Edamam To Power Nutrition Information for The New York Times Cooking App

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Edamam’s powerful semantic technology is used to enhance recipes by The New York Times with nutrition data.

Edamam Powers Nutrition for The New York Times Cooking App

We are happy to bring nutrition information to The New York Times cooking community.

Edamam, a company providing cloud-based, structured-data nutrition solutions announced today the launch of a service to power nutrition for the 17,000+ recipes on the The New York Times popular Cooking app.

Users will be able to see right next to each recipe an expandable section with detailed nutritional information for the recipe, including calories, fat, protein, cholesterol, sodium and sugar.

“We are happy to be able to bring nutrition information to The New York Times cooking community, a group of discerning and sophisticated cooks, who also care about eating healthy and understanding what is the food they cook,” commented Victor Penev, Edamam’s CEO and Founder.

Edamam already powers nutrition for recipes on other large cooking sites such as Epicurious, TasteBook, The Kitchn and The Daily Meal. In most such cases, Edamam provides a custom implementation of its nutrition analysis API.

Beyond recipe site owners, Edamam provides its data-as-a-service solutions to a wide range of businesses in the food, health and wellness sectors. The company’s customers are wellness and weight-loss programs, wearable tech and quantified-self companies, food manufacturers, grocery retailers, dietitians, nutritionists, restaurants, catering companies and food delivery services.

Customers either subscribe to the Nutrition Analysis API or the Recipe Search API, or they sign up for Edamam’s Nutrition Wizard. All those products, leverage Edamam’s powerful semantic data organization of food and nutrition, food-specific natural language processing capabilities and a range of proprietary algorithms used to understand and structure food-related data.

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Victor Penev
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