While the nutritional substance supply system has endeavored over the last 50 years to increase the caloric content of nutritional substances produced (which has help reduce starvation in developing countries, but has led to obesity problems in developed countries), maintaining, or increasing, the nutritional content of nutritional substances has been a lower priority. 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 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. For example, 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.

While there has recently been greater attention by consumer organizations, health organizations and the public to the nutritional content of foods and beverages, the food and beverage industry has been slow in responding to this attention. One reason for this may be that since the food and beverage industry operates as silos of those who create nutritional substances, those who preserve and transport nutritional substances, those who transform nutritional substances, and those who finally prepare the nutritional substances for consumption by the consumer, there has been no coordination of management of nutritional content. While each of these silo industries may be able to maintain or increase the nutritional content of the foods and beverages they handle, each silo industry has only limited information and control of the nutritional substances they receive, and the nutritional substances they pass along.

For example, 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. Finally, 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. Very minimal, or no, information on the nutritional content of the ready-to-eat dinner is passed along to the consumer. The consumer knows essentially nothing about changes (generally degradation) to the nutritional content of the sweet corn from creation, processing, packaging, cooking, preservation, preparation by consumer, and finally consumption by the consumer.

Consumers' needs are changing as consumers are demanding healthier foods, such as “organic foods.” Customers are also asking for more information about the nutritional substances they consume, such as specific characteristics' relating not only to nutritional content, but to allergens or digestive intolerances. For example, nutritional substances which contain lactose, gluten, nuts, dyes, etc. need to be avoided by certain consumers. 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 of the product after it has been reheated or cooked by the consumer. For example, the consumer may want to know what proportion of organoleptic properties and/or nutritional content the corn in the ready-to-eat dinner remain after cooking or reheating, and the change in nutritional content (usually a degradation). There is a need to preserve, measure, estimate, store and/or transmit such nutritional content information throughout the nutritional substance supply system.

The caloric and nutritional content information for a prepared food that is provided to the consumer is often minimal. For example, when sugar is listed in the ingredient list, the consumer generally does 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. Conversely, some nutritional information that is provided to consumers is so detailed, the consumer can do little with it. For example, this this of ingredients is from a nutritional label on a consumer product: Vitamins—A 355 IU 7%, E 0.8 mg 4%, K 0.5 mcg, 1%, Thiamin 0.6 mg 43%, Riboflavin 0.3 mg 20%, Niacin 6.0 mg 30%, B6 1.0 mg 52%, Foliate 31.5 mcg 8%, Pantothenic 7%; Minerals Calcium 11.6 1%, Iron 4.5 mg 25%, 211 mg 53%, Phosphorus 349 mg 35%, Potassium 476 mg 14%, Sodium 58.1 mg 2%, Zinc 3.7 mg 24%, Copper 0.5 mg 26%, Manganese 0.8 mg 40%, Selenium 25.7 mcg 37%; Carbohydrate 123 g, Dietary fiber 12.1 g, Saturated fat 7.9 g, Monosaturated Fat 2.1 g, Polysaturated Fat 3.6 g, Omega 3 fatty acids 108 g, Omega 6 fatty acids 3481, Ash 2.0 g and Water 17.2 g. (%=Daily Value). There is a need to provide information about nutritional substances in a meaningful manner. Such information needs to be presented in a manner that meets the specific needs of a particular consumer. For example, consumers with a medical condition, such as diabetes, would want to track specific information regarding sugar and nutrients in the foods and beverages they consume.

If fact, each silo in the food and beverage industry already creates and tracks some information, including caloric and nutritional information, about their product internally. For example, 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. 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 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.

If there was a mechanism to share this information, the quality of the nutritional substances, including caloric and nutritional content, could be preserved and improved. Consumers could be better informed about nutritional substances they select and consume, including the state 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. The use of more accurate tracking information, measured quality (including nutritional content) information, and historical environmental information could substantially reduce such waste. Collecting, preserving, measuring and/or tracking information about a nutritional substance in the nutritional substance supply system, would allow needed accountability. There would be nothing to hide.

As consumers are demanding more information about what they consume, they are asking for products that have higher nutritional content and more closely match good nutritional requirements, and would like nutritional products to actually meet their specific nutritional requirements. 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.

Traditional food processors take nutritional substances from producers and transform them into nutritional substances for consumption by consumers. 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 the nutritional substances based on the history or current condition of the nutritional substances they receive for transformation.

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. While not always true, nutritional substances are best consumed at their point of creation. 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. Currently, the food and beverage industry attempts to minimize the loss of nutritional value (often through the use of additives or preservatives), and/or attempts to hide this loss of nutritional value from consumers.

Overall, the examples herein of some prior or related systems and their associated limitations are intended to be illustrative and not exclusive. Other limitations of existing or prior systems will become apparent to those of skill in the art upon reading the following Detailed Description.

OBJECTS OF THE INVENTION

It is an object of present invention that a transformer of nutritional substance maintains creation and/or preservation information for components of a transformed nutritional substance.

It is another object of the present invention that a transformer of nutritional substance maintains creation and/or preservation information for components of a transformed nutritional substance and additionally provides information regarding the transformation.

It is an object of present invention that a transformer of nutritional substance maintains creation and/or packaging information for components of a transformed nutritional substance.

It is another object of the present invention that a transformer of nutritional substance maintains creation and/or packaging information for components of a transformed nutritional substance and additionally provides information regarding the transformation.

It is a further object of the present invention to utilize the source and packaging information to modify the transformation of the nutritional substance to preserve nutritional value and/or improve the quality of the transformed nutritional substance. Additionally, such information can be used by an automated system to automatically preserve nutritional value and/or improve the quality of the transformed nutritional substance.

It is an object of the present invention to minimize and/or track degradation of nutritional, organoleptic, and/or aesthetic value of nutritional substances, and/or collect, store, and/or transmit information regarding this degradation.

SUMMARY OF THE INVENTION

In an embodiment of the present invention, the transformer of nutritional substances obtains and transmits source and/or preservation information to users and/or consumers of the transformed nutritional substance.

In another embodiment of the present invention, the transformer of nutritional substances obtains and transmits source and/or preservation information and information regarding the transformation to users and/or consumers of the transformed nutritional substance.

In an embodiment of the present invention, the transformer of nutritional substances obtains and transmits source and/or packaging information to users and/or consumers of the transformed nutritional substance.

In another embodiment of the present invention, the transformer of nutritional substances obtains and transmits source and/or packaging information and information regarding the transformation to users and/or consumers of the transformed nutritional substance.

In a further embodiment of the present invention, the source and/or packaging information is used by the transformer to modify the transformation of the of nutritional substances obtains and transmits source and/or packaging information to users and/or consumers of the transformed nutritional substance so as to preserve nutritional value and/or improve the quality of the transformed nutritional substance.

In another embodiment of the present invention, the source packaging information of the component nutritional substance to automatically transform the nutritional substance so as to preserve nutritional value and/or improve the quality of the transformed nutritional substance.

The an embodiment of the present invention provides a system for the creation, collection, storage, transmission, and/or processing of information regarding nutritional substances so as to improve, maintain, or minimize degradation of nutritional, organoleptic, and/or aesthetic value of nutritional substances. Additionally, the present invention provides such information for use by the creators, preservers, transformers, conditioners, and consumers of nutritional substances. The nutritional information creation, preservation, and transmission system of the present invention should allow the nutritional substance supply system to improve its ability to minimize degradation of nutritional, organoleptic and/or aesthetic value of the nutritional substance, and/or inform the consumer about such degradation. While the ultimate goal of the nutritional substance supply system is to minimize degradation of nutritional, organoleptic and/or aesthetic value, an interim goal should be providing consumers with significant information regarding degradation of nutritional substances consumers select and consume. Entities within the nutritional substance supply system who provide such information regarding nutritional substance degradation will be able to differentiate their products from those who obscure and/or hide such information. Additionally, such entities should be able to charge a premium for products which either maintain their nutritional, organoleptic, and/or aesthetic value, or supply more complete information.

Other advantages and features will become apparent from the following description and claims. It should be understood that the description and specific examples are intended for purposes of illustration only and not intended to limit the scope of the present disclosure.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings, which are incorporated in and constitute a part of this specification, exemplify the embodiments of the present invention and, together with the description, serve to explain and illustrate principles of the invention. The drawings are intended to illustrate major features of the exemplary embodiments in a diagrammatic manner. The drawings are not intended to depict every feature of actual embodiments nor relative dimensions of the depicted elements, and are not drawn to scale.

FIG. 1 shows a schematic functional block diagram of a nutritional substance supply relating to the present invention;

FIG. 2 shows a graph representing a value of a nutritional substance which changes according to a change of condition for the nutritional substance;

FIG. 3 shows a schematic functional block diagram of thetransformation module400 according to the present invention;

FIG. 4 shows a schematic functional block diagram of thetransformation module400 according to the present invention; and

FIG. 5 shows a schematic functional block diagram of thetransformation module400 according to the present invention.

In the drawings, the same reference numbers and any acronyms identify elements or acts with the same or similar structure or functionality for ease of understanding and convenience. To easily identify the discussion of any particular element or act, the most significant digit or digits in a reference number refer to the Figure number in which that element is first introduced.

DETAILED DESCRIPTION OF THE INVENTION

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.

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 specifically defined as such in this Detailed Description section.

The following discussion provides a brief, general description of a representative environment in which the invention can be implemented. Although not required, aspects of the invention may be described below in the general context of computer-executable instructions, such as routines executed by a general-purpose data processing device (e.g., a server computer or a personal computer). Those skilled in the relevant art will appreciate that the invention can be practiced with other communications, data processing, or computer system configurations, including: wireless devices, Internet appliances, hand-held devices (including personal digital assistants (PDAs)), wearable computers, all manner of cellular or mobile phones, multi-processor systems, microprocessor-based or programmable consumer electronics, set-top boxes, network PCs, mini-computers, mainframe computers, and the like. Indeed, the terms “controller,” “computer,” “server,” and the like are used interchangeably herein, and may refer to any of the above devices and systems.

While aspects of the invention, such as certain functions, are described as being performed exclusively on a single device, the invention can also be practiced in distributed environments where functions or modules are shared among disparate processing devices. The disparate processing devices are linked through a communications network, such as a Local Area Network (LAN), Wide Area Network (WAN), or the Internet. In a distributed computing environment, 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. Alternatively, 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. In some implementations, the data may be provided on any analog or digital network (packet switched, circuit switched, or other scheme).

In some instances, 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.

The modules in the systems can be understood to be integrated in some instances and in particular embodiments, only particular modules may be interconnected.

FIG. 1 shows the components of anutritional substance industry10. It should be understood that this could be the food and beverage and beverage ecosystem for human consumption, but could also be the feed industry for animal consumption, such as the pet food industry. A goal of the present invention fornutritional substance industry10 is to create, preserve, transform and trace the qualitative, organoleptic and nutritional properties of nutritional substances through their creation, preservation, transformation, conditioning and consumption. While thenutritional substance industry10 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.

Module

200 is the creation module. This can be system, organization, or individual which creates and/or originates nutritional substances. Examples of this module include a farm which grows produce. It can be a ranch which raises beef. It can be an aquaculture far for growing shrimp. It could be a factory with synthesizes nutritional compounds. It could be collector of wild truffles. If could be a deep sea crab trawler.

Preservation module

300 is a preservation system for preserving and protecting the nutritional substances created bycreation module200. Once the nutritional substance has been created, generally, it will need to be packaged in some manner for its transition to other modules in thenutritional substances industry10. Whilepreservation module300 is shown in a particular position in thenutritional substance industry10, following thecreation module200, it should be understood that thepreservation module300 actual 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 module400 could also be a ready-to-eat dinner manufacturer who receives the components for a ready-to-eat dinner frompreservation module300 and prepares them into a frozen dinner. Whiletransformation module400 is depicted as one module, it will be understood that nutritional substances may be transformed by a number oftransformation modules400 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 module500 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 module500 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 thenutritional substance industry10 including, thecreation module200, thepreservation module300, thetransformation module400, theconditioning module500, and theconsumer module600. The nutritionalsubstance information module100 can be an interconnecting information transmission system which allows the transmission of information between various modules.Information module100 contains a database where the information regarding the nutritional substance resides.Information module100 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.

Preservation module

300 includes packers and shippers of nutritional substances. The tracking of nutritional, organoleptic, and/or aesthetic values during the preservation period withinpreservation module300 allows for dynamic expiration dates for nutritional substances. For example, 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. Ifpreservation module300 could measure or derive the actual degradation information, the actual expiration date could be significantly later in time. 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 nutritionalsubstance supply system10, including consumers who are willing to pay a premium for nutritional substances with few or no preservatives.

By law, in many localities, food processors such as those intransformation module400 are required to provide nutritional substance information regarding their products. Often, this information takes the form of a nutritional table applied to the packaging of the nutritional substance. Currently, the information in this nutritional table is based on averages or minimums for their typical product. Using the nutritional substance information frominformation module100 provided bycreation module200,preservation module300, and/or information from the transformation of the nutritional substance bytransformation module400, the food processor could include a nutritional table for the actual nutritional substance being supplied. The information in such a dynamically generated nutritional table could be used byconditioning module500 in the preparation of the nutritional substance, and/or used byconsumption module600, 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.

The change in nutritional, organoleptic, and/or aesthetic value byconditioning module500 is currently not tracked or provided to the consumer. However, using information provided byinformation module100 fromcreation module200,preservation module300,transformation module400, and/or information measured or generated byconditioning module500,conditioning module500 could provide consumer with the actual, and/or estimated change in nutritional, organoleptic, and/or aesthetic values of the nutritional substance. Such information regarding the change to nutritional, organoleptic and/or aesthetic value of the nutritional substance could be provided not only to the consumer, but could also be provided toinformation module100 for use bycreation module200,preservation module300,transformation module400, so as to track, and possibly improve nutritional substances throughout the entire nutritionalsubstance supply system10.

The information regarding nutritional substances provided byinformation module100 toconsumption module600 can replace or complement existing information sources such as recipe books, food databases like www.epicurious.com, and Epicurious apps. Through the use of specific information regarding a nutritional substance frominformation module100, consumers can useconsumption module600 to select nutritional substances according to nutritional, organoleptic, and/or aesthetic values. This will allow consumers to make informed decisions regarding nutritional substance additives, preservatives, genetic modifications, origins, traceability, and other nutritional substance attributes. This information can be provided byconsumption module600 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. An example of such a smartphone app regarding nutritional substances is the iOS ShopNoGMO from the Institute for Responsible Technology. This iPhone app allows consumers access to information regarding non-genetically modified organisms they may select. Additionally,consumption module600 may provide information for the consumer to operateconditioning module500 in such a manner as to preserve nutritional, organoleptic, and/or aesthetic value.

Through the use of nutritional substance information available frominformation module100 nutritionalsubstance supply system10 can track nutritional, organoleptic, and/or aesthetic value. Using this information, nutritional substances traveling through nutritionalsubstance supply system10 can be dynamically valued and priced according to nutritional, organoleptic, and/or aesthetic values. For example, nutritional substances with longer 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 nutritionalsubstance supply system10. 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.

For example, laboratory experiments can be performed on bananas to determine effect on nutritional, organoleptic, and/or aesthetic value for a variety of environmental conditions bananas may be exposed to during packaging and shipment inpreservation module300. Using this experimental data, tables and/or algorithms could be developed which would predict the level of nutritional, organoleptic, and/or aesthetic values for a particular banana based upon information collected regarding the environmental conditions to which the banana was exposed during its time inpreservation module300. While the ultimate goal for nutritionalsubstance supply system10 would be the actual measurement of nutritional, organoleptic, and/or aesthetic values, use of derived nutritional, organoleptic, and/or aesthetic value from experimental information would allow more accurate tracking of nutritional, organoleptic, and/or aesthetic values while technology and systems are put in place to allow actual measurement.

FIG. 3 shows an embodiment oftransformation module400 of the present invention.Transformation module400 includestransformer410, which acts uponnutritional substance420, andinformation transmission module430. Whentransformer410 receives anutritional substance420,information transmission module430 also receives, or retrieves information about the particularnutritional substance420 that is to be transformed. This information can include creation information, packaging information, shipping information, and possibly previous transformation information. Afternutritional substance420 has been transformed bytransformer410, such information is passed along with the transformednutritional substance420 by theinformation transmission module430.

For example, sweet corn that arrives for processing bytransformer410 has information associated with it, including the corn variety, where it was planted, when it was planted, when it was picked, the soil it was grown in, the water used for irrigation, and the fertilizers and pesticides that were used during its growth. There may also be information on organoleptic and nutritional attributes of the corn when it was preserved for shipment. This information may be stored in the labeling of the corn. However, it may be stored in a database maintained by the grower, shipper, or the nutritional substances industry. Such information could be accessed by means of telecommunications systems, such as wireless telecommunication systems.

Additionally, the corn may have information associated with it regarding how it was preserved for shipment from the farm totransformation system400. Such information may include historical information on the environment exterior the container it was shipped in, internal conditions of the container and actual information about the corn during the shipment. Additionally, if the preservation system acted upon such information in preserving the corn, information about the preservation measures may also be available. Such information may be stored in the preservation system. However, it may be stored in a database maintained by the grower, shipper, or the nutritional substances industry. Such information could be accessed by means of telecommunications systems, such as wireless telecommunication systems.

In the example where thenutritional substance420 is corn,transformer410 removes the husk and the silk from the corn. It then separates the kernels from the cob. Washes the kernels, washes them, and cooks them. Finally,transformer410 packages the cooked corn in a can and labels the can. The label on the can, can contain all the information provided toinformation transmission module430. Preferably, this information is referenced by a code or tag which identifies the information regarding the corn in the can that is being transmitted byinformation transmission module430.

In practice,information transmission module430 would receive the information regarding thenutritional substance420 from a database that is being used to track the corn during its journey from the farm to the consumer. Whentransformer410 transformsnutritional substance420,information transmission module430 retrieves the appropriate information from the database and transmits it to another database. Alternatively, such information would be transmitted back to the original database, noting that the transformation had occurred. Preferably, the information regarding the corm would simply be appended with the information that the transformation had occurred.

If thenutritional substance420 can no longer be tracked by the reference information that accompanied the nutritional substance from the creator, then new reference information may be created. For example, if the corn is combined with lima beans in thetransformer410, to make succotash, then the information for each may be combined and assigned a new reference number. Preferably, a new entry is created in the database, with references to the information related to the corn and the information related to the lima beans.

FIG. 4 shows an embodiment oftransformation module400 of the present invention.Transformation module400 includestransformer410, which acts uponnutritional substance420, andinformation transmission module430. Whentransformer410 receives anutritional substance420,information transmission module430 also receives, or retrieves information about the particularnutritional substance420 that is to be transformed. This information can include creation information, packaging information, shipping information, and possibly previous transformation information. Afternutritional substance420 has been transformed bytransformer410, such information is passed along with the transformednutritional substance420 by theinformation transmission module430, along with specific information relating to the transformation done bytransformer410.

In the example where thenutritional substance420 is corn,transformer410 removes the husk and the silk from the corn. It then separates the kernels from the cob. Washes the kernels, washes them, and cooks them. Finally,transformer410 packages the cooked corn in a can and labels the can.

During this transformation of thenutritional substance420 bytransformer410, information about the transformation can be captured bytransformer410 and sent toinformation transmission module430. This information can include how the transformation was accomplished; including information on the transformer used, the recipe implemented bytransformer410, and the settings fortransformer410 when the transformation occurred. Additionally, any information created during the transformation bytransformer410 can be sent to theinformation transmission module430. This could include measured information, such as the actual cooking temperature, length of time of each of the steps. Additionally, this information could include measured organoleptic and nutritional information.

The label on the can, can contain all the information provided toinformation transmission module430. Preferably, this information is referenced by a code or tag which identifies the information regarding the corn in the can that is being transmitted byinformation transmission module430.

In practice,information transmission module430 would receive the information regarding thenutritional substance420 from a database that is being used to track the corn during its journey from the farm to the consumer. Whentransformer410 transformsnutritional substance420,information transmission module430 retrieves the appropriate information from the database, appends it with the information fromtransformer410 regarding the transformation, and transmits it to another database. Alternatively, such information would be transmitted back to the original database, including the transformation information. Preferably, the information regarding the corm would simply be appended with the information fromtransformer410 about the transformation.

FIG. 5 shows an embodiment oftransformation module400 of the present invention.Transformation module400 includestransformer410, which acts uponnutritional substance420, andinformation transmission module430. Whentransformer410 receives anutritional substance420,information transmission module430 also receives, or retrieves information about the particularnutritional substance420 that is to be transformed. This information can include creation information, packaging information, shipping information, and possibly previous transformation information. This information is used bytransformer410 to dynamically modify the transformation. Afternutritional substance420 has been transformed bytransformer410, such information is passed along with the transformednutritional substance420 by theinformation transmission module430, along with specific information relating to the transformation done bytransformer410.

Any, or all, of this information can be provided totransformer410.Transformer410 can dynamically modify its transformation ofnutritional substance420 in response to such information to preserver or improve the organoleptic and/or nutritional properties ofnutritional substance420.

In the example where thenutritional substance420 is corn,transformer410 removes the husk and the silk from the corn. It then separates the kernels from the cob. Washes the kernels, washes them, and cooks them. In response to the information provided byinformation transmission module430, transformer can adjust the cooking temperature and time. For example, iftransformer410 receives information that indicates that the corn is low in certain desirable nutrients, if might lower the cooking temperature and time to preserve those nutrients. However, iftransformer410 receives information that indicates that the corn is high tough starches, if might raise the cooking temperature and time to soften the corn. Finally,transformer410 packages the cooked corn in a can and labels the can.

Additionally,transformer410 can modify its transformation of the nutritional substance in response to measured attributes of the particularnutritional substance420 being transformed. For example,transformer410 can measure the color of the corn to be processed, and in response make adjustment to the transformation to preserver or enhance the color the transformed corn.

During this transformation of thenutritional substance420 bytransformer410, information about the transformation can be captured bytransformer410 and sent toinformation transmission module430. This information can include how the transformation was accomplished; including information on any dynamic transformation modifications, the recipe implemented bytransformer410, and the settings fortransformer410 when the transformation occurred. Additionally, any information created during the transformation bytransformer410 can be sent to theinformation transmission module430. This could include measured information, such as the actual cooking temperature, length of time of each of the steps. Additionally, this information could include measured organoleptic and nutritional information.

The label on the packaging can contain all the information provided toinformation transmission module430. Preferably, this information is referenced by a code or tag which identifies the information regarding the corn in the can that is being transmitted byinformation transmission module430.

It will be understood that subsets of the embodiment described herein can operate to achieve the goals stated herein. In one embodiment, nutritional substance sensor380, internal sensor370, external sensor360, information storage module330, controller350, reader340, and parts of container310 are each electrical or electromechanical devices which perform each of the indicated functions. However, it is possible for some or all of these functions to be done using chemical and/or organic compounds. For example, a specifically designed plastic wrap for bananas can sense the exterior conditions of the package, the interior conditions of the package, and control gas flow through its surface so as to preserve and ripen the bananas.

Unless the context clearly requires otherwise, throughout the description and the claims, the words “comprise,” “comprising,” and the like are to be construed in an inclusive sense (i.e., to say, in the sense of “including, but not limited to”), as opposed to an exclusive or exhaustive sense. As used herein, the terms “connected,” “coupled,” or any variant thereof means any connection or coupling, either direct or indirect, between two or more elements. Such a coupling or connection between the elements can be physical, logical, or a combination thereof. Additionally, 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.

The above Detailed Description of examples of the invention is not intended to be exhaustive or to limit the invention to the precise form disclosed above. While specific examples for the invention are described above for illustrative purposes, various equivalent modifications are possible within the scope of the invention, as those skilled in the relevant art will recognize While processes or blocks are presented in a given order in this application, alternative implementations may perform routines having steps performed in a different order, or employ systems having blocks in a different order. Some processes or blocks may be deleted, moved, added, subdivided, combined, and/or modified to provide alternative or sub-combinations. Also, while processes or blocks are at times shown as being performed in series, these processes or blocks may instead be performed or implemented in parallel, or may be performed at different times. Further any specific numbers noted herein are only examples. It is understood that alternative implementations may employ differing values or ranges.

The various illustrations and teachings provided herein can also be applied to systems other than the system described above. The elements and acts of the various examples described above can be combined to provide further implementations of the invention.

Any patents and applications and other references noted above, including any that may be listed in accompanying filing papers, are incorporated herein by reference. Aspects of the invention can be modified, if necessary, to employ the systems, functions, and concepts included in such references to provide further implementations of the invention.

These and other changes can be made to the invention in light of the above Detailed Description. While the above description describes certain examples of the invention, and describes the best mode contemplated, no matter how detailed the above appears in text, the invention can be practiced in many ways. Details of the system may vary considerably in its specific implementation, while still being encompassed by the invention disclosed herein. As noted above, particular terminology used when describing certain features or aspects of the invention should not be taken to imply that the terminology is being redefined herein to be restricted to any specific characteristics, features, or aspects of the invention with which that terminology is associated. In general, the terms used in the following claims should not be construed to limit the invention to the specific examples disclosed in the specification, unless the above Detailed Description section explicitly defines such terms. Accordingly, the actual scope of the invention encompasses not only the disclosed examples, but also all equivalent ways of practicing or implementing the invention under the claims.

While certain aspects of the invention are presented below in certain claim forms, the applicant contemplates the various aspects of the invention in any number of claim forms. For example, while only one aspect of the invention is recited as a means-plus-function claim under U.S.C. §112, sixth paragraph, other aspects may likewise be embodied as a means-plus-function claim, or in other forms, such as being embodied in a computer-readable medium. Any claims intended to be treated under 35 U.S.C. §112, ¶6 will begin with the words “means for.” Accordingly, the applicant reserves the right to add additional claims after filing the application to pursue such additional claim forms for other aspects of the invention.

Claims

1. A transformation system for nutritional substances comprising:

retriever for obtaining source information regarding a nutritional substance to be transformed;

transformer for transforming the nutritional substance; and

transmitter for transmitting the source information after transformation.

2. A transformation system for nutritional substances comprising:

transformer for transforming the nutritional substance;

sensor for obtaining transformation information regarding the transformation; and

transmitter for transmitting the source information and transformation information after transformation.

3. A transformation system for nutritional substances comprising:

retriever for obtaining source information regarding a nutritional substance to be transformed; and

transformer for adaptively transforming the nutritional substance according to the source information.

4. A transformation system for nutritional substances comprising:

transformer for adaptively transforming the nutritional substance according to the source information; and

transmitter for transmitting the source information after transformation.

5. A transformation system for nutritional substances comprising:

transmitter for transmitting the source information after transformation.

6. A transformation system for nutritional substances comprising:

transformer for adaptively transforming the nutritional substance according to the source information;

transmitter for transmitting the transformation information and source information after transformation.

7. A transformation system ofclaim 6 wherein said retriever comprises:

identifier associated with a particular nutritional substance;

information storage containing said source information referenced to said identifier; and

locator for retrieving said source information for said particular nutritional substance from said information storage.

8. A transformation system for nutritional substances according toclaim 6 wherein information relating to particular nutritional substance comprises nutritional, organoleptic, and/or aesthetic values.

9. A transformation system for nutritional substances according toclaim 7 wherein information storage comprises an electronic storage device or system.

10. A transformation system for nutritional substances according toclaim 7 wherein information storage comprises a computer.

11. A transformation system for nutritional substances according toclaim 7 wherein information storage comprises a computer database.

12. A transformation system for nutritional substances according toclaim 7 wherein such an identifier is a human readable label.

13. A transformation system for nutritional substances according toclaim 7 wherein such an identifier is a computer readable label.

14. A transformation system for nutritional substances according toclaim 7 wherein such an identifier is a computer readable label comprising a barcode label.

15. A transformation system for nutritional substances according toclaim 7 wherein such an identifier is a computer readable label comprising a OR code label.

16. A transformation system for nutritional substances according toclaim 7 wherein such an identifier is a computer readable label comprising a radio frequency label.

17. A transformation system for nutritional substances according toclaim 7 wherein such an identifier is a computer readable label comprising an electronically readable label.

18. A transformation system for nutritional substances according toclaim 7 wherein such reader comprises an optical reader.

19. A transformation system for nutritional substances according toclaim 7 wherein such reader comprises a radio frequency reader.

20. A transformation system for nutritional substances according toclaim 7 wherein such reader comprises an electronic reader.

21. A transformation system for nutritional substances according toclaim 7 wherein such information locator comprises a computer.

22. A transformation system for nutritional substances according toclaim 7 wherein such information locator comprises a database.

23. A transformation system for nutritional substances according toclaim 6 wherein said transformer comprises a food processing system.

24. A transformation system for nutritional substances according toclaim 6 wherein said transformer comprises an oven.

25. A transformation system for nutritional substances according toclaim 6 wherein said transformer comprises a microwave oven.

26. A transformation system for nutritional substances according toclaim 6 wherein said transformer comprises a fryer.

27. A transformation system for nutritional substances according toclaim 6 wherein said transformer comprises a steamer.

28. A transformation system for nutritional substances according toclaim 6 wherein said transformer comprises a computer controlled food processing system.

29. A transformation system ofclaim 6, wherein said sensor comprises a chemical sensor.

30. A transformation system ofclaim 6, wherein said sensor comprises a biological sensor.

31. A transformation system ofclaim 6, wherein said sensor comprises a electronic sensor.

32. A transformation system ofclaim 6, wherein said sensor comprises a mechanical sensor.

33. A transformation system ofclaim 6, wherein said sensor comprises a combination of chemical, biological, electrical, and/or mechanical sensors.

34. A transformation system for nutritional substances comprising:

retriever for obtaining nutritional, organoleptic and/or aesthetic information regarding a nutritional substance to be transformed;

transformer for adaptively transforming the nutritional substance according to the nutritional, organoleptic and/or aesthetic information so as to maintain, or minimize degradation of, nutritional, organoleptic and/or aesthetic values of the nutritional substance;

sensor for obtaining transformation nutritional, organoleptic and/or aesthetic information regarding the transformation; and

transmitter for transmitting the transformation nutritional, organoleptic and/or aesthetic information and nutritional, organoleptic and/or aesthetic information after transformation.

35. A transformation system ofclaim 34 wherein said retriever comprises:

identifier associated with a particular nutritional substance;

information storage containing said nutritional, organoleptic and/or aesthetic information referenced to said identifier; and

locator for retrieving said nutritional, organoleptic and/or aesthetic information for said particular nutritional substance from said information storage.

36. A transformation system for nutritional substances according toclaim 35 wherein information storage comprises an electronic storage device or system.

37. A transformation system for nutritional substances according toclaim 35 wherein information storage comprises a computer.

38. A transformation system for nutritional substances according toclaim 35 wherein information storage comprises a computer database.

39. A transformation system for nutritional substances according toclaim 35 wherein such an identifier is a human readable label.

40. A transformation system for nutritional substances according toclaim 35 wherein such an identifier is a computer readable label.

41. A transformation system for nutritional substances according toclaim 35 wherein such an identifier is a computer readable label comprising a barcode label.

42. A transformation system for nutritional substances according toclaim 35 wherein such an identifier is a computer readable label comprising a OR code label.

43. A transformation system for nutritional substances according toclaim 35 wherein such an identifier is a computer readable label comprising a radio frequency label.

44. A transformation system for nutritional substances according toclaim 35 wherein such an identifier is a computer readable label comprising an electronically readable label.

45. A transformation system for nutritional substances according toclaim 35 wherein such reader comprises an optical reader.

46. A transformation system for nutritional substances according toclaim 35 wherein such reader comprises a radio frequency reader.

47. A transformation system for nutritional substances according toclaim 35 wherein such reader comprises an electronic reader.

48. A transformation system for nutritional substances according toclaim 35 wherein such information locator comprises a computer.

49. A transformation system for nutritional substances according toclaim 35 wherein such information locator comprises a database.

50. A transformation system for nutritional substances according toclaim 34 wherein said transformer comprises a food processing system.

51. A transformation system for nutritional substances according toclaim 34 wherein said transformer comprises an oven.

52. A transformation system for nutritional substances according toclaim 34 wherein said transformer comprises a microwave oven.

53. A transformation system for nutritional substances according toclaim 34 wherein said transformer comprises a fryer.

54. A transformation system for nutritional substances according toclaim 34 wherein said transformer comprises a steamer.

55. A transformation system for nutritional substances according toclaim 34 wherein said transformer comprises a computer controlled food processing system.

56. A transformation system ofclaim 34, wherein said sensor comprises a chemical sensor.

57. A transformation system ofclaim 34, wherein said sensor comprises a biological sensor.

58. A transformation system ofclaim 34, wherein said sensor comprises a electronic sensor.

59. A transformation system ofclaim 34, wherein said sensor comprises a mechanical sensor.

60. A transformation system ofclaim 34, wherein said sensor comprises a combination of chemical, biological, electrical, and/or mechanical sensors.

61. A method of dynamically generating a nutritional table for a nutritional substance comprising the steps of:

ascertaining nutritional information for a particular nutritional substance;

producing a nutritional table using the ascertained nutritional information.

62. A method of dynamically generating a nutritional table ofclaim 61 wherein ascertaining nutritional information for a particular nutritional substance is done by measurement of the nutritional substance.

63. A method of dynamically generating a nutritional table ofclaim 61 wherein ascertaining nutritional information for a particular nutritional substance is done by using information as the source of the nutritional substance.

64. A method of dynamically generating a nutritional table ofclaim 61 wherein ascertaining nutritional information for a particular nutritional substance is done by using information regarding the transformation of the nutritional substance.

65. A method of dynamically generating a nutritional table ofclaim 61 wherein ascertaining nutritional information for a particular nutritional substance is done by using a combination of measurement of the nutritional substance, use of source information of the nutritional substance and transformation information of the nutritional substance.