Abstract: An insulating container can be configured to retain a volume of liquid, and include a canister having a first inner wall having a first end having an opening extending into an internal reservoir, and a second outer wall forming an outer shell. The opening can be sealed by a spout adapter, the spout adapter having an internal passageway extending between the internal reservoir and a spout opening, which may be smaller than the opening of the canister. The spout opening may be sealed with an upper cap that has a magnetic top surface. The upper cap may be selectively coupled to seal the spout opening, or may be magnetically coupled to a magnetic docking surface of a docking structure on the spout adapter.

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: An exercise garment for use in outdoor sports wherein protection from the sun is desired along with a means of hydration. The garment provides protection from the sun through its barrier properties and can provide additional protection through the use of sun reflective and sun screening materials incorporated therein. The garment includes a bladder for the containment therein of water or other potable fluid and the bladder includes a conduit that reaches from the reservoir of fluid to the mouth of the wearer.

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

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.