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openfoodfacts / openfoodfacts-server

Open Food Facts database, API server and web interface - 🐪🦋 Perl, CSS and JS coders welcome 😊 For helping in Python, see Robotoff or taxonomy-editor
http://openfoodfacts.github.io/openfoodfacts-server/
GNU Affero General Public License v3.0
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Allow better control over additive color coding #36

Closed kyzh closed 3 years ago

kyzh commented 9 years ago

Depending on the version of the website, some color coding can be encountered. The goal of this feature request is to allow better transparency on the source for the color coding and better control over what source a user want to choose.

Color coding is there as a visual clue on possible adverse effect an additive is regarded to have. Some additives are even banned in some countries, either by food regulators or by religious authorities. Other studies might cast a doubt on wether an additive should be regarded as 'bad' or not.

The best way to deal with such cases would be to have a preset per country. That would serve as a base for user not logged. User would then be able to add their own color scheme.

stephanegigandet commented 9 years ago

Current system (in French) only: http://fr.wiki.openfoodfacts.org/Projet:Fiches_sur_les_additifs

offvince commented 9 years ago

Example of the flaws and risks of the current system: Tartrazine (E102) Compare: http://fr.wiki.openfoodfacts.org/E102 and http://www.efsa.europa.eu/fr/efsajournal/doc/1331.pdf

stephanegigandet commented 9 years ago

A first thing to do could be to list all official and non-official (e.g. from NGOs, companies etc.) sources of information on additives. Binary lists like "allowed / disallowed" in the EU, and lists with risk levels.

Then we can discuss what information to show on additive pages, and which one to use for classifying additive risks.

offvince commented 9 years ago

Binary lists like "allowed / disallowed in the EU" is an oversimplification: most additives are allowed in certain proportions for some kind of use. For instance the maximal concentration allowed in the EU for E102 in Edible Cheese Rinds is 100 mg/kg, and it is the same for E120... except for Red Marbled Cheese and Red Pesto Cheese where it can be up to 125 mg/kg for E120. (No, I don't make that up: http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=uriserv:OJ.L_.2014.299.01.0022.01.ENG )

stephanegigandet commented 9 years ago

Started a wiki page to gather the data and host the discussions: http://en.wiki.openfoodfacts.org/Project:Food_additives

@sl956: I added your link for Tartrazine on the wiki page, can you add your ideas / data / links etc. to it as well? Thank you!

stephanegigandet commented 3 years ago

Additives colors have been removed.