Gluten detection

How you can help improving Gluten detection support in Open Food Facts

• Annotate "No gluten" logos using Hunger Games
• Improve and translate our ingredient taxonomies if you spot a misdetection. English, French… already have good support, but many languages don't.
• Get in touch with your local Caeliac/Gluten-free society, and see if they could spread the word about the collaborative effort of Open Food Facts (members can benefit, but can also help, and it can spark enthusiasm)

Coeliac associations we can reach to, by country

Australia & New Zealand

• insert your local coeliac association

Austria

• insert your local coeliac association

Belgium

• insert your local coeliac association

Bulgaria

• insert your local coeliac association

Canada

• insert your local coeliac association

Croatia

• insert your local coeliac association

Cyprus

• insert your local coeliac association

Czech Republic

• insert your local coeliac association

Denmark

• insert your local coeliac association

Estonia

• insert your local coeliac association

Europe

• insert the EU coeliac association

Finland

• insert your local coeliac association

Greece

• insert your local coeliac association

United States

• insert details

Forbidden ingredients

• cereals, sources of gluten (toxic prolamins)
  • Wheat (including kamut and spelled: wheat varieties)
  • Rye
  • Oats
  • Barley
  • Triticale (hybrid of rye and wheat)
• foods and drinks prepared from these cereals
• foods cooked with these cereals
• processed foods that contain gluten under many names
• foods that contain gluten without it being possible to detect it

Source:http://www.fqmc.org/regime/aliments-permis-et-eviter

Objective

Analyze the list of product ingredients to establish whether:

• the product contains gluten
• the product may contain gluten
• the product does not contain gluten

Identification

Using 3 lists of ingredients (contains, possibly contains, and does not contain gluten), we can analyze the list of ingredients, and thus identify the presence of gluten in the products.

Please note: the absence of gluten will only be possible for products where all the ingredients are present in the “does not contain lactose” list.

• Ingredients containing gluten
• Ingredients possibly containing gluten
• Ingredients not containing gluten

In order to first sort the ingredients most present in the products, you can look at the list of all ingredients and sort it by number of products.

Uses

Indication of the presence or non-presence of gluten

In the product sheets on the site and on the mobile applications.

Search

Look for products without, with, or possibly containing gluten.

Technical aspects - GitHub

• https://github.com/openfoodfacts/openfoodfacts-server/labels/%F0%9F%8C%BE%20gluten

Apps based on Open Food Facts that have specific support for Gluten

• Please list your app here :-)

Additional ideas

• Improve support for cross-contamination with a knowledge panel giving the factory status, in addition to the ingredient detection. Eg: "Gluten-free from ingredients. Mention that the factory handles gluten." or: "Gluten-free certified. Verified gluten free from ingredients"