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Open Food Facts is a food products database made by everyone, for everyone. You can use it to make better food choices, and as it is open data, anyone can re-use it for any purpose. → Learn more about Open Food Facts
Open Food Facts is a database of food products with ingredients, allergens, nutrition facts and all the tidbits of information we can find on product labels. Made by everyone. Open Food Facts is a non-profit association of volunteers.
Open Food Facts is a collaborative project built by tens of thousands of volunteers and managed by a non-profit organization with 8 employees. We need your donations to fund the Open Food Facts 2023 budget and to continue to develop the project.
Open Food Facts is a free, online and crowdsourced database of food products from around the world licensed under the Open Database License (ODBL) while its artwork—uploaded by contributors—is distributed under a Creative Commons Attribution–Share Alike license.
Open Food Facts is a food products database made by everyone, for everyone. You can use it to make better food choices, and as it is open data, anyone can re-use it for any purpose.
Science is one of the core pillars of Open Food Facts. Open Food Facts, from its creation in 2012, has relied on peer-reviewed scientific work to inform the public, like Nutri-Score and NOVA, and by making them available for a massive amount of people, across the world.
Open Food Facts is a food products database made by everyone, for everyone. You can use it to make better food choices, and as it is open data, anyone can re-use it for any purpose.
Open Food Facts is a non-profit project developed by thousands of volunteers from around the world. You can start contributing by adding a product from your kitchen with our app for iPhone or Android, and we have lots of exciting projects you can contribute to in many different ways.
Open Food Facts is a food products database made by everyone, for everyone. You can use it to make better food choices, and as it is open data, anyone can re-use it for any purpose.
To make it easier to better choose our food, more than 4600 individuals – like you and I – have been scanning barcodes of food products and taking pictures of their ingredients lists and nutrition facts table to contribute them to the collaborative database Open Food Facts.
