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Ingredients analysis and search features extraction: Difference between revisions
Ingredients analysis and search features extraction (view source)
Revision as of 10:46, 14 May 2020
, 14 May 2020ââIngredients parsing features
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In Q1 and Q2 2020, we made [https://github.com/openfoodfacts/openfoodfacts-server/commits/master/lib/ProductOpener/Ingredients.pm a lot of improvements], big and small. | In Q1 and Q2 2020, we made [https://github.com/openfoodfacts/openfoodfacts-server/commits/master/lib/ProductOpener/Ingredients.pm a lot of improvements], big and small. | ||
In particular, we made 2 improvements that very significantly improve ingredients analysis and extend its impact: | |||
==== Support for processing methods ==== | |||
Thanks to the ingredients processing taxonomy, we are now able to parse things like "cooked sliced tomatoes, smoked garlic powder" and map it to the individual ingredients "tomatoes" and "garlic". | |||
==== Estimations of minimum and maximum percent ranges for ingredients ==== | |||
Most ingredients in lists of ingredients do not have an actual percentage specified, but they are listed in decreasing order of quantity. We have implemented an algorithm to compute the possible percent range of each ingredient, which makes it possible to estimate for instance the percentage of fruits and vegetables in a product. That percentage can then be used to search products, or as a criteria for ranking products. It is also used to compute a more precise Nutri-Score value. | |||
==== Small parsing improvements ==== | |||
Some examples of smaller improvements: | Some examples of smaller improvements: | ||