Abstract: A kitchen appliance is described. The kitchen appliance has a food preparation chamber including a fan, a heating element, and a humidifier; and a controller for implementing a program for roasting meat. The program includes a steaming stage to steam the meat during which the controller, for a first period of time, controls the humidifier, the fan, and the heating element to generate a first wind speed within the food preparation chamber and keep a temperature within the food preparation chamber between 60-70° C.; a drying stage to dry the steamed meat after said steaming stage during which the controller controls the fan and the heating element for a second period of time to increase a wind speed and reduce a humidity; and a roasting stage to roast the dried meat during which the controller controls the heating element for a third period of time to keep the temperature between 140-160° C.

Abstract: The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.

Abstract: Provided is an apparatus (100) for preparing a food puree comprising a chamber (102) for containing food ingredients and a steam supply (104) for supplying steam to the chamber for steaming the food ingredients. A liquid supply (106) supplies a liquid to the chamber and an agitator (108) purees the steamed food ingredients in the presence of the liquid to obtain the food puree. A user interface (110) permits user selection of a texture of the food puree. A controller determines a steam parameter and a liquid amount to be supplied by the liquid supply according to the user selection. The controller further controls the steam supply and the liquid supply according to the determined steam parameter and liquid amount. Further provided is a method for preparing the food puree.

Abstract: A device for cooking a starch-based food item is provided in which there is a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. The drying provides a relative weight drop by a first amount and the cooking provides a further relative weight drop. The weight is monitored during drying and cooking to provide feedback control of the duration of the drying and cooking times. The device and method make healthy food with reduced rapid digestible starch (RDS) and increased resistant starch (RS) content. In this way the glycemic index (GI) of a food item is reduced and the resistant starch is increased, which is beneficial to health especially for diabetes and obese groups.

Abstract: There is provided a computer-implemented method for performing image-based dish recognition. The method includes acquiring a first image depicting a dish to be recognized, analyzing the first image using a predictive model to determine a first candidate theme, and acquiring a reference set of dish identifiers. The method further includes calculating, for each of the dish identifiers in the reference set, an association score indicative of a degree of similarity between the dish represented by the respective dish identifier and the first candidate theme, selecting one or more dish identifiers in the reference set having the highest association scores as one or more variant dish identifiers of the first candidate theme, and outputting a centroid dish identifier of the first candidate theme and the one or more variant dish identifiers of the first candidate theme.

Abstract: A food blender has an optical analysis system comprising a sensor module having a light source and a light sensor for sensing reflected light, and a reference reflector. At least one of the sensor module and the reference reflector is mounted on a rotatable blade of the food blender at the base of the vessel of the blender. This provides a best location for optical analysis since this area is clear of foam. By using the blade as a mounting for at least part of the optical analysis system, an efficient use of space is ensured.

Abstract: There is provided a computer-implemented method for generating a personalized meal plan for a subject. The method comprises acquiring (202) data associated with the subject, generating (204) a target nutrient value for the subject for a nutrient type based on the acquired data and selecting (206) a plurality of recommended food ingredients based on the generated value, generating (208) a meal plan by selecting a recipe based on the plurality of selected recommended food ingredients, determining (210) a difference between a provided amount of the nutrient type by the selected recipe and the generated target nutrient value for the nutrient type, and adjusting (212) the meal plan based on the determined difference.

Abstract: A device for cooking a starch-based food item is provided in which there is a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. The drying provides a relative weight drop by a first amount and the cooking provides a further relative weight drop. The weight is monitored during drying and cooking to provide feedback control of the duration of the drying and cooking times. The device and method make healthy food with reduced rapid digestible starch (RDS) and increased resistant starch (RS) content. In this way the glycemic index (GI) of a food item is reduced and the resistant starch is increased, which is beneficial to health especially for diabetes and obese groups.

Abstract: Provided is an apparatus (100) for preparing a food puree comprising a chamber (102) for containing food ingredients and a steam supply (104) for supplying steam to the chamber for steaming the food ingredients. A liquid supply (106) supplies a liquid to the chamber and an agitator (108) purees the steamed food ingredients in the presence of the liquid to obtain the food puree. A user interface (110) permits user selection of a texture of the food puree. A controller determines a steam parameter and a liquid amount to be supplied by the liquid supply according to the user selection. The controller further controls the steam supply and the liquid supply according to the determined steam parameter and liquid amount. Further provided is a method for preparing the food puree.

Abstract: The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.