# Food Passports and Intelligent Food Recipes: The Data-Oriented Way of Producing Food
## 2 Methodological Approach and Reference Architecture
### Methods
#### 2.1.1 Digital Food Identity Card Requirements  
**Requirement 1**. : _The DFIC shall include technical food information with sufficient detail to support the matching of foods at different levels of specification._  
Food is, in many production instances, selected based on more traditional properties: color, flavor, and the perception that consumers have of it. However, the realization of dynamic recipes requires a level of technical detail beyond the more traditional properties. From Definition 4, it is clear that a dynamic recipe will adjust its ingredients dynamically. This literally means that a DFIC must be able to support \"comparing apples and oranges\" when the property of interest within these ingredients, for the success of the recipe, is a type of fruit fiber that they may have in common.The DFIC must therefore include information with a relatively fine level of granularity regarding specification. **Requirement 2**. : _The DFIC shall include technical food information with sufficient detail to enable the comparison of different foods based on a technical property of interest._  
This requirement connects to the previous one. Once the DFIC includes a level of technical description that is useful to understand potential replaceable ingredients in a recipe, it must also include additional information to render them comparable. For example, it must include the units in which the technical food property is expressed, the language in which the food is described, etc. To reinforce the significance of Requirements 1 and 2, it is worth further analyzing one of the potential dynamic recipes that is currently being investigated under the AROMA project: the development of a protein party. The general idea is to develop a dynamic recipe for a patty that can self-adjust to incorporate a variable amount of protein coming from other sources, namely, apple pulp and peas, in addition to meat-based protein. One of the main challenges is that meat proteins generally contribute to the appearance, textural and functional properties of a meat-based product [21]. Mimicking meat protein characteristics by any other source of protein is difficult, as meat brings to a product characteristics that are appreciated by consumers. For example, when discussing products developed with red meat, texture and taste are highly important, and using alternative proteins to create meat analogues is very challenging. Different ingredients have been proposed by the industry and academia to create meat analogues. Among them are many plant proteins based on cereals, seed oils, legumes, with a prevalence of soy and pea proteins. Such sources present the appropriate functional properties (e.g., water and oil absorption capacity and emulsification) and can be used to create various meat substitutes [22; 23]. Considering the previous, the quality of a patty can be measured using physico-chemical and sensory parameters. These parameters include pH, texture, color, cooking loss, water retention, homogeneity, appearance, taste and flavor as well as nutritional values. Ultimately, these and many other properties of interest need to find their way into the DFIC. These must also include the thermal properties of food that largely influence the methods that can be used to process it [24]. **Requirement 3**. _The DFIC shall contain references to the DFICs of other foods that have been used in producing the food it describes._  
Foods are available in different stages of processing. More highly processed foods will naturally incorporate an equally higher amount of ingredients, many of which will be processed foods themselves. For the sake of information transparency and traceability but also to understand the impact of using one specific food as an ingredient in one recipe, it is important to link the DFIC of processed foods to the DFICs of its ingredients. **Requirement 4**.