I always preferred Mathematica for that to SymPy since it's baked in to the language much more. It was also way way faster than SymPy was for anything interesting.

Yes, but the privacy aspect means that for many, many applications slower local will still be preferable to faster remote so long as the actual model performance is the same.

These are UPFs. The point of adding cornflour or starches is to make them thicker and more luxurious in terms of the way they feel in your mouth without straining them like greek yoghurt to reduce water i.e. they're able to do it with less milk protein and fats = it's cheaper. They do this because you need 3-4x as much raw ingredient to do achieve the same result. Adding fruit purees which is the way they add most fruit to the yoghurts is similarly UPF.

There's a scale called NOVA which categorises products based on the amount of processing. Plain Yeo Valley yoghurt is fine and would be classed as NOVA group 1. Their yoghurts would be NOVA group 3 or 4 and so either processed or ultra processed. This isn't to say that all UPFs are bad but it's become so normalised that everything is ultraprocessed that we don't even realise it.

My wife's sister is a food scientist and this is literally her day job at a large American conglomerate with substantial UK operations - try to reduce cost of production by reformulating products while maintaining the same flavour/texture profile.

There's no Waitrose within 50 miles of me (East Midlands) so Duchy not available. Booja Booja is all dairy free so I wouldn't really consider it ice cream. But in any case it all has coconut oil in it.

In any case, the whole distinction around UPF vs non-UPF is the addition of ingredients that would not form part of a human diet typically. The thread above me was basically saying all ice creams are full of UPF ingredients and then someone's counterpoint was that there's plenty of good choice of non-UPFs. My point was that even things that "look" non-UPF often are. Whether UPFs are good or bad is up for debate and discussion although countries that consume a lot of them generally have much worse health outcomes.

For e.g.: "100% All Natural Ingredients" still has locust bean gum: https://www.sainsburys.co.uk/groceries/product/remeo-n-4-pis...

Jude's Vanilla Ice Cream: https://www.sainsburys.co.uk/groceries/product/jude-s-vanill... Locust Bean Gum and Guar Gum

It's even true of small producers - for e.g. around where I live in Derbyshire you see "Bluebells" icecream everywhere - "Luxury Artisan Ice Cream": https://bluebelldairy.co.uk/ but it still has all the above.

Few stories I remember him telling me... part of his job was that he went out on the road giving freezers away to shops so that they could stock Walls ice creams (and only Walls ice creams). He said they had particular difficulty with this in Ireland where shopkeepers would accept the freezer for the shop but put a cheaper competitor's product in.

They thought the same about SSL in the 1990s and the world didn't stop moving elsewhere.

I tried out using Claude to do some physics problem solving - mix of maths and simulation - and ended up with it getting in quite a mess. It's incredible at setting things up, suggesting approaches you might not have considered. I found it much much worse at interpreting things.

I've even seen it on some simulation software's core that was written in the 80s originally; at the time memory was much more constrained so allocating upfront meant you could check upfront whether the simulation could actually run or not vs crashing out part way through.