Comparison
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Comparison of several AI models for ingredients substitutions by considering different dimensions
Ingredient substitution in recipes aims to change one ingredient with another one. This may help people exploring culinary practice, personalize their recipe so that it can correspond to their dietary needs, and help them avoid potential allergens. To help people substitute ingredients in recipes, many AI technologies are proposed.
The following table presents several models for ingredient substitutions, using different dimensions: (1) comparison of several ingredient substitution, (2) stratified results for ingredient substitution to gain further understanding of model's behavior, (3) ablation study on the best model for ingredient substitution. The best model named GISMo is compared to several baseline models.
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