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The ’Grey’ Literature

 Updated 2021-11-18

 What is ’grey’ literature?

The 'grey' literature is written and published material (such as analytical or survey reports) that may be difficult to trace via conventional channels such as published and peer reviewed journals It is usually not published commercially or may not be not widely accessible. It is nonetheless a very important source of information in food composition, because it is original and recent. Examples of grey literature include technical reports, e.g. technical reports from government agencies or scientific research groups, working papers from research groups or committees, etc.

The reports are usually written in the official laguage (languages) of the issuing organisations, and this may for non-English languages limit broad access to reports. Furthermore, the reports may be difficult to find as they are not necessarily covered by the commercial publishers and public search engines, like scientific literature.

As the analytical or survey reports are of extreme importance in food composition work, below is a collection of the most recent works by government agencies, research instititutes and laboratories. Most of the reports are available for download (marked by Download indication with hyperlink.). There are however a few reports mentioned below, for which it has not been possible to find a hyperlink. 

 More recent analytical or survey reports in food composition

The Netherlands
United Kingdom


Version 6.4 of the Swiss food composition database.

The updated Swiss Food Composition Database includes new data from analyses of minerals and vitamins carried out in Switzerland, see the FSVO website.
New version of the Swedish Food Agency food database.

New version of the Swedish Food Agency food database. See the Swedish Food Agency's website.
New version 2021/7.0 of the Dutch Food Composition Database (NEVO)

The Dutch Food Composition Database (NEVO) has been updated. See the NEVO website.
FooDB Version 1.0

FooDB is the world’s largest and most comprehensive resource on food constituents, chemistry and biology. See FooDB version 1.0.