Daily Papers

This research proposes a new recommender system algorithm for online grocery shopping. The algorithm is based on the perspective that, since the grocery items are usually bought in bulk, a grocery recommender system should be capable of recommending the items in bulk. The algorithm figures out the possible dishes a user may cook based on the items added to the basket and recommends the ingredients accordingly. Our algorithm does not depend on the user ratings. Customers usually do not have the patience to rate the groceries they purchase. Therefore, algorithms that are not dependent on user ratings need to be designed. Instead of using a brute force search, this algorithm limits the search space to a set of only a few probably food categories. Each food category consists of several food subcategories. For example, "fried rice" and "biryani" are food subcategories that belong to the food category "rice". For each food category, items are ranked according to how well they can differentiate a food subcategory. To each food subcategory in the activated search space, this algorithm attaches a score. The score is calculated based on the rank of the items added to the basket. Once the score exceeds a threshold value, its corresponding subcategory gets activated. The algorithm then uses a basket-to-recipe similarity measure to identify the best recipe matches within the activated subcategories only. This reduces the search space to a great extent. We may argue that this algorithm is similar to the content-based recommender system in some sense, but it does not suffer from the limitations like limited content, over-specialization, or the new user problem.

Instruction-following agents must ground language into their observation and action spaces. Learning to ground language is challenging, typically requiring domain-specific engineering or large quantities of human interaction data. To address this challenge, we propose using pretrained vision-language models (VLMs) to supervise embodied agents. We combine ideas from model distillation and hindsight experience replay (HER), using a VLM to retroactively generate language describing the agent's behavior. Simple prompting allows us to control the supervision signal, teaching an agent to interact with novel objects based on their names (e.g., planes) or their features (e.g., colors) in a 3D rendered environment. Fewshot prompting lets us teach abstract category membership, including pre-existing categories (food vs toys) and ad-hoc ones (arbitrary preferences over objects). Our work outlines a new and effective way to use internet-scale VLMs, repurposing the generic language grounding acquired by such models to teach task-relevant groundings to embodied agents.

We release a realistic, diverse, and challenging dataset for object detection on images. The data was recorded at a beer tent in Germany and consists of 15 different categories of food and drink items. We created more than 2,500 object annotations by hand for 1,110 images captured by a video camera above the checkout. We further make available the remaining 600GB of (unlabeled) data containing days of footage. Additionally, we provide our trained models as a benchmark. Possible applications include automated checkout systems which could significantly speed up the process.

Food computing is both important and challenging in computer vision (CV). It significantly contributes to the development of CV algorithms due to its frequent presence in datasets across various applications, ranging from classification and instance segmentation to 3D reconstruction. The polymorphic shapes and textures of food, coupled with high variation in forms and vast multimodal information, including language descriptions and nutritional data, make food computing a complex and demanding task for modern CV algorithms. 3D food modeling is a new frontier for addressing food-related problems, due to its inherent capability to deal with random camera views and its straightforward representation for calculating food portion size. However, the primary hurdle in the development of algorithms for food object analysis is the lack of nutrition values in existing 3D datasets. Moreover, in the broader field of 3D research, there is a critical need for domain-specific test datasets. To bridge the gap between general 3D vision and food computing research, we propose MetaFood3D. This dataset consists of 637 meticulously labeled 3D food objects across 108 categories, featuring detailed nutrition information, weight, and food codes linked to a comprehensive nutrition database. The dataset emphasizes intra-class diversity and includes rich modalities such as textured mesh files, RGB-D videos, and segmentation masks. Experimental results demonstrate our dataset's significant potential for improving algorithm performance, highlight the challenging gap between video captures and 3D scanned data, and show the strength of the MetaFood3D dataset in high-quality data generation, simulation, and augmentation.

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.

This paper presents our system developed for the SemEval-2025 Task 9: The Food Hazard Detection Challenge. The shared task's objective is to evaluate explainable classification systems for classifying hazards and products in two levels of granularity from food recall incident reports. In this work, we propose text augmentation techniques as a way to improve poor performance on minority classes and compare their effect for each category on various transformer and machine learning models. We explore three word-level data augmentation techniques, namely synonym replacement, random word swapping, and contextual word insertion. The results show that transformer models tend to have a better overall performance. None of the three augmentation techniques consistently improved overall performance for classifying hazards and products. We observed a statistically significant improvement (P < 0.05) in the fine-grained categories when using the BERT model to compare the baseline with each augmented model. Compared to the baseline, the contextual words insertion augmentation improved the accuracy of predictions for the minority hazard classes by 6%. This suggests that targeted augmentation of minority classes can improve the performance of transformer models.

Understanding Rebus Puzzles (Rebus Puzzles use pictures, symbols, and letters to represent words or phrases creatively) requires a variety of skills such as image recognition, cognitive skills, commonsense reasoning, multi-step reasoning, image-based wordplay, etc., making this a challenging task for even current Vision-Language Models. In this paper, we present left|,circlearrowright,text{BUS},right|, a large and diverse benchmark of 1,333 English Rebus Puzzles containing different artistic styles and levels of difficulty, spread across 18 categories such as food, idioms, sports, finance, entertainment, etc. We also propose RebusDescProgICE, a model-agnostic framework which uses a combination of an unstructured description and code-based, structured reasoning, along with better, reasoning-based in-context example selection, improving the performance of Vision-Language Models on left|,circlearrowright,text{BUS},right| by 2.1-4.1% and 20-30% using closed-source and open-source models respectively compared to Chain-of-Thought Reasoning.

With the rapid advancement of Multimodal Large Language Models (MLLMs), a variety of benchmarks have been introduced to evaluate their capabilities. While most evaluations have focused on complex tasks such as scientific comprehension and visual reasoning, little attention has been given to assessing their fundamental image classification abilities. In this paper, we address this gap by thoroughly revisiting the MLLMs with an in-depth analysis of image classification. Specifically, building on established datasets, we examine a broad spectrum of scenarios, from general classification tasks (e.g., ImageNet, ObjectNet) to more fine-grained categories such as bird and food classification. Our findings reveal that the most recent MLLMs can match or even outperform CLIP-style vision-language models on several datasets, challenging the previous assumption that MLLMs are bad at image classification VLMClassifier. To understand the factors driving this improvement, we conduct an in-depth analysis of the network architecture, data selection, and training recipe used in public MLLMs. Our results attribute this success to advancements in language models and the diversity of training data sources. Based on these observations, we further analyze and attribute the potential reasons to conceptual knowledge transfer and enhanced exposure of target concepts, respectively. We hope our findings will offer valuable insights for future research on MLLMs and their evaluation in image classification tasks.

A long standing goal in neuroscience has been to elucidate the functional organization of the brain. Within higher visual cortex, functional accounts have remained relatively coarse, focusing on regions of interest (ROIs) and taking the form of selectivity for broad categories such as faces, places, bodies, food, or words. Because the identification of such ROIs has typically relied on manually assembled stimulus sets consisting of isolated objects in non-ecological contexts, exploring functional organization without robust a priori hypotheses has been challenging. To overcome these limitations, we introduce a data-driven approach in which we synthesize images predicted to activate a given brain region using paired natural images and fMRI recordings, bypassing the need for category-specific stimuli. Our approach -- Brain Diffusion for Visual Exploration ("BrainDiVE") -- builds on recent generative methods by combining large-scale diffusion models with brain-guided image synthesis. Validating our method, we demonstrate the ability to synthesize preferred images with appropriate semantic specificity for well-characterized category-selective ROIs. We then show that BrainDiVE can characterize differences between ROIs selective for the same high-level category. Finally we identify novel functional subdivisions within these ROIs, validated with behavioral data. These results advance our understanding of the fine-grained functional organization of human visual cortex, and provide well-specified constraints for further examination of cortical organization using hypothesis-driven methods.

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.

"A common decision made by people, whether healthy or with health conditions, is choosing meals like breakfast, lunch, and dinner, comprising combinations of foods for appetizer, main course, side dishes, desserts, and beverages. Often, this decision involves tradeoffs between nutritious choices (e.g., salt and sugar levels, nutrition content) and convenience (e.g., cost and accessibility, cuisine type, food source type). We present a data-driven solution for meal recommendations that considers customizable meal configurations and time horizons. This solution balances user preferences while accounting for food constituents and cooking processes. Our contributions include introducing goodness measures, a recipe conversion method from text to the recently introduced multimodal rich recipe representation (R3) format, learning methods using contextual bandits that show promising preliminary results, and the prototype, usage-inspired, BEACON system."

Food classification is the foundation for developing food vision tasks and plays a key role in the burgeoning field of computational nutrition. Due to the complexity of food requiring fine-grained classification, recent academic research mainly modifies Convolutional Neural Networks (CNNs) and/or Vision Transformers (ViTs) to perform food category classification. However, to learn fine-grained features, the CNN backbone needs additional structural design, whereas ViT, containing the self-attention module, has increased computational complexity. In recent months, a new Sequence State Space (S4) model, through a Selection mechanism and computation with a Scan (S6), colloquially termed Mamba, has demonstrated superior performance and computation efficiency compared to the Transformer architecture. The VMamba model, which incorporates the Mamba mechanism into image tasks (such as classification), currently establishes the state-of-the-art (SOTA) on the ImageNet dataset. In this research, we introduce an academically underestimated food dataset CNFOOD-241, and pioneer the integration of a residual learning framework within the VMamba model to concurrently harness both global and local state features inherent in the original VMamba architectural design. The research results show that VMamba surpasses current SOTA models in fine-grained and food classification. The proposed Res-VMamba further improves the classification accuracy to 79.54\% without pretrained weight. Our findings elucidate that our proposed methodology establishes a new benchmark for SOTA performance in food recognition on the CNFOOD-241 dataset. The code can be obtained on GitHub: https://github.com/ChiShengChen/ResVMamba.

Food is a rich and varied dimension of cultural heritage, crucial to both individuals and social groups. To bridge the gap in the literature on the often-overlooked regional diversity in this domain, we introduce FoodieQA, a manually curated, fine-grained image-text dataset capturing the intricate features of food cultures across various regions in China. We evaluate vision-language Models (VLMs) and large language models (LLMs) on newly collected, unseen food images and corresponding questions. FoodieQA comprises three multiple-choice question-answering tasks where models need to answer questions based on multiple images, a single image, and text-only descriptions, respectively. While LLMs excel at text-based question answering, surpassing human accuracy, the open-sourced VLMs still fall short by 41\% on multi-image and 21\% on single-image VQA tasks, although closed-weights models perform closer to human levels (within 10\%). Our findings highlight that understanding food and its cultural implications remains a challenging and under-explored direction.

In this paper we introduce the FooDI-ML dataset. This dataset contains over 1.5M unique images and over 9.5M store names, product names descriptions, and collection sections gathered from the Glovo application. The data made available corresponds to food, drinks and groceries products from 37 countries in Europe, the Middle East, Africa and Latin America. The dataset comprehends 33 languages, including 870K samples of languages of countries from Eastern Europe and Western Asia such as Ukrainian and Kazakh, which have been so far underrepresented in publicly available visio-linguistic datasets. The dataset also includes widely spoken languages such as Spanish and English. To assist further research, we include benchmarks over two tasks: text-image retrieval and conditional image generation.

Recent advances in large language models (LLMs) and the abundance of food data have resulted in studies to improve food understanding using LLMs. Despite several recommendation systems utilizing LLMs and Knowledge Graphs (KGs), there has been limited research on integrating food related KGs with LLMs. We introduce KERL, a unified system that leverages food KGs and LLMs to provide personalized food recommendations and generates recipes with associated micro-nutritional information. Given a natural language question, KERL extracts entities, retrieves subgraphs from the KG, which are then fed into the LLM as context to select the recipes that satisfy the constraints. Next, our system generates the cooking steps and nutritional information for each recipe. To evaluate our approach, we also develop a benchmark dataset by curating recipe related questions, combined with constraints and personal preferences. Through extensive experiments, we show that our proposed KG-augmented LLM significantly outperforms existing approaches, offering a complete and coherent solution for food recommendation, recipe generation, and nutritional analysis. Our code and benchmark datasets are publicly available at https://github.com/mohbattharani/KERL.

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.

Food image segmentation is a critical and indispensible task for developing health-related applications such as estimating food calories and nutrients. Existing food image segmentation models are underperforming due to two reasons: (1) there is a lack of high quality food image datasets with fine-grained ingredient labels and pixel-wise location masks -- the existing datasets either carry coarse ingredient labels or are small in size; and (2) the complex appearance of food makes it difficult to localize and recognize ingredients in food images, e.g., the ingredients may overlap one another in the same image, and the identical ingredient may appear distinctly in different food images. In this work, we build a new food image dataset FoodSeg103 (and its extension FoodSeg154) containing 9,490 images. We annotate these images with 154 ingredient classes and each image has an average of 6 ingredient labels and pixel-wise masks. In addition, we propose a multi-modality pre-training approach called ReLeM that explicitly equips a segmentation model with rich and semantic food knowledge. In experiments, we use three popular semantic segmentation methods (i.e., Dilated Convolution based, Feature Pyramid based, and Vision Transformer based) as baselines, and evaluate them as well as ReLeM on our new datasets. We believe that the FoodSeg103 (and its extension FoodSeg154) and the pre-trained models using ReLeM can serve as a benchmark to facilitate future works on fine-grained food image understanding. We make all these datasets and methods public at https://xiongweiwu.github.io/foodseg103.html.

Worldwide, in 2014, more than 1.9 billion adults, 18 years and older, were overweight. Of these, over 600 million were obese. Accurately documenting dietary caloric intake is crucial to manage weight loss, but also presents challenges because most of the current methods for dietary assessment must rely on memory to recall foods eaten. The ultimate goal of our research is to develop computer-aided technical solutions to enhance and improve the accuracy of current measurements of dietary intake. Our proposed system in this paper aims to improve the accuracy of dietary assessment by analyzing the food images captured by mobile devices (e.g., smartphone). The key technique innovation in this paper is the deep learning-based food image recognition algorithms. Substantial research has demonstrated that digital imaging accurately estimates dietary intake in many environments and it has many advantages over other methods. However, how to derive the food information (e.g., food type and portion size) from food image effectively and efficiently remains a challenging and open research problem. We propose a new Convolutional Neural Network (CNN)-based food image recognition algorithm to address this problem. We applied our proposed approach to two real-world food image data sets (UEC-256 and Food-101) and achieved impressive results. To the best of our knowledge, these results outperformed all other reported work using these two data sets. Our experiments have demonstrated that the proposed approach is a promising solution for addressing the food image recognition problem. Our future work includes further improving the performance of the algorithms and integrating our system into a real-world mobile and cloud computing-based system to enhance the accuracy of current measurements of dietary intake.

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.

The Smart Dietary Assistant utilizes Machine Learning to provide personalized dietary advice, focusing on users with conditions like diabetes. This app leverages the Grounding DINO model, which combines a text encoder and image backbone to enhance food item detection without requiring a labeled dataset. With an AP score of 52.5 on the COCO dataset, the model demonstrates high accuracy in real-world scenarios, utilizing attention mechanisms to precisely recognize objects based on user-provided labels and images. Developed using React Native and TypeScript, the app operates seamlessly across multiple platforms and integrates a self-hosted PostgreSQL database, ensuring data integrity and enhancing user privacy. Key functionalities include personalized nutrition profiles, real-time food scanning, and health insights, facilitating informed dietary choices for health management and lifestyle optimization. Future developments aim to integrate wearable technologies for more tailored health recommendations. Keywords: Food Image Recognition, Machine Learning in Nutrition, Zero-Shot Object Detection

Influenced by the complexity of volumetric imaging, there is a shortage of established datasets useful for benchmarking volumetric deep-learning models. As a consequence, new and existing models are not easily comparable, limiting the development of architectures optimized specifically for volumetric data. To counteract this trend, we introduce MozzaVID - a large, clean, and versatile volumetric classification dataset. Our dataset contains X-ray computed tomography (CT) images of mozzarella microstructure and enables the classification of 25 cheese types and 149 cheese samples. We provide data in three different resolutions, resulting in three dataset instances containing from 591 to 37,824 images. While being general-purpose, the dataset also facilitates investigating mozzarella structure properties. The structure of food directly affects its functional properties and thus its consumption experience. Understanding food structure helps tune the production and mimicking it enables sustainable alternatives to animal-derived food products. The complex and disordered nature of food structures brings a unique challenge, where a choice of appropriate imaging method, scale, and sample size is not trivial. With this dataset we aim to address these complexities, contributing to more robust structural analysis models. The dataset can be downloaded from: https://archive.compute.dtu.dk/files/public/projects/MozzaVID/.

Maintaining a balanced diet is essential for overall health, yet many individuals struggle with meal planning due to nutritional complexity, time constraints, and lack of dietary knowledge. Personalized food recommendations can help address these challenges by tailoring meal plans to individual preferences, habits, and dietary restrictions. However, existing dietary recommendation systems often lack adaptability, fail to consider real-world constraints such as food ingredient availability, and require extensive user input, making them impractical for sustainable and scalable daily use. To address these limitations, we introduce NutriGen, a framework based on large language models (LLM) designed to generate personalized meal plans that align with user-defined dietary preferences and constraints. By building a personalized nutrition database and leveraging prompt engineering, our approach enables LLMs to incorporate reliable nutritional references like the USDA nutrition database while maintaining flexibility and ease-of-use. We demonstrate that LLMs have strong potential in generating accurate and user-friendly food recommendations, addressing key limitations in existing dietary recommendation systems by providing structured, practical, and scalable meal plans. Our evaluation shows that Llama 3.1 8B and GPT-3.5 Turbo achieve the lowest percentage errors of 1.55\% and 3.68\%, respectively, producing meal plans that closely align with user-defined caloric targets while minimizing deviation and improving precision. Additionally, we compared the performance of DeepSeek V3 against several established models to evaluate its potential in personalized nutrition planning.

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.

Research on food image understanding using recipe data has been a long-standing focus due to the diversity and complexity of the data. Moreover, food is inextricably linked to people's lives, making it a vital research area for practical applications such as dietary management. Recent advancements in Multimodal Large Language Models (MLLMs) have demonstrated remarkable capabilities, not only in their vast knowledge but also in their ability to handle languages naturally. While English is predominantly used, they can also support multiple languages including Japanese. This suggests that MLLMs are expected to significantly improve performance in food image understanding tasks. We fine-tuned open MLLMs LLaVA-1.5 and Phi-3 Vision on a Japanese recipe dataset and benchmarked their performance against the closed model GPT-4o. We then evaluated the content of generated recipes, including ingredients and cooking procedures, using 5,000 evaluation samples that comprehensively cover Japanese food culture. Our evaluation demonstrates that the open models trained on recipe data outperform GPT-4o, the current state-of-the-art model, in ingredient generation. Our model achieved F1 score of 0.531, surpassing GPT-4o's F1 score of 0.481, indicating a higher level of accuracy. Furthermore, our model exhibited comparable performance to GPT-4o in generating cooking procedure text.

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.

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.

Automatic food recipe generation methods provide a creative tool for chefs to explore and to create new, and interesting culinary delights. Given the recent success of large language models (LLMs), they have the potential to create new recipes that can meet individual preferences, dietary constraints, and adapt to what is in your refrigerator. Existing research on using LLMs to generate recipes has shown that LLMs can be finetuned to generate realistic-sounding recipes. However, on close examination, these generated recipes often fail to meet basic requirements like including chicken as an ingredient in chicken dishes. In this paper, we propose RecipeMC, a text generation method using GPT-2 that relies on Monte Carlo Tree Search (MCTS). RecipeMC allows us to define reward functions to put soft constraints on text generation and thus improve the credibility of the generated recipes. Our results show that human evaluators prefer recipes generated with RecipeMC more often than recipes generated with other baseline methods when compared with real recipes.

Obesity, the leading cause of many non-communicable diseases, occurs mainly for eating more than our body requirements and lack of proper activity. So, being healthy requires heathy diet plans, especially for patients with comorbidities. But it is difficult to figure out the exact quantity of each nutrient because nutrients requirement varies based on physical and disease conditions. In our study we proposed a novel machine learning based system to predict the amount of nutrients one individual requires for being healthy. We applied different machine learning algorithms: linear regression, support vector machine (SVM), decision tree, random forest, XGBoost, LightGBM on fluid and 3 other major micronutrients: carbohydrate, protein, fat consumption prediction. We achieved high accuracy with low root mean square error (RMSE) by using linear regression in fluid prediction, random forest in carbohydrate prediction and LightGBM in protein and fat prediction. We believe our diet recommender system, OBESEYE, is the only of its kind which recommends diet with the consideration of comorbidities and physical conditions and promote encouragement to get rid of obesity.

Large Multi-modal Models (LMMs) have made impressive progress in many vision-language tasks. Nevertheless, the performance of general LMMs in specific domains is still far from satisfactory. This paper proposes FoodLMM, a versatile food assistant based on LMMs with various capabilities, including food recognition, ingredient recognition, recipe generation, nutrition estimation, food segmentation and multi-round conversation. To facilitate FoodLMM to deal with tasks beyond pure text output, we introduce a series of novel task-specific tokens and heads, enabling the model to predict food nutritional values and multiple segmentation masks. We adopt a two-stage training strategy. In the first stage, we utilize multiple public food benchmarks for multi-task learning by leveraging the instruct-following paradigm. In the second stage, we construct a multi-round conversation dataset and a reasoning segmentation dataset to fine-tune the model, enabling it to conduct professional dialogues and generate segmentation masks based on complex reasoning in the food domain. Our fine-tuned FoodLMM achieves state-of-the-art results across several food benchmarks. We will make our code, models and datasets publicly available.

Accurate nutrition estimation helps people make informed dietary choices and is essential in the prevention of serious health complications. We present NutriBench, the first publicly available natural language meal description nutrition benchmark. NutriBench consists of 11,857 meal descriptions generated from real-world global dietary intake data. The data is human-verified and annotated with macro-nutrient labels, including carbohydrates, proteins, fats, and calories. We conduct an extensive evaluation of NutriBench on the task of carbohydrate estimation, testing twelve leading Large Language Models (LLMs), including GPT-4o, Llama3.1, Qwen2, Gemma2, and OpenBioLLM models, using standard, Chain-of-Thought and Retrieval-Augmented Generation strategies. Additionally, we present a study involving professional nutritionists, finding that LLMs can provide more accurate and faster estimates. Finally, we perform a real-world risk assessment by simulating the effect of carbohydrate predictions on the blood glucose levels of individuals with diabetes. Our work highlights the opportunities and challenges of using LLMs for nutrition estimation, demonstrating their potential to aid professionals and laypersons and improve health outcomes. Our benchmark is publicly available at: https://mehak126.github.io/nutribench.html

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.

We investigate the utility of Large Language Models for automated taxonomy generation and completion specifically applied to taxonomies from the food technology industry. We explore the extent to which taxonomies can be completed from a seed taxonomy or generated without a seed from a set of known concepts, in an iterative fashion using recent prompting techniques. Experiments on five taxonomies using an open-source LLM (Llama-3), while promising, point to the difficulty of correctly placing inner nodes.

Food choice is a complex phenomenon shaped by factors such as taste, ambience, culture or weather. In this paper, we explore food-related tweeting in different weather conditions. We inspect a Latvian food tweet dataset spanning the past decade in conjunction with a weather observation dataset consisting of average temperature, precipitation, and other phenomena. We find which weather conditions lead to specific food information sharing; automatically classify tweet sentiment and discuss how it changes depending on the weather. This research contributes to the growing area of large-scale social network data understanding of food consumers' choices and perceptions.

Dietary intake estimation plays a crucial role in understanding the nutritional habits of individuals and populations, aiding in the prevention and management of diet-related health issues. Accurate estimation requires comprehensive datasets of food scenes, including images, segmentation masks, and accompanying dietary intake metadata. In this paper, we introduce NutritionVerse-Real, an open access manually collected 2D food scene dataset for dietary intake estimation with 889 images of 251 distinct dishes and 45 unique food types. The NutritionVerse-Real dataset was created by manually collecting images of food scenes in real life, measuring the weight of every ingredient and computing the associated dietary content of each dish using the ingredient weights and nutritional information from the food packaging or the Canada Nutrient File. Segmentation masks were then generated through human labelling of the images. We provide further analysis on the data diversity to highlight potential biases when using this data to develop models for dietary intake estimation. NutritionVerse-Real is publicly available at https://www.kaggle.com/datasets/nutritionverse/nutritionverse-real as part of an open initiative to accelerate machine learning for dietary sensing.