Abstract: A profile manager (PM) server receives a Food Profiling Request Message (FPREM), from a consumer's Wireless Receive/Transmit Unit (WRTU), responsive to a WRTU-initiated food-related event (FEP). The FPREM is created from information in an Input Mobile Element (IME) sent to the WRTU from a FEP provider responsive to its initiation. The IME includes code providing a link to other code directing the FPREM to the PM server. The FPREM includes an identifier for the FEP (FEID) and a consumer food profile class (CFPC). The PM server searches a lookup table for the FEID and the CFPC to determine consumer-pre-authorized attributes for sharing in association with the FEP corresponding to the FEID. The PM server sends, to a processing system associated with the FEP (FEPPS), a Food Profiling Request Response (PFRER), which includes the FEID and one of the attributes or an indication that no attributes are authorized for sharing.

Abstract: Methods, apparatus and systems are described. A method, implemented in a Food Event Processing Platform, includes establishing communication with a Wireless Receive/Transmit Unit (WRTU) attempting to process a food-related event (FE). One or more micro-service software components (MSSCs) of the FEPP are identified to process the FE. Information is obtained about a user of the WRTU that was deduced from information regarding transactions engaged in via the WRTU, and FE-related attributes are communicated to the MSSCs. It is determined whether affirmative action from the user is required. If so, a food event involvement trigger (FEIT), including a request for the affirmative action, is sent to the WRTU. A response to the FEIT is received, processed and forwarded to the MSSCs for processing. If the response is positive, the deduced information is provided to a processing system associated with a provider of the FE so it can begin processing the FE.

Abstract: A food media processing platform (FMPP) and a computer-implemented method, performed by a processor, are described for processing recipe information for presentation to a consumer. An original recipe stored in a first database may be examined to determine key attributes of the original recipe. The determined key attributes of the original recipe may be contrasted with consumer provided information stored in a second database. At least one modified recipe may be generated based on the contrasting. An algorithm is then performed that compares the key attributes of the modified recipe to a predetermined criteria. The modified recipe may then be presented to the consumer along with supplemental information on a condition that the predetermined criteria has been met.