Computational gastronomy is an emerging discipline placed at the data analytics–gastronomy interface. Two projects are currently being developed within this field: CC-Cuina (Culinary Corpora Comparison) and Appetit. CC-Cuina analyzes ingredients, techniques and the relationship between them in culinary recipes applying information extraction, natural language processing and network analysis techniques. Classification of ingredients and techniques as well as terminology are in the core of this project. Appetit is a tool developed by Telefónica I+D designed to suggest ingredient combinations based on the food-bridging hypothesis. This hypothesis assumes that two ingredients may become affine through a chain of pairwise affinities even if they have never appeared together in recipies or don’t share flavor compounds. Telefónica I+D and the University of Barcelona signed an agreement and now the Computational Gastronomy research group is in charge of its further development.