Bar code scanning of foods

[mlanner]

I find that the foods databases work fairly well in general, but I've also found that they are frequently using different conversions and sometimes "wrong" (not updated) nutrition information. Also, finding the correct item can sometimes be very tedious. To alleviate some of these issues, it would be great to be able to scan the bar code of a product and submit it to Tandoor. Since I, and probably many other Tandoor users, frequently buy the same staples of the same brand from the same store, being able to have "trusted" and up-to-date nutrition information would be much easier if one could scan the barcode and verify an item/product I'm cooking with.

Maybe I'm missing something, but I can't find this kind of functionality.

If anyone has clues, suggestions, optimizations around my request above, I'd be happy to hear them.

[vabene1111]

Can you please explain to me what should happen after scanning the barcode? should the information be pulled from one of the databases you describe as "not up to date" ? Or should it just be displayed?

Or do you want to match against a recipe to see if everything is used correctly?

What about foods without barcodes?

[mlanner]

1. If there's a match against a database, display the nutrition information of the product.
2. Give the user the option to accept, reject or modify the data provided.
3. Allow the user to "favorite" the product. This is useful for items that one is using frequently and makes them easy to find and add to a recipe.

In general, at least in the United States (California), most foods have UPC bar codes. That said, if there's no bar code, I guess one would simply have to enter in all the nutrition information manually. Still, being able to favorite a food/ingredient/product would be desirable.

Hope that helps.

[vabene1111]

thank you. While this is easy to implement for a specific region it is difficult for an application that is used around the world like tandoor. Everywhere there are different databases and different convetions for stuff.

Thats why the open data project exist, to give a foundation of foods that are used commonly in recipes all around the world so that for any given recipe you hopefully only have to add a few additional items.

That said there is a lot of room for improvement here. Sadly, given that its mostly me working on tandoor these things require time. I will keep this idea in mind but do not expect changes here too soon