In order to start this process, a few sectors were chosen for study. The objective of Oqali is to progressively extend this approach to all food sectors.

  The nutrient content of transformed food products (priority was given to products tending to include sugar, fat or sodium);

  The willingness of each sector to cooperate: priority was given to sectors having data at their disposal.

In the future, the scope of study could be extended to part or all of the products in out-of-home dining and the craft industry.