USDA ARS looking for reviewers and collaborative adopters for upcoming public Ingredient Database IngID
Damion Dooley
Pertinent to free-text mining of ingredients, the USDA Agriculture Research Service has developed Version 1 of the IngID Ingredient Thesaurus containing over 25,000 parsed ingredient terms, found in top-selling foods in assorted categories such as baked products, beverages, mixed dishes, candies etc. These have been assigned ~3,500 Preferred descriptors, categorized in a taxonomic hierarchy of 16 food groups. This database normalizes many terms originally found in the USDA's FoodData Central Global Branded Food products Database.
This invites a mapping project to connect FoodOn to each of these ingredients, or to at least ensure FoodOn covers the same set of terms!
Attached is a factsheet on IngID Thesaurus. As well the following papers detail its design and use:
IngID: A framework for parsing and systematic reporting of ingredients used in commercially packaged foods
https://doi.org/10.1016/j.jfca.2021.103920
Characterizing ingredients in commercially packaged baked products sold in the U.S.: An application of IngID
https://doi.org/10.1016/j.jfca.2022.104830
For more information, and to participate in IngID Thesaurus review, please contact:
Pamela R Pehrsson
Beltsville Human Nutrition Research Center
USDA, Agricultural Research Service
Jaspreet Kaur C Ahuja
Beltsville Human Nutrition Research Center
USDA, Agricultural Research Service