Last Monday, the Open Food Facts Annual General Meeting took place, a key moment of transparency and sharing around the association’s activities, held in English because it was open to all! It’s also the time when we officially approve the annual report: Last year, April and Marius, two new international members, were elected! This is …
Openness and transparency have always been a cornerstone of Open Food Facts. This commitment is reflected in our mission, vision, values, and citizen-powered model, which explain why we remain open and independent. We believe that everyone should have access to the data we collect, and we strive to make our database as open and accessible …
The summer has arrived and so did the new Open Prices community challenge! As always, we’re looking for contributors to collect prices on a specific type of products. With the shining sun and blistering heat in parts of the world, the topics are: sunscreens, ice creams & sorbets! Check out the challenge page for more …
Who are you and how do you contribute to Open Food Facts? I’m Marie, a French former board member, contributing to Open Food Facts since 2017. I add products if they’re not already in the database, complete their page with data, pictures…, help various projects if my abilities allow me to (Green-Score, packaging and many …
In the first part of this Nutri-Sight blogpost series, we introduced Nutri-Sight, our AI-powered solution developed thanks to the DRG4Food programme, designed to tackle the monumental task of extracting nutrition facts from food packaging images, at Open Food Facts scale. This technology is a game-changer for populating the Open Food Facts database, but its true …
Open Food Facts was created with a simple principle: Food information is a matter of public interest, and it must remain accessible to all. In fact, it plays a central role in public health, environmental sustainability, and individual decision-making. To serve this purpose, Open Food Facts is both independent and open. Who is behind Open …
Have you ever looked at a food label and seen a long list of unfamiliar ingredients? Many of those are food additives. From soft drinks to salad dressings, food additives are nearly everywhere in our modern diets. Let’s break it down together. What are food additives? Food additives are substances added to food products for …
At Open Food Facts, we are always excited to see our tools used to empower people toward better food choices. That’s what happened recently in Guyane during a Scan Party organised by the Mutualité Française Guyane (MFG) at the Local Mission of Centre-Est Savanes. This event was part two of a workshop series dedicated to …
We hope you had a wonderful spring! For those who missed our last newsletter on May 8, 2025, we have plenty to tell you about what’s happening within the Open Food Facts community. But first, here are two events not to be missed: 🗓️ in May 20 May from 14h to 15h (Europe/Paris timezone) Our …
The NutriNet-Santé study is a large-scale epidemiological study launched in 2009 in France, aimed at analyzing the links between nutrition, health, and eating behaviors. It relies on the voluntary participation of tens of thousands of “NutriNet users – Nutrinauts” who regularly complete online questionnaires about their diet, lifestyle, and health. The main objectives of NutriNet-Santé …
