IDENTIFYING SUBSTITUTE INGREDIENTS USING A NATURAL LANGUAGE PROCESSING SYSTEM

A first food ingredient may be received. The first food ingredient may comprise a first plurality of chemical constituents. A plurality of candidate food ingredient substitutes may be received. Each candidate food ingredient substitute may comprise a second plurality of chemical constituents. For each of the plurality of candidate food ingredient substitutes, a quantity of the second plurality of chemical constituents that match the first plurality of chemical constituents may be determined. One or more food ingredient substitutes may be identified based on at least the quantity of the second plurality of chemical constituents that match the first plurality of chemical constituents.