Difference between revisions of "Recipe/Overview"

From Open Food Facts wiki
Jump to navigation Jump to search
Line 27: Line 27:
 
* [https://drive.google.com/drive/folders/1roBGZJ_zbSroMFhAXslX4YkVHD7jhTOK Google Drive] (includes Ciqual spreadsheet)
 
* [https://drive.google.com/drive/folders/1roBGZJ_zbSroMFhAXslX4YkVHD7jhTOK Google Drive] (includes Ciqual spreadsheet)
 
[[Category:Recipe]]
 
[[Category:Recipe]]
* Estimating food ingredient compositions based on mandatory product labeling  
+
* Estimating food ingredient compositions based on mandatory product labeling ([[File:Bohn_et_al.pdf|file]])
<gallery>
 
Bohn_et_al.pdf | article
 
</gallery>
 

Revision as of 08:45, 27 February 2025

There are many pages that discuss Recipes. To facilitate the accessibility to these pages, a small overview is presented here.

Introduction

Theory

Examples

To better understand the issues in estimating the recipe of a product, several cases have been analysed in more depth:

  • Apple Syrup - an example with a single ingredient;
  • Cake - an example where each ingredient defines a single nutrient;
  • Four nut mix - an example where we know the composition of the product;
  • Mozzarella - an example where the input sugars have been transformed by the production process;
  • Petit Beurre;
  • Vegetarian Lasagne - an example of a complex product;

Tool

The recipe_estimator tool uses an optimization approach to estimate the percentage ingredients of a product by minimising the variance between the quoted product nutrients and the nutritional information obtained for the product's ingredients.

Notes on the evolution of this tool can be found here.

References