Methods and a system of item nutrition information processing

#Product/Item labels include a variety of information. Some consumers with dietary restrictions and/or dietary preferences are keenly interested in the nutritional information and ingredient information available on item packaging for items. The labels are confusing to typical consumers; this is even with strict government regulations mandating specific words and phrases that can be used, that cannot be used, and that have to be in a predefined order/structure/location on the labels, etc. Moreover, many manufacturers use intentionally deceitful language on their product labels, which may be legally compliant, but which is not helpful to discerning customers.

#Furthermore, the text-font is particularly small on the labels especially for the item's ingredient listing. Reading labels is not an easy task and it takes a considerable amount of time even for sophisticated and/or nutrition-aware consumers.

#Consequently, the consumers that are interested in knowing an item's nutrition and ingredient information tend to take a longer time to shop at a store. In normal situations, this would be desirable by the retailer. In fact, retailers have actively tried to develop store layouts, shelf displays/layouts, temperature and lighten settings, and promotional displays in an effort to make the in-store stays of their consumers as long as possible.

#FIG. 1A is a diagram of a system for item nutrition information processing, according to an example embodiment.

#FIG. 1B is a diagram of example nutrition profile screens generated by a mobile device for an example item, according to an example embodiment.

#FIG. 1C is a diagram of a process flow and data processed by components of the system from FIG. 1A, according to an example embodiment.

#FIG. 1A is a diagram of a system 100 for nutrition information processing, according to an example embodiment. It is to be noted that the components are shown schematically in greatly simplified form, with only those components relevant to understanding of the embodiments being illustrated.

#Furthermore, the various components (that are identified in the FIG. 1) are illustrated and the arrangement of the components is presented for purposes of illustration only. It is to be noted that other arrangements with more or less components are possible without departing from the teachings of nutrition information processing, presented herein and below.

#As will be discussed herein and below, methods and a system are provided for quickly and efficiently identifying nutritional or ingredient concerns of a consumer, highlighting a specific ingredient or nutritional value that is a concern to the consumer, and automatically providing a suggested replacement item that does conform to the consumer's dietary restrictions or concerns. Furthermore, system 110 removes a need for consumers to have to manually read nutritional and ingredient information from item/product labels, removes the likelihood that the consumer is duped into buying an item with deceitful language, quickly provides alternative items when a given item is nutritionally problematic to the consumers, allows unsophisticated and novice consumers to easily engage more nutritional conscious purchasing, allows manufacturers to actively market substitute products, and allows retailers to obtain products that conform to their customers.