Daily Papers

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.

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.

Automatically constructing a food diary that tracks the ingredients consumed can help people follow a healthy diet. We tackle the problem of food ingredients recognition as a multi-label learning problem. We propose a method for adapting a highly performing state of the art CNN in order to act as a multi-label predictor for learning recipes in terms of their list of ingredients. We prove that our model is able to, given a picture, predict its list of ingredients, even if the recipe corresponding to the picture has never been seen by the model. We make public two new datasets suitable for this purpose. Furthermore, we prove that a model trained with a high variability of recipes and ingredients is able to generalize better on new data, and visualize how it specializes each of its neurons to different ingredients.

Food polysaccharides have emerged as suitable carriers of active substances and as additives to food and nutraceutical formulations, showing potential to stabilize bioactive compounds during the storage of microencapsulate preparations, even in the gastrointestinal tract following the intake of bioactive compounds, thereby improving their bioaccessibility and bioavailability. This review provides a comprehensive overview of the main polysaccharides employed as wall materials, including starch, maltodextrin, alginate, pectin, inulin, chitosan, and gum arabic, and discusses how structural interactions and physicochemical properties can benefit the microencapsulation of polyphenols and pigments. The main findings and principles of the major encapsulation techniques, including spray drying, freeze drying, extrusion, emulsification, and coacervation, related to the production of microparticles, were briefly described. Polysaccharides can entrap hydrophilic and hydrophobic compounds by physical interactions, forming a barrier around the nucleus or binding to the bioactive compound. Intermolecular binding between polysaccharides in the wall matrix, polyphenols, and pigments in the nucleus can confer up to 90% of encapsulation efficiency, governed mainly by hydrogen bonds and electrostatic interactions. The mixture of wall polysaccharides in the microparticles synthesis favors the encapsulation solubility, storage stability, bioaccessibility, and bioactivity of the microencapsulate compounds. Clinical trials on the bioefficacy of polyphenols and pigments loaded in polysaccharide microparticles are scarce and require further evidence to reinforce the use of this technology.

Food security is a complex, multidimensional concept challenging to measure comprehensively. Effective anticipation, monitoring, and mitigation of food crises require timely and comprehensive global data. This paper introduces the Harmonized Food Insecurity Dataset (HFID), an open-source resource consolidating four key data sources: the Integrated Food Security Phase Classification (IPC)/Cadre Harmonis\'e (CH) phases, the Famine Early Warning Systems Network (FEWS NET) IPC-compatible phases, and the World Food Program's (WFP) Food Consumption Score (FCS) and reduced Coping Strategy Index (rCSI). Updated monthly and using a common reference system for administrative units, the HFID offers extensive spatial and temporal coverage. It serves as a vital tool for food security experts and humanitarian agencies, providing a unified resource for analyzing food security conditions and highlighting global data disparities. The scientific community can also leverage the HFID to develop data-driven predictive models, enhancing the capacity to forecast and prevent future food crises.

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.

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.

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.

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 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.

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.

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.

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.

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.

Foodborne illness is a serious but preventable public health problem -- with delays in detecting the associated outbreaks resulting in productivity loss, expensive recalls, public safety hazards, and even loss of life. While social media is a promising source for identifying unreported foodborne illnesses, there is a dearth of labeled datasets for developing effective outbreak detection models. To accelerate the development of machine learning-based models for foodborne outbreak detection, we thus present TWEET-FID (TWEET-Foodborne Illness Detection), the first publicly available annotated dataset for multiple foodborne illness incident detection tasks. TWEET-FID collected from Twitter is annotated with three facets: tweet class, entity type, and slot type, with labels produced by experts as well as by crowdsource workers. We introduce several domain tasks leveraging these three facets: text relevance classification (TRC), entity mention detection (EMD), and slot filling (SF). We describe the end-to-end methodology for dataset design, creation, and labeling for supporting model development for these tasks. A comprehensive set of results for these tasks leveraging state-of-the-art single- and multi-task deep learning methods on the TWEET-FID dataset are provided. This dataset opens opportunities for future research in foodborne outbreak detection.

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.

Understanding food recipe requires anticipating the implicit causal effects of cooking actions, such that the recipe can be converted into a graph describing the temporal workflow of the recipe. This is a non-trivial task that involves common-sense reasoning. However, existing efforts rely on hand-crafted features to extract the workflow graph from recipes due to the lack of large-scale labeled datasets. Moreover, they fail to utilize the cooking images, which constitute an important part of food recipes. In this paper, we build MM-ReS, the first large-scale dataset for cooking workflow construction, consisting of 9,850 recipes with human-labeled workflow graphs. Cooking steps are multi-modal, featuring both text instructions and cooking images. We then propose a neural encoder-decoder model that utilizes both visual and textual information to construct the cooking workflow, which achieved over 20% performance gain over existing hand-crafted baselines.

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.

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.

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.

Online reviews in the form of user-generated content (UGC) significantly impact consumer decision-making. However, the pervasive issue of not only human fake content but also machine-generated content challenges UGC's reliability. Recent advances in Large Language Models (LLMs) may pave the way to fabricate indistinguishable fake generated content at a much lower cost. Leveraging OpenAI's GPT-4-Turbo and DALL-E-2 models, we craft AiGen-FoodReview, a multi-modal dataset of 20,144 restaurant review-image pairs divided into authentic and machine-generated. We explore unimodal and multimodal detection models, achieving 99.80% multimodal accuracy with FLAVA. We use attributes from readability and photographic theories to score reviews and images, respectively, demonstrating their utility as hand-crafted features in scalable and interpretable detection models, with comparable performance. The paper contributes by open-sourcing the dataset and releasing fake review detectors, recommending its use in unimodal and multimodal fake review detection tasks, and evaluating linguistic and visual features in synthetic versus authentic data.

In this paper, we are interested in modeling a how-to instructional procedure, such as a cooking recipe, with a meaningful and rich high-level representation. Specifically, we propose to represent cooking recipes and food images as cooking programs. Programs provide a structured representation of the task, capturing cooking semantics and sequential relationships of actions in the form of a graph. This allows them to be easily manipulated by users and executed by agents. To this end, we build a model that is trained to learn a joint embedding between recipes and food images via self-supervision and jointly generate a program from this embedding as a sequence. To validate our idea, we crowdsource programs for cooking recipes and show that: (a) projecting the image-recipe embeddings into programs leads to better cross-modal retrieval results; (b) generating programs from images leads to better recognition results compared to predicting raw cooking instructions; and (c) we can generate food images by manipulating programs via optimizing the latent code of a GAN. Code, data, and models are available online.

People enjoy food photography because they appreciate food. Behind each meal there is a story described in a complex recipe and, unfortunately, by simply looking at a food image we do not have access to its preparation process. Therefore, in this paper we introduce an inverse cooking system that recreates cooking recipes given food images. Our system predicts ingredients as sets by means of a novel architecture, modeling their dependencies without imposing any order, and then generates cooking instructions by attending to both image and its inferred ingredients simultaneously. We extensively evaluate the whole system on the large-scale Recipe1M dataset and show that (1) we improve performance w.r.t. previous baselines for ingredient prediction; (2) we are able to obtain high quality recipes by leveraging both image and ingredients; (3) our system is able to produce more compelling recipes than retrieval-based approaches according to human judgment. We make code and models publicly available.

The proliferation of digital food content has intensified the need for robust and accurate systems capable of fine-grained visual understanding and retrieval. In this work, we address the challenging task of food image-to-text matching, a critical component in applications such as dietary monitoring, smart kitchens, and restaurant automation. We propose F4-ITS: Fine-grained Feature Fusion for Food Image-Text Search, a training-free, vision-language model (VLM)-guided framework that significantly improves retrieval performance through enhanced multi-modal feature representations. Our approach introduces two key contributions: (1) a uni-directional(and bi-directional) multi-modal fusion strategy that combines image embeddings with VLM-generated textual descriptions to improve query expressiveness, and (2) a novel feature-based re-ranking mechanism for top-k retrieval, leveraging predicted food ingredients to refine results and boost precision. Leveraging open-source image-text encoders, we demonstrate substantial gains over standard baselines - achieving ~10% and ~7.7% improvements in top-1 retrieval under dense and sparse caption scenarios, and a ~28.6% gain in top-k ingredient-level retrieval. Additionally, we show that smaller models (e.g., ViT-B/32) can match or outperform larger counterparts (e.g., ViT-H, ViT-G, ViT-bigG) when augmented with textual fusion, highlighting the effectiveness of our method in resource-constrained settings. Code and test datasets will be made publicly available at: https://github.com/mailcorahul/f4-its

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.

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.

Multimodal Large Language Models (MLLMs) have recently achieved substantial progress in general-purpose perception and reasoning. Nevertheless, their deployment in Food-Service and Retail Stores (FSRS) scenarios encounters two major obstacles: (i) real-world FSRS data, collected from heterogeneous acquisition devices, are highly noisy and lack auditable, closed-loop data curation, which impedes the construction of high-quality, controllable, and reproducible training corpora; and (ii) existing evaluation protocols do not offer a unified, fine-grained and standardized benchmark spanning single-image, multi-image, and video inputs, making it challenging to objectively gauge model robustness. To address these challenges, we first develop Ostrakon-VL, an FSRS-oriented MLLM based on Qwen3-VL-8B. Second, we introduce ShopBench, the first public benchmark for FSRS. Third, we propose QUAD (Quality-aware Unbiased Automated Data-curation), a multi-stage multimodal instruction data curation pipeline. Leveraging a multi-stage training strategy, Ostrakon-VL achieves an average score of 60.1 on ShopBench, establishing a new state of the art among open-source MLLMs with comparable parameter scales and diverse architectures. Notably, it surpasses the substantially larger Qwen3-VL-235B-A22B (59.4) by +0.7, and exceeds the same-scale Qwen3-VL-8B (55.3) by +4.8, demonstrating significantly improved parameter efficiency. These results indicate that Ostrakon-VL delivers more robust and reliable FSRS-centric perception and decision-making capabilities. To facilitate reproducible research, we will publicly release Ostrakon-VL and the ShopBench benchmark.

Manually tracking nutritional intake via food diaries is error-prone and burdensome. Automated computer vision techniques show promise for dietary monitoring but require large and diverse food image datasets. To address this need, we introduce NutritionVerse-Synth (NV-Synth), a large-scale synthetic food image dataset. NV-Synth contains 84,984 photorealistic meal images rendered from 7,082 dynamically plated 3D scenes. Each scene is captured from 12 viewpoints and includes perfect ground truth annotations such as RGB, depth, semantic, instance, and amodal segmentation masks, bounding boxes, and detailed nutritional information per food item. We demonstrate the diversity of NV-Synth across foods, compositions, viewpoints, and lighting. As the largest open-source synthetic food dataset, NV-Synth highlights the value of physics-based simulations for enabling scalable and controllable generation of diverse photorealistic meal images to overcome data limitations and drive advancements in automated dietary assessment using computer vision. In addition to the dataset, the source code for our data generation framework is also made publicly available at https://saeejithnair.github.io/nvsynth.

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.

In the rapidly evolving landscape of online recipe sharing within a globalized context, there has been a notable surge in research towards comprehending and generating food recipes. Recent advancements in large language models (LLMs) like GPT-2 and LLaVA have paved the way for Natural Language Processing (NLP) approaches to delve deeper into various facets of food-related tasks, encompassing ingredient recognition and comprehensive recipe generation. Despite impressive performance and multi-modal adaptability of LLMs, domain-specific training remains paramount for their effective application. This work evaluates existing LLMs for recipe generation and proposes LLaVA-Chef, a novel model trained on a curated dataset of diverse recipe prompts in a multi-stage approach. First, we refine the mapping of visual food image embeddings to the language space. Second, we adapt LLaVA to the food domain by fine-tuning it on relevant recipe data. Third, we utilize diverse prompts to enhance the model's recipe comprehension. Finally, we improve the linguistic quality of generated recipes by penalizing the model with a custom loss function. LLaVA-Chef demonstrates impressive improvements over pretrained LLMs and prior works. A detailed qualitative analysis reveals that LLaVA-Chef generates more detailed recipes with precise ingredient mentions, compared to existing approaches.

We present the Latvian Twitter Eater Corpus - a set of tweets in the narrow domain related to food, drinks, eating and drinking. The corpus has been collected over time-span of over 8 years and includes over 2 million tweets entailed with additional useful data. We also separate two sub-corpora of question and answer tweets and sentiment annotated tweets. We analyse contents of the corpus and demonstrate use-cases for the sub-corpora by training domain-specific question-answering and sentiment-analysis models using data from the corpus.

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.

We introduce the AI Productivity Index for Agents (APEX-Agents), a benchmark for assessing whether AI agents can execute long-horizon, cross-application tasks created by investment banking analysts, management consultants, and corporate lawyers. APEX-Agents requires agents to navigate realistic work environments with files and tools. We test eight agents for the leaderboard using Pass@1. Gemini 3 Flash (Thinking=High) achieves the highest score of 24.0%, followed by GPT-5.2 (Thinking=High), Claude Opus 4.5 (Thinking=High), and Gemini 3 Pro (Thinking=High). We open source the APEX-Agents benchmark (n=480) with all prompts, rubrics, gold outputs, files, and metadata. We also open-source Archipelago, our infrastructure for agent execution and evaluation.