The state of food composition databases: Data attributes and FAIR data harmonization in the era of digital innovation

Brinkley, S.; Gallo Franco, J.J.; Vásquez-Manjarrez, N.; Chaura, J.; Quartey, N.K.A.; Toulabi, S.B.; Odenkirk, M.T.; Jermendi, E.; Laporte, M-A.; Lutterodt, H.E.; Annan, R.A.; Barboza, M.; Amare, E.; Srichamnong, W.; Jaramillo-Botero, A.; Kennedy, G.; Bertoldo, J.; Prenni, J.E.; Rajasekharan, M.; de la Parra, J.; Ahmed, S. (2025) The state of food composition databases: Data attributes and FAIR data harmonization in the era of digital innovation. Frontiers in Nutrition 12: 1552367. ISSN: 2296-861X

Food composition databases (FCDBs) are essential resources for characterizing, documenting, and advancing scientific understanding of food quality across the entire spectrum of edible biodiversity. This knowledge supports a wide range of applications with societal impact spanning the global food system. To maximize the utility of food composition data, FCDBs must adhere to criteria such as validated analytical methods, high-resolution metadata, and FAIR Data Principles (Findable, Accessible, Interoperable, and Reusable). However, complexity and variability in food data pose significant challenges to meeting these standards.