Abstract: A system detects an object being viewed through a visual recognition system, the object having an associated expiration date. The system determines a caloric content associated with the object. The system assesses caloric consumption needs of at least one consumer. The system determines a likelihood of consumption of the object by the consumer based on the caloric content of the object, the caloric consumption needs of the consumer, and the expiration date of the object. The system is displayed as a gradient on a display device as an overlay associated with the object, the gradient representing a changing likelihood of total consumption of the object by the consumer over a period of time.

Abstract: Techniques for data analysis are provided. Data collected from one or more social media services is received, and a first product referenced in the received data is identified. The received data is evaluated using one or more natural language processing (NLP) techniques to determine a first sentiment reflected in the data, with respect to the first product. A shift from an existing sentiment to the first sentiment is determined with respect to the first product. Upon determining that the shift exceeds predefined criteria, a survey requesting information about the first product is transmitted to a first user associated with the received data. A first response is received from the first user, and one or more actions are initiated based at least in part on the first response.

Abstract: A system detects an object being viewed through a visual recognition system, the object having an associated expiration date. The system determines a caloric content associated with the object. The system assesses caloric consumption needs of at least one consumer. The system determines a likelihood of consumption of the object by the consumer based on the caloric content of the object, the caloric consumption needs of the consumer, and the expiration date of the object. The system is displayed as a gradient on a display device as an overlay associated with the object, the gradient representing a changing likelihood of total consumption of the object by the consumer over a period of time.

Abstract: The invention provides a process for reducing bio-catalytic oxidation of a product in a post-production stream. More particularly the invention provides a process for reducing bio-catalytic oxidation of an alcohol in a product stream, the product stream comprising an alcohol product, dissolved carbon dioxide, and at least one enzyme capable of oxidizing the alcohol. The invention finds applicability in fermentation processes, wherein a C1-fixing microorganism utilizes a C1-containing substrate to produce a fermentation product.