Food additives: Difference between revisions
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Revision as of 21:53, 26 February 2015
Food Additives
Objectives
The goals of those projects are to:
- gather data on food additives so that it can be used in conjunction with other Open Food Facts data
- determine what food additives data should be displayed on Open Food Facts product pages
- create information pages for each food additive
- possibly classify the risk of each additive so that it can be shown on Open Food Facts
- currently done for some additives on Open Food Facts in French language: http://fr.wiki.openfoodfacts.org/Projet:Fiches_sur_les_additifs
Types of data
Codes, names and synonyms
Additive production
- Sources of the additive
- Natural extract / chemical synthesis
- Vegetarian, vegan
- Containing pork
- How is the additive produced?
- Religious certifications
- Casher
- Halal
Additive uses
Types of products containing the additive
Health risks
Sources of data
For each source, we should note under which licence the data is available.
Laws and regulations
Scientific studies
Scientific opinions
e.g. http://www.efsa.europa.eu/fr/efsajournal/doc/1331.pdf "Scientific Opinion on the re-evaluation Tartrazine (E 102) -- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)"