Daily Papers

Foodborne gastrointestinal (GI) illness is a common cause of ill health in the UK. However, many cases do not interact with the healthcare system, posing significant challenges for traditional surveillance methods. The growth of publicly available online restaurant reviews and advancements in large language models (LLMs) present potential opportunities to extend disease surveillance by identifying public reports of GI illness. In this study, we introduce a novel annotation schema, developed with experts in GI illness, applied to the Yelp Open Dataset of reviews. Our annotations extend beyond binary disease detection, to include detailed extraction of information on symptoms and foods. We evaluate the performance of open-weight LLMs across these three tasks: GI illness detection, symptom extraction, and food extraction. We compare this performance to RoBERTa-based classification models fine-tuned specifically for these tasks. Our results show that using prompt-based approaches, LLMs achieve micro-F1 scores of over 90% for all three of our tasks. Using prompting alone, we achieve micro-F1 scores that exceed those of smaller fine-tuned models. We further demonstrate the robustness of LLMs in GI illness detection across three bias-focused experiments. Our results suggest that publicly available review text and LLMs offer substantial potential for public health surveillance of GI illness by enabling highly effective extraction of key information. While LLMs appear to exhibit minimal bias in processing, the inherent limitations of restaurant review data highlight the need for cautious interpretation of results.

Creating knowledge bases and ontologies is a time consuming task that relies on a manual curation. AI/NLP approaches can assist expert curators in populating these knowledge bases, but current approaches rely on extensive training data, and are not able to populate arbitrary complex nested knowledge schemas. Here we present Structured Prompt Interrogation and Recursive Extraction of Semantics (SPIRES), a Knowledge Extraction approach that relies on the ability of Large Language Models (LLMs) to perform zero-shot learning (ZSL) and general-purpose query answering from flexible prompts and return information conforming to a specified schema. Given a detailed, user-defined knowledge schema and an input text, SPIRES recursively performs prompt interrogation against GPT-3+ to obtain a set of responses matching the provided schema. SPIRES uses existing ontologies and vocabularies to provide identifiers for all matched elements. We present examples of use of SPIRES in different domains, including extraction of food recipes, multi-species cellular signaling pathways, disease treatments, multi-step drug mechanisms, and chemical to disease causation graphs. Current SPIRES accuracy is comparable to the mid-range of existing Relation Extraction (RE) methods, but has the advantage of easy customization, flexibility, and, crucially, the ability to perform new tasks in the absence of any training data. This method supports a general strategy of leveraging the language interpreting capabilities of LLMs to assemble knowledge bases, assisting manual knowledge curation and acquisition while supporting validation with publicly-available databases and ontologies external to the LLM. SPIRES is available as part of the open source OntoGPT package: https://github.com/ monarch-initiative/ontogpt.

The enormous progress in the field of artificial intelligence (AI) enables retail companies to automate their processes and thus to save costs. Thereby, many AI-based automation approaches are based on machine learning and computer vision. The realization of such approaches requires high-quality training data. In this paper, we describe the creation process of an annotated dataset that contains 1,034 images of single food products, taken under studio conditions, annotated with 5 class labels and 30 object detection labels, which can be used for product recognition and classification tasks. We based all images and labels on standards presented by GS1, a global non-profit organisation. The objective of our work is to support the development of machine learning models in the retail domain and to provide a reference process for creating the necessary training data.

Most successful information extraction systems operate with access to a large collection of documents. In this work, we explore the task of acquiring and incorporating external evidence to improve extraction accuracy in domains where the amount of training data is scarce. This process entails issuing search queries, extraction from new sources and reconciliation of extracted values, which are repeated until sufficient evidence is collected. We approach the problem using a reinforcement learning framework where our model learns to select optimal actions based on contextual information. We employ a deep Q-network, trained to optimize a reward function that reflects extraction accuracy while penalizing extra effort. Our experiments on two databases -- of shooting incidents, and food adulteration cases -- demonstrate that our system significantly outperforms traditional extractors and a competitive meta-classifier baseline.

Food Computing is currently a fast-growing field of research. Natural language processing (NLP) is also increasingly essential in this field, especially for recognising food entities. However, there are still only a few well-defined tasks that serve as benchmarks for solutions in this area. We introduce a new dataset -- called TASTEset -- to bridge this gap. In this dataset, Named Entity Recognition (NER) models are expected to find or infer various types of entities helpful in processing recipes, e.g.~food products, quantities and their units, names of cooking processes, physical quality of ingredients, their purpose, taste. The dataset consists of 700 recipes with more than 13,000 entities to extract. We provide a few state-of-the-art baselines of named entity recognition models, which show that our dataset poses a solid challenge to existing models. The best model achieved, on average, 0.95 F_1 score, depending on the entity type -- from 0.781 to 0.982. We share the dataset and the task to encourage progress on more in-depth and complex information extraction from recipes.

In most retail stores, the number of days since initial processing is used as a proxy for estimating the freshness of perishable foods or freshness is assessed manually by an employee. While the former method can lead to wastage, as some fresh foods might get disposed after a fixed number of days, the latter can be time-consuming, expensive and impractical at scale. This project aims to propose a Machine Learning (ML) based approach that evaluates freshness of food based on live data. For the current scope, it only considers meat as a the subject of analysis and attempts to classify pieces of meat as fresh, half-fresh or spoiled. Finally the model achieved an accuracy of above 90% and relatively high performance in terms of the cost of misclassification. It is expected that the technology will contribute to the optimization of the client's business operation, reducing the risk of selling defective or rotten products that can entail serious monetary, non-monetary and health-based consequences while also achieving higher corporate value as a sustainable company by reducing food wastage through timely sales and disposal.

"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the "Mozzarella Phase" and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.

Traditional cooking recipes follow a structure which can be modelled very well if the rules and semantics of the different sections of the recipe text are analyzed and represented accurately. We propose a structure that can accurately represent the recipe as well as a pipeline to infer the best representation of the recipe in this uniform structure. The Ingredients section in a recipe typically lists down the ingredients required and corresponding attributes such as quantity, temperature, and processing state. This can be modelled by defining these attributes and their values. The physical entities which make up a recipe can be broadly classified into utensils, ingredients and their combinations that are related by cooking techniques. The instruction section lists down a series of events in which a cooking technique or process is applied upon these utensils and ingredients. We model these relationships in the form of tuples. Thus, using a combination of these methods we model cooking recipe in the dataset RecipeDB to show the efficacy of our method. This mined information model can have several applications which include translating recipes between languages, determining similarity between recipes, generation of novel recipes and estimation of the nutritional profile of recipes. For the purpose of recognition of ingredient attributes, we train the Named Entity Relationship (NER) models and analyze the inferences with the help of K-Means clustering. Our model presented with an F1 score of 0.95 across all datasets. We use a similar NER tagging model for labelling cooking techniques (F1 score = 0.88) and utensils (F1 score = 0.90) within the instructions section. Finally, we determine the temporal sequence of relationships between ingredients, utensils and cooking techniques for modeling the instruction steps.

Calorie and nutrition research has attained increased interest in recent years. But, due to the complexity of the problem, literature in this area focuses on a limited subset of ingredients or dish types and simple convolutional neural networks or traditional machine learning. Simultaneously, estimation of ingredient portions can help improve calorie estimation and meal re-production from a given image. In this paper, given a single cooking image, a pipeline for calorie estimation and meal re-production for different servings of the meal is proposed. The pipeline contains two stages. In the first stage, a set of ingredients associated with the meal in the given image are predicted. In the second stage, given image features and ingredients, portions of the ingredients and finally the total meal calorie are simultaneously estimated using a deep transformer-based model. Portion estimation introduced in the model helps improve calorie estimation and is also beneficial for meal re-production in different serving sizes. To demonstrate the benefits of the pipeline, the model can be used for meal kits generation. To evaluate the pipeline, the large scale dataset Recipe1M is used. Prior to experiments, the Recipe1M dataset is parsed and explicitly annotated with portions of ingredients. Experiments show that using ingredients and their portions significantly improves calorie estimation. Also, a visual interface is created in which a user can interact with the pipeline to reach accurate calorie estimations and generate a meal kit for cooking purposes.

In the early 2000s, renowned chef Heston Blumenthal formulated his "food pairing" hypothesis, positing that if foods share many flavor compounds, then they tend to taste good when eaten together. In 2011, Ahn et al. conducted a study using a dataset of recipes, ingredients, and flavor compounds, finding that, in Western cuisine, ingredients in recipes often share more flavor compounds than expected by chance, indicating a natural tendency towards food pairing. Building upon Ahn's research, our work applies state-of-the-art collaborative filtering techniques to the dataset, providing a tool that can recommend new foods to add in recipes, retrieve missing ingredients and advise against certain combinations. We create our recommender in two ways, by taking into account ingredients appearances in recipes or shared flavor compounds between foods. While our analysis confirms the existence of food pairing, the recipe-based recommender performs significantly better than the flavor-based one, leading to the conclusion that food pairing is just one of the principles to take into account when creating recipes. Furthermore, and more interestingly, we find that food pairing in data is mostly due to trivial couplings of very similar ingredients, leading to a reconsideration of its current role in recipes, from being an already existing feature to a key to open up new scenarios in gastronomy. Our flavor-based recommender can thus leverage this novel concept and provide a new tool to lead culinary innovation.

We present MM-Food-100K, a public 100,000-sample multimodal food intelligence dataset with verifiable provenance. It is a curated approximately 10% open subset of an original 1.2 million, quality-accepted corpus of food images annotated for a wide range of information (such as dish name, region of creation). The corpus was collected over six weeks from over 87,000 contributors using the Codatta contribution model, which combines community sourcing with configurable AI-assisted quality checks; each submission is linked to a wallet address in a secure off-chain ledger for traceability, with a full on-chain protocol on the roadmap. We describe the schema, pipeline, and QA, and validate utility by fine-tuning large vision-language models (ChatGPT 5, ChatGPT OSS, Qwen-Max) on image-based nutrition prediction. Fine-tuning yields consistent gains over out-of-box baselines across standard metrics; we report results primarily on the MM-Food-100K subset. We release MM-Food-100K for publicly free access and retain approximately 90% for potential commercial access with revenue sharing to contributors.

The escalating global concern over extensive food wastage necessitates innovative solutions to foster a net-zero lifestyle and reduce emissions. The LILA home composter presents a convenient means of recycling kitchen scraps and daily food waste into nutrient-rich, high-quality compost. To capture the nutritional information of the produced compost, we have created and annotated a large high-resolution image dataset of kitchen food waste with segmentation masks of 19 nutrition-rich categories. Leveraging this dataset, we benchmarked four state-of-the-art semantic segmentation models on food waste segmentation, contributing to the assessment of compost quality of Nitrogen, Phosphorus, or Potassium. The experiments demonstrate promising results of using segmentation models to discern food waste produced in our daily lives. Based on the experiments, SegFormer, utilizing MIT-B5 backbone, yields the best performance with a mean Intersection over Union (mIoU) of 67.09. Class-based results are also provided to facilitate further analysis of different food waste classes.

Models based on convolutional neural networks (CNN) and transformers have steadily been improved. They also have been applied in various computer vision downstream tasks. However, in object detection tasks, accurately localizing and classifying almost infinite categories of foods in images remains challenging. To address these problems, we first segmented the food as the region-of-interest (ROI) by using the segment-anything model (SAM) and masked the rest of the region except ROI as black pixels. This process simplified the problems into a single classification for which annotation and training were much simpler than object detection. The images in which only the ROI was preserved were fed as inputs to fine-tune various off-the-shelf models that encoded their own inductive biases. Among them, Data-efficient image Transformers (DeiTs) had the best classification performance. Nonetheless, when foods' shapes and textures were similar, the contextual features of the ROI-only images were not enough for accurate classification. Therefore, we introduced a novel type of combined architecture, RveRNet, which consisted of ROI, extra-ROI, and integration modules that allowed it to account for both the ROI's and global contexts. The RveRNet's F1 score was 10% better than other individual models when classifying ambiguous food images. If the RveRNet's modules were DeiT with the knowledge distillation from the CNN, performed the best. We investigated how architectures can be made robust against input noise caused by permutation and translocation. The results indicated that there was a trade-off between how much the CNN teacher's knowledge could be distilled to DeiT and DeiT's innate strength. Code is publicly available at: https://github.com/Seonwhee-Genome/RveRNet.

Monitoring population-level changes in diet could be useful for education and for implementing interventions to improve health. Research has shown that data from social media sources can be used for monitoring dietary behavior. We propose a scrape-by-location methodology to create food image datasets from Instagram posts. We used it to collect 3.56 million images over a period of 20 days in March 2019. We also propose a scrape-by-keywords methodology and used it to scrape ~30,000 images and their captions of 38 Kenyan food types. We publish two datasets of 104,000 and 8,174 image/caption pairs, respectively. With the first dataset, Kenya104K, we train a Kenyan Food Classifier, called KenyanFC, to distinguish Kenyan food from non-food images posted in Kenya. We used the second dataset, KenyanFood13, to train a classifier KenyanFTR, short for Kenyan Food Type Recognizer, to recognize 13 popular food types in Kenya. The KenyanFTR is a multimodal deep neural network that can identify 13 types of Kenyan foods using both images and their corresponding captions. Experiments show that the average top-1 accuracy of KenyanFC is 99% over 10,400 tested Instagram images and of KenyanFTR is 81% over 8,174 tested data points. Ablation studies show that three of the 13 food types are particularly difficult to categorize based on image content only and that adding analysis of captions to the image analysis yields a classifier that is 9 percent points more accurate than a classifier that relies only on images. Our food trend analysis revealed that cakes and roasted meats were the most popular foods in photographs on Instagram in Kenya in March 2019.