A technique relates to tracking a foodstuff. A device images human consumable code formed on the foodstuff, the human consumable code being part of the foodstuff, the foodstuff being unpackaged. A coding associated with the human consumable code is determined. Product information of the foodstuff is retrieved from a computer system by using the coding. The product information of the foodstuff is provided on the device.

A composite body comprising a first state having a first mixture including a binding agent and unfused powder and a second mixture including the unfused powder, where the first mixture surrounds and contains the second mixture.

The present invention relates to an article fabrication system having a plurality of material deposition tools containing one or more materials useful in fabricating the article, and a material deposition device having a tool interface for receiving one of the material deposition tools. A system controller is operably connected to the material deposition device to control operation of the material deposition device. Also disclosed is a method of fabricating an article using the system of the invention and a method of fabricating a living three-dimensional structure.

In an illustrative embodiment, systems for designing and producing customized food products include receiving a request to design a customized food product containing a printed edible medium. The systems may calculate, based on product inventory at a preferred bakery, a preparation lead time for the food product where the product inventory includes availability of printed edible media substrates. The systems may present customization user interface screens that provide customization options for the food product. The systems may convert customization option selections made at the customization user interface screens into decorating instructions for the food product and transmit the decorating instructions to the bakery. The systems may determine a position in a preparation queue for the food product based in part on attributes of pending food product orders in a preparation queue at the bakery.

In an illustrative embodiment, systems for designing and producing customized food products include receiving a request to design a customized food product containing a printed edible medium. The systems may calculate, based on product inventory at a preferred bakery, a preparation lead time for the food product where the product inventory includes availability of printed edible media substrates. The systems may present customization user interface screens that provide customization options for the food product. The systems may convert customization option selections made at the customization user interface screens into decorating instructions for the food product and transmit the decorating instructions to the bakery. The systems may determine a position in a preparation queue for the food product based in part on attributes of pending food product orders in a preparation queue at the bakery.

Electronically directing control at least in part of acquisition of refuse intelligence including information related to one or more discarded portions of at least one of the one or more selected ingestible products discarded by the particular individual subsequent to ingestion by the particular individual living being of one or more other ingested portions of the at least one of the one or more selected ingestible products within a second vicinity of the electronically outputting of the electronically generated one or more selection menus. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

A system and method of inkjet printing on organic material such as a rose petal is disclosed. The stand has an anchor member which secures the rose stem, a support beam which can be repositioned to adjust the force exerted by the beam on the rose stem, and a printing window to align the rose petals for inkjet printing.

Described herein is a food design system and method. A computing system hosting the application, including a database, and in communication with the user device, a cutting device, and a 3D printing device can receive a first request for a food item to be in the shape of the customized design. The computing system can transmit a first set of instructions to the cutting device or the 3D printing device to form a food preparation object to be in the shape of the customized design. The food preparation object can be configured to form and maintain a shape of the food item in the customized design.

An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and driving a laser along a circuit of cutting locations defined in the laser cutting tool coordinate system. The laser beam forms a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while leaving intact the non-adhesive releasable backing upon which the edible decorating sheet rests.

Disclosed is a 3D printing technology-based method for use in adjusting the digestibility of highland barley starch, comprising the following steps: (1) after mixing highland barley starch with water, adding an edible oil, thoroughly and uniformly mixing, and then forming a starch-oil complex system, the mass ratio of highland barley starch to water and oil being 1:(0.5-2):(0.2-1); (2) adding the uniformly mixed starch-oil complex system into a material cylinder of a 3D printer, setting a transfer temperature to 50 C.-100 C. and maintaining for 10-30 min, then performing 3D printing at a printing temperature of 150 C.-210 C. to obtain a highland barley starchy food product having a 3D stereoscopic shape. By means of 3D additive manufacturing technology combined with thermal treatment, the slow digestion and indigestibility of highland barley starch may be intelligently improved, and the nutritional value of highland barley starch food products may be enhanced, meeting the requirements of specific populations.