Allow better control over additive color coding about openfoodfacts-server HOT 6 CLOSED

Current system (in French) only: http://fr.wiki.openfoodfacts.org/Projet:Fiches_sur_les_additifs

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Example of the flaws and risks of the current system: Tartrazine (E102)
Compare:
http://fr.wiki.openfoodfacts.org/E102
and
http://www.efsa.europa.eu/fr/efsajournal/doc/1331.pdf

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A first thing to do could be to list all official and non-official (e.g. from NGOs, companies etc.) sources of information on additives. Binary lists like "allowed / disallowed" in the EU, and lists with risk levels.

Then we can discuss what information to show on additive pages, and which one to use for classifying additive risks.

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Binary lists like "allowed / disallowed in the EU" is an oversimplification: most additives are allowed in certain proportions for some kind of use.
For instance the maximal concentration allowed in the EU for E102 in Edible Cheese Rinds is 100 mg/kg, and it is the same for E120... except for Red Marbled Cheese and Red Pesto Cheese where it can be up to 125 mg/kg for E120. (No, I don't make that up: http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=uriserv:OJ.L_.2014.299.01.0022.01.ENG )

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Started a wiki page to gather the data and host the discussions: http://en.wiki.openfoodfacts.org/Project:Food_additives

@sl956: I added your link for Tartrazine on the wiki page, can you add your ideas / data / links etc. to it as well? Thank you!

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Additives colors have been removed.

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