iAlacarte draws on public, recognized reference standards for nutrition, allergens and oenology. This page summarizes the sources used and their limitations.
Public nutritional composition table published by ANSES (the French Agency for Food, Environmental and Occupational Health & Safety). The French reference for macronutrient, micronutrient and mineral content of common foods.
The benchmark nutritional database from the United States Department of Agriculture. Global coverage, particularly useful for exotic ingredients or items not listed in French references.
FAO/INFOODS (Food and Agriculture Organization of the United Nations) publishes the tagnames and interoperability standards for food composition databases. Guarantees semantic consistency across reference systems.
European regulation INCO 1169/2011 on the provision of food information to consumers. Defines the 14 major allergens subject to mandatory declaration. iAlacarte systematically structures these 14 categories.
A public corpus of more than 130,000 wine references (WineMag): grape variety, region, aromatic profile, price, rating. Used as general knowledge, combined with the establishment's actual cellar.
IBA (International Bartenders Association) publishes the official list of classic cocktails. TheCocktailDB rounds this out with broader coverage. iAlacarte rigorously follows these standards (proportions, methods, garnishes).
The RecipeNLG corpus structures more than two million recipes with normalized ingredients. iAlacarte uses it to infer implicit ingredients and detect hidden allergens in complex preparations.
Discover how these reference standards are leveraged in iAlacarte's anti-hallucination architecture.