Abstract:
An apparatus includes a scanner, a keypad, a wireless communication component, and an electronic readout device, which are communicatively coupled to a processing device. The processing device is configured to communicate data indicative of a barcode or data indicative of a food product to the remote electronic device. The processing device is also configured to receive from the remote electronic device an indication of a particular container and a corresponding portion size associated with the particular container and the food product. Further, the processing device is configured to effect electronic readout via the electronic readout device of a container indicator corresponding to the indication of the particular container and the corresponding portion size. The container indicator distinguishes the particular container from at least one other particular container and the container indicator corresponds to a physical container indicator of a physical particular container.

Description:
CROSS REFERENCE TO RELATED APPLICATIONS 
       [0001]    This application is a continuation of U.S. patent application Ser. No. 13/276,997 filed on Oct. 19, 2011, which claims priority to U.S. Provisional Patent Application No. 61/344,839 filed on Oct. 21, 2010, which is incorporated herein by reference. 
     
    
     REFERENCE REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT 
       [0002]    Not applicable 
       SEQUENCE LISTING 
       [0003]    Not applicable 
       BACKGROUND OF THE INVENTION 
       [0004]    1. Field of the Invention 
         [0005]    The present disclosure is directed to apparatuses, systems, and methods for providing selection of a particular container and a corresponding portion size for a food product. 
         [0006]    2. Background of the Invention 
         [0007]    Food products have a limited freshness time and must be used within a certain time period or the products will spoil and no longer be edible. For example, moisture is advantageous in keeping produce fresh. However, different types of produce require different amounts of moisture to maintain optimum freshness. If produce is left unwrapped in a refrigerator, too much moisture may be lost and the produce will dry out. However, ordinary storage bags and containers may trap too much moisture therein and cause the produce to get mushy. In either case, the freshness time of the produce is decreased due to less than optimum storage conditions. 
         [0008]    Optimum storage conditions can increase a product&#39;s freshness time while less than optimum storage conditions can lessen the product&#39;s period of freshness. Optimum storage conditions will vary depending on the particular product. Further, refrigerators have limited settings for controlling the freshness of products. Further, a selected refrigerator setting may not be optimal for all products contained in the refrigeration storage compartment. Accordingly, various types of containers and bags are used to store different products to help extend the freshness time of these products. When products are not used within a particular time or are stored under less than optimal conditions, the products spoil and must be thrown out resulting in a waste of both product and money. 
         [0009]    Further, many products are packaged and sold in containers which contain multiple servings of the product. As a result, the consumer must determine how much of a particular product is in a single serving or how much of the product is equal to a certain amount of calories. This is time consuming with regard to measuring and calculating, particularly when the consumer has limited time to prepare or eat a meal. Also, the consumer may have a predetermined total amount of calories allotted for a particular meal and must determine the amount of food for a certain allotment of calories. Depending on the total calories in the other foods for that meal, the consumer may be able to vary the amount of a certain food to be eaten in a particular meal or day, but would like to make this determination quickly and easily. 
       SUMMARY OF THE INVENTION 
       [0010]    In view of the above, there is a need in the market for a method of evaluating containers and foods to determine optimum storage conditions for particular food products in order to maintain freshness and storage time for those products, and/or correlate calorie content of particular foods with storage container sizes with minimal effort by the consumer. 
         [0011]    In one aspect, an apparatus includes a scanner configured to scan a barcode of a food product to generate data indicative of the barcode, a keypad configured to receive manual entry of data indicative of the food product, a wireless communication component configured to communicate with a remote electronic device via the Internet, and an electronic readout device. The apparatus may also include a processing device communicatively coupled to the scanner, the keypad, the wireless communication component, and the electronic readout, in which the processing device is configured to receive from the scanner the data indicative of the barcode, configured to receive from the keypad the data indicative of the food product, configured to effect communication with the remote electronic device via the wireless communication component, and configured to communicate at least one of the data indicative of the barcode or the data indicative of the food product to the remote electronic device. The processing device is also configured to receive from the remote electronic device via the wireless communication component an indication of at least one particular container and a corresponding portion size associated with the at least one particular container and the food product. The processing device is further configured to effect electronic readout via the electronic readout device of a container indicator corresponding to the indication of the at least one particular container and the corresponding portion size. The container indicator distinguishes the at least one particular container from at least one other particular container and the container indicator corresponds to a physical container indicator of a physical particular container. 
         [0012]    In another aspect, a system includes a plurality of containers having differing container indicators and an electronic device. The electronic device includes an input device comprising at least one of a keypad, a scanner, a camera, or a voice recognition element, a communication component, an electronic readout device, and a processing device. The processing device is communicatively coupled to the input device, the communication component, and the electronic readout. The processing device is configured to receive from the input device data indicative of a food product and to transmit to a remote server via the communication component a message corresponding to the data indicative of the food product. The processing device is further configured to receive from the remote server via the communication component a response including an indication of at least one particular container of the plurality of particular containers and a corresponding portion size associated with the at least one particular container and the food product. The processing device is also configured to effect electronic readout via the electronic readout device of a container indicator corresponding to the indication of the at least one particular container and the corresponding portion size. 
         [0013]    In a different aspect, a method includes the step of receiving at an input device of a local electronic device an indication of a food product. The input device comprises at least one of a keypad, a scanner, a camera, or a voice recognition device. The method also includes the steps of transmitting via a wireless communication component of the local electronic device to a remote electronic device via the Internet the indication of the food product, receiving at the remote electronic device the indication of the food product, determining at the remote electronic device a particular container of a plurality of containers and a corresponding portion size associated with the particular container and the food product, and transmitting from the remote electronic device to the local electronic device an indication of the particular container and the corresponding portion size. The method also includes the steps of receiving at the local electronic device the indication of the particular container and the corresponding portion size and displaying via an electronic readout device of the local electronic device a container indicator corresponding to the indication of the particular container and the corresponding portion size. The container indicator distinguishes the at least one particular container from at least one other particular container. Further, the container indicator corresponds to a physical container indicator of a physical particular container. 
         [0014]    The present disclosure is also directed to a method of evaluating containers for food to obtain optimum storage conditions, and/or settings or portions for storage and/or use of particular food products. The method includes at least one electronic device, such as a computer, a smart phone, a personal digital assistant (PDA), or other electronic device capable of storing and manipulating data or making calculations to determine and provide desired new data, and food storage products and devices (e.g., vacuum storage device, sealable containers, flexible pouches with zippers). 
         [0015]    The electronic device may have a processor, memory with an instruction set, and other well known components to function as a stand-alone unit and/or may have wireless communication components to access a remote device and the Internet with the desired capabilities. The electronic device includes an application (“app”) to carry out the method by enabling the electronic device to include an internal database with predetermined data, e.g., information re food products and their caloric content and manner of storage thereof, and container types and sizes, which can be added to and manipulated to provide selected correlations in response to various inquiries, such as further described hereafter. 
         [0016]    Another method includes entering into the database the identity of a food product and a storage container through barcodes thereof. The data entry may be manual entry of the name of the food product and the type of storage container (e.g., by keypad), by voice entry using voice recognition software, by photo entry, or by other suitable means. It is understood that “storage container” can be articles of various styles and sizes, such as substantially rigid containers having a base and lid made of plastic, glass, combination thereof, etc.; or flexible containers such as re-closable storage bags. 
         [0017]    The database of the electronic device is provided with pertinent information as to different types of storage containers and information on foods, including calories per different portion sizes, and storage conditions or settings for providing maximum freshness and storage time for the foods when using different types of containers. 
         [0018]    In one embodiment of the method, a particular food product and a particular storage container are scanned into or otherwise entered into the application on the electronic device, the device then cross-references the database for that food with the particular storage container, such as by a user inquiry or prompt, to access the appropriate setting on or for the particular container which will provide the optimum freshness for that food product when stored in the type of container entered. 
         [0019]    Further, when a particular food product is scanned or otherwise entered into the system of the subject disclosure, the device can prompt the consumer to place a particular portion of that food product in a predetermined size of container based on calorie content or based on storage conditions, e.g. to provide a desired head (air) space for optimal moisture content within the container for the food being stored. The consumer can then quickly and easily identify the total amount of calories for a particular food product in a predetermined size container since the food has already been premeasured into a selected serving size. This enables the consumer to easily calculate and monitor their calorie intake of foods and/or store the food under optimum conditions to extend the freshness life of the food. 
         [0020]    It should be appreciated that the present technology can be implemented and utilized in numerous ways, including without limitation as a process, an apparatus, a system, a device, a method for applications now known and later developed or a computer readable medium. The different embodiments of the subject disclosure will be apparent from the following description of the preferred embodiments of the disclosure and from the accompanying drawings. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0021]    The following detailed description of specific non-limiting embodiments of the present disclosure can be best understood when read in conjunction with the following drawings, where like structures are indicated with like reference numbers. 
           [0022]      FIG. 1  illustrates steps for determining storage settings for selected food products in one embodiment of a vented storage bag using the method of the subject disclosure. 
           [0023]      FIG. 2  illustrates steps for determining storage settings for selected food products in another embodiment of a vented rigid storage container using the method of the subject disclosure. 
           [0024]      FIG. 3  illustrates steps for determining storage settings for selected products as to different containers in another embodiment of a storage container using the method of the subject disclosure. 
           [0025]      FIG. 4  illustrates steps for portioning foods into predetermined sizes of containers based on calculated calorie content of a particular food in relation to the food product itself or a meal using the method of the subject disclosure. 
       
    
    
     DETAILED DESCRIPTION 
       [0026]    The present disclosure overcomes many of the prior art problems associated with food storage. The advantages, and other features of the methods and systems disclosed herein, will become more readily apparent to those having ordinary skill in the art from the following detailed description of certain preferred embodiments taken in conjunction with the drawings which set forth representative embodiments of the present technology. 
         [0027]    Referring to  FIGS. 1-4 , the method of the subject disclosure is applied to and used in conjunction with a user&#39;s personal computer, smart phone, PDA, food storage device (e.g., vacuum storage device) or other electronic device to enable a consumer as a user to obtain desired storage information for maintaining and extending the freshness of food products or provide portions of the food products according to desired criteria. 
         [0028]    According to one embodiment of the method, since moisture can affect the freshness period of many food products, such as produce, e.g., fruits and vegetables, storage containers, either rigid or flexible can include an adjustable vent therein. The adjustable vent enables the consumer to select a particular setting from a range of settings which allows for the optimization of the amount of moisture allowed in a container for a particular product, thereby maximizing the freshness time of the product. The vent can be adjusted to permit excess moisture to escape or moisture to enter as appropriate for the product being stored to stay fresh longer as compared to sealing in a closed off container. 
         [0029]    In application of the method on the electronic device, a food product is identified or entered into the database by scanning a barcode for the product, if available, or by other suitable means, such as by manual entry of the name of the food product, voice entry, or photo entry. The type and size of a particular storage container to be used for storing the product is also identified or entered into the database, such as by scanning the barcode on the storage container, manual entry, or other suitable means. The electronic device is provided, either locally or through remote access, with a database of storage containers and settings for various food products when using different types of containers to obtain maximum freshness, i.e., storage time, for various products. Once the particular food product and the particular storage container are scanned into or otherwise entered into the database and linked to the method on the electronic device, the application of the method then cross references, optionally in response to a user&#39;s inquiry or prompt, the database of settings for that food with the particular storage container. The appropriate setting for the particular container is then provided to the consumer through an electronic readout in order to achieve an optimum period of freshness of that food product. 
         [0030]      FIG. 1  illustrates the steps for determining storage settings for a selected food product in a flexible storage bag  10  which includes an adjustable slide vent  12  for varying the moisture content and air flow in the bag  10 . Once a food product and storage bag  10  are scanned or otherwise entered into a database for the electronic device, the consumer reviews the storage setting provided, e.g., set vent to “5” for strawberries; set vent to “2” for carrots; set vent to “3” for green beans; etc. The adjustable slide vent  12  on the storage bag  10  is then set to the suggested setting and the product is stored in the bag  10 . 
         [0031]      FIG. 2  illustrates steps for determining storage settings for a selected food product in a rigid container  14  having an adjustable dial vent  16 . For example, for carrots being stored in container  14  in a refrigerator, the storage setting provided in application of the method is, for example, that a teaspoon of salt water be added thereto and the vent on the container be set to number “4.” According to the application, this particular setting and salt water in the container should optimize the freshness of the carrots, in this example, for a period of an additional two weeks. 
         [0032]      FIG. 3  illustrates steps for selecting storage settings using a scanner for inputting information into a database accessible to the electronic device which carries out the method of the subject disclosure. In particular, a scanner  20  scans a barcode of an empty storage container and a barcode of a food product. The type of storage container (e.g., size, flexible or rigid, type of vent, etc. which can be correlated to a manufacturer&#39;s product description pre-entered into the database, or identified through information stored in the barcode for the container) and the identity of the food product are entered into the database using the scanner  20  to scan the barcode of each of the storage container and food product. 
         [0033]    The scanner  20  may be a personal scanner which is free-standing or hand-held and is dependent or linked to another device. For example, suitable scanners include commercially available free-standing scanners such as the IKAN Food Scanner, or a scanner present in a smart phone or PDA, or a scanner in a consumer&#39;s home which is linked to the consumer&#39;s electronic device containing the application, such as a computer, vacuum applicator, and/or the like. In any of these embodiments, the scanner  20  can include voice recognition software so that the consumer can enter the product information by speaking the description of the product. Also, the scanner  20  can include a keypad for manually entering the product information, or include photo entry software. Preferably, a scanner will include the option of manual entry since not all products have barcodes. 
         [0034]    Once the product and storage container are identified, the application of the method correlates the data to provide in an electronic readout particular storage parameters, including vent setting, in order for the product to retain optimum freshness in storage such as set forth above in the embodiments illustrated in  FIGS. 1 and 2 . 
         [0035]    An alternative embodiment of the method of the subject disclosure can be used alone or in combination with the embodiments described above. This embodiment involves portioning food into one or more particular sized containers to achieve desired calorie content of the food. The portion provided can be used in isolation as to one particular food or can be portioned in combination with the portioning of other food items so as to obtain a meal have a pre-set total calorie content. 
         [0036]      FIG. 4  illustrates an embodiment of this application of the method wherein the food product and container include barcodes. As set forth above, if a barcode is not available, the product and container information can be entered by alternative means, e.g., voice entry, manual (e.g., keypad) entry, photo entry, or the like as available. When the identity of a particular product is entered, the application of the method prompts the consumer to place a particular portion or amount of that food product in a container of a particular size. The method readily calculates and provides the consumer with the calculated total amount of calories for a particular food based on a pre-set size of container. The calories for the food have been determined for a pre-measured portion. This enables the consumer to quickly and easily select or monitor their calorie intake of these foods, in particular if desired in combination with other foods to provide a meal. An example is shown, for example, in  FIG. 4 . 
         [0037]    Particularly, the consumer uses scanner  20  to scan a particular food product. The consumer can request an amount as appropriate for a particular meal, e.g., for lunch. The application of the method then upon processing of the information in view of the request provides the consumer with portion information in relation to filling pre-set sizes of containers with the product to obtain different caloric contents based on amount of product. The various sized containers  22  can be easily distinguished by a selected indicator, such as a different color lid. For example, for chocolate chips, 100 calories of chocolate chips fill a 4-ounce container with a red lid, 200 calories of chocolate chips fill an 8-ounce container with a blue lid, 300 calories of chocolate chips fill a 10-ounce container with a green lid, and 400 calories of chocolate chips fill a 12-ounce container with a purple lid. The consumer can then prepare the desired portion of the product accordingly. 
         [0038]    A particular serving size of the product can be easily prepared for a snack or as part of a meal. Further, the total amount of calories for a particular meal can easily be calculated. This provides the user with an efficient manner of controlling and providing portions of food products. 
         [0039]    In another embodiment, the bulk food packaging is integrated into the subject technology. For example, a bulk food item includes a barcode on the packaging. Upon scanning in the barcode, the database includes a record of relevant information that may be standard or modified by the user for personal preferences. The information of the accessed record may include recipes, various storage options and techniques and the like. 
         [0040]    The exemplary embodiments herein disclosed are not intended to be exhaustive or to unnecessarily limit the scope of the invention. The exemplary embodiments were chosen and described in order to explain the principles of the present invention so that others skilled in the art may practice the invention. As will be apparent to one skilled in the art, various modifications can be made within the scope of the aforesaid description. Such modifications being within the ability of one skilled in the art form a part of the present invention and are embraced by the appended claims.