A relatively dry, relatively free flowing cannabinoid concentrate composition having a plant extract and a thickening agent. The cannabinoid concentrate composition may have a variety of cannabinoids, drying agents, flowing agents, and/or stabilization agents. The mixture may be a dry powder formulation similar to the consistency of flour or sand. The mixture may comprise a cannabinoid raffinate, an isolated cannabinoid, maltodextrin, and or silica.

Systems and methods for autonomous delivery management are disclosed. In various embodiments, the system includes one or more processors and a memory storing instructions which, when executed by the processor(s), cause the autonomous delivery management system to provide a user interface for a customer to enter subscription information, receive subscription information from the user interface where the subscription information includes an item and a time interval for regularly delivering the item to the customer, store the subscription information, determine a handling itinerary for the item that includes delivery of the item in compliance with the time interval, and communicate instructions to an autonomous vehicle based on the handling itinerary.

Systems and methods for autonomous delivery management are disclosed. In various embodiments, the system includes one or more processors and a memory storing instructions which, when executed by the processor(s), cause the autonomous delivery management system to provide a user interface for a customer to enter subscription information, receive subscription information from the user interface where the subscription information includes an item and a time interval for regularly delivering the item to the customer, store the subscription information, determine a handling itinerary for the item that includes delivery of the item in compliance with the time interval, and communicate instructions to an autonomous vehicle based on the handling itinerary.

The purpose of the present invention is to provide a method for producing a dainty-food-like food product that efficiently takes advantage of soybean protein and has favorable texture. A dainty-food-like food product that is thin in thickness and provides favorable texture can be obtained by causing 100 parts by weight of textured soybean protein to absorb water in a specific amount range of 100-300 parts by weight, and flattening and applying pressure on the resultant material while heating said material at 100° C. or higher.

The present invention relates to methods and compositions for identifying subjects treated with or considered for treatment with checkpoint blockade therapeutic agents that are at higher or lower risk for developing checkpoint therapy associated colitis, by analyzing the intestinal microbiome of those subjects. It is based, at least in part, on the discovery that the abundance of certain intestinal microbiota of the phyla Bacteroidetes, including the bacteria in the families Bacteroidaceae, Rikenellaceae, and Barnesisllaceae, and/or an increase or decrease in microbial genetic pathways involved in polyamine transport and/or B vitamin biosynthesis (e.g., (riboflavin (B2), pantothenate (B5) and thiamine (B1)) are associated with the likelihood of developing checkpoint therapy associated colitis.

The present invention relates to methods and compositions for identifying subjects treated with or considered for treatment with checkpoint blockade therapeutic agents that are at higher or lower risk for developing checkpoint therapy associated colitis, by analyzing the intestinal microbiome of those subjects. It is based, at least in part, on the discovery that the abundance of certain intestinal microbiota of the phyla Bacteroidetes, including the bacteria in the families Bacteroidaceae, Rikenellaceae, and Barnesisllaceae, and/or an increase or decrease in microbial genetic pathways involved in polyamine transport and/or B vitamin biosynthesis (e.g., (riboflavin (B2), pantothenate (B5) and thiamine (B1)) are associated with the likelihood of developing checkpoint therapy associated colitis.

A recipe contains at least one instruction for preparing an assigned quantity of at least one ingredient, in order to prepare a dish. A method for adapting the recipe includes the following steps: registering the at least one ingredient; determining a food chemical function of the ingredient; replacing the ingredient in the recipe with an alternative ingredient; and adapting the recipe such that the food chemical function that has been determined is fulfilled by at least one ingredient of the recipe.

A recipe contains at least one instruction for preparing an assigned quantity of at least one ingredient, in order to prepare a dish. A method for adapting the recipe includes the following steps: registering the at least one ingredient; determining a food chemical function of the ingredient; replacing the ingredient in the recipe with an alternative ingredient; and adapting the recipe such that the food chemical function that has been determined is fulfilled by at least one ingredient of the recipe.

A method includes: acquiring chewing/swallowing information via a network from a sensing device installed on a user, wherein the chewing/swallowing information is related to chewing of the user when the user eats a first printed food; determining based on the chewing/swallowing information, a meal duration of the user, and determining based on a first print pattern and the meal duration, a second print pattern for a second printed food to be created by a food printer; and transmitting print control information to the food printer via the network, wherein the print control information is used for causing the food printer to create the second printed food using the determined second print pattern.

A control method includes: acquiring chewing/swallowing information via a network from a sensing device with which a user is equipped, wherein the chewing/swallowing information is related to chewing of the user when the user eats a first printed food; determining based on the chewing/swallowing information, a swallow cycle duration of the user, and determining based on a first hardness and the swallow cycle duration, a second hardness for a second printed food to be created by a food printer; and transmitting print control information to the food printer via the network, wherein the print control information being used for causing the food printer to create the second printed food having the determined second hardness.