Damion Dooley
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0100
pizza pie
LanguaL curation note: Used only for unsweetened products; sweetened pies are indexed under *PIE, SWEETENED*.
pie, unsweetened, or pizza (us cfr)
Milk modified by adding acid-producing and/or flavor-producing bacteria under controlled conditions.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0101
milk product, cultured
cultured milk product (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0102
crepe, dinner
taco, prepared
prepared food product with bakery base or enclosure, unsweetened (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0103
empanada
knish
turnover, unsweetened
pastry, unsweetened, filled (us cfr)
Liquid food prepared from fruit (21 CFR 146). Products prepared from fruit juice by thickening with pectin are indexed under *FRUIT JELLY*; those thickened with gelatin are under *FRUIT BUTTER, JELLY, PRESERVE OR RELATED PRODUCT*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0104
fruit juice or related product (us cfr)
Seasoned product that contains multiple ingredients and that is used in limited amounts to accompany other foods; excludes flavors, spices and herbs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0105
condiment, dressing, gravy or sauce
gravy, condiment, dressing or sauce
sauce, condiment, dressing or gravy
dressing, condiment, gravy or sauce (us cfr)
Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0106
prepared grain or starch product (us cfr)
Includes breads, crackers, pie or pizza crusts and pretzels. Excludes glazed, filled or frosted bakery products, which fall under *BAKERY PRODUCT, SWEETENED* and unsweetened filled products that fall under *PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED* or the appropriate narrower term. See 21 CFR for description of some subgroups.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0107
crepe, unfilled
unfilled crepe
unsweetened bakery product
bakery product, unsweetened (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0108
puff pastry
pastry shell, unsweetened (us cfr)
Pasteurized cheese product made with mandatory emulsifier and optional dairy ingredients. Milkfat minimum 20% of total; moisture minimum 44%, maximum 60% (21 CFR 133.179, 133.180).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0109
pasteurized process cheese spread (us cfr)
Pasteurized cheese product made with mandatory emulsifier and optional milkfat or cream. Milkfat minimum 47% of solids (43% for swiss, 45% for gruyere); moisture maximum 51% (21 CFR 133.169, 133.170, 133.171).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0110
pasteurized process cheese (us cfr)
Pasteurized cheese product made with optional emulsifier and optional dairy ingredients. Milkfat minimum 23% of total; moisture maximum 44%.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0111
pasteurized process cheese food (us cfr)
Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0112
malt beverage, nonalcoholic
nonalcoholic beverage (us cfr)
Aromatic or pungent plant product used whole or ground as a seasoning in food products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0113
herb or spice
spice or herb (us cfr)
A frozen dessert prepared from one or more dairy ingredients or their analogs, plus other ingredients. Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0114
dairy dessert, frozen
dessert, frozen dairy
frozen dairy dessert (us cfr)
Natural cheese, cured or uncured, cheese product (which is further processed), or cheese product analog.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0115
cheese or cheese product (us cfr)
Cheese product made without the aid of heat. See 21 CFR 133.123-125 for lists of cheeses that cannot be used.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0116
cheese product, cold-pack
cold-pack cheese product (us cfr)
Food prepared by comminuting and mixing, with the aid of heat, one or more natural cheeses, with or without additional ingredients, into a homogeneous plastic mass; the product is packed while hot. See 21 CFR 133.167-180 for lists of cheeses that cannot be used.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0117
pasteurized cheese product (us cfr)
A substance having greater than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity. For example, the amount of such subtance having the sweetening capacity of 1 teaspoon of sucrose would have more than 0.4 calories (21 CFR 170.3(o)(21)).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0118
nutritive carbohydrate sweetener
sweetener, nutritive
nutritive sweetener (us cfr)
Distilled spirits produced at or above 190 proof and, if bottled, bottled at not less than 80 proof (27 CFR 5.22(a)).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0120
alcohol or neutral spirits
neutral spirits or alcohol
neutral distilled spirits (us cfr)
Food product having functional characteristics similar to a cream product; it may be nutritionally equivalent or inferior to the product it purports to resemble. Includes nondairy coffee whitener and nondairy topping.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0123
cream substitute
cream, imitation
imitation cream
whipped topping
cream product analog (us cfr)
Any form of whole or milled grain, prepared grain product or starch containing product derived from non-grain sources. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0125
grain or starch product (us cfr)
Cold-pack cheese product made with other dairy ingredients and without emulsifier. Milkfat minimum 23% of total; moisture maximum 44% (21 CFR 133.124, 133.125).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0126
cheese food, cold-pack
cold cheese food
cold-pack cheese food (us cfr)
The liquid extracted or expressed from mature fruit with or without the application of heat. Includes concentrated juice and single-strength juice. If the single-strength juice is prepared from concentrate, then *WATER ADDED* should be used. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0127
juice, fruit
fruit juice (us cfr)
Food product having functional characteristics similar to those of cheese or cheese product; it may be nutritionally equivalent or inferior to the product it purports to resemble. The ingredients may or may not be milk-based. An example is a cheese-like product made from skim milk and vegetable oil.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0128
cheese substitute
cheese, imitation
imitation cheese
cheese product analog (us cfr)
Extract, concentrate or isolate derived from a food source through one or more refining steps (see *EXTRACT, CONCENTRATE OR ISOLATE OF PLANT OR ANIMAL*) and marketed as such. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0129
refined or partially-refined food product (us cfr)
Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0130
diluted juice beverage
juice beverage, diluted
fruit juice, diluted (us cfr)
Food product consisting of comminuted poultry meat, usually seasoned, pressed and/or encased.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0131
poultry-based sausage or luncheon meat (us cfr)
Food product having functional characteristics similar to a meat product; it may be nutritionally equivalent or inferior to the product it purports to resemble. Typically these products are soybean-based.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0132
imitation meat
meat product analog (us cfr)
Product that imparts or helps to impart a taste or aroma in food (21 CFR.170.3(n)(26). [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0133
seasoning or flavoring
flavoring or seasoning (us cfr)
Table salt and its substitutes; also products combining other flavors or seasonings with salt when these are predominantly salt.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0134
salt substitute or salt
salt or salt substitute (us cfr)
Includes cakes, cookies, pies, quick breads, doughnuts and related products, also bakery products that are glazed, frosted or have a sweetened filling. If sugar is not the first ingredient, *SUGAR OR SUGAR SYRUP ADDED* as well as *SWEETENER ADDED* (or the appropriate narrower term under each) should be indexed in *H. TREATMENT APPLIED*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0135
crepe, dessert
dessert crepe
sweetened bakery product
bakery product, sweetened (us cfr)
Dressing for which no standards of identity are specified in the CFR.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0136
nonstandardized dressing (us cfr)
A frozen dairy dessert prepared by freezing while stirring a mixture of pasteurized dairy ingredients and other optional ingredients specified in 21 CFR 135.110 (a). These exclude fats and nonnutritive sweeteners not derived from milk; the finished product has at least 10% milk fat and 10% nonfat milk solids.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0137
frozen custard or ice cream
ice cream or frozen custard (us cfr)
The cheese is cured under conditions suitable for development of biological curing agents on the surface of the cheese, and the curing is conducted so that the cheese cures from the surface toward the center.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0138
soft-ripened cheese (u.s.)
LanguaL curation note: Used for cheeses, which solids contain not less than 50 percent of milkfat [21 CFR Ch. I (4-1-99 Edition)] - moisture content not specified.
soft cheese (us cfr)
A multiple-component food product typically containing a protein source, a vegetable, and a potato, rice or cereal-based component packaged to be served after heating, either as separate items or courses or mixed as recipe components; see 21 CFR 102.26, 102.28 and 104.47 for nutritional quality guidelines.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0139
compartmentalized dinner
dinner with components separated in serving containers
dinner, compartmentalized
food packs with separate components
heat and serve dinner
multiple-course dinner
tv dinner
multicomponent meal (us cfr)
Mixture of cookie crumbs or sweetened cracker crumbs and fat that is used as a base for fruit or other pie filling, e.g., graham cracker crust. Also includes ordinary pie crust that has been sweetened.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0140
pie crust, sweetened (us cfr)
Confectionery into which a substantial amount of air has been incorporated to produce a sponge-like or chewy texture. Examples are marshmallow and nougat.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0141
confectionery, aerated
aerated confectionery (us cfr)
Substance having less than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity. For example, the amount of such substance having the sweetening capacity of 1 teaspoon of sucrose would have no more than 0.4 calories (21 CFR 170.3(o)(19)).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0142
sweetener, nonnutritive
nonnutritive sweetener (us cfr)
Fruit in all forms; includes fruit juices and fruit juice drinks, fruit butters, jellies, preserves, and related products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0143
pie filling, fruit
fruit or fruit product (us cfr)
Pasteurized cheese product made without emulsifier and with optional milkfat or cream. Milkfat minimum 47% of solids (43% for swiss, 45% for gruyere). Moisture maximum 51%. (21 CFR 133.167).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0145
pasteurized blended cheese (us cfr)
Jelly candy having agar as its principal jelling ingredient.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0146
jap or agar jelly candy (us cfr)
Food product having functional characteristics similar to milk or milk products, including cream product analogs, margarine, and milk analogs. Certain alternate ingredients are substituted for those components that are responsible for specific functional properties.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0147
milk or milk product analog (us cfr)
Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0148
milk or milk product (us cfr)
Food product prepared by milling a grain or by producing flour, meal or grits from a non-grain source such as beans, starchy roots or tubers. Refined starch is indexed under *REFINED OR PARTIALLY REFINED FOOD PRODUCT*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0149
milled grain or starch product (us cfr)
Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0150
meat or meat product (from mammal) (us cfr)
Single-portion yeast-leavened sweetened bakery product.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0151
roll, sweet
sweet bun
sweet roll or sweet bun (us cfr)
Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0152
vegetable or vegetable product (us cfr)
Semisolid or jelled food prepared from fruit or fruit juice and other ingredients prescribed for the individual products (21 CFR 150).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0155
fruit butter, jelly, preserve or related product (us cfr)
Food product having functional characteristics similar to a seafood product; it may be nutritionally equivalent or inferior to the product it purports to resemble.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0156
engineered seafood
imitation seafood product
seafood product analog (us cfr)
Food product having functional characteristics similar to a poultry product; it may be nutritionally equivalent or inferior to the product it purports to resemble.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0157
imitation poultry product
poultry-like product
poultry-like vegetable protein food
simulated poultry meat
poultry product analog (us cfr)
Food product having functional characteristics, primarily taste, similar to those of a *CACAO OR CHOCOLATE PRODUCT*. Carob or artificial chocolate flavor may replace chocolate or cocoa in the product.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0158
chocolate or cacao product analog
cacao or chocolate product analog (us cfr)
Food product having functional characteristics similar to an ice cream product; it may be nutritionally equivalent or inferior to the product it purports to resemble.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0159
imitation ice cream
ice cream product analog (us cfr)
Unsweetened, unleavened mixture of flour and fat that is used as a base for filling. Yeast-leavened pie crust is indexed under *PIZZA CRUST*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0160
pie shell
pie crust, unsweetened (us cfr)
Candy in which fruit or nut is the first ingredient.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0161
nut or fruit candy
fruit or nut candy (us cfr)
Candy prepared by cooking together a mixture of sweeteners, water, acids, flavoring agents, other ingredients and jelling agents to a temperature of 226-230 degrees F, which results in a soft-solid product.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0162
jelly candy (us cfr)
Milk, a product derived from milk, or a dairy product analog; includes cheese and frozen dairy desserts. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0164
dairy product (us cfr)
Frozen custard, in comparison with ice cream, contains at least 1.4% egg yolk solids by weight of the finished product (21 CFR 135.110(a)).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0165
custard, frozen
french custard ice cream
french ice cream
ice cream, french
frozen custard (us cfr)
A substance added to food to impart, preserve, or enhance the color or shading of a food (21 CFR 170.3(0)).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0166
color additive (us cfr)
Yeast-leavened bread that is used as a base for filling, particularly to make pizza.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0167
pizza crust (us cfr)
Natural cheese that is cured; includes cheeses that are normally consumed cured but may be sold in an uncured or very lightly cured stage. The classification of cured cheeses is based on the method of curing, the moisture content, and the milk fat content measured as the proportion of solids. Scope notes given for the general classes give moisture and milkfat proportions that cover the entire range specified in the CFR for the individual cheeses included in a class; the class definition given in the CFR section cited may be more restrictive.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0168
cheese, cured
cured cheese (us cfr)
Sweetened product containing gelatin, flavoring and coloring.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0169
gelatin dessert (us cfr)
Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0172
prepared dish
prepared food product (us cfr)
Candy prepared by heating together sugar, corn syrup, fat and cream or milk to 240-250 degrees F.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0173
candy, caramel
caramel candy (us cfr)
An elastic substance flavored and used for chewing; it may be sweetened with a nutritive or nonnutritive sweetener. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0176
chewing gum (us cfr)
Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0178
bun, roll, or bread
roll, bun, or bread
bread (us cfr)
Food product that is usually pungent, tart, salty, or spicy and is used to enhance the flavors of other foods; includes catsup, relish, prepared mustard, prepared horseradish, and condiment sauces.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0179
relish or condiment
condiment or relish (us cfr)
A soup in which the liquid phase has high viscosity.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0180
bisque
gumbo
soup, cream
soup, thick (us cfr)
Substance that is added to food or that is used to treat food and that becomes a component of the food or otherwise affects the functional or nutritional characteristics of the food; for purposes of this vocabulary it excludes products that fall under other categories, such as flavors and sweeteners.
Damion Dooley
FDA CFSAN 1995
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0181
food additive (us cfr)
Food product having functional characteristics similar to milk; it may be nutritionally equivalent or inferior to the product it purports to resemble.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0182
imitation milk
milk analog (us cfr)
Chemically leavened sweetened bakery product that may contain other ingredients such as fruits, nuts or that may be filled.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0183
fruit bread
nut bread
quick bread, sweetened (us cfr)
Smooth semisolid fruit product prepared from a mixture of one or more fruit ingredients and specified optional ingredients. Skins, seeds, pits, and cores are screened out. Nutritive carbohydrate sweetener may be used, but the starting mixture of optional ingredients must contain at least five parts by weight of the fruit ingredient to each two parts by weight of the nutritive carbohydrate sweetener. The soluble content of the finished fruit butter is not less than 43% solids (21 CFR 150.110).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0184
fruit butter (us cfr)
Natural cheese that is not cured or is cured for less than 7 days. It may undergo some further processing, such as creaming. It is consumed fresh and has a mild acid flavor. Moisture max. 80%. Includes such products as cottage cheese, cream cheese and mozzarella cheese.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0185
soft cheese
uncured cheese (us cfr)
Cured cheese ripened by bacteria.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0186
LanguaL curation note: Used for cheeses, which contain not more than 39 percent of moisture, and their solids contain not less than 50 percent of milkfat [21 CFR Ch. I (4-1-99 Edition)]
hard cheese (us cfr)
Cheese made from milk or milk components, such as cream, by the following process: (1) produce curd through coagulation of milk by bacterial action and/or enzymes and/or acidification and draining of whey. (2) For cured cheese only: cure the curd. Excludes products made through further processing, such as comminuting (see *CHEESE PRODUCT*).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0187
natural cheese (us cfr)
Candy or other food product made with sweeteners and frequently containing nuts, fruits, starches, flavorings and other foods (21 CFR 170.3(n)(9). [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0188
confectionery (us cfr)
Prepared grain product made by baking or frying. Includes doughs, batters and mixes.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0191
bakery product (us cfr)
Cooked or uncooked mixture prepared with starch (tapioca starch, cornstarch, etc.) and other optional ingredients including sweeteners, eggs and flavorings.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0192
starch pudding
pudding, starch (us cfr)
A thin, sweetened bakery product griddled or cooked in a heated mold.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0194
waffle or pancake
pancake or waffle (us cfr)
Alcoholic beverage prepared from water, malted grain and hops (humulus) by brewing. Examples are beer, ale and malt liquor (27 CFR 7.10).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0195
malt beverage (us cfr)
Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0196
fruit nectar (us cfr)
Nonstandardized fruit product prepared from a mixture of one or more fruit ingredients and optional ingredients including nutritive carbohydrate sweetener, spice or flavor; includes applesauce and cranberry sauce.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0197
fruit spread or sauce (us cfr)
A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0198
soup (us cfr)
Distilled spirits produced at less than 190 proof and having a distinctive flavor and aroma derived from the source (or from flavoring ingredients added) through a manufacturing process characteristic of the type. Includes whiskey, brandy, rum and similar products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0200
distilled spirits, distinctive
spirits, distinctive distilled
distinctive distilled spirits (us cfr)
Sweetened bakery product consisting of a sweetened or unsweetened pastry shell or enclosure containing a sweetened filling, usually fruit, cheese or custard. Examples would be apple strudel, danish pastry or cream puff.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0202
pastry, sweetened (us cfr)
Sweetened bakery product baked in individual portions that are usually small and flat.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0203
cookie (us cfr)
Food product prepared by heating a mixture of sweeteners and other optional ingredients according to the specific formula for each subgroup.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0204
candy (us cfr)
Alcoholic beverage produced by the normal fermentation of the juice of grapes or other fruits or of the fermentable parts of plants or plant-related products; may contain certain optional ingredients. Contains between 7-24% alcohol by volume (27 CFR 4.10).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0205
wine, 7-24% alcohol (us cfr)
Frozen dessert prepared from nondairy ingredients.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0206
dessert, frozen nondairy
nondairy dessert, frozen
frozen nondairy dessert (us cfr)
A combination of one or more vegetable, fruit, herb, meat, poultry, seafood, egg, cereal or pasta, usually served with some kind of moist dressing; may be molded with a jelling agent. Salad takes precedence over other product types. Examples are egg salad, tuna salad, mixed vegetable salad, jelled fruit salad and macaroni salad.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0208
salad (us cfr)
Jelled product made from one or more fruit juices and optional ingredients. Includes both fruit jelly, which may be sweetened with nutritive carbohydrate sweeteners, (21 CFR 150.140), and artificially sweetened fruit jelly (21 CFR 150.141). The finished fruit jelly must have a soluble solid content of no less than 65% and the ratio by weight of the fruit ingredient to sweetener in the starting mixture must be no less than 45:55. Artificially sweetened fruit jelly must contain no less than 55% fruit ingredient by weight.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0209
fruit jelly (us cfr)
Sweetened bakery product that is leavened and baked.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0210
cake (us cfr)
A frozen dessert prepared from yogurt and other ingredients.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0211
yogurt, frozen
frozen yogurt (us cfr)
Prepared dish consisting of a mixture of meat, poultry or seafood with one or more vegetables and possibly other ingredients. In contrast to soups, which are liquid or semiliquid, stews are thickened or have a larger proportion of solid ingredients.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0212
hash or stew
stew or hash (us cfr)
Soft candy prepared by boiling milk, sugar, salt and optional ingredients to the soft-ball stage (238 degrees F.).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0213
fudge (us cfr)
An edible coating used to enhance appearance and palatibility and to protect the food product. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0214
glaze (us cfr)
Natural or synthetic product, dissolved in a suitable solvent or carried on an appropriate dry base and added to a food product to enhance or impart taste and aroma.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0215
aroma
flavoring (us cfr)
Candy prepared by boiling a mixture of water, sugars, butter or margarine and optional ingredients to the hard-crack stage (300 degrees F.).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0216
hard candy (us cfr)
Products of the flesh of animals. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0217
meat, poultry, seafood or related product (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0218
LanguaL curation note: Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
sandwich (us cfr)
Cooked or baked mixture of milk, eggs and optional ingredients including nutritive and non-nutritive sweeteners.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0219
cooked custard
custard, cooked (us cfr)
Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0220
pasta dish (us cfr)
This category includes a wide variety of products made from comminuted or chopped meat (skeletal and/or organ meat) that is usually salted and/or seasoned and often stuffed in an edible or inedible casing. Includes products such as pork sausage, pickle or pimiento loaf, meat spread and pate, and products made by binding meat chunks with gelatin or other binders, such as sectioned and formed ham, beef rolls, and headcheese. Excludes plain ground meat, meat loaf and products made by slicing intact muscle or other tissue, even if packaged and marketed like luncheon meat. Index all processes applied to the product at hand; examples: *FULLY HEAT TREATED*, *CURED FOR 2 MONTHS*, *SMOKED*, *FERMENTED*, *EMULSIFIED OR HOMOGENIZED*. Also consider *PARTICLE SIZE IN SOLID FORMED PRODUCTS* and *TYPEOF SAUSAGE CASING* in *Z. ADJUNCT CHARACTERISTICS OF FOOD*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0221
luncheon meat
sausage or luncheon meat (us cfr)
Sweetened prepared product usually consumed after the main course in a meal. Excludes fruit or fruit products, bakery products and confectionery.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0222
dessert (us cfr)
Wine containing 14-24% alcohol.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0224
aperitif wine (u.s.)
dessert wine (u.s.)
heavy wine, 14-24% alcohol (us cfr)
Mixture of fruits, vegetables, or other ingredients, such as spices and sweeteners, used to enhance the flavor of other food products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0225
relish (us cfr)
Flat hard candy to which is added nuts, usually peanuts.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0226
candy, brittle
brittle (us cfr)
Ice cream, in comparison with frozen custard, contains less than 1.4% egg yolk solids by weight of the finished product (21 CFR 135.110(a)).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0227
ice cream (us cfr)
Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0228
snack food (us cfr)
Alcoholic or nonalcoholic beverage; excludes milk and milk-based beverages, fruit juices and fruit juice drinks, and vegetable juices. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0229
beverage (us cfr)
Frozen non-dairy dessert prepared by freezing, while stirring, a mixture of water, nutritive sweeteners and flavorings; the mix may or may not be pasteurized. Must not contain milk or milk-derived ingredients, egg yolk or food fats. The optional flavor ingredients are specified in 21 CFR 135.140(d) and (e).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0230
water ice (us cfr)
Food product having functional characteristics similar to those of butter; it is in plastic form or liquid emulsion and contains not less than 80% fat whose origin is vegetable or rendered animal carcass fats or a mixture of these as well as other optional ingredients specified by 21 CFR 166.110.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0231
margarine (us cfr)
Frozen dairy dessert produced by freezing while stirring a pasteurized mix of ingredients including, but not limited to, milk derived nonfat solids, animal or vegetable fat or both, only part of which may be milkfat, and nutritive carbohydrate sweeteners.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0232
mellorine (us cfr)
Frozen dairy dessert similar to ice cream; it has between 2% and 7% milkfat and at least 11% total milk solids.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0233
ice milk (us cfr)
A product added to a food item to achieve some degree of sweet taste; it may be nutritive or nonnutritive.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0237
sweetener (us cfr)
Alcoholic beverage produced by combining a spirit (frequently brandy) with flavoring and sugar. May be grouped into five categories: fruits, seeds, herbs, peels and cremes. Examples of each include cherry heering, anisette, chartreuse, curacao and creme de menthe (27 CFR 5.22(h)).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0240
cordial
liqueur (us cfr)
Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0241
soft drink (us cfr)
Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0242
cracker (us cfr)
A soup in which the liquid phase has low viscosity.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0243
bouillon
consomme
soup, thin (us cfr)
Candy prepared by cooking together sugar, water and ingredients to control crystal growth to a temperature of 238-246 degrees F. The product is then cooled approximately 100 degrees and agitated to promote a smooth, creamy texture.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0244
candy, fondant
fondant (us cfr)
Frozen dairy dessert prepared by freezing, while stirring, a pasteurized mixture of one or more optional dairy ingredients, caseinates and other non-dairy ingredients, excluding other food fats; the milkfat content is not less than 1% nor more than 2%.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0245
sherbet (us cfr)
Candy-like product shaped and/or colored to serve as a decoration.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0246
decoration (us cfr)
Deep-fat fried sweetened bakery product that may be leavened with yeast or baking powder.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0248
cruller
doughnut (us cfr)
Viscous or semisolid fruit product made from whole fruits or pieces of fruit of one or more varieties and optional ingredients. Includes fruit preserve or jam (21 CFR 150.160) and artificially sweetened fruit preserve or jam (21 CFR 150.161). The specifications of starting mixture and finished soluble solids are the same as for fruit jelly.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0251
jam or fruit preserve
marmalade
fruit preserve or jam (us cfr)
Sweetened bakery product consisting of a sweetened or unsweetened pie crust and a sweetened filling. The filling is always indexed as the food source, even if the crust is the same weight or greater weight than the filling ingredient.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0253
tart
turnover, sweetened
pie, sweetened (us cfr)
Food product having functional characteristics similar to an egg product; it may be nutritionally equivalent or inferior to the product it purports to resemble. Includes egg whites that have added ingredients, particularly vegetable oil.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0254
egg product, imitation
egg substitute
imitation egg product
egg product analog (us cfr)
Jelly candy having pectin as its principal jelling ingredient.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0255
pectin jelly candy (us cfr)
Jelly candy having starch as its principal jelling ingredient.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0256
starch jelly candy (us cfr)
Fruits and vegetables in all forms. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0257
fruit or vegetable product (us cfr)
Prepared grain product ready or nearly ready for consumption and marketed primarily for breakfast use. Includes formulated breakfast cereals such as 'corn flakes' or 'cheerios' and simple breakfast cereals such as instant oatmeal. Excludes rolled oats, corn grits and similar products, which are indexed under *MILLED GRAIN OR STARCH PRODUCT*. See also *MILLED GRAIN OR STARCH PRODUCT*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0258
cereal, breakfast
breakfast cereal (us cfr)
Nuts in all forms, including nut butters and pastes.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0260
nut or nut product (us cfr)
Fresh egg in shell, liquid, frozen, dried egg or egg component, or egg product analog. Includes boiled, poached, scrambled, and fried eggs. Excludes prepared egg dishes, such as omelettes.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0261
egg or egg product (us cfr)
Pourable condiment that is usually applied after the food is prepared but can also be used in cooking. Examples are soy sauce, pepper sauce or barbeque sauce.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0263
sauce, condiment
condiment sauce (us cfr)
The liquid extracted or expressed from mature vegetables with or without optional ingredients such as seasoning or salt. Products prepared from vegetable juice by thickening with gelatin or pectin are indexed under the broader term *VEGETABLE OR VEGETABLE PRODUCT*. For part or portion, index the part or the plant from which the juice was extracted, rather than *PLANT EXTRACT, CONCENTRATE, OR ISOLATE*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0264
juice, vegetable
vegetable juice (us cfr)
Pasteurized cheese product made without emulsifier and with opional dairy ingredients. Milkfat minimum 20% of total; moisture minimum 44%, maximum 60% (21 CFR 133.175, 133.176).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0266
pasteurized cheese spread (us cfr)
Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0267
seafood or seafood product (us cfr)
Beverage prepared by extracting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0268
steeped beverage (us cfr)
Mixture of fat, sweetener and optional ingredients such as fruit juice, milk, flavorings, etc. used as a topping, coating or filling for bakery products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0269
frosting
icing or frosting (us cfr)
Vegetable product prepared by immersing vegetable in a brine or an acid solution. Often this treatment induces fermentation and/or other changes in the product.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0271
pickle, vegetable
vegetable pickle (us cfr)
Any form of cacao, cacao product, chocolate, chocolate product or chocolate product analog except chocolate candy; includes such products as cacao beans, cacao nibs, chocolate liquor, sweet or milk chocolate, and chocolate syrup; excludes flavors and extracts derived from cacao beans and chocolate- or cacao-flavored foods (21 CFR 163). [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0272
chocolate or cacao product
cacao or chocolate product (us cfr)
Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0273
poultry or poultry product (us cfr)
Formulated and often nutritionally controlled product marketed for consumption in place of a conventional meal. The product may be used as the sole or major source of nourishment. It is frequently offered in a form convenient to use. Includes infant formula, products designed for weight loss, instant breakfast, interal and parenteral complete nutrition solutions, etc.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0274
breakfast squares
energy food stick
instant breakfast
meal replacement (us cfr)
A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0275
macaroni or noodle product (us cfr)
Standardized or nonstandardized mixture of edible fats or oils, acidifying agents and optional ingredients such as sweeteners (nutritive or nonnutritive), starch, egg and seasonings. Used in limited amounts to accompany salads and other foods.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0276
food dressing
dressing for food (us cfr)
Alcoholic beverage prepared by fermentation of grain or plant-related products and subsequent distillation (27 CFR 5.11).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0277
hard liquor
liquor, alcoholic
spirits, distilled
distilled spirits (us cfr)
Beverage containing more than 0.5% alcohol; includes distilled spirits, malt beverage, and wine.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0278
alcoholic beverage (us cfr)
Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0279
meat, cured
cured meat (us cfr)
Cold-pack cheese product made without other dairy ingredients and without emulsifiers. Milkfat minimum 47% of solids (43% for swiss, 45% for gruyere); moisture maximum 42% (21 CFR 133.123).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0280
cheese, club
cheese, cold-pack
club cheese
cold-pack cheese (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0281
LanguaL curation note: Used for cheeses, which contain more than 39 percent, but not more than 50 percent, of moisture, and their solids contain not less than 50 percent of milkfat [21 CFR Ch. I (4-1-99 Edition)]
semisoft cheese (us cfr)
Food made from natural cheese of one or more varieties or from cheese, other dairy ingredients and/or emulsifiers, and other optional ingredients by comminuting and possibly application of heat. The result is a homogeneous plastic mass, except for grated cheese product, which is powdered or granular.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0282
processed cheese product (us cfr)
Chemically leavened unsweetened bakery product such as biscuits or unsweetened cornbread.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0283
quick bread, unsweetened (us cfr)
Prepared food product that contains egg as its principal ingredient. Examples include cheese souffle and quiche lorraine.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0284
quiche
prepared egg dish (us cfr)
Sweetened or unsweetened custard or starch-based pudding; also non-fruit pie filling.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0285
pie filling, non-fruit
pudding or custard
custard or pudding (us cfr)
Nonstandardized food product used as a meal accompaniment and consisting of a mixture of fats or oils, starch, liquid and other optional ingredients specified by the recipe; excludes condiment sauce (q.v.) and tomato or spaghetti sauce, which are vegetable products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0286
sauce or gravy
gravy or sauce (us cfr)
Sweetened and flavored product that is used as an accompaniment to desserts.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0287
sweet sauce or topping (us cfr)
Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0288
candy, chocolate
chocolate candy
Food group having common consumption, functional or manufacturing characteristics, e.g. *FRUIT OR VEGETABLE PRODUCT*, *DAIRY PRODUCT*, *CONFECTIONARY*, *PREPARED FOOD PRODUCT*, etc. [FDA CFSAN 1995]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0289
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
USA agency food product type
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0290
LanguaL curation note: Used for cheeses (cured cheeses), which contain not more than 34 percent of moisture, and their solids contain not less than 32 percent of milkfat [21 CFR Ch. I (4-1-99 Edition)].
hard grating cheese (us cfr)
Cheese product made with other dairy ingredients, with or without emulsifiers, with or without the aid of heat. It is a uniformly blended, partially dehydrated, powdered or granular mixture (adapted from 21 CFR 133.147 (grated american cheese food)).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0291
grated cheese food
Dressing for which standards of identity are specified in the CFR. Includes french dressing (21 CFR 169.115), mayonnaise (21 CFR 169.140) and salad dressing (21 CFR 169.150).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0292
standardized dressing (us cfr)
Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0293
soft candy (us cfr)
Food product having functional characteristics similar to a butter product; it may be nutritionally equivalent or inferior to the product it purports to resemble.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0294
butter substitute
butter, imitation
imitation butter
butter product analog (us cfr)
Used for beverages marketed to resemble beer, wine or other alcoholic beverages but containing less than 0.5% alcohol by volume. Excludes unfermented fruit juices even if carbonated, for example, sparkling cider.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0295
alcoholic beverage analog (us cfr)
Food product consisting of comminuted seafood, usually seasoned, pressed and/or encased.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0296
seafood-based sausage or luncheon meat (us cfr)
Alcoholic beverage produced by the normal fermentation of the juice of grapes or other fruits or of the fermentable parts of plants or plant-related products; may contain certain optional ingredients. Contains between .5-24% alcohol.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0297
wine or wine-like product, .5-24% alcohol (us cfr)
Wine or wine-like product containing .5-7% alcohol.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0298
low-alcohol wine, .5-7% alcohol (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0299
sparkling wine (u.s.)
table wine (u.s.)
light wine, 7-14% alcohol (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0300
flavor enhancer or flavoring
flavoring or flavor enhancer (us cfr)
Substance added to a food to supplement, enhance or modify the original taste and/or aroma of a food or any of its ingredients without imparting a pronounced characteristic taste or aroma of its own (modified from 21 CFR 170.3 (o) (11)).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0301
taste enhancer
flavor enhancer (us cfr)
An acetic acid-containing liquid. Used as condiment or preservative in cooking, pickling and salad dressing preparation; may be flavored with herbs, vegetables or fruits. Natural vinegar is made by fermenting cider, wine, etc.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0302
vinegar (us cfr)
Flesh or edible body part from reptile, amphibian, insect, or other nonmammal origin. Does not include poultry or seafood.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0303
reptile, amphibian, insect, etc. meat or meat product (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0305
seed or seed product (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0306
nut or seed product (us cfr)
Frozen dessert prepared from tofu ingredient and intended to resemble ice cream.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0307
tofu dessert, frozen
tofu frozen dessert
frozen tofu dessert (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0308
supplemental formulation (us cfr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0309
therapeutic formulation
dietary or therapeutic formulation (us cfr)
Cheese having less than 51% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003).
Maximum moisture content 36%, minimum fat content in dry matter 32% (CODEX STAN C-35-1978).
Examples include parmesan, pecorino, romano cheese.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0310
cheese, extra hard (codex)
grating cheese
extra hard cheese (codex)
Cheese having 49-56% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003).
Examples include gruyere, emmental, cheddar.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0311
hard cheese (codex)
Cheese having 54-69% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003).
Examples include younger emmental, cheddar, compté, edam, gouda, blue cheese.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0312
firm cheese
semisoft cheese
semihard cheese (codex)
Cheese having greater than 67% moisture on a fat-free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Examples include brie, camembert, coulommiers and feta.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0314
soft cheese (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0315
designation according to cheese firmness
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
cheese hardness class (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0316
cheese hardness class (us cfr)
Substance added to a product to prevent growth of contaminating microorganisms and subsequent spoilage of the product.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0317
preservative (US CFR)
Substance used to preserve food by retarding deterioration, rancidity or discoloration due to oxidation.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0318
antioxidant (us cfr)
Substance used to product viscous solutions or dispersions, to impart body, improve consistency, or stabilize emulsions. Includes suspending and bodying agents, setting agents, jelling agents, bulking agents, viscosity modifiers, etc.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0319
gelling agent
jelling agent
thickener
stabilizer, thickener or gelling agent (us cfr)
Substance used to produce viscous solutions or dispersions, to impart body, improve consistency, or stabilize emulsions.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0321
stabilizer (us cfr)
Inorganic chemicals that, put into a human (or other mammalian) body, either produce or become acid.
Damion Dooley
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0322
acidifier (US CFR)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0323
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
food additive regulatory classification
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0324
food additive classification, european community
acid
acidity regulator
Substance that increases the acidity of a food stuff and/or imparts a sour taste to it.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0325
acid (food additive, EC)
Substance that alters or controls the acidity or alkalinity of a foodstuff.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0326
acidity regulator (EC)
Substance that reduces the tendency of individual particles of a foodstuff to adhere to one another.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0327
anticaking agent (ec)
Substance that prevents or reduces foaming.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0328
antifoaming agent (ec)
Substance that prolongs the shelf life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0329
antioxidant (ec)
Substance that contributes to the volume of a foodstuff without contributing significantly to its available energy value.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0330
bulking agent (ec)
Substance used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0331
carrier, including carrier solvent (ec)
Substance that adds or restores the colour in a food, and includes natural constituents of foodstuffs and natural sources that are normally not consumed as foodstuffs as such and not normally used as characteristic ingredients of foods.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0332
colour (ec)
Substance that makes it possible to form or maintain a homogenous mixture of two or more immiscible phases as oil and water in a foodstuff.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0333
emulsifier (ec)
Substance that converts proteins contained in cheese into a dispersed form and thereby brings about homogenous distribution of fat and other components.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0334
emulsifying salt (ec)
Substance that makes or keeps tissues of fruit and vegetables firm or crisp, or interacts with gelling agents to produce or strengthen a gel.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0335
firming agent (ec)
Substance that enhances the existing taste and/or odour of a foodstuff.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0336
flavour enhancer (ec)
Flour treatment agent other than emulsifier is a substance that is added to flour or dough to improve its baking quality.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0337
flour treatment agent (ec)
Substance that makes it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0338
foaming agent (ec)
Substance that gives a foodstuff texture through formation of a gel.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0339
gelling agent (ec)
Substance which, when applied to the external surface of a foodstuff, imparts a shiny appearance or provide a protective coating.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0340
glazing agent (including lubricants) (ec)
Substance that prevents foodstuffs from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0341
humectant (ec)
Substance obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0342
modified starch (ec)
Gas other than air, introduced into a container before, during or after the placing of a foodstuff in that container.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0343
packaging gas (ec)
Substance that prolongs the shelf life of foodstuffs by protecting them against deterioration caused by micro-organisms.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0344
preservative (ec)
Gas other than air, which expels a foodstuff from a container.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0345
propellant (ec)
Substance or combinations of substances that liberate gas and thereby increase the volume of a dough or batter.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0346
raising agent (ec)
Substance that forms chemical complexes with metallic ions.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0347
sequestrant (ec)
Substance that makes it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances that enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances that stabilise, retain or intensify an existing colour of a foodstuff.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0348
stabilizer (ec)
Substance that is used to impart a sweet taste to foodstuffs or as tabletop sweetener.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0349
sweetener (ec)
Substance that increases the viscosity of a foodstuff.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0350
thickener (ec)
An additive class derived from the Codex Class Names and the International Numbering System (INS) for Food Additives (CAC/GL 36-1989).
Damion Dooley
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0351
A FSFA Online list which is updated up to the 34th Session of the Codex Alimentarius Commission (2011)
Codex Alimentarius food additive functional class
Renamed from *PRODUCT TYPE, CODEX ALIMENTARIUS* in LanguaL 2008.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0352
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
international agency food product type
A classification of food processing aids provided by The Codex Committee on Food Additives and Contaminants (CCFAC).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0355
Codex Alimentarius food classification for food additives
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0356
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
European Union agency food product type
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0357
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
CIAA food classification for food additives
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0361
This class is designed to hold 3rd party food classification schemes which are being mapped to FoodOn classes using the 'has member' relation. The two hierarchies are not melded into a subclass polyhierarchy because of possible logical inconsistencies in the agency schemes. The hierarchies of agency schemes are as true to their agency representation as possible.
agency food product type
Increases the acidity and/or imparts a sour taste to a food.
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://www.fao.org/tempref/codex/Meetings/CCFAC/ccfac31/INS_e.pdf
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0362
acid (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0363
acidifier (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0364
alkali (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0365
antibleaching agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0366
antibrowning agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0367
anticaking agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0368
antifoaming agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0369
antimicrobial preservative (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0370
antimould and antitrope agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0371
antioxidant (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0372
antioxidant synergist (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0373
antioxidants solubilizer (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0374
antitrope agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0375
antispattering agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0376
binder (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0377
bleaching agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0378
bodying agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0379
brown salt: nutrient, dietary supplement (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0380
buffering agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0381
bulking agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0382
carbonating agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0383
carrier (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0384
carrier solvent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0385
chewing gum base (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0386
clarifying agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0387
cloud producing agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0388
cloud producing agent in non-alcoholic beverages (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0389
colloidal stabilizers (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0390
colour adjunct (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0391
colour fixative (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0392
colour retention agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0393
colour stabilizer (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0394
contaminant (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0395
decolourizing agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0396
defoaming agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0397
density adjusting agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0398
dietary supplement (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0399
diluent of colour and other food additives (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0400
dispersing agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0401
dough conditioner (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0402
drying agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0403
dusting powder (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0404
emulsifier (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0405
emulsion stabilizer (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0406
enzyme preparation (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0407
extraction solvent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0408
filler (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0409
filtering aid (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0410
firming agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0411
flavour adjunct (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0412
flavour enhancer (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0413
flavouring agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0414
flavours solubilizer (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0415
flour treatment agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0416
foaming agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0417
food colour (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0418
food preservative (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0419
formulation agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0420
formulation aid (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0421
freezant (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0422
fumigant (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0423
fungicidal preservative (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0424
fungistatic agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0425
humectant (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0426
gelling agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0427
green: nutrient, diet supplement, anti-caking agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0428
leavening agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0429
liquid freezant (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0430
moisture retaining agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0431
neutralizing agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0432
nutrient (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0433
odour removing agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0434
oxidizing agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0435
packing gas (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0436
propellant (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0437
release agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0438
residue (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0439
salt substitute (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0440
sealing agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0441
seasoning agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0442
sequestrant (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0443
stabilizer (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0444
suspending agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0445
sweetening agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0446
tableting aid (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0447
taste removing agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0448
texturizer (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0449
thickening agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0450
wetting agent (codex)
FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0451
yeast food (codex)
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0452
CIAA dairy products
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0453
CIAA fats and oils
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0454
CIAA edible ices
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0455
CIAA fruits and vegetables
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0456
CIAA confectionary
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0457
CIAA cereals and cereal products
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0458
CIAA bakery wares
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0459
CIAA meat and meat products
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0460
CIAA fish and fish products
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0461
CIAA egg and egg products
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0462
CIAA sugar and honey
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0463
CIAA salts and spices, soups, sauces and salads, protein products etc.
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0464
CIAA foodstuffs intended for particular nutritional uses
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0465
CIAA beverages
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0466
CIAA ready-to-eat savories
CIAA ADD/385/90E Rev 5
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0467
CIAA other foods
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0626
CCFAC dairy products, excluding fats and oils, fat emulsions
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0627
CCFAC fats and oils, and fat emulsions (type water-in-oil)
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0628
CCFAC edible ices, including sherbet and sorbet
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0629
CCFAC fruits and vegetables
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0630
CCFAC confectionary
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0631
CCFAC cereals and cereal products
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0632
CCFAC bakery wares
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0633
CCFAC meat and meat products
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0634
CCFAC fish and fish products
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0635
CCFAC egg and egg products
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0636
CCFAC sweeteners
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0637
CCFAC salts and spices, soups, sauces and salads, protein products etc.
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0638
CCFAC foodstuffs intended for particular nutritional uses
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0639
CCFAC beverages, excluding dairy products
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0640
CCFAC ready-to-eat savories
CL 1996/14-FAC, May 1996
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0641
CCFAC composite foods
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0642
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
eurocode 2 food classification
Codex Alimentarius, Volume 2 - 1993, Section 2: Pesticide Residues in Food.
The Codex Classification of food and animal feed commodities moving in trade and the description of the various items and groups of food and animal feedstuffs included in the present document have been developed by the Codex Committee on Pesticide Residues. It was first adopted by the 18th Session of the Codex Alimentarius Commission, (1989).
The Codex Classification includes food commodities and animal feedstuffs for which Codex maximum residue limits will not necessarily be established. The Classification is intended to be as complete a listing of food commodities in trade as possible, classified into groups on the basis of the commodity's similar potential for pesticide residues.
The Classification may also be appropriate for other purposes such as setting maximum levels for other types of residues or for other contaminants in food. The Codex Classification should be consulted in order to obtain a precise description of the food or animal feed commodities and, especially, in cases where Codex maximum residue limits have been set for groups of food and groups of animal feedstuffs. The Codex Classification is intended to promote harmonization of the terms used to describe commodities which are subject to maximum residue limits and of the approach to grouping commodities with similar potential for residue for which a common group maximum residue limit can be set.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0643
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
Codex Alimentarius classification of food and feed commodities
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0644
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
a. primary food commodities of plant origin (ccpr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0645
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
b. primary food commodities of animal origin (ccpr)
Four the purpose of the Codex Alimentarius the term "primary feed commodity" means the product in or nearly in its natura1 state intended for sale to:
1. the stock farmer as feed which is used without further processing for livestock animals or after silaging or similar farm processes;
2. the animal feed industry as a raw material for preparing compounded feeds;
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0646
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
c. primary feed commodities (ccpr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0647
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
d. processed food of plant origin (ccpr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0648
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
e. processed food of animal origin (ccpr)
Fruits are derived from many different kinds of perennial plants, trees and shrubs, usually cultivated. They consist mostly of the ripe, often sweet, succulent or pulpy developed plant ovary and its accessory parts, commonly and traditionally known as fruit.
Exposure to pesticides is dependent on the particular part of the fruit used for food. Fruits may be consumed whole, after the removal of the peel, or in part, and in the form of fresh, dried or processed products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0649
01 fruits (ccpr)
Vegetables are foods derived from many different kinds of plants mostly annual and usually cultivated, commonly known by custom and tradition as "vegetables".
In several countries, some of these commodities grown on large areas are distinguished as "field crops" or arable crops e.g. sugar beet. For the sake of convenience in this guide such crops are classified under Type 2 Vegetables.
Exposure to pesticides is dependent on the particular part of the plant used for food and the growing practices.
Vegetables may be consumed in whole or in part and in the form of fresh, dried or processed foods.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0650
02 vegetables (ccpr)
TYPE 03 - GRASSES
Grasses are herbaceous annual and perennial monocotyledonous plants of different kinds, cultivated extensively for their ears (heads) of starchy seeds used directly for the production of food. Grasses used for animal feed are classified under Class C; Primary Animal feed commodities, Group 051.
The plants are fully exposed to pesticides applied during the growing season.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0651
03 grasses (ccpr)
TYPE 04 - NUTS AND SEEDS
Nuts and seeds are derived from a large variety of trees, shrubs and herbaceous plants, mostly cultivated.
The mature seeds or nuts are used as human food, for the production of beverages or edible vegetable oils and for the production of seed meals and cakes for animal feed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0652
04 nuts and seeds (ccpr)
TYPE 05 - HERBS AND SPICES
Herbs and spices are the flavoursome or aromatic leaves, stems, roots, flowers or fruits of a variety of plants used to impart special flavours to food and beverages.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0653
05 herbs and spices (ccpr)
TYPE 06 - MAMMALIAN PRODUCTS
Mammalian products are derived from the edible parts of various mammals, primarily herbivorous, slaughtered for food. These mammals are usually domesticated, or to a lesser extent obtained as game animals.
This type does not include edible products from marine mammals, for which see Group 044.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0654
06 mammalian products (ccpr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0655
07 poultry products (ccpr)
Type 08 - Aquatic animal products
Aquatic animal products are derived from the edible parts of various aquatic animals, usually wild, harvested for food.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0656
08 aquatic animal products (ccpr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0657
09 amphibians and reptiles (ccpr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0658
10 invertebrate animals (ccpr)
Type 11 - Primary feed commodities of plant origin
The primary feed commodities of plant origin include products after removal of certain parts of the plants.
Some types of the primary feed commodities are grown and used exclusively for animal feeding purposes, e.g. alfalfa vetch and maize forage. Other types are derived from crops of which the edible parts are used directly or after processing as food, whereas the "waste" parts of these crops are generally used for feeding purposes, e.g. cereal straws, pea vines (fresh = green), pea hay, maize fodder, sugar beet tops or -leaves.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0659
11 primary food commodities of plant origin (ccpr)
The term "secondary food commodity" means a "primary food commodity" which has undergone simple processing, such as removal of certain portions, drying (except natural drying), husking, and comminution, which do not basically alter the composition or identity of the product. Natural field dried mature crops or parts of crops such as pulses, bulb onions or cereal grains are not considered as secondary food commodities.
Secondary food commodities may be processed further or used as ingredients in the manufacture of food or sold directly to the consumer.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0660
12 secondary food commodities of plant origin (ccpr)
Type 13 - Derived edible products of plant origin
"Derived edible products" are foods or edible substances isolated from primary food commodities or raw agricultural commodities, not intended for human consumption as such, using physical, biological or chemical processing.
This type of processed food includes groups such as vegetable oils (crude and refined), by-products of the fractionation of cereals fruit juices, teas (fermented and dried), cocoa powder and by-products of cocoa manufacturing, and extracts of various plants.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0661
13 derived products of plant origin (ccpr)
Type 14 - Manufactured Foods (single-ingredient) of plant origin
The term "single-ingredient manufactured food" means a "processed food" which consists of one identifiable food ingredient, with or without packing medium or minor ingredients, such as flavouring agents, spices and condiments, and which is normally pre-packaged and ready for consumption with or without cooking.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0662
14 manufactured foods (single ingredient) of plant origin (ccpr)
The term "multi-ingredient manufactured food" means a processed food, consisting of more than one major ingredient.
A multi-ingredient food consisting of ingredients of both plant and animal origin will be included in this type if the ingredient(s) of plant origin is (are) predominant.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0663
15 manufactured foods (multi-ingredient) of plant origin (ccpr)
Type 16 - Secondary food commodities of animal origin
The term "secondary food commodity" means a "primary food commodity" which has undergone simple processing, such as removal of certain portions, drying, and comminution, which do not basically alter the composition or identity of the commodity.
Secondary food commodities may be processed further, or used as ingredients in the manufacture of food, or sold directly to the consumer.
This type of processed food includes groups of processed primary food commodities of animal origin which have undergone simple processing, such as processed mammalian meat and poultry meat, fishes and other aquatic animals, e.g. dried meat, dried fish.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0664
16 secondary food commodities of animal origin (ccpr)
Type 17 - Derived edible products of animal origin
The term "Derived edible products" means foods or edible substances isolated from primary food commodities or raw agricultural commodities not intended for human consumption as such, using physical, biological and chemical processes.
This type includes processed (rendered or extracted, possibly refined and/or clarified) fats from mammals, including aquatic mammals, poultry and aquatic organisms such as fishes
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0665
17 derived edible products of animal origin (ccpr)
The term "single ingredient manufactured food" means a processed food which consists of one identifiable food ingredient, with or without packing medium or minor ingredients such as flavouring agents, spices and condiments, and which is normally pre-packaged and ready for consumption, with or without cooking.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0666
18 manufactured food (single-ingredient) of animal origin (ccpr)
19 Manufactured food (multi-ingredient) of animal origin
The term "multi-ingredient manufactured food" means a processed food consisting of more than one major ingredient.
A multi-ingredient food consisting of ingredients of both animal and plant origin will be included in this type if the ingredient(s) of animal origin is (are) predominant
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0667
19 manufactured food (multi-ingredient) of animal origin (ccpr)
Citrus fruits are produced on trees or shrubs of the family Rutaceae. These fruits are characterized by aromatic oily peel, globular form and interior segments of juice-filled vesicles. The fruit is fully exposed to pesticides during the growing season. Post-harvest treatments with pesticides and liquid waxes are often carried out to avoid deterioration during transport and distribution due to fungal diseases, insect pests or loss of moisture.
The fruit pulp may be consumed in succulent form and as a juice. The entire fruit may be used for preserves.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0668
001 citrus fruits (fc) (ccpr)
Pome fruits are produced on trees and shrubs belonging to certain genera of the rose family (Rosaceae), especially the genera Malus and Pyrus. They are characterized by fleshy tissue surrounding a core consisting of parchment-like carpels enclosing the seeds.
Pome fruits are fully exposed to pesticides applied during the growing season. Post-harvest treatments directly after harvest may also occur. The entire fruit, except the core, may be consumed in the succulent form or after processing.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0669
002 pome fruits (fp) (ccpr)
Stone fruits are produced on trees belonging to the genus Prunus of the rose family (Rosaceae). They are characterized by fleshy tissue surrounding a single hard shelled seed. The fruit is fully exposed to pesticides applied during the growing season (fruit setting until harvest). Dipping of fruit immediately after harvest, especially with fungicides, may also occur.
The entire fruit, except the seed, may be consumed in a succulent or processed form.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0670
003 stone fruits (fs) (ccpr)
Berries and other small fruits are derived from a variety of perennial plants and shrubs having fruit characterized by a high surface: weight ratio. The fruits are fully exposed to pesticides applied during the growing season (blossoming until harvest).
The entire fruit, often including seed, may be consumed in a succulent or processed form.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0671
004 berries and other small fruits (fb) (ccpr)
The assorted tropical and sub-tropical fruits - edible peel are derived from the immature or mature fruits of a large variety of perennial plants, usually shrubs or trees. The fruits are fully exposed to pesticides during the growing season (period of fruit development).
The whole fruit may be consumed in a succulent or processed form.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0672
005 assorted tropical and sub-tropical fruit - edible peel (ft) (ccpr)
The assorted tropical and sub-tropical fruits - inedible peel are derived from the immature or mature fruits of a large variety of perennial plants, usually shrubs or trees. Fruits are fully exposed to pesticides applied during the growing season (period of fruit development) but the edible portion is protected by skin, peel or husk. The edible part of the fruits may be consumed in a fresh or processed form.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0673
006 assorted tropical and sub-tropical fruit - inedible peel (fi) (ccpr)
Bulb vegetables are pungent highly flavoured foods derived from fleshy scale bulbs in some commodities including stem and leaves, of the genus Allium of the lily family (Lilaceae). Bulb fennel is included in this group; the bulb-like growth of this commodity gives rise to similar residues.
The subterranean parts of the bulbs and shoots are protected from direct exposure to pesticides during the growing season.
The entire bulb may be consumed after removal of the parchment-like skin. The leaves and stems of some species or cultivars may also be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0674
009 bulb vegetables (va) (ccpr)
Brassica (cole or cabbage) vegetables and flowerhead brassicas are foods derived from the leafy heads, stems and immature inflorescences of plants belonging to the genus Brassica or the family Cruciferae. Although Kohlrabi does not comply fully with the description above, for convenience and because of the similarity in residue behaviour the commodity is classified in this group. Koblrabi is a tuber-like enlargement of the stem.
The edible part of the crop is partly protected from pesticides applied during the growing season by outer leaves, or skin (Kohlrabi).
The entire vegetable after discarding obviously decomposed or withered leaves may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0675
010 brassica (cole or cabbage) vegetables, head cabbage, flowerhead brassicas (vb) (ccpr)
Fruiting vegetables, Cucurbits are derived from the immature or mature fruits of various plants, belonging to the botanical family Cucurbitaceae; usually these are annual vines or bushes.
These vegetables are fully exposed to pesticides during the period of fruit development.
The edible portion of those fruits of which the inedible peel is discarded before consumption is protected from most pesticides, by the skin or peel, except from pesticides with a systemic action.
The entire fruiting vegetables or the edible portion after discarding the inedible peel may be consumed in the fresh form or after processing.The entire immature fruit of some of the fruiting vegetables species may be consumed, whereas only the edible portion of the mature fruit of the same species, after discarding the then inedible peel, is consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0676
011 fruiting vegetables, cucurbits (vc) (ccpr)
Fruiting vegetables, other than Cucurbits are derived from the immature and mature fruits of various plants, usually annual vines or bushes. The group includes edible fungi and mushrooms, being comparable organs of lower plants. Many plants of this group belong to the botanical family Solanaceae.
This group does not include fruits of vegetables of the botanical family Cucurbitaceae or the pods of vegetables of the Leguminosae-family.
The vegetables of this group are fully exposed to pesticides applied during the period of fruit development, except those of which the edible portion is covered by husks, such as sweet corn, ground cherries (Physalis spp.). The latter fruiting vegetables are protected from most pesticides by the husk except from pesticides with a systemic action.
The entire fruiting vegetable or the edible portion after discarding husks or peels may be consumed in a fresh form or after processing.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0677
012 fruiting vegetables, other than cucurbits (vo) (ccpr)
Leafy vegetables are foods derived from the leaves of a wide variety of edible plants, usually annuals or biennials. They are characterized by a high surface:weight ratio. The leaves are fully exposed to pesticides applied during the growing season.
The entire leaf may be consumed, either fresh or after processing or household cooking.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0678
013 leafy vegetables (including brassica leafy vegetables) (vl) (ccpr)
Legume vegetables are derived from the succulent seed and immature pods of leguminous plants commonly known as beans and peas.
Pods are fully exposed to pesticides during the growing season, whereas the succulent seed is protected within the pod from most pesticides, except pesticides with systemic action.
The succulent forms may be consumed as whole pods or as the shelled product.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0679
014 legume vegetables (vp) (ccpr)
Pulses are derived from the mature seeds naturally or artificially dried, of leguminous plants known as beans (dry) and peas (dry).
The seeds in the pods are protected from most pesticides applied during the growing season except pesticides which show a systemic action. The dried beans and peas however are often exposed to post-harvest treatments.
The dry pulses are consumed after processing or household cooking.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0680
015 pulses (vd) (ccpr)
Root and tuber vegetables are the starchy enlarged solid roots, tubers, corms or rhizomes, mostly subterranean, of various species of plants, mostly annuals.
The underground location protects the edible portion from pesticides applied to the aerial parts of the crop during the growing season; however the commodities in this group are exposed to pesticide residues from soil treatments.
The entire vegetable may be consumed in the form of fresh or processed foods.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0681
016 root and tuber vegetables (vr) (ccpr)
Stalk and stem vegetables are the edible stalks, leaf stems or immature shoots, from a variety of annual or perennial plants. Although not actually belonging to this group, globe artichoke (the immature flowerhead) of the family Compositae is included in this group.
Depending upon the part of the crop used for consumption and the growing practices, stalk and stem vegetables are exposed, in varying degrees, to pesticides applied during the growing season.
Stalk and stem vegetables may be consumed in whole or in part and in the form of fresh, dried or processed foods.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0682
017 stalk and stem vegetables (vs) (ccpr)
Cereal grains are derived from the ears (heads) of starchy seeds produced by a variety of plants, primarily of the grass family (Grainineae)
Buckwheat, a dicotyledonous crop belonging to the botanical family Polygonaceae and two Chenopodium species, belonging to the botanical family Chenopodiaceae are included in this group, because of similarities in size and type of the seed, residue pattern and the use of the commodity.
The edible seeds are protected to varying degrees from pesticides applied during flee growing season by husks. Husks are removed before processing and/or consumption.
Cereal grains are often exposed to post-harvest treatments with pesticides.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0683
020 cereal grains (gc) (ccpr)
Grasses For sugar or syrup production, includes species of grasses with a high sugar content especially in the stem. The stems are mainly used for sugar or syrup production, and to a small extent as vegetables or sweets. The leaves, ears and several wastes of the sugar or syrup manufacturing process are used, among others, as animal feed see Group 052: Miscellaneous fodder and forage crops).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0684
021 grasses for sugar and syrup production (gs) (ccpr)
Tree nuts are the seeds of a variety of trees and shrubs which are characterized by a hard inedible shell enclosing an oily seed.
The seed is protected from pesticides applied during the growing season by the shell and other parts of the fruit.
The edible portion of the nut is consumed in succulent, dried or processed forms.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0685
022 tree nuts (tn) (ccpr)
Oilseed consists of seeds from a variety of plants used in the production of edible vegetable oils, seed meals and cakes for animal feed. Some important vegetable oil seeds are by-products of fibre or fruit crops (e.g. cotton seed, olives).
Some of the oilseeds are, directly or after slight processing (e.g. roasting), used as food (e.g. peanuts) or for food flavouring (e.g. poppy seed, sesame seed).
Oilseeds are protected from pesticides applied during the growing season by the shell or husk.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0686
023 oilseed (so) (ccpr)
The seeds for beverages and sweets are derived from tropical and sub-tropical trees and shrubs. After processing the seeds are used in the production of beverages and sweets.
These seeds are protected from pesticides applied during the growing season by the shell or other parts of the fruit.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0687
024 seed for beverages and sweets (sb) (ccpr)
Herbs consist of leaves, flowers, stems and roots from a variety of herbaceous plants, used in relatively small amounts as condiments to flavour foods or beverages. They are used either in fresh or naturally dried form.
Herbs are fully exposed to pesticides applied during the growing season. Post-harvest treatments are often carried out on dried herbs.
Herbs are consumed as components of other foods in succulent and dried forms or as extracts of the succulent products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0688
027 herbs (hh) (ccpr)
Spices consist of the aromatic seeds roots, berries or other fruits from a variety of plants, which are used in relatively small quantities to flavour foods.
Spices are exposed in varying degrees to pesticides applied during the growing season. Also post-harvest treatments may be applied to spices in the dried form.
They are consumed primarily in the dried form as condiment.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0689
028 spices (hs) (codex)
The European Food Groups (EFG) classification system was developed, as a project of COST Action 99/Eurofoods, in an attempt to evaluate the level of food description and classification that would permit international comparisons of the results of available food consumption and food availability surveys. In order to formulate the EFG system, several classification schemes used for recording food intake at the international and national classification schemes were compared: International - FAO Food Balance Sheet, WHO GEMS/FOODS regional diets, DAFNE classification system for Household Budget Survey (HBS) data, and Eurocode 2 core classification (levels 1 and 2); National - French National Food Consumption Survey (1999), Dutch National Food Consumption Survey (1998), and British National Food Survey.
In the process of comparing food intake data from various European countries, it became evident that such comparisons are feasible only when results are expressed at the raw ingredient level. Since the DAFNE classification system groups food items at the raw level, it was one of the international classification schemes used to create the EFG food grouping system.
Ref.: Ireland, J., Van Erp-Baart, A.M.J., Charrondière, U.R., Møller, A., Smithers, G., and Trichopoulou, A.: Selection of food classification system and food composition database for future food consumption surveys. European Journal of Clinical Nutrition, 56, Suppl. 2, S33 - S45, 2002.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0690
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
european food groups (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0691
01 bread and rolls (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0692
02 breakfast cereals (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0693
03 flour (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0694
04 pasta (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0695
05 bakery products (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0696
06 rice and other cereal products (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0697
07 sugar (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0698
08 sugar products, excluding chocolate (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0699
09 chocolate (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0700
10 vegetable oils (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0701
11 margarine and lipids of mixed origin (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0702
12 butter and animal fats (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0703
13 nuts (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0704
14 pulses (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0705
15 vegetables, excluding potatoes (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0706
16 starchy roots and potatoes (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0707
17 fruits (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0708
18 fruit juices (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0709
19 non-alcoholic beverages (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0710
20 coffee, tea, cocoa powder (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0711
21 beer (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0712
22 wine (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0713
23 other alcoholic beverages (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0714
24 red meat and meat products (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0715
25 poultry and poultry products (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0716
26 offals (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0717
27 fish and seafood (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0718
28 eggs (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0719
29 milk (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0720
30 cheese (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0721
31 other milk products (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0722
32 miscellaneous foods (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0723
33 products for special nutritional use (efg)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0724
01 milk and milk products (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0725
02 egg and egg products (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0726
03 meat and meat products (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0727
04 fish and fish products (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0728
05 fats and oils (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0729
06 grains and grain products (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0730
07 pulses, seeds, kernels, nuts and products (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0731
08 vegetables and vegetable products (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0732
09 fruit and fruit products (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0733
10 sugar, chocolate and related products (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0734
11 beverages (non-milk) (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0735
12 miscellaneous foods (eurocode2)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0736
13 products for special nutritional use (eurocode2)
Meats are the muscular tissues, including adhering fatty tissues such as intramuscular and subcutaneous fat from animal carcases or cuts of these as prepared for wholesale or retail distribution in a "fresh" state. The cuts offered to the consumer may include bones, connective tissues and tendons as well as nerves and lymph nodes.
The cornrnodity description of "fresh" meat includes meat which has been quick-frozen or quick-frozen and thawed.
The Group does not include edible offal as defined in Group 032.
Exposures to pesticides is through animal metabolism following oral intake with feed or through dermal intake as a consequence of external use of pesticides against ectoparasites.
The entire commodity except bones may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0737
030 meat (from mammals other than marine mammals) (mm) (ccpr)
Mammalian fats, excluding milk fats are derived from the fatty tissues of animals (not processed). For processed animal fats see Group 085.
Exposure to pesticides is through animal metabolism following oral intake with feed or through dermal intake as a consequence of external use of the pesticides against ectoparasites.
The entire commodity may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0738
031 mammalian fats (mf) (ccpr)
Edible offal are edible tissue and organs other than muscles (= meat) and animal fat from slaughtered animals as prepared for wholesale or retail distribution.
Examples: liver, kidney, tongue, heart, stomach, sweetbread (thymus gland), braln, etc.
The group name and definitions are in conformity with those recorded in the Codex Standards 89-1981 and 98-1981, Codex Standard for Luncheon Meat and Codex Standard for Cooked Cured Chopped Meat respectively: "Edible offal" means such offal as have been passed as fit for human consumption, but not including lungs, ears, scalp, snout (including lips and muzzle), mucous membranes, sinews, genital system, udders, intestines and urinary bladder". In the former Classification of Food and Food Groups in the Guide to Codex Maximum Limits for Pesticide Residues 1978; CAC/PR 1-1978 the name Meat by-products was used for this group.
Exposure to pesticides is through animal metabolism following oral intake with feed or through dermal intake as a consequence of external use of pesticides on livestock animals against ectoparasites.
The entire commodity may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0739
032 edible offal (mammalian) (mo) (ccpr)
Milks are the mammary secretions of various species of lactating herbivorous ruminant animals, usually domesticated.
In conformity with the Codex Alimentarius Code of Principles concerning Milk and Milk Products the term "Milk" shall mean exclusively the normal mammary excretion obtained from one or more milkings without either addition thereto or extraction therefrom.
Notwithstanding the provisions in the preceding paragraph, "the term "Milk" may be used for milk treated without altering its composition, or for milk, the fat content of which has been standardized under domestic legislation".
The entire commodity may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0740
033 milks (ml) (ccpr)
Poultry meats are the muscular tissues including adhering fat and skin from poultry carcases as prepared for wholesale or retail distribution.
Exposure to pesticides may result from external treatment of animals or poultry houses or through animal metabolism following oral intake of pesticides with feed.
The entire product may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0741
036 poultry meat (including pigeon meat) (pm) (ccpr)
Poultry fats are derived from the fatty tissues of poultry. Exposure to pesticides may result from external treatment of animals or poultry houses or through animal metabolism following oral intake of pesticides with feed.
The entire product may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0742
037 poultry fats (pf) (ccpr)
Poultry edible offal are such edible tissues and organs, other than poultry meat and poultry fat, from slaughtered poultry as have been passed as fit for human consumption. Examples: liver, gizzard, heart, skin etc. In the former Classification of Food and Feed Groups in the Guide to Codex Maximum Limits for Pesticide Residues 1978: CAC/PR 1-1978 the name Poultry by-products was used for this group.
Exposure to pesticides is through animal metabolism following oral intake of pesticides with feed or may result from external treatment of animals or poultry houses.
The entire product may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0743
038 - poultry, edible offal of (po) (ccpr)
Eggs are the fresh edible portion of the body produced by female birds, especially domestic fowl.
The edible portion includes egg yolk and egg white after removal of the shell.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0744
039 eggs (pe) (ccpr)
The freshwater fishes generally remain lifelong,including flee spawning period,in fresh water (lakes, ponds, rivers and brooks).
Several species of freshwater fish are domesticated and bred in fish farms. Exposure of the latter species to pesticides is mainly through compounded fish feed and can also be through water pollution.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0745
040 freshwater fish (wf) (ccpr)
The diadromous fishes in general migrate from the sea to brackish and/or freshwater and in the opposite direction.
The anadromous species spawn in fresh water (streams, small rivers and brooks) e.g. several salmon species, whereas eels spawn in the ocean. Some species, such as trout, are domesticated and do not migrate. They are bred in fish farms in ponds, mountain streams etc. The latter species especially may be exposed to pesticides through compounded fish feed and also through water pollution.
The fleshy parts of the animals and, to a lesser extent, roe and milt are consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0746
041 diadromoous fish (wd) (ccpr)
The marine fishes generally live in open seas. They are all or nearly all wild species, caught and prepared (often deep-frozen) for wholesale and retail distribution. Exposure to pesticides is mainly through water pollution and animal metabolism.
Especially the fleshy parts of the animals and to a lesser extent roe and milt are consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0747
042 marine fish (ws) (ccpr)
Fish roes are the edible reproductive bodies of several species of fish. Of some of these only the "hard roe", the female reproductive body, is used whereas both the "hard" and "soft" roe (milt) of other species is marketed.
The term roe used in flee commodity description includes if relevant both types of roe.
The liver of some species is used as such for human consumption or for production of liver oils (e.g. cod liver oil).
Exposure to pesticides is through animal metabolism.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0748
043 fish roe (including milt = soft roe) and edible offal of fish (wr) (ccpr)
Several sea mammals are caught on a large scale. The meat of various species is used as food or feed in some areas of the world. The blubber (=whale or seal fat) fat and train oil (oil derived from whale fat) is used after processing as raw material in food or feed manufacture; the sperm oil, as well as the spermaceti (a waxy substance from the head of sperm whales) is mainly used in cosmetics and some other industrial products.
Exposure to pesticides is by consumption of contaminated prey or through water pollution.
The entire commodity except the bones and other inedible parts may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0749
044 marine mammals (wm) (ccpr)
Crustaceans are aquatic animals of various species, wild or cultivated, which have an inedible chitinous outer shell.
A small number of species live in fresh water but most species live in brackish water and/or in the sea.
Exposure to pesticides is through animal metabolism or water pollution.
Crustaceans are prepared for wholesale or retail distribution at a "raw" stage, often still alive, "raw" and deep-frozen or cooked directly after catching and deep-frozen. Shrimps or prawns may also be parboiled and thereafter deep-frozen.
Although the cooked or parboiled crustaceans should be regarded as processed foods, the animals of this group are primarily classified in the Chapter on Primary food commodities, Type 8: Aquatic animal products, since several crustaceans are also-marketed in a "raw" form, i.e. not exposed to temperatures sufficiently high to coagulate the protein at the surface. A short reference to processed Crustaceans is given in Type 17: Derived edible products of animal origin, Group 084 Crustaceans, processed.
The entire commodity except the shell may be consumed: the "raw" commodities, in general, after cooking.
In some countries, species such as the Norway lobster (Nephrops norvegicus) are included in the commodity "Prawns" with some qualifying designation, such as Dublin Bay Prawn or Prawn of Bantry Bay (both Ireland).The Codex Stan. 92-1981 on Quick Frozen Shrimps and Prawns does not prevent this practice, provided that the designation on the label ensures that the consumer will not be misled.
There is no clear-cut distinction between Shrimps and Prawns. In several countries the commodity name-Shrimps is used for the small species whereas the slightly larger ones are called Prawns. However, a species marked in certain regions of the world as "Prawn" may be called in the local English language in other areas a shrimp and visa versa, e.g., Pandalus borcalis is called Northern prawn or Deepwater prawn in the United Kingdom and the same species is named Pink shrimp in Canada. In Australia only the name Prawn is used for animals included in this commodity.
Not including the Freshwater species of the Palaemonidae.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0750
045 crustaceans (wc) (ccpr)
Frog, lizard, snake and turtle products are the edible parts from various animal species of the zoological classes Amphibia and Reptilia, usually wild, harvested for food. Some frog species are cultivated in a few European and Asian countries and to a small extent in the USA and "marketed" in the form of deep-frozen frog legs. The wild species are marketed in the same manner.
A few turtle species are raised from eggs or hatchlings in some tropical countries, especially the Green Turtle.
Exposure to pesticides is through animal metabolism.
The entire product, except the bones and the bony or horny outer shell (turtles), may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0751
048 frogs, lizards, snakes and turtles (ar) (ccpr)
Molluscs are aquatic or land animals or various species, wild or cultivated, which have an inedible outer or inner shell.
The edible aquatic Molluscs live mainly in brackish water or in the sea; several species are cultivated. A few edible species of land snails are cultivated.
Exposure to pesticides is through animal metabolism: the aquatic species also through water contamination.
The entire commodity except the outer or inner shell may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0752
049 molluscs (including cephalopods) and other invertebrate animals (im) (ccpr)
Legume animal feeds include various species of leguminous plants used for animal forage, grazing, fodder hay or silage, with or without seed. Several species are grown exclusively for animal feeding purposes, whereas some others are grown primarily as food crops. The "waste" parts of the latter crops are often used as animal feed, either in the fresh form or as hay.
The entire commodity may be consumed by livestock animals.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0753
050 legume animal feeds (al) (ccpr)
The straw, fodder and forage of cereal grains are derived from various plants of the grass family (Gramineae).
Cereal grains are grown to a limited extent as a forage crop. The immature crop is fed to livestock animals as succulent forage or as silage.
The cereal grain crops are mainly grown for human food or raw material for preparing food products. The "waste" parts remaining after harvest of the grain kernels (stems, stalks, leaves and empty ears) are extensively used and distributed for animal feeding purposes, in the form of dry fodder or straw.
Several other species of the grass family are exclusively grown as forage crops. These crops are either used for grazing or are prepared for wholesale or retail distribution in the form of grass silage (in general one or more cuttings from immature plants), as artificially dried grass or as hay.
The entire conimodity may be consumed by livestock animals.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0754
051 straw, fodder and forage of cereal grains and grasses, except grasses for sugar production (including buckwheat fooder) (as/af) (ccpr)
Miscellaneous Fodder and Forage crops, are derived from various kinds of plants except leguminous and grassy plants (family Gramineae). However, for convenience, the fodders and forage of grasses for sugar production are included in this group. Some of the crops listed in this group are primarily grown for human food or as raw material for preparing food (e.g. sugar beet) and the "waste" material of such crops is used as animal feed.
The entire commodity may be consumed by livestock animals, either in a succulent form, as silage or in the form of dry fodder.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0755
052 miscellaneous fodder and forage crops (am) (ccpr)
Dried fruits. The commodities of this group are in general artificially dried. They may or may not be preserved or candied with addition of sugars.
Exposure to pesticides may arise from pre-harvest applications, post-harvest treatment of the fruits before processing, or treatment of the dried fruit to avoid losses during transport and wholesale or retail distribution.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0756
055 dried fruits (df) (ccpr)
Dried vegetables. The commodities of this group are in general artificially dried and often comminuted. Exposure to pesticides is from pre-harvest applications and or treatment of the dry commodities.
The entire commodity may be consumed after soaking or boiling.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0757
056 dried vegetables (dv) (ccpr)
Dried herbs. The commodities of this group are in general artificially dried and often comminuted. For the commodities on the "fresh" state see Group 027 Herbs. Exposure to pesticides is from pre-harvest applications and/or treatment of the dry commodities.
They are often consumed in the dried form or soaked as a condiment in food commodities of plant or animal origin or in drinks, generally in small amounts
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0758
057 dried herbs (dh) (ccpr)
Milled cereal products (early milling stages). The group includes the early milling fractions of cereal grains, except buckwheat, cañihua and quinoa such as husked rice, polished rice and the unprocessed cereal grain brans.
Exposure to pesticides is through pre-harvest treatments of the growing cereal grain crop and especially through post-harvest treatment of cereal grains.
The entire commodity may be consumed after further processing or household preparation.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0759
058 milled cereal products (early milling stages) (cm) (ccpr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0760
059 miscellaneaous secondary food commodities of plant origin (sm) (ccpr)
Cereal grain milling fractions includes milling fractions of cereal grains at the final stage of milling and separation in the fractions. The group also includes the processed brans, as prepared for direct consumption.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0761
065 cereal grain milling fractions (cf) (ccpr)
Teas are derived from the leaves of several plants, principally Camellia sinensis.
They are used mainly in a fermented and dried form or only as dry leaves for the preparation of infusions, which are used as beverages.
Newly grown vegetative shoots (terminal bud and 2-3 leaves) of tea are plucked, withered, twisted and comminuted and thereafter, in general, fermented and dried.
Teas made from other plants are often prepared in a similar way.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0762
066 teas (dt) (ccpr)
Vegetable oils, crude, includes the crude vegetable oils derived from oil seed Group 023, tropical and sub-tropical oil-containing fruits such as olives, and some pulses (e.g. soya bean, dry). For the definition and characteristics of Olive oil, crude see Codex Stan. 33-1981. The crude oils are used as constituents of compounded animal feeds or further processed (refined, clarified). See Group 068, Vegetable oils, edible (or refined).
Exposure to pesticides is through pre-harvest treatment of the relevant crops or post-harvest treatment of the oilseeds or oil-containing pulses.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0763
067 vegetable oils, crude (oc) (ccpr)
Vegetable oils, edible (or refined) includes the vegetable oil derived from oil seed, Group 023, tropical and sub-tropical oil-containing fruits such as olives, and some pulses with a high oil content. The edible oils are derived from the crude oils though a refining and/or clarifying process. For definitions and characteristics of the edible oils listed below, see Codex Stan. 20-27 (inclusive), 33,124 and 126 (inclusive) - 1981.
Exposure to pesticides is through pre-harvest treatment of the relevant crops, or post-harvest treatment of the oilseeds and oil containing pulses.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0764
068 vegetable oils, edible (or refined) (or) (ccpr)
Miscellaneous derived edible products include various intermediate products in the manufacture of edible food products. Some of these are used for further processing and not consumed as food or feed as such.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0765
069 miscellaneous derived edible products of plant origin (dm) (ccpr)
Fruit juices are pressed from various mature fruits, either from the whole fruits or from the pulp (Type 1 and fruits from fruiting vegetables, Groups 011 and 012). A small amount of preserving agent(s) may be added to the juices during processing. The juices are often prepared for international trade in a concentrated form which is reconstituted for wholesale or retail distribution to about the original juice concentration as obtained by the pressing process.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0766
070 fruit juices (jf) (ccpr)
The commodities of this group are by-products derived from fruit and vegetable processing which are mainly used for animal feeding purposes either as a part of the ration of livestock animals as such, or as an element in the manufacture of compounded feeds. The commodities are prepared, in general, in a dry form for wholesale or retail distribution.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0767
071 by-products, used for animal feeding purposes, derived from fruit and vegetable processing (ab) (ccpr)
The commodities of this group are manufactured with several ingredients; products derived from cereal grains however form the major ingredient.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0768
078 manufactured multi-ingredient cereal products (cp) (ccpr)
Dried meat and fish products, includes natural or artificial dried meat products and dried fishes, mainly marine fishes. Most of the dried fishes are naturally dried (wind and sun). For convenience other marine animals, whether or not fishes or Crustaceans, are classified in this group.
The entire commodity may be consumed, either as such or after processing (c.q. dried fish).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0769
080 dried meat and fish products (md) (ccpr)
Secondary milk products include milk products which have undergone simple processing such as removal or part removal of certain ingredients e.g. water, milk fat etc. The group and the commodities therein will only be used for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat.
The group includes among others the following commodities as defined in the relevant Codex Standards, see CAC/VOL. XVI-Ed. 1 (1984). The reference no. of the standard is indicated between brackets.
Milk powders (whole, skimmed and partly skimmed) (Standard A-5 1971); evaporated milks (whole, skimmed) (Standard A-3 1971); skimmed milk.
Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0770
082 secondary milk products (ls) (ccpr)
Crustaceans are processed to a large extent before entering the national or international trade channels.
Crabs, lobsters and shrimps or prawns are in general cooked directly after catching. Thereafter either the animals are deep frozen with or without shell, or the meat without shell is canned, with or without a packing medium. The latter may consist of water, salt, lemon juice and sugars.
Shrimps or prawns may also be "parboiled" and thereafter deep-frozen.
According to the relevant Codex Standards, namely 92-1981, and 95-1981 "cooked" means heated for a period of time such that the thermal centre reaches a temperature adequate to coagulate the protein and "parboiled" means heated for a period of such time that the surface of the product Codex Alimentarius reaches a temperature adequate to coagulate the protein at the surface but inadequate to coagulate the protein at the thermal centre.
The cooked commodities are in general subjected to deep-freezing directly after cooking or the cooking is part of the canning process.
The designation cooked after the commodity may include any of the processes mentioned except the parboiled and deep-frozen shrimps or prawns.
The entire commodity except the shell may be consumed.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0771
084 crustaceans, processed (sc) (ccpr)
The processed animal fats include rendered or extracted (possibly refined and/or clarified) fats from land and aquatic mammals and poultry and fats and oils derived from fishes.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0772
085 animal fats, processed (fa) (ccpr)
Milk fats are the fatty ingredients derived from the milk of various mammals
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0773
086 milk fats (fm) (ccpr)
Derived milk products include food or edible substances isolated from the primary food commodity cattle milk, or milks from other mammals, using physical, biological and chemical processes. This group and the commodities therein will only be used if necessary for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. For further explanation, see Group 082.
This group includes among others the following food commodities, as defined in the relevant Codex Standards, see CAC/VOL. XXI, Ed-1 (1984): Butter, whey butter, both in Standard A-1 (1971), Butteroil, anhydrous butteroil, both in Standard A-2 (1973); Cream, Standard A-9 (1976); Cream powders (half cream, high fat), Standard A-10 (1971); Edible acid casein, Standard A-12 (1976): Edible caseinates, Standard A-13 (1976).
Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0774
087 derived milk products (ld) (ccpr)
This group and the commodities therein will only be used, if the necessity arises, for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. For further explanation see Group 0 82.
This group includes among others the following food commodities, as defined in the relevant Codex Standards (indicated between brackets); Yoghurt (Codex Standard A-11(a) 1975); Cheeses, individually named (Codex Standard A-6 1978 and Standard Standard C-1 (1966-1978).
Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0775
090 manufactured milk products (single ingredient) of animal origin (li) (ccpr)
This group and the commodities therein will only be used in the classification if necessary for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. For further explanation see Group 082.
This group includes among others the following commodities, as defined in the relevant Codex Standards, see CAC/VOL.XVI, Ed-1 (1984); Processed Cheese Products, Codex Standard A-8(a) and A-8(b) (1978) Processed Cheese Preparations, Standard A-8(c) (1978); Flavoured Yoghurt, Standard A-11(b) (1976); Sweetened Condensed Milk, Standard A-4 (1971).
Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0776
092 manufactured milk products (multi-ingredient) of animal origin (lm) (ccpr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0777
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
eurofir food classification
This category includes: liquid milks and processed milks; cream; milk products including fermented milk products, yoghurts and cheeses; milk product substitutes (e.g. made from soya); milk beverage powders; dairy ice cream. The category does not include butter and butter spreads (under *FAT OR OIL*); sauces and soups with a milk product as the main ingredient (under *PREPARED FOOD PRODUCT*). Index infant formula under *FOOD FOR SPECIAL NUTRITIONAL USE*.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0778
dairy product
milk, milk product or milk substitute (eurofir)
Milk in all forms, milk-based beverage, cultured milk product, or milk.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0779
LanguaL curation note: Index also * MILK OR MILK COMPONENT* or underlying term in facet C.
milk (eurofir)
Liquid milks are the secretion of the mammary gland of animals such as cow, sheep, goat, buffalo and camel, and include Human milk. The category includes milks that have only been processed for reasons of food safety (e.g. pasteurisation), preservation (e.g. UHT) or skimming to reduce fat content.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0780
LanguaL curation note: Index also *MILK* in facet C.
liquid milk (eurofir)
Processed milks are milks that have been subject to processing that modifies their consistency (e.g. evaporated milk) and/or composition other than fat content (e.g. whey). The group also includes milk-based drinks like milkshakes.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0781
LanguaL curation note: Index also *MILK OR MILK COMPONENT* or underlying term in facet C.
processed milk (eurofir)
Includes fresh cream, crème fraîche and sour cream.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0782
LanguaL curation note: Index also *CREAM* or underlying terms in facet C.
cream (eurofir)
Fermented milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modification as limited by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (CODEX STAN 243-2003). Fermented milk products include a range of foods commonly referred to as yogurt (or yoghurt), plus sour milk drinks produced by fermentation. A few of these are alcoholic as they are made with combined lactic and yeast ferments (e.g. kefir, koumiss); others are lactic fermented milk products (e.g. cieddu, kaeder milk, skyr, taette). In some traditional fermented milk products, such as Stragisto (strained yoghurt), Labneh, Ymer and Ylette, Milk the protein has been increased to minimum 5.6%. .
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0783
cultured milk product
fermented milk product (eurofir)
Cheese is the ripened or unripened soft or semi-hard, hard and extra hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by : coagulating wholly or partly Â… through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; and/or processing techniques involving coagulation of the protein of milk and/or products obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes goat and sheep cheeses, and cheeses made from sour milk, whey or buttermilk.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0784
LanguaL curation note: Index also * MILK OR MILK COMPONENT* or underlying term in facet C.
cheese (eurofir)
Ripened cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question. (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes cheeses that are normally consumed cured but may be sold in an uncured or very lightly cured stage.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0785
ripened cheese
LanguaL curation note: Cheeses are classified here according to their consistency (Codex Alimentarius Standard). Cheeses can be further distinguished according to fat content and rind type in facet Z.
cured cheese (eurofir)
Unripened cheese including fresh cheese is cheese which is ready for consumption shortly after manufacture (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). It is consumed fresh and has a mild acid flavour, moisture max. 80%. Includes such products as cream cheese and mozzarella cheese.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0786
unripened cheese
uncured cheese (eurofir)
Process(ed) cheese and spreadable process(ed) cheese are made by grinding, mixing, melting and emulsifying with the aid of heat and emulsifying agents one or more varieties of cheese, with or without the addition of milk components and/or other foodstuffs (CODEX STAN A-8(b)-1978). The result is a homogeneous plastic mass, except for grated cheese product, which is powdered or granular.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0787
processed cheese (eurofir)
The group includes soya milk, soya cheese, non-dairy coffee creamer.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0788
milk product analog
imitation milk products (eurofir)
A frozen dessert prepared from one or more dairy ingredients plus other ingredients.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0789
LanguaL curation note: Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*. Non-dairy ices (e.g. Water ices, granitas, sorbets) are classified under *DESSERT*.
frozen dairy dessert (eurofir)
The group includes bird eggs, food product whose predominant constituent is eggs, recipe dishes whose main ingredient is considered to be eggs. It does not include fish roe (under “Fish”).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0790
egg or egg product (eurofir)
e.g. chicken eggs, duck eggs, egg yolk, egg products such as dried eggs
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0791
fresh or processed egg (eurofir)
Dishes whose predominant ingredient is seen to be eggs, e.g. omelette, soufflé, meringue, eggnog.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0792
egg dish (eurofir)
This category includes: carcass meat of mammals and birds; offal of mammals and birds; a food product whose predominant constituent is meat; a recipe dish whose main ingredient is considered to be meat.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0793
meat or meat product (eurofir)
The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0794
red meat (eurofir)
The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0795
poultry meat (eurofir)
e.g. liver, kidney, tongue, heart, trotters, giblets.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0796
LanguaL curation note: Index also *ORGAN MEAT* or underlying terms in facet C.
offal (eurofir)
e.g. ham, bacon, corned beef
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0797
cured meat
preserved meat (eurofir)
includes: pastes, pâtés and terrines; sausage meat; dry, smoked sausages (rohwurst); fresh and lightly cooked sausages (bratwurst); cooked sausages (kochwurst); blood & blood products (e.g. haggis, black pudding); other meat products (e.g. galantine, brawn).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0798
sausage or similar meat product (eurofir)
Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0799
meat dish (eurofir)
e.g. textured vegetable protein.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0800
LanguaL curation note: Index the food source (e.g. soy) in facet B.
meat analogue (eurofir)
The group includes marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the “Meats” group. The group also includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0801
seafood or related product (eurofir)
Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the “Meats” group..
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0802
fish or related organism (eurofir)
includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pâté).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0803
seafood product (eurofir)
A recipe dish whose main ingredient is considered to be fish
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0804
seafood dish (eurofir)
Food substance or component consisting predominantly of mixed glycerol esters of fatty acids and, in far lesser amounts, of fatty acids, sterols and pigments. A fat is solid at room temperature; an oil is liquid at room temperature (20 degrees C). Excludes essential oils.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0805
LanguaL curation note: Index also *FAT OR OIL* or subgroups in facet C.
fat or oil (eurofir)
In this context, “vegetable fats” are oils that are solid at room temperature (e.g. palm oil, cocoa butter). It may also apply to hydrogenated (hardened) vegetable fats.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0806
vegetable fat or oil (eurofir)
Food product having functional characteristics similar to a butter product; it may be nutritionally equivalent or inferior to the product it purports to resemble.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0807
margarine or lipid of mixed origin (eurofir)
EFG group 12.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0808
butter or other animal fat (eurofir)
e.g. butter, butter oil, ghee
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0809
butter (eurofir)
e.g. beef fat, goose fat
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0810
other animal fats (eurofir)
e.g. herring oil, sardine oil
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0811
fish oils (eurofir)
This group includes: grains and their milled products obtained from members of the grass family; dough products obtained from grain, such as pasta and breads; breakfast cereals; savoury and sweet products and dishes in which grain products are considered the predominant constituent; substitute flours and other starch products obtained from non-cereal sources. It excludes sweet corn when eaten as a vegetable.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0812
cereal product
grain or grain product (eurofir)
Examples: wheat flour, wholemeal, substitute flours and starches, wheat flour, patent, soya flour, rye flour, whole, potato flour, cornflour, carob flour, rice flour, arrowroot, buckwheat flour, tapioca
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0813
flour or starch
milled grain or starch product
LanguaL curation note: Renamed from *FLOUR OR STARCH (EUROFIR)* (LanguaL 2010).
cereal or cereal-like milling products and derivatives (eurofir)
Examples are whole grain wheat, brown rice, bulgur, parboiled rice, rolled oats, wild rice, pearl barley, millet, rolled oats, corn grits and similar products.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0814
cereal grains
rice or other grain (eurofir)
Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0815
pasta
LanguaL curation note: Renamed from *PASTA (EUROFIR)* (LanguaL 2010).
pasta and similar products (eurofir)
Prepared grain product ready or nearly ready for consumption and marketed primarily for breakfast use. Includes formulated breakfast cereals such as 'corn flakes' or "muesli" and simple breakfast cereals such as instant oatmeal.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0816
LanguaL curation note: Excludes rolled oats, corn grits and similar products, which are indexed under *RICE OR OTHER GRAIN *.
breakfast cereal (eurofir)
Products in the “Bread” categories normally have contents of sugars and fat neither exceeding 5% on a dry weight basis.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0817
bread
LanguaL curation note: Renamed from *BREAD (EUROFIR)* (LanguaL 2010).
bread and similar products (eurofir)
includes wholemeal wheat bread, soda bread, rye bread
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0818
leavened bread (eurofir)
A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0819
crisp bread
flatbread
unleavened bread
LanguaL curation note: Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010).
unleavened bread, crisp bread and rusk (eurofir)
includes breadcrumbs, bread stuffing
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0820
bread product (eurofir)
Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed "Fine bakery ware". Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as "Fine bakery wares", rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0821
fine bakery ware (eurofir)
includes dumpling, risotto, savoury pancake, pizza, couscous, savoury pie, sandwich.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0822
savoury cereal dish (eurofir)
Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0823
nut, seed or kernel (eurofir)
e.g. coconut milk, chestnut purée, tahini paste, peanut butter.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0824
nut or seed product (eurofir)
includes: plants and parts of plants eaten as vegetables (i.e. normally consumed as a savoury and usually with other foods as sources of protein and/or grain starch), including immature pulses; edible fungi and seaweed; a food product whose predominant constituent is vegetables; a recipe dish whose main ingredient is considered to be vegetables. The group excludes: fruiting body of a plant when this is consumed as a dessert fruit (under *FRUIT*); seeds, kernels and nuts (under *NUT, SEED OR KERNEL PRODUCT*); oils produced from vegetable plants (under *FAT OR OIL*); herbs, spices, chutney and pickles produced from vegetables (under *SPICE, CONDIMENT OR OTHER INGREDIENT*); food products produced wholly or partially from vegetables but used as a substitute for a food assigned to another main group (for example, potato flour is a substitute flour under *FLOUR OR STARCH*).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0825
vegetable or vegetable product (eurofir)
In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Herbs have been included where these may be consumed in significant amounts as vegetables, either raw or cooked (e.g. parsley, chives). A vegetable fruit is usually consumed as a vegetable when the starch content is high (e.g. avocado, olive). Some examples of foods classified here would be lettuce, cabbage, rhubarb, asparagus, onion, carrot.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0826
vegetable (excluding potato) (eurofir)
e.g. tomato purée, sun-dried tomatoes, pickled red cabbage, sauerkraut.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0827
vegetable product (eurofir)
A recipe dish whose main ingredient is considered to be vegetables.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0828
vegetable dish (eurofir)
In EFG, Potatoes were excluded distinguished from other vegetables because of their high starch content. Some examples of foods classified here would be new potato, main-crop potato, jerusalem artichoke, sweet potato, yam
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0829
starchy root or potato (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0830
potato dish (eurofir)
EFG group 14. Eurocode-2 group 7.10-20
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0831
LanguaL curation note: Use for crops harvested as dry seed. Index green beans and green peas as vegetables.
pulse or pulse product (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0832
pulse dish (eurofir)
The group includes: fruits when consumed as a dessert; food products whose predominant constituent is fruit; recipe dishes whose main ingredient is considered to be fruit. A fruit is usually consumed as a dessert when the starch content has been reduced by conversion during ripening to sugars. The group excludes: vegetable fruits (under “Vegetable”); nuts, seeds and kernels (under *NUT, SEED OR KERNEL PRODUCT*); oils produced from fruits (under *FAT OR OIL*); chutney and pickles (under “Miscellaneous foods”).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0833
fruit or fruit product (eurofir)
Examples are dried fruits (e.g. dried mixed fruit), compotes, canned, stewed fruit (e.g. apple sauce, fruit cocktail).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0834
processed fruit product (eurofir)
This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0835
confectionery
sugar or sugar product (eurofir)
This group includes sugars (e.g. white sugar, brown sugar, fructose), sugar substitutes (non-nutritive sweeteners like aspartame & saccharine, nutritive sweeteners like sorbitol & mannitol), honey, syrups (e.g. molasses, maple syrup, corn syrup).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0836
sugar, honey or syrup (eurofir)
Semisolid or jelled food prepared from fruit or fruit juice and other ingredients. The group includes fruit jam, fruit jelly preserve, marmalade.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0837
jam or marmalade (eurofir)
Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0838
non-chocolate confectionery or other sugar product (eurofir)
Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0839
chocolate confectionery
chocolate or chocolate product (eurofir)
Alcoholic or non-alcoholic beverage; excludes milk and milk-based beverages.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0840
beverage (non-milk) (eurofir)
The members of the work group in Action COST 99/Eurofoods considered it important to be able to separate fruit juices from both *NON-ALCOHOLIC BEVERAGE* and *FRUIT* in the EFG classification, in order to evaluate and compare consumption patterns across countries. Examples are orange juice, apple juice, tomato juice, fruit and vegetable nectars.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0841
juice or nectar (eurofir)
Beverage containing no more than 0.5% alcohol; it may be flavoured, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices and vegetable juices.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0842
non alcoholic beverage (eurofir)
Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0843
soft drink (eurofir)
Includes tap water, carbonated mineral water, still mineral water.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0844
water (eurofir)
Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0845
infusion
steeped beverage
LanguaL curation note: Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010).
coffee, tea, cocoa or infusion (eurofir)
Beverage containing more than 0.5% alcohol; includes distilled spirits, malt beverage, and wine. Alcohol-free varieties are included in the appropriate categories together with their alcohol-containing forms and distinguished in facets H and P.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0846
LanguaL curation note: Alcoholic content can be indexed in facet Z.
alcoholic beverage (eurofir)
includes beer, barley beer.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0847
beer or other malt beverage
LanguaL curation note: Renamed from *BEER OR OTHER MALT BEVERAGE (EUROFIR)* (LanguaL 2010).
beer or beer-like beverage (eurofir)
includes apple cider, perry (made by fermenting pear juice)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0848
cider, perry or similar drink (eurofir)
Alcoholic beverage produced by the normal fermentation of the juice of grapes or other fruits or of the fermentable parts of plants or plant-related products. The group includes table wine, dessert wine, elderberry wine, fortified and liqueur wines (e.g. port, sherry, vermouth).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0849
wine, fortified wine or wine-like beverage (eurofir)
Alcoholic beverage prepared by fermentation of grain or plant-related products and subsequent distillation. Includes liqueurs (e.g. calvados, kahlua, advocaat) and spirits (e.g. brandy, whisk(e)y, rum).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0850
liqueur or spirits (eurofir)
includes cocktails, punch, shandy.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0851
alcoholic mixed drink (eurofir)
EFG group 32, Eurocode-2 group 12.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0852
LanguaL curation note: Use for foods and ingredients that could not fit into any of the above classes.
miscellaneous food product (eurofir)
This subgroup includes baking goods and other ingredients such as flavourings, essences, seasonings and extracts which are difficult to assign to other main groups; herbs and spices; dressings, condiments and mixed accompaniments such as chutneys and pickles. The group does not include starches (under *GRAIN OR GRAIN PRODUCT*); plant products that may be used in significant amounts as vegetables as well as herbs, like chives and parsley (under *VEGETABLE*).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0853
spice, condiment or other ingredient (eurofir)
includes yeast, baking powder, pectin, additives.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0854
baking ingredient (eurofir)
includes almond essence, vanilla essence.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0855
flavouring or essence (eurofir)
includes salt, stock cubes, gravy thickener, beef extract, marmite, vinegar.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0856
seasoning or extract (eurofir)
Aromatic or pungent plant product used whole or ground as a seasoning in food products, e.g. basil, oregano, thyme, allspice, clove, paprika, curry powder. Herbs may be considered to be plants whose non-woody parts are consumed in small amounts for their flavouring properties rather than in amounts significant to the intake of major nutrients. Spices are usually a dried part, or parts, of aromatic plants used either whole or ground to add flavour and for preservative properties. Some such as coriander and fenugreek are the ground seeds of plants whose leaves are used as herbs or vegetables. Others are dried fruits or berries.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0857
spice or herb
herb or spice (eurofir)
Food product that is usually pungent, tart, salty, or spicy and is used to enhance the flavours of other foods; includes ketchup, tabasco sauce, barbeque sauce, vinegar, soy sauce, prepared mustard, prepared horseradish, mint sauce and tartar sauce.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0858
condiment sauce
condiment (eurofir)
Mixture of edible fats or oils, acidifying agents and optional ingredients such as sweeteners (nutritive or non-nutritive), starch, egg and seasonings. Used in limited amounts to accompany salads and other foods. Includes salad dressings & other vinegar and oil based cold sauces, mayonnaise & other egg and oil based cold sauces.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0859
dressing, mayonnaise (eurofir)
Product prepared by immersing fruits, vegetables, or other ingredients, such as spices and sweeteners, in a brine or an acid solution. Used to enhance the flavour of other food products. Examples are mango chutney, dill pickle, mixed pickle, relish.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0860
pickle; relish
chutney or pickle (eurofir)
This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0861
soup, sauce or miscellaneous food product
prepared food product (eurofir)
Nonstandardized food product used as a meal accompaniment and consisting of a mixture of fats or oils, starch, liquid and other optional ingredients specified by the recipe; excludes condiments. Includes. bolognese sauce , white sauce, brown sauce, butter sauce, tomato sauce.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0862
gravy or sauce
LanguaL curation note: Sauce is a very general term for a liquid or semiliquid seasoning or other accompaniment for food. When sauces are cooked as part of, or adjuncts to, dishes (including starters, main courses and desserts), they have been assigned to the *SAVOURY SAUCE* or
savoury sauce (eurofir)
Sweetened and flavored product that is used as an accompaniment to desserts, e.g. fruit sauce, fudge sauce, brandy sauce.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0863
sweet sauce
LanguaL curation note: Sauce is a very general term for a liquid or semiliquid seasoning or other accompaniment for food. When sauces are cooked as part of, or adjuncts to, dishes (including starters, main courses and desserts), they have been assigned to the *SAVOURY SAUCE* or
dessert sauce (eurofir)
Sweetened prepared product usually consumed after the main course in a meal. Excludes fruit or fruit products, bakery products and confectionery. Includes sweet puddings (custards, starch puddings), non-dairy ices (e.g. water ices, granitas, sorbets) and gelatine desserts.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0864
dessert (eurofir)
A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products. Examples are egg and lemon soup, oxtail soup, fish soup, rice soup, lentil soup, minestrone, cherry soup.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0865
soup (eurofir)
A combination of one or more vegetable, fruit, herb, meat, poultry, seafood, egg, cereal or pasta, usually served with some kind of moist dressing; may be moulded with a jellying agent. Salad takes precedence over other product types. Examples are egg salad, tuna salad, mixed vegetable salad, jelled fruit salad, macaroni salad, potato salad, rice salad, mayonnaise salad.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0866
prepared salad (eurofir)
includes cheese-based sandwich filling, fish-based sandwich filling.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0867
sandwich filling (eurofir)
Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0868
snack food
savoury snack (eurofir)
This group includes products for dietetic use that are not typically regarded as food. It excludes normal foods that are prepared or processed in a special way to suit dietetic purposes; these are indexed as the normal food with the addition of appropriate terms available from the thesaurus (facet P).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0869
product for special nutritional use or dietary supplement (eurofir)
includes vitamin/mineral products, tonics, supplements. Vitamin and mineral food supplements are sources in concentrated forms of those nutrients alone or in combinations, marketed in forms such as capsules, tablets, powders, solutions etc., that are designed to be taken in measured small-unit quantities but are not in a conventional food form and whose purpose is to supplement the intake of vitamins and/or minerals from the normal diet (Codex CAC/GL 55 - 2005).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0870
vitamin and mineral food supplements
dietary supplement (eurofir)
Foods for Special Dietary Uses are those foods that are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific diseases and disorders and that are presented as such. The composition of these foodstuffs must differ significantly from the composition of ordinary foods of comparable nature, if such ordinary foods exist (CODEX STAN 146-1985). The product may be used as the sole or major source of nourishment. It is frequently offered in a form convenient to use. The group includes infant formula, products designed for weight loss, instant breakfast, energy food stick, interal and parenteral complete nutrition solutions, etc.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0871
food for special dietary use
meal replacement
food for special nutritional use (eurofir)
Foods for special medical purposes are a category of foods for special dietary uses that are specially processed or formulated and presented for the dietary management of patients and may be used only under medical supervision. They are intended for the exclusive or partial feeding of patients with limited or impaired capacity to take, digest, absorb or metabolize ordinary foodstuffs or certain nutrients contained therein, or who have other special medically-determined nutrient requirements, whose dietary management cannot be achieved only by modification of the normal diet, by other foods for special dietary uses, or by a combination of the two (CODEX STAN 180-1991).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0872
dietary foods for special medical purposes
food for special medical purposes
medical food (eurofir)
Eurocode-2 group 13.60.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0873
infant formula
LanguaL curation note: Use for Infant formulae and follow-on formulae. Index Processed cereal-based foods and baby foods for infants and young children as the corresponding normal food (e.g. soup, fruit product). For both infant and baby foods, also index *INFANT OR TODDLER FOOD* in facet P.
food for infants (eurofir)
The Global System 1 (GS1) Global Product Classification (GPC) is a system that gives buyers and sellers a common language for grouping products in the same way, everywhere in the world.$br/$
The GS1 GPC classification in facet A is currently updated based on June 2017 release of GS1 GPC Standard for Food/Beverage/Tobacco, except for codes pertaining to tobacco. See the GS1 site for details [https://www.gs1.org/standards/gpc].
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0874
GS1 Global Product Classification (GPC)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0875
50200000 - beverages (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0876
50202200 - alcoholic beverages (gs1 gpc)
Includes any products that can be described/observed as an alcoholic drink making kit. These products are total units that include all the necessary ingredients and equipment required to brew various flavours of beer, wine or spirits. Excludes products such as Alcohol Making Accessories sold separately, Non-Alcoholic Drink Making Kits and Pre-Made Alcohol.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0877
10000142 - alcohol making kits (gs1 gpc)
Includes any products that can be described/observed as alcoholic drink making supplies; extra or replacement components for alcohol making kits or components for home put together kits. These products are individual pieces of hardware such as, siphons and fermentation locks and separately packaged ingredients such as brewers yeast. These products can either be disposable or re-usable. Excludes products such as Alcohol Making Kits and Pre-Made Alcohol.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0878
10000143 - alcohol making supplies (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Alcoholic Beverages sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Alcoholic Beverages class. Includes products such as Still and Sparkling Wine sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Wine and Chocolate variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0879
10000591 - alcoholic beverages variety packs (gs1 gpc)
Includes any products than can be described/observed as an alcoholic liquid distilled from herbs, spices and fruits. These products contain less than 100 grams of sugar per litre. Their most common use is to add colour and/or flavour to cocktails and othe
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0880
LanguaL curation note: If low alcohol claim, index in facet P. Index in facet B the type of product on which the cordial/syrup is based (i.e. fruit, dairy).
10000589 - alcoholic cordials/syrups (gs1 gpc)
Includes any products that can be described/observed as an alcoholic beverage that is pre–mixed with another drink, usually a soft drink. Also includes soft or milk based drinks which have spirits added during the production process.
Includes pre-mixed c
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0881
LanguaL curation note: Index added ingredients or flavours in facet H, origin of spirit in facet R.
10000144 - alcoholic pre-mixed drinks (gs1 gpc)
Includes any products that can be described/observed as a beer made by the fermentation of cereals, usually barley or hops but also maize, wheat, rice and sorghum, by the addition of yeast and water.
These products are differentiated by various brewing t
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0882
LanguaL curation note: If ingredient or flavouring added, index in facet H. If low or no alcohol claim, index in facet P. Index geographical origin in facet R.
10000159 - beer (gs1 gpc)
Includes any products that can be described/observed as a beverage that is produced by fermenting the pulp of apples or the juice of pears, with or without the addition of water and/or sugar. These products are also called Cider (Apple) or Perry (Pear). T
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0883
LanguaL curation note: Index apple or pear in facet B. Index addition of carbon dioxide gas, flavours or other ingredients in facet H. If low or no alcohol claim, index in facet P. Index geographical origin in facet R. GS1 term changed from 10000181 - CIDER/PERRY (GS1 GPC)
10000181 - apple/pear alcoholic beverage - sparkling (gs1 gpc)
Includes any products that can be described/observed as a strong often sweet, spirit based alcoholic beverage, which is infused with herb, fruit or nut extracts. Liqueurs are not aged for any great period of time, may use syrups, honey or cane sugar as sw
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0884
LanguaL curation note: If flavouring or cream added, index in facet H.
10000227 - liqueurs (gs1 gpc)
Includes any products that can be described/observed as an alcoholic beverage distilled from fermented fruit juice, fruit, grains or sugar. Products will normally have a high alcohol content of around 35–40%.
Includes products such as brandy, schnapps, gi
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0885
LanguaL curation note: Index age of product under CURED OR AGED in facet H. If flavouring or ingredient added, index also in facet H. Index geographical origin in facet R.
10000263 - spirits (gs1 gpc)
Includes any products that can be described/observed as an alcoholic beverage made by the fermentation of the juice of the grape which then has the fermentation arrested by the addition of a spirit. These wines can be made in any region or country and may
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0886
LanguaL curation note: Index geographical origin in facet R, added flavouring in facet H, bottle closure in facet M.
10000273 - wine - fortified (gs1 gpc)
Includes any products that can be described/observed as an alcoholic beverage made by the fermentation of the juice of the grape and contains carbon dioxide gas.
These products include all types of sparkling wine, Champagne, Cava and Semi–Sparkling Wine.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0887
LanguaL curation note: Grape can be indexed in facet B, alcohol level claims in facet P. Index in facet H if addition of carbon dioxide gas or flavouring. Index geographical origin in facet R, bottle closure in facet M.
10000275 - wine - sparkling (gs1 gpc)
Includes any products that can be described/observed as an alcoholic beverage made by the fermentation of the juice of the grapes, usually having an alcoholic content of 14 per cent or less.
These products are non carbonated and can be White, Red or Rosé
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0888
LanguaL curation note: Grape can be indexed in facet B added flavouring in facet H alcohol leval claims in facet P, geographical origin in facet R, status of food name (AOC) in facet Z.
10000276 - wine - still (gs1 gpc)
Includes any products than can be described/observed as an alcoholic beverage made by the fermentation of products other than grapes. These products can be fruit–based, vegetable–based, grain–based or plant–based and contain carbon dioxide gas.
Includes
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0889
LanguaL curation note: Index origin (fruit, grain) in Facet B. Index alcohol level claims in facet P.
10003689 - non grape fermented alcoholic beverages - sparkling (gs1 gpc)
Includes any products than can be described/observed as an alcoholic beverage made by the fermentation of products other than grapes. These products can be fruit–based, vegetable–based, grain–based or plant–based and are not carbonated.
Includes products
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0890
LanguaL curation note: Index origin (fruit, grain) in Facet B. Index alcohol level claims in facet P.
10000588 - non grape fermented alcoholic beverages - still (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0891
50201700 - coffee/tea/substitutes (gs1 gpc)
Includes any products that can be described/observed as a whole/ground bean of coffee. Whole beans must be ground by the user prior to consumption and can be used pure or blended with different coffee bean types, whereas ground coffee is prepared for cons
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0892
LanguaL curation note: Index geographical origin in facet R, physical state (whole bean, ground) in facet E. Index in facet H if decaffinated or flavoured. Index organic claim in facet P. GS1 term changed from 10000111 - COFFEE/COFFEE SUBSTITUTES - BEANS/GROUND (GS1 GPC)
10000111 - coffee - beans/ground (gs1 gpc)
Includes any products that can be described/observed as a substance made from the ground beans of the coffee tree which makes coffee instantly on the addition of hot water and/or hot milk.
Includes products with added dry milk or whitener and both decaff
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0893
LanguaL curation note: Index geographical origin in facet R, physical state (powder, granules) in facet E. Index in facet H if decaffinated or flavoured/ingredient added. Index organic claim in facet P. GS1 term changed from 10000115 - COFFEE/COFFEE SUBSTITUTES - INSTANT (GS1 G
10000115 - coffee - instant (gs1 gpc)
Includes any products that can be described/observed as a ready to drink non–carbonated beverage made from coffee beans.
Includes products that are consumed cold and those sold in 'self heating' cans, which allow the consumer to heat the coffee prior to
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0894
LanguaL curation note: Index in facet H if decaffinated or flavoured or if coffee whitener has been added. Index organic claim in facet P. GS1 term changed from 10000114 - COFFEE/COFFEE SUBSTITUTES - READY TO DRINK (GS1 GPC)
10000114 - coffee - ready to drink (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Coffee, Tea or Substitutes sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Coffee, Tea and Substitutes class. Includes products such as Ground Coffee and Tea Bags sold together. Excludes products such as Coffee and Cream variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0895
10000592 - coffee/tea/substitutes variety packs (gs1 gpc)
Includes any products that can be described/observed as loose fruit or herbal tea, which is derived from the dried leaves of an infusion of dried fruits, herbs, spices and flowers, used specifically to make a long drink.
Includes herbal teas of various fl
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0896
LanguaL curation note: Index intended consumer (adult, child) and organic claim in facet P. Index format (liquid, powder) in facet E. Index Variety of Fruit Herbal Infusion in facet B.
10000119 - fruit herbal infusions - bags/loose (gs1 gpc)
Includes any products that can be described/observed as a fruit or herbal tea, which is prepared for consumption by the addition of hot water and/or hot milk and is derived in part or in total from one or more species of fruit, herb, spice or flower and d
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0897
LanguaL curation note: Index organic claim in facet P. Index format (liquid, powder) in facet E. Index Variety of Fruit Herbal Infusion in facet B, additional ingredients in facet H.
10000210 - fruit herbal infusions - instant (gs1 gpc)
Includes any products that can be described/observed as a ready to drink beverage, which is derived in part or in total from one or more species of fruit, herb, spice or flower and does not require any further preparation.
Includes products sold in conta
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0898
LanguaL curation note: Index the Variety of Fruit Herbal Infusion in facet B. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P.
10000313 - fruit herbal infusions - ready to drink (gs1 gpc)
Includes any products that can be described/observed as loose tea that is derived from the dried leaves of the tea plant, Camellia Sinensis.
Specifically includes tea contained in tea bags.
Excludes products such as Ready–to–Drink Teas, Instant Teas and
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0899
LanguaL curation note: If the product is sold in bags; index in facet M. Index in facet H if the product is flavoured. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P. Index the geographical origin of the tea in facet R.
10000116 - tea - bags/loose (gs1 gpc)
Includes any products that can be described/observed as a beverage, which is prepared for consumption by the addition of water and/or milk and is derived in part or in total from the dried leaves of the tea plant, Camellia Sinensis and does not require st
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0900
LanguaL curation note: Index the state in which the product is sold (liquid, powder) in facet E, additional ingredients or flavoring in facet H, organic claim in facet P, geographical origin in facet R.
10000117 - tea - instant (gs1 gpc)
Includes any products that can be described/observed as a ready to drink beverage made from the dried leaves of the tea plant, Camellia Sinensis.
Includes self–heating products and teas from single tea types such as Assam and Ceylon, and those, which are
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0901
LanguaL curation note: Index additional ingredients or flavoring in facet H, organic claim in facet P, geographical origin in facet R.
10000118 - tea - ready to drink (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0902
50202400 - non alcoholic beverages - not ready to drink (gs1 gpc)
Includes any products that can be described/observed as a liquid, powder or granules made from either cocoa beans, malted barley, corn starch or other grain extracts, which when diluted by hot water/hot milk, makes an instant drink. These products may als
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0903
LanguaL curation note: Index consumer lifestage (child, adult) and nutritional claims in facet P, physical state (liquid, powder) in facet E, main ingredient in facet B. If instantized or if ingredients added, index in facet H.
10000178 - chocolate/cocoa/malt - not ready to drink (gs1 gpc)
Includes any products that can be described/observed as not ready to drink dairy or dairy substitute–based products, which are specifically designed to be consumed as a beverage and may often be flavoured. Products include both fermented, such as drinking
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0904
LanguaL curation note: Index consumer lifestage (child, adult) and nutritional claims in facet P, physical state (liquid, powder) in facet E, fermentation or added ingredients in facet H.
10000310 - dairy/dairy substitute based drinks - not ready to drink (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a sweet powder or concentrate that, when diluted by water, makes a carbonated or non–carbonated beverage that includes no juice or dairy/dairy–substitute ingredients.
These products are usually arti
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0905
LanguaL curation note: Index added ingredients (vitamins, fruit) in facet H, the state in which the product is sold (powder, liquid) in facet E, Cafeine and Diet/Lite claims in facet P.
10000202 - drinks flavoured - not ready to drink (gs1 gpc)
Includes any products that can be described/observed as a frozen concentrate that is made exclusively from the extracted fluid content of a fruit or a blend of fruit and vegetable juice, having fruit as the main characteristic and that, when diluted with
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0906
LanguaL curation note: Index type of juice in facet B. Index organic claim or Diet/Lite claim in facet P.
10000307 - juice - not ready to drink (frozen) (gs1 gpc)
Includes any products that can be described/observed as a powder or a concentrate that is made exclusively from the extracted fluid content of a fruit or a blend of fruit and vegetable juice, having fruit as the main characteristic and that, when diluted
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0907
LanguaL curation note: Index type of juice in facet B. Index organic claim or Diet/Lite claim in facet P.
10000308 - juice - not ready to drink (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a powder or concentrate that contains some fruit juice or a blend of fruit and vegetable juice, having fruit as the main characteristic together with additional ingredients, such as water, sugar, col
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0908
LanguaL curation note: Index type of juice in facet B. Index in facet E the state in which the product is sold (powder, liquid). Index consumer lifestage (child, any age) and label claims (diet) in facet P.
10000309 - juice drinks - not ready to drink (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Non Alcoholic Beverages Not Ready to Drink sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Non Alcoholic Beverages - Not Ready to Drink class. Includes products such as powdered Malt and Milkshakes sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as powdered Milkshakes and Sugar Candy variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0909
10000593 - non alcoholic beverages variety packs - not ready to drink (gs1 gpc)
Includes any products that can be described/observed as a beverage, which contains carbohydrates and electrolytes, designed to accelerate rehydration of cells by osmosis, normally consumed after a sporting activity.
These products require the addition of
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0910
LanguaL curation note: Index in facet E the state in which the product is sold (powder, liquid). Index in facet H if it has been made effervescent by the addition of carbon dioxide gas. Index cafeine and diet claims in facet P.
10000264 - sports drinks - rehydration (not ready to drink) (gs1 gpc)
Includes any products that can be described/observed as a powder or concentrate that, when diluted by water, makes an instant beverage containing taurine, guaranine, caffeine or other stimulants designed to give the consumer a short term boost of energy.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0911
LanguaL curation note: Index in facet E the state in which the product is sold (powder, liquid). Index cafeine and diet claims in facet P.
10000311 - stimulants/energy drinks - not ready to drink (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0912
50202300 - non alcoholic beverages - ready to drink (gs1 gpc)
Includes any products that can be described/observed as a ready to drink liquid made from either cocoa beans/powder, malted barley, corn starch or other grain extracts, and sometimes incorporating milk, sugar, egg extract or other ingredients.
Specificall
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0913
LanguaL curation note: Index consumer lifestage (child, any age) and label claims (diet/lite) in facet P. Index main ingredient in facet B. If fermented or homogenized, or if milk added, index in facet H. Index preservation method (pasteurised, sterilized) in facet J.
10000179 - chocolate/cocoa/malt - ready to drink (gs1 gpc)
Includes any products that can be described/observed as ready to drink dairy or dairy substitute–based products, which are specifically designed to be consumed as a beverage and may often be flavoured. Products include both fermented, such as buttermilk,
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0914
LanguaL curation note: Index consumer lifestage (child, any age) and label claims (diet, probiotic) in facet P. If fermented or if ingredients (fruit, flavouring) added, index in facet H.
10000191 - dairy/dairy substitute based drinks - ready to drink (perishable) (gs1 gpc)
Includes any products that can be described/observed as ready to drink dairy or dairy substitute–based products, which are specifically designed to be consumed as a beverage and may often be flavoured. Products include both fermented, such as buttermilk,
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0915
LanguaL curation note: Index consumer lifestage (child, any age) and label claims (diet, probiotic) in facet P. If fermented or if ingredients (fruit, flavouring) added, index in facet H.
10000192 - dairy/dairy substitute based drinks - ready to drink (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a sweet, ready to drink, carbonated or non–carbonated beverage that includes no dairy/dairy–substitute ingredients.
These products are usually artificially flavoured and coloured.
Products include c
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0916
LanguaL curation note: In facet H index added ingredients (vitamins, fruit) or carbon dioxide gas. Index cafeine and diet claims in facet P.
10000201 - drinks flavoured - ready to drink (gs1 gpc)
Includes any products that can be described/observed as frozen water formed into shapes such as cubes or blocks, which are usually used to chill beverages.
These products must be frozen to extend their consumable life.
Excludes products such as Frozen Fla
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0917
LanguaL curation note: Index physical state (cube, crushed) in facet E.
10000214 - ice (gs1 gpc)
Includes any products that can be described/observed as a ready to drink, non–carbonated beverage that is made exclusively from the extracted fluid content of a fruit or a blend of fruit and vegetable juice, having fruit as the main characteristic.
These
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0918
LanguaL curation note: Index type of juice in facet B. If reconstituted from concentrate or carbonated, index in facet H. Index organic, vitamin or Diet/Lite claims in facet P.
10000219 - juice - ready to drink (perishable) (gs1 gpc)
Includes any products that can be described/observed as a ready to drink, carbonated or non–carbonated beverage that is made exclusively from the extracted fluid content of a fruit or a blend of fruit and vegetable juice, having fruit as the main characte
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0919
LanguaL curation note: Index type of juice in facet B. If reconstituted from concentrate or carbonated, index in facet H. Index organic, vitamin or Diet/Lite claims in facet P.
10000220 - juice - ready to drink (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a perishable, ready to drink non–carbonated beverage, that contains some fruit juice or a blend of fruit and vegetable juice, having fruit juice as the main characteristic, together with additional i
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0920
LanguaL curation note: Index consumer lifestage (child, any age) and label claims (diet/lite) in facet P. Index main ingredient in facet B. Index added ingredients (fruit, flavouring) in facet H.
10000222 - juice drinks - ready to drink (perishable) (gs1 gpc)
Includes any products that can be described/observed as a shelf stable ready to drink, non–carbonated beverage that contains some fruit juice or a blend of fruit and vegetable juice, having fruit as the main characteristic together with additional ingredi
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0921
LanguaL curation note: Index consumer lifestage (child, any age) and label claims (diet/lite) in facet P. Index main ingredient in facet B. Index added ingredients (fruit, flavouring) in facet H.
10000223 - juice drinks - ready to drink (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Non Alcoholic Beverages Ready to Drink sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Non Alcoholic Beverages - Ready to Drink class. Includes products such as ready to drink Cola and Ice sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as ready to drink Cola and Crisps variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0922
10000594 - non alcoholic beverages variety packs - ready to drink (gs1 gpc)
Includes any products that can be described/observed as water that has been specifically packaged for human consumption, and which may contain additional minerals or other trace elements including a natural or artificial source of carbon dioxide.
Includes
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0923
LanguaL curation note: If flavouring or carbonation added, index in facet H.
10000232 - packaged water (gs1 gpc)
Includes any products that can be described/observed as a ready to drink, liquid beverage which contains carbohydrates and electrolytes, designed to accelerate the re–hydration of cells by osmosis, normally consumed after a sporting activity.
Includes pro
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0924
LanguaL curation note: Index in facet H if it has been made effervescent by the addition of carbon dioxide gas. Index cafeine and diet claims in facet P.
10000265 - sports drinks - rehydration (ready to drink) (gs1 gpc)
Includes any products that can be described/observed as a ready to drink beverage containing glucose, caffeine or other stimulant designed to be consumed like a soft drink.
Products are available in a variety of flavours.
Specifically excludes flavoured
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0925
LanguaL curation note: Index in facet H if it has been made effervescent by the addition of carbon dioxide gas. Index cafeine and diet claims in facet P.
10000266 - stimulants/energy drinks - ready to drink (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Beverages sold together which exist within the schema but belong to different classes, that is two or more products contained within the same pack which cross classes within the Beverages Family. Includes products such as Gin with Tonic Water variety packs. Excludes products such as Still and Sparkling Wine variety packs and Wine and Chocolate variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0926
50202500 - beverages variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0927
50180000 - bread/bakery products (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0928
50181700 - baking/cooking mixes/supplies (gs1 gpc)
Includes any products that can be described/observed as a quantity of frozen, pre–mixed dough, batter or powder that is specifically intended to produce bread, cakes, biscuits, desserts, or other products. Products may be ready to use (where no additional
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0929
LanguaL curation note: Index use (diabetic, vegetarian/vegan), diet and organic claims in facet P.
10000155 - baking/cooking mixes (frozen) (gs1 gpc)
Includes any products that can be described/observed as a quantity of perishable, pre–mixed dough, batter or powder or other ingredients that is specifically intended to produce bread, cakes, biscuits, desserts, or other products. Products may be ready to
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0930
LanguaL curation note: Index use (diabetic, vegetarian/vegan), diet and organic claims in facet P.
10000068 - baking/cooking mixes (perishable) (gs1 gpc)
Includes any products that can be described/observed as a quantity of shelf–stable, pre–mixed dough, batter or powder that is specifically intended to produce bread, cakes, biscuits, desserts, or other products. Products may be ready to use (where no addi
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0931
LanguaL curation note: Index use (diabetic, vegetarian/vegan), diet and organic claims in facet P.
10000156 - baking/cooking mixes (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Baking/Cooking Mixes and Supplies sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Baking/Cooking Mixes and Supplies class. Includes products such as cake mixes with edible decorations sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Cake Mixes with Ground Coffee variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0932
10000595 - baking/cooking mixes/supplies variety packs (gs1 gpc)
Includes any products that can be described/observed as items specifically designed to be used when baking or cooking. Products include yeast, breadcrumbs and part meal kits. They may/may not require the addition of other ingredients, and may/may not need
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0933
LanguaL curation note: Index use (vegetarian/vegan) claim in facet P.
10000157 - baking/cooking supplies (frozen) (gs1 gpc)
Includes any products that can be described/observed as items specifically designed to be used when baking or cooking. Products include yeast and part meal kits. They may/may not require the addition of other ingredients, and may/may not need further baki
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0934
LanguaL curation note: Index use (vegetarian/vegan) claim in facet P.
10000069 - baking/cooking supplies (perishable) (gs1 gpc)
Includes any products that can be described/observed as items specifically designed to be used when baking or cooking. Products include cornflour, yeast, baking powder, cooking chocolate and confectionary style beverage toppings. Also includes Host, which
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0935
LanguaL curation note: Index use (vegetarian/vegan) claim in facet P. Index main ingredient (almond, sodium bicarbonate) in facet B.
10000158 - baking/cooking supplies (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0936
50182100 - biscuits/cookies (gs1 gpc)
Includes any products that can be described/observed as a thin, unleavened or leavened, baked, cereal–based product. Products may be sweet or savoury and are available in a variety of shapes and sizes.
These products must be frozen to extend their consuma
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0937
LanguaL curation note: Index use (diabetic) and fat level claims in facet P. Index Type of Cereal/Grain in facet B. Index added ingredients (sugar, chocolate) and filling/coating in facet H.
10000304 - biscuits/cookies (frozen) (gs1 gpc)
Includes any products that can be described/observed as a thin, unleavened or unleavened, baked, cereal–based product. Products may be sweet or savoury and are available in a variety of shapes and sizes
These products can be refrigerated to extend their c
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0938
LanguaL curation note: Index use (diabetic) and fat level claims in facet P. Index Type of Cereal/Grain in facet B. Index added ingredients (sugar, chocolate) and filling/coating in facet H.
10000160 - biscuits/cookies (perishable) (gs1 gpc)
Includes any products that can be described/observed as a thin, unleavened or leavened, baked, cereal–based product. Products may be sweet or savoury and are available in a variety of shapes and sizes.
These products have been treated or packaged in such
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0939
LanguaL curation note: Index use diabetic, gluten free and fat level claims in facet P. Index Type of Cereal/Grain in facet B. Index added ingredients (sugar, chocolate) and filling/coating in facet H.
10000161 - biscuits/cookies (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Biscuits, Cookies or Dried Breads sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Biscuits and Cookies class. Includes products such as Cookies and Breadsticks sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Cookies and Chocolate variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0940
10000596 - biscuits/cookies variety packs (gs1 gpc)
Includes any products that can be described/observed as a leavened or unleavened, flour–based baked, fried, dried or extruded product, typically designed to be used as an ingredient or accompaniment in another dish.
These products must be frozen to exten
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0941
LanguaL curation note: Index fat level or organic claims in facet P.
10000305 - dried breads (frozen) (gs1 gpc)
Includes any products that can be described/observed as a leavened or unleavened, flour–based baked, fried, dried or extruded product, typically designed to be used as an ingredient or accompaniment in another dish.
These products have been treated or pa
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0942
LanguaL curation note: Index gluten free, fat level or organic claims in facet P.
10000166 - dried breads (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0943
50181900 - bread (gs1 gpc)
Includes any products that can be described/observed as a leavened or unleavened, dough–based baked product. These products do not typically contain eggs and tend to have lower fat content than other dough products such as pastry.
These products must be f
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0944
LanguaL curation note: Index use (gluten free), fat level or organic claims in facet P, Type of Cereal/Grain in facet B, added flavours or ingredients in facet H, form (whole, sliced) in facet E. If partly baked/heat treated, index in facet F.
10000163 - bread (frozen) (gs1 gpc)
Includes any products that can be described/observed as a leavened or unleavened, dough–based baked product. These products do not typically contain eggs and tend to have lower fat content than other dough products such as pastry.
These products can be re
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0945
LanguaL curation note: Index use (gluten free), fat level or organic claims in facet P, Type of Cereal/Grain in facet B, added flavours or ingredients in facet H, form (whole, sliced) in facet E. If partly baked/heat treated, index in facet F.
10000164 - bread (perishable) (gs1 gpc)
Includes any products that can be described/observed as a leavened or unleavened, dough–based baked product. These products do not typically contain eggs and tend to have lower fat content than other dough products such as pastry.
These products have been
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0946
LanguaL curation note: Index use (gluten free), fat level or organic claims in facet P, Type of Cereal/Grain in facet B, added flavours or ingredients in facet H, form (whole, sliced) in facet E.
10000165 - bread (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0947
50182200 - savoury bakery products (gs1 gpc)
Includes any products that can be described/observed as a pastry, biscuit or crumble based product filled or topped with a mixture of shredded/sliced savoury ingredients, commonly including meat, vegetables, eggs or other additive. Products must be frozen
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0948
LanguaL curation note: Index added ingredients (dairy, meat) in facet H. Index use (Vegetarians/Vegans), fat level or organic claims in facet P.
10000248 - pies/pastries/pizzas/quiches - savoury (frozen) (gs1 gpc)
Includes any products that can be described/observed as a pastry, biscuit or crumble based product filled or topped with a mixture of shredded/sliced savoury ingredients, commonly including meat, vegetables, eggs or other additives. Products must be refri
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0949
LanguaL curation note: Index added ingredients (dairy, meat) in facet H. Index use (Vegetarians/Vegans), fat level or organic claims in facet P.
10000249 - pies/pastries/pizzas/quiches - savoury (perishable) (gs1 gpc)
Includes any products that can be described/observed as a pastry, biscuit or crumble based product filled or topped with a mixture of shredded/sliced savoury ingredients, commonly including meat, vegetables, eggs or other additives. These products have be
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0950
LanguaL curation note: Index added ingredients (dairy, meat) in facet H. Index use (Vegetarians/Vegans), fat level or organic claims in facet P.
10000250 - pies/pastries/pizzas/quiches - savoury (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0951
50182000 - sweet bakery products (gs1 gpc)
Includes any products that can be described/observed as a sweet prepared food, usually made from flour, sugar, shortening/fat and eggs mixed with other ingredients and baked or fried.
These products must be frozen to extend their consumable life.
Excludes
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0952
LanguaL curation note: Index coating, added flavours or ingredients in facet H. Index fat level or organic claims in facet P.
10000170 - cakes - sweet (frozen) (gs1 gpc)
Includes any products that can be described/observed as a sweet prepared food, usually made from flour, sugar, shortening/fat and eggs mixed with other ingredients and baked or fried.
These products can be/must be refrigerated to extend their consumable l
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0953
LanguaL curation note: Index coating, added flavours or ingredients in facet H. Index fat level or organic claims in facet P.
10000171 - cakes - sweet (perishable) (gs1 gpc)
Includes any products that can be described/observed as a sweet prepared food, usually made from flour, sugar, shortening/fat and eggs mixed with other ingredients and baked or fried.
These products have been treated or packaged in such a way as to extend
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0954
LanguaL curation note: Index coating, added flavours or ingredients in facet H. Index fat level or organic claims in facet P.
10000172 - cakes - sweet (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a pastry based sweet product consisting of a butter, flour and egg dough. Products may use shortcrust, puff, filo or flaky pastry and must contain a filling. Generally, these products have a high fat
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0955
LanguaL curation note: Index added flavours or ingredients (chocolate, fruit) in facet H. Index use (diabetic, vegetarian/vegan), fat level or organic claims in facet P.
10000245 - pies/pastries - sweet (frozen) (gs1 gpc)
Includes any products that can be described/observed as a pastry based sweet product consisting of a butter, flour and egg dough. Products may use shortcrust, puff, filo or flaky pastry and must contain a filling. Generally, these products have a high fat
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0956
LanguaL curation note: Index added flavours or ingredients (chocolate, fruit) in facet H. Index use (diabetic, vegetarian/vegan), fat level or organic claims in facet P.
10000246 - pies/pastries - sweet (perishable) (gs1 gpc)
Includes any products that can be described/observed as a pastry based sweet product consisting of a butter, flour and egg dough. Products may use shortcrust, puff, filo or flaky pastry and must contain a filling. Generally, these products have a high fat
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0957
LanguaL curation note: Index added flavours or ingredients (chocolate, fruit) in facet H. Index use (diabetic, vegetarian/vegan), fat level or organic claims in facet P.
10000247 - pies/pastries - sweet (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct sweet cakes, pies or pastries sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Sweet Bakery Products class. Includes products such as sponge cakes and danish pastries sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Sponge Cakes and Ice Cream variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0958
10000597 - sweet bakery products variety packs (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Bread and Bakery Products sold together which exist within the schema but belong to different classes, that is two or more products contained within the same pack which cross classes within the Bread and Bakery Products Family. Includes products such as Pizza with Garlic Bread variety packs. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Sponge Cakes and Danish Pastries variety packs and Breadsticks and Dips variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0959
50182300 - bread/bakery products variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0960
50220000 - cereal/grain/pulse products (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0961
50221000 - grains/flour (gs1 gpc)
Includes any products that can be described/observed as a fine powder derived from grains, roots or tubers.
These products have been treated or packaged in such a way as to extend their consumable life.
Specifically excludes products such as Cornflour.
Ex
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0962
LanguaL curation note: Index type of flour (wholdmeal, soy) in facet B. Index claims (organic, gluten free) in facet P. If the flour contains raising agent, index the added ingredient in facet H.
10000203 - flour - cereal/pulse (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a savoury grain not ready to eat product, such as Rice, Polenta, Couscous. These products must not include any additional ingredients and are not part of a recipe prior to sale.
These products are no
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0963
LanguaL curation note: Index type of cereal/grain (barley, rice) in facet B. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P.
10000314 - grains/cereal - not ready to eat - (frozen) (gs1 gpc)
Includes any products that can be described/observed as a savoury grain not ready to eat product, such as Rice, Polenta, Couscous. These products must not include any additional ingredients and are not part of a recipe prior to sale.
These products are no
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0964
LanguaL curation note: Index type of cereal/grain (barley, rice) in facet B. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P. Index preservation method (refrigeration) in facet J.
10000315 - grains/cereal - not ready to eat - (perishable) (gs1 gpc)
Includes any products that can be described/observed as a savoury grain not ready to eat product, such as Rice, Polenta, Couscous. These products must not include any additional ingredients and are not part of a recipe prior to sale.
These products are no
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0965
LanguaL curation note: Index type of cereal/grain (barley, rice) in facet B. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P.
10000211 - grains/cereal - not ready to eat - (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a grain, ready to eat product, such as Rice, Polenta, Couscous. These products must not include any additional ingredients and are not part of a recipe prior to sale.
These products do not require co
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0966
LanguaL curation note: Index type of cereal/grain (barley, rice) in facet B. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P. Index preservation method (refrigeration) in facet J.
10000316 - grains/cereal - ready to eat - (perishable) (gs1 gpc)
Includes any products that can be described/observed as a grain, ready to eat product, such as Rice, Polenta, Couscous. These products must not include any additional ingredients and are not part of a recipe prior to sale.
These products do not require co
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0967
LanguaL curation note: Index type of cereal/grain (barley, rice) in facet B. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P.
10000319 - grains/cereal - ready to eat - (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Grains or Flour sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Grains and Flour class. Includes products such as Semolina and not ready to eat Polenta sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Rice and Cooking Sauces variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0968
10000599 - grains/flour variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0969
50221200 - processed cereal products (gs1 gpc)
Includes any products that can be described/observed as a cereal combining all or some of the following ingredients: oats, muesli, wheat, rice, seeds, bran, fruit, nuts, cereal and honey, which has gone through further manufacturing processes such as cook
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0970
LanguaL curation note: Index type of cereal/grain (barley, rice) in facet B. Index claims (organic, low calorie, sugar free or low) in facet P. If ingredient added (sugar), index in facet H.
10000285 - cereals products - not ready to eat (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a cereal combining all or some of the following ingredients; oats, muesli, wheat, rice, seeds, bran, fruit, nuts, cereal and honey, which has gone through further manufacturing processes such as cook
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0971
LanguaL curation note: Index type of cereal/grain (barley, rice) in facet B. Index claims (organic, low calorie, sugar free or low) in facet P. If ingredient added (sugar), index in facet H.
10000284 - cereals products - ready to eat (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a processed cereal produced from wheat, rye, barley, oats, or other types of grain, which has gone through further manufacturing processes such as cooking and milling, which does not require cooking
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0972
LanguaL curation note: Index type of cereal/grain (barley, rice) in facet B. Index claims (organic, low calorie, sugar free or low) in facet P. If ingredient added (sugar), index in facet H. Index preservation method (refrigeration) in facet J.
10000286 - cereal products - ready to eat (perishable) (gs1 gpc)
Includes any products that can be described/observed as a block or bar combining all or some of the following ingredients; oats, muesli, wheat, rice, bran, seeds, fruit, nuts, cereal and honey. Products may contain chocolate or be fully or partially choco
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0973
LanguaL curation note: Index claims (organic, low calorie, sugar free or low) in facet P. If ingredient added (fruit, sugar) or surface coated/filled, index in facet H.
10000287 - cereal/muesli bars (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Processed Cereals sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Processed Cereal Products class. Includes products such as ready to eat Packet Cereal and Cereal Bars sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Cereal Bars and ready to drink Milkshake variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0974
10000600 - processed cereal products variety packs (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Cereal, Grain and Pulse Products sold together which exist within the schema but belong to different classes, that is two or more products contained within the same pack which cross classes within the Cereal, Grain and Pulse Products Family. Includes products such as Cereal Bars and ready to eat Couscous variety packs. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Semolina and not ready to eat Polenta variety packs and Cereal Bars and ready to drink Milkshake variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0975
50221300 - cereal/grain/pulse products variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0976
50160000 - confectionery/sugar sweetening products (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0977
50161800 - confectionery products (gs1 gpc)
Includes any products that can be described/observed as a portion of chocolate or chocolate substitute confectionery or a confectionery item that is a combination of chocolate and sugar candy that may contain additional ingredients such as fondant, nougat
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0978
LanguaL curation note: Index use (diabetic, gluten free, lactose free) and sugar level claims in facet P. In contains alcohol, index in facet H. GS1 term changed from 10000045 - CHOCOLATE/CHOCOLATE SUBSTITUTES CONFECTIONERY (GS1 GPC)
10000045 - chocolate and chocolate/sugar candy combinations - confectionery (gs1 gpc)
Includes any products that can be described/observed as a hard or soft confection made mostly from sugar, with added flavourings that may or may not contain gelatine. These products may be individually wrapped, packaged loose in a bag or container, or tig
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0980
LanguaL curation note: Index use (diabetic, gluten free, lactose free) and sugar level claims in facet P. In contains alcohol, index in facet H.
10000047 - sugar candy/sugar candy substitutes confectionery (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Confectionery Products sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Confectionery Products class. Includes products such as Chocolate and Chewing Gum sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Chocolate and Wine variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0981
10000602 - confectionery products variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0982
50161500 - sugars/sugar substitute products (gs1 gpc)
Includes any products that can be described/observed as a sweet substance, obtained from the different stages of refining the juice of the sugar cane/sugar beet/molasses, or an artificial sweet substance that is specifically labelled and marketed to repla
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0983
LanguaL curation note: Index diabetic use and organic claims in facet P, physical form (granulated, liquid) in facet E. Index source (cane, stevia, xylitol) in facet B.
10000043 - sugar/sugar substitutes (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a sweet thick liquid that is a derivative of the sugar crystallization process, such as molasses (the residue left after the first stage), treacle (the residue from the second stage that is sweeter a
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0984
LanguaL curation note: Index diabetic use and organic claims in facet P. Index type of syrup in facet C (MOLASSES, HIGH FRUCTOSE SYRUP).
10000044 - syrup/treacle/molasses (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Sugars or Sugar Substitutes sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Sugars and Sugar Substitutes Products class. Includes products such as Golden Syrup and Dark Brown Sugar sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Golden Syrup and Sponge Cake variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0985
10000603 - sugars/sugar substitute products variety packs (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Confectionery and Sugar Sweeteners sold together which exist within the schema but belong to different classes, that is two or more products contained within the same pack which cross classes within the Confectionery and Sugar Sweetening Products Family. Includes products such as Chocolate with Treacle variety packs. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Chocolate and Chewing Gum variety packs and Chocolate and Wine variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0986
50161900 - confectionery/sugar sweetening products variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0987
LanguaL curation note: GS1 code reassigned; this new family regroups GS1 classes "50102000 - FRUIT - PREPARED/PROCESSED", "50102100 - VEGETABLES - PREPARED/PROCESSED" and "50101800 - NUTS/SEEDS - PREPARED/PROCESSED "
50100000 - fruits/vegetables/nuts/seeds prepared/processed (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0988
50102000 - fruit - prepared/processed (gs1 gpc)
Includes any products that can be described/observed as any variety of fruit or combination of fruits, which may be whole or stoned, pitted, chopped, cored and/or peeled, and which have gone through further manufacturing processes, such as reformed, cooke
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0989
LanguaL curation note: Index type of fruit in facet B, whether pitted or stoned in facet C, physical form (whole, sliced) in facet E, organic claim in facet P, added ingredients in facet H.
10000204 - fruit - prepared/processed (frozen) (gs1 gpc)
Includes any products that can be described/observed as any variety of fruit or combination of fruits, which may be whole or stoned, pitted, chopped, cored and/or peeled, and which have gone through further manufacturing processes, such as reformed, cooke
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0990
LanguaL curation note: Index type of fruit in facet B, whether pitted or stoned in facet C, physical form (whole, sliced) in facet E, organic claim in facet P, added ingredients in facet H
10000205 - fruit - prepared/processed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any variety of fruit or combination of fruits, which may be whole or stoned, pitted, chopped, cored and/or peeled, and which have gone through further manufacturing processes, such as reformed, cooke
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0991
LanguaL curation note: Index type of fruit in facet B, whether pitted or stoned in facet C, physical form (whole, sliced) in facet E, organic claim in facet P, added ingredients in facet H
10000206 - fruit - prepared/processed (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as any variety of frozen fruit or combination of fruits, which may be whole or stoned, pitted, chopped, cored and/or peeled, but has not gone through any further manufacturing processes, such as reforme
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0993
LanguaL curation note: Index type of fruit (apple, watermellon) in facet B. Index physical form (whole, sliced) in facet E. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P. Index whether pitted or stoned in facet C.
10000002 - fruit - unprepared/unprocessed (frozen) (gs1 gpc)
Includes any products that can be described/observed as any variety of fresh fruit or combination of fruits, which may be whole or stoned, pitted, chopped, cored and/or peeled, but has not gone through any further manufacturing processes, such as reformed, cooked or dried, however these products can be coated, in sauce, stuffed or filled. These products can be/must be refrigerated to extend their consumable life. Specifically excludes tomatoes. Excludes products such as Prepared and Processed Fruit and Frozen and Shelf Stable Unprepared and Unprocessed Fruits.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0994
LanguaL curation note: GS1 code and title have changed from 10000001 - FRUIT - UNPREPARED/UNPROCESSED (PERISHABLE) (GS1 GPC) / BT changed from A0992 to A0874
50250000 - fruits - unprepared/unprocessed (fresh) (gs1 gpc)
Includes any products that can be described/observed as any variety of fruit or combination of fruits, which may be whole or stoned, pitted, chopped, cored and/or peeled, but has not gone through any further manufacturing processes, such as reformed, cook
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0995
LanguaL curation note: Index type of fruit (apple, watermellon) in facet B. Index physical form (whole, sliced) in facet E. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P. Index whether pitted or stoned in facet C.
10000003 - fruit - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0996
50101900 - fruit/nuts/seeds combination (gs1 gpc)
Includes any products that can be described/observed as any variety of fruit mixed either with nuts or seeds or both, that have gone through further manufacturing processes, such as reformed, cooked or dried, however these products can also be coated, in
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0997
LanguaL curation note: Index physical form (whole, sliced) in facet E, organic claim in facet P.
10000207 - fruit/nuts/seeds mixes - prepared/processed (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Fruit, Nut and/or Seed Combination sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Fruit and Nuts and/or Seeds Combination class. Includes products such as packets of dried fruit and unshelled nuts sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Dried Fruit and Yogurt variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A0999
10000604 - fruit/nuts/seeds combination variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1000
50101800 - nuts/seeds - prepared/processed (gs1 gpc)
Includes any products that can be described/observed as any variety of fresh nuts and seeds that has gone through further manufacturing processes, such as reformed or cooked, however these products can also be coated, in sauce, stuffed or filled..
These
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1001
LanguaL curation note: Index type of nut or seed in facet B and if shelled/peeled in facet C. Index physical form (whole, chopped) in facet E, organic claim in facet P.
10000235 - nuts/seeds - prepared/processed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any variety of nuts and seeds that has gone through further manufacturing processes, such as reformed, cooked or dried, however these products can also be coated, in sauce, stuffed or filled.
These
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1002
LanguaL curation note: Index type of nut or seed in facet B and if shelled/peeled in facet C. Index physical form (whole, chopped) in facet E, organic claim in facet P.
10000236 - nuts/seeds - prepared/processed (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as any variety of fresh nuts and seeds that has not gone through any further manufacturing processes, such as reformed, cooked or dried, however these products can be coated, in sauce, stuffed or filled
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1004
LanguaL curation note: Index type of nut or seed in facet B and if shelled/peeled in facet C. Index physical form (whole, chopped) in facet E, organic claim in facet P.
10000007 - nuts/seeds - unprepared/unprocessed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any variety of nuts and seeds that has not gone through any further manufacturing processes, such as reformed, cooked or dried, however these products can be coated, in sauce, stuffed or filled.
Thes
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1005
LanguaL curation note: Index type of nut or seed (almond, walnut) in facet B and if shelled/peeled in facet C, form (whole, chopped) in facet E, organic claim in facet P.
10000008 - nuts/seeds - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1006
50102100 - vegetables - prepared/processed (gs1 gpc)
Includes any products that can be described/observed as any variety of vegetables, combination of vegetables or fruit vegetables, which may be whole, chopped, cleaned and trimmed, that have gone through further manufacturing processes, such as reformed, c
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1007
LanguaL curation note: Index type of vegetable in facet B, physical form (whole, chopped) in facet E, organic claim in facet P, manufacturer's treatments (seasoned, dried) in facet H.
10000270 - vegetables - prepared/processed (frozen) (gs1 gpc)
Includes any products that can be described/observed as any variety of fresh vegetables, combination of vegetables or fruit vegetables, which may be whole, chopped, cleaned and trimmed, that have gone through further manufacturing processes, such as refor
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1008
LanguaL curation note: Index type of vegetable in facet B, physical form (whole, chopped) in facet E, organic claim in facet P, manufacturer's treatments (seasoned, dried) in facet H.
10000271 - vegetables - prepared/processed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any variety of vegetables combination of vegetables or fruit vegetables, which may be whole, chopped, cleaned and trimmed, that have gone through further manufacturing processes, such as reformed, co
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1009
LanguaL curation note: Index type of vegetable in facet B, physical form (whole, chopped) in facet E, organic claim in facet P, manufacturer's treatments (seasoned, dried) in facet H.
10000272 - vegetables - prepared/processed (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as any variety of frozen vegetables, combination of vegetables or fruit vegetables, which may be whole, chopped, cleaned and trimmed, but has not gone through any further manufacturing processes, such a
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1011
LanguaL curation note: Index species (alfalfa, yuca) in facet B, physical form (whole, chopped) in facet E, organic claim in facet P.
10000005 - vegetables - unprepared/unprocessed (frozen) (gs1 gpc)
Includes any products that can be described/observed as any variety of fresh vegetables, combination of vegetables or fruit vegetables, which may be whole, chopped, cleaned and trimmed, but has not gone through any further manufacturing processes, such as reformed, cooked, dried, salted or smoked, however these products can be coated, in sauce, stuffed or filled. Specifically excludes products that have added ingredients included such as rice, couscous and pasta. These products can be/must be refrigerated to extend their consumable life. Excludes products such as Vegetables with additional dough or grains, Frozen and Shelf Stable Unprepared and Unprocessed Vegetable, all Prepared and Processed Vegetables.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1012
LanguaL curation note: GS1 code and title changed from 10000004 - VEGETABLES - UNPREPARED/UNPROCESSED (PERISHABLE) (GS1 GPC) / BT chaged from A1010 to A0874
50260000 - vegetables (non leaf) - unprepared/unprocessed (fresh) (gs1 gpc)
Includes any products that can be described/observed as any variety of vegetables, combination of vegetables or fruit vegetables, which may be whole, chopped, cleaned and trimmed, but has not gone through any further manufacturing processes, such as refor
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1013
LanguaL curation note: Index species (alfalfa, yuca) in facet B, physical form (whole, chopped) in facet E, organic claim in facet P.
10000006 - vegetables - unprepared/unprocessed (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Fruits, Vegetables, Nuts and Seeds sold together which exist within the schema but belong to different classes, that is two or more products contained within the same pack which cross classes within the Fruits, Vegetables, Nuts and Seeds Family. Includes products such as Salad and Nuts variety packs. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Strawberries and Cream variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1014
50102200 - fruits/vegetables/nuts/seeds variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1015
LanguaL curation note: GS1 code and title changed from 50110000 - MEAT/POULTRY/GAME/BATRACHIAN (GS1 GPC)
50240000 - meat/poultry/other animals (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1016
LanguaL curation note: GS1 code and term changed from MEAT/POULTRY/GAME/BATRACHIAN - PREPARED/PROCESSED (GS1 GPC)
50240100 - meat/poultry/other animals - prepared/processed (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1020
LanguaL curation note: GS1 code and term changed from 50111500 - MEAT/POULTRY/GAME/BATRACHIAN - UNPREPARED/UNPROCESSED (GS1 GPC)
50240200 - meat/poultry/other animals - unprepared/unprocessed (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1025
50130000 - milk/butter/cream/yoghurts/cheese/eggs/substitutes (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1026
50131900 - butter/butter substitutes (gs1 gpc)
Includes any products that can be described/observed as either the fatty portion of animal milk, separated when milk or cream is agitated or churned, or a spread made from vegetable or a combination of vegetable and animal fats that is specifically market
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1027
LanguaL curation note: Index the source of the product (animal/ vegetable) in facet B, form (liquid/spray, solid) in facet E, treatments/ingredients in facet H, organic or fat level claims in facet P.
10000167 - butter/butter substitutes (frozen) (gs1 gpc)
Includes any products that can be described/observed as either the fatty portion of animal milk, separated when milk or cream is agitated or churned, or a spread made from vegetable or a combination of vegetable and animal fats that is specifically market
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1028
LanguaL curation note: Index the source of the product (animal/ vegetable) in facet B, form (liquid/spray, solid) in facet E, treatments/ingredients in facet H, organic or fat level claims in facet P.
10000168 - butter/butter substitutes (perishable) (gs1 gpc)
Includes any products that can be described/observed as either the fatty portion of animal milk, separated when milk or cream is agitated or churned, or a spread made from vegetable or a combination of vegetable and animal fats that is specifically market
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1029
LanguaL curation note: Index the source of the product (animal/ vegetable) in facet B, form (liquid/spray, solid) in facet E, treatments/ingredients in facet H, organic or fat level claims in facet P.
10000169 - butter/butter substitutes (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1030
50131800 - cheese/cheese substitutes (gs1 gpc)
Includes any products that can be described/observed as frozen food made from the curd of milk, separated from the whey, sometimes fermented, and usually pressed, cooked, smoked, matured, or heated and mixed with artificial ingredients, such as emulsifier
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1031
LanguaL curation note: Index the source (cow, soy) in facet B, organic or fat level claims in facet P, form (sliced, spread) in facet E, treatments in facet H, geographical origin in facet R.
10000030 - cheese/cheese substitutes (frozen) (gs1 gpc)
Includes any products that can be described/observed as food made from the curd of milk, separated from the whey, sometimes fermented, and usually pressed, cooked, smoked, matured, or heated and mixed with artificial ingredients, such as emulsifiers, colo
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1032
LanguaL curation note: Index the source (cow, soy) in facet B, organic or fat level claims in facet P, form (sliced, spread) in facet E, treatments in facet H, geographical origin in facet R.
10000028 - cheese/cheese substitutes (perishable) (gs1 gpc)
Includes any products that can be described/observed as food made from the curd of milk, separated from the whey, sometimes fermented, and usually pressed, cooked, smoked, matured, or heated and mixed with artificial ingredients, such as emulsifiers, colo
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1033
LanguaL curation note: Index the source (cow, soy) in facet B, organic or fat level claims in facet P, form (sliced, spread) in facet E, treatments in facet H, geographical origin in facet R.
10000029 - cheese/cheese substitutes (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1034
50132000 - cream/cream substitutes (gs1 gpc)
Includes any products that can be described/observed as frozen dairy cream (the fatty part of fresh milk that rises to the top if allowed to stand), or non–dairy cream, usually made from vegetable oils and buttermilk, with stabilizers and emulsifiers, whi
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1035
LanguaL curation note: Index the source (cow, soy) in facet B, organic and fat level claims in facet P, manufacturers treatments in facet H, geographical origin in facet R.
10000188 - cream/cream substitutes (frozen) (gs1 gpc)
Includes any products that can be described/observed as dairy cream (the fatty part of fresh milk that rises to the top if allowed to stand), or non–dairy cream, usually made from vegetable oils and buttermilk, with stabilisers and emulsifiers, which is s
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1036
LanguaL curation note: Index the source (cow, soy) in facet B, organic and fat level claims in facet P, manufacturers treatments in facet H, geographical origin in facet R.
10000189 - cream/cream substitutes (perishable) (gs1 gpc)
Includes any products that can be described/observed as dairy cream (the fatty part of fresh milk that rises to the top if allowed to stand), or non–dairy cream, usually made from vegetable oils and buttermilk, with stabilizers and emulsifiers, which is s
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1037
LanguaL curation note: Index the source (cow, soy) in facet B, organic and fat level claims in facet P, manufacturers treatments in facet H, geographical origin in facet R.
10000190 - cream/cream substitutes (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1038
LanguaL curation note: GS1 code changed from 50131600 - EGGS/EGG SUBSTITUTES (GS1 GPC)
50132500 - eggs/eggs substitutes (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1042
50131700 - milk/milk substitutes (gs1 gpc)
Includes any products that can be described/observed as frozen unflavoured milk derived from animals, such as cow, goat and buffalo, and vegetable–based milk, naturally derived from fruit or vegetables, such as coconut milk and almond milk or vegetable pr
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1043
LanguaL curation note: Index source (camel, almond) in facet B, organic and fat level claims in facet P.
10000027 - milk/milk substitutes (frozen) (gs1 gpc)
Includes any products that can be described/observed as unflavoured milk derived from animals, such as cow, goat and buffalo, and vegetable–based milk, naturally derived from fruit or vegetables, such as coconut milk and almond milk or vegetable proteins
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1044
LanguaL curation note: Index source (camel, almond) in facet B, organic and fat level claims in facet P.
10000025 - milk/milk substitutes (perishable) (gs1 gpc)
Includes any products that can be described/observed as unflavoured milk derived from animals, such as cow, goat and buffalo, and vegetable–based milk, naturally derived from fruit or vegetables, such as coconut milk and almond milk or vegetable proteins
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1045
LanguaL curation note: Index source (camel, almond) in facet B, organic and fat level claims in facet P, treatments (dried, condensed) in facet H.
10000026 - milk/milk substitutes (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1046
50132100 - yoghurt/yoghurt substitutes (gs1 gpc)
Includes any products that can be described/observed as a frozen food made from animal milk or non–animal milk, thickened by fermentation with lactic bacteria. Products include spoonable yogurt and fromage frais.
These products must be frozen to extend th
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1047
LanguaL curation note: Index source of product (dairy, non dairy) in facet B, added ingredients (cereals, fruit pulp, sugar, flavouring) in facet H, organic and fat claims (full fat, reduced fat, low fat).
10000277 - yoghurt/yoghurt substitutes (frozen) (gs1 gpc)
Includes any products that can be described/observed as a prepared food made from animal milk or non–animal milk, thickened by fermentation with lactic bacteria. Products include spoonable yogurt and fromage frais.
These products must be refrigerated to e
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1048
LanguaL curation note: Index source of product (dairy, non dairy) in facet B, added ingredients (cereals, fruit pulp, sugar, flavouring) in facet H, organic and fat claims (full fat, reduced fat, low fat).
10000278 - yoghurt/yoghurt substitutes (perishable) (gs1 gpc)
Includes any products that can be described/observed as a prepared food made from animal milk and non–animal milk, thickened by fermentation with lactic bacteria. Products include spoonable yogurt and fromage frais.
These products have been treated or pac
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1049
LanguaL curation note: Index source of product (dairy, non dairy) in facet B, added ingredients (cereals, fruit pulp, sugar, flavouring) in facet H, organic and fat claims (full fat, reduced fat, low fat).
10000279 - yoghurt/yoghurt substitutes (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Milk, Butter, Cream, Yogurt, Cheese, Egg or Substitute products sold together which exist within the schema but belong to different classes, that is two or more products contained within the same pack which cross classes within the Milk, Butter, Cream, Yogurts, Cheese, Eggs and Substitutes Family. Includes products such as Yogurts with Cream variety packs. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Strawberries and Cream variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1050
50132200 - milk/butter/cream/yoghurts/cheese/eggs/substitutes variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1051
50150000 - oils/fats edible (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1052
50151600 - fats edible (gs1 gpc)
Includes any products that can be described/observed as a solid made from melting animal fat, purified and then allowed to solidify upon cooling. These products are designed for cooking and baking.
These products can be/must be refrigerated to extend thei
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1053
LanguaL curation note: Index organic claim in facet P, preservation method (refrigeration) in facet J.
10000041 - fats edible - animal (perishable) (gs1 gpc)
Includes any products that can be described/observed as flakes or granules made from shredding/grating hard animal fat and treated and packaged in such a way as to extend their consumable life. These products are designed for cooking and baking.
Products
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1054
LanguaL curation note: Index organic claim in facet P, physical form (grated, powder) in facet E.
10000574 - fats edible - animal (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a solid made from artificially hardened vegetable oils for baking and cooking.
These products can be/must be refrigerated to extend their consumable life.
Products include vegetable shortening specif
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1055
LanguaL curation note: Index plant in facet B, use claim (vegan) or organic claim in facet P, preservation method (refrigeration) in facet J.
10000585 - fats edible - vegetable or plant (perishable) (gs1 gpc)
Includes any products that can be described/observed as a solid made from artificially hardened vegetable oils for baking and cooking.
These products have been treated or packaged in such a way as to extend their consumable life.
Products include vegetabl
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1056
LanguaL curation note: Index plant in facet B. Index use claim (vegan) or organic claim in facet P.
10000042 - fats edible - vegetable or plant (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Edible Fats sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Fats Edible class. Includes products such as Lard and Dripping sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Margarine and Vegetable Oil variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1057
10000608 - fats edible variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1058
50151500 - oils edible (gs1 gpc)
Includes any products that can be described/observed as any edible liquid oil derived from the following: grains, nuts, olives, palms, palm kernels, seeds, corn, maize, fruit pulp, beans or combination of these, that can be poured or dispensed as a spray,
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1059
LanguaL curation note: Index plant (almond, walnut) in facet B. If flavoured or added ingredients, index in facet H. If an industry recognized ‘organic’ certification is claimed, index ORGANIC FOOD CLAIM OR USE in facet P.
10000040 - oils edible - vegetable or plant (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Edible Fats sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Fats Edible class. Includes products such as Lard and Dripping sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Margarine and Vegetable Oil variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1060
50151700 - oils/fats edible variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1061
50190000 - prepared/preserved foods (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1062
50193000 - baby/infant - foods/beverages (gs1 gpc)
Includes any products that can be described/observed as a food specifically labelled and marketed for a baby or infant. It is typically a powdered and ready to drink formula designed as a replacement for breast milk during nursing and is intended to provi
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1063
LanguaL curation note: Index intended age group (0-3 months, 6-12 months), use claims (gluten free, lactose free) and organic claim in facet P. Index source (cow, soy) in facet B.
10000575 - baby/infant - formula (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a beverage specifically labelled and marketed for a baby or infant.
These products have been treated or packaged in such a way as to extend their consumable life.
Includes juice, juice drinks, nurser
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1064
LanguaL curation note: Index intended age group (0-3 months, 6-12 months) and organic/salt claims in facet P. Index form (liquid, powder) in facet E.
10000105 - baby/infant - specialised beverages (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as food specifically labelled and marketed for a baby or infant, which is typically intended to provide a healthy, balanced diet for Infants and babies of all ages. These products have been treated or p
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1065
LanguaL curation note: Index intended age group (0-3 months, 6-12 months). Index the base ingredient (fruit, poultry) in facets B and C (meat, egg). Index organic claim in facet P.
10000104 - baby/infant - specialised foods (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Baby and Infant Foods or Beverages sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Baby and Infant - Foods and Beverages class. Includes products such as Baby Formula and jars of Baby Food sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Baby Formula and Milk variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1066
10000610 - baby/infant - foods/beverages variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1067
LanguaL curation note: GS1 term changed from 50193500 - DAIRY/EGG BASED PRODUCTS (GS1 GPC)
50193500 - dairy/egg based products / meals (gs1 gpc)
Includes any products that can be described/observed as an egg based product, not ready to eat, which has been prepared to a specific recipe where eggs are the main ingredient with other ingredients such as protein, vegetables or sauce. These ingredients
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1068
LanguaL curation note: Index the main ingredient (fish, fruit) in facets B and C (meat, dairy), other ingredients in facet H, packing medium (sauce) in facet K, cooking method in facet G, organic and fat claims in facet P. GS1 term changed from 10005224 - DAIRY/EGG BASED PRODUC
10005224 - egg based products / meals - not ready to eat (frozen) (gs1 gpc)
Includes any products that can be described/observed as an egg based product, not ready to eat, which has been prepared to a specific recipe where eggs are the main ingredient with other ingredients such as protein, vegetables or sauce. These ingredients
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1069
LanguaL curation note: Index the main ingredient (fish, fruit) in facets B and C (meat, dairy), other ingredients in facet H, packing medium (sauce) in facet K, cooking method in facet G, organic and fat claims in facet P, preservation method (refrigeration) in facet J. GS1 ter
10005225 - egg based products / meals - not ready to eat (perishable) (gs1 gpc)
Includes any products that can be described/observed as an egg based product, not ready to eat, which has been prepared to a specific recipe where eggs are the main ingredient with other ingredients such as protein, vegetables or sauce. These ingredients
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1070
LanguaL curation note: Index the main ingredient (fish, fruit) in facets B and C (meat, dairy), other ingredients in facet H, packing medium (sauce) in facet K, cooking method in facet G, organic and fat claims in facet P. GS1 term changed from 10005226 - DAIRY/EGG BASED PRODUC
10005226 - egg based products / meals - not ready to eat (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a dairy or egg based ready to eat, prepared product, such as eggs or cheese with other ingredients, such as another protein or vegetables. These ingredients form a valuable part of the product, such
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1071
LanguaL curation note: Index the main ingredient (fish, fruit) in facets B and C (meat, dairy). Index packing medium (sauce) in facet K. Index fat claim (low fat, reduced fat) and organic claim in facet P. Index preservation method (refrigeration) in facet J. GS1 term changed f
10005227 - dairy/egg based products / meals - ready to eat (perishable) (gs1 gpc)
Includes any products that can be described/observed as a dairy or egg based ready to eat, prepared product, such as eggs or cheese with other ingredients, such as another protein or vegetables. These ingredients form a valuable part of the product, such
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1072
LanguaL curation note: Index the main ingredient (fish, fruit) in facets B and C (meat, dairy). Index packing medium (sauce) in facet K. Index fat claim (low fat, reduced fat) and organic claim in facet P. GS1 term changed from 10005228 - DAIRY/EGG BASED PRODUCTS - READY TO EAT
10005228 - dairy/egg based products / meals - ready to eat (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1073
50192300 - desserts/dessert sauces/toppings (gs1 gpc)
Includes any products that can be described/observed as a flavoured topping/filling or a sweetened liquid typically intended for consumption as an accompaniment to a dessert.
Includes products such as cream pie fillings.
These products must be frozen to e
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1074
LanguaL curation note: Index main ingredient (fruit, chocolate) in facet B. Index use claim (diabetic) and fat claim (low fat, reduced fat) in facet P.
10000193 - dessert sauces/toppings/fillings (frozen) (gs1 gpc)
Includes any products that can be described/observed as a flavoured topping/filling or a sweetened liquid typically intended for consumption as an accompaniment to a dessert.
Includes products such as cream pie fillings.
These products must be refrigerate
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1075
LanguaL curation note: Index main ingredient (fruit, chocolate) in facet B. Index use claim (diabetic) and fat claim (low fat, reduced fat) in facet P. Index preservation method (refrigeration) in facet J.
10000194 - dessert sauces/toppings/fillings (perishable) (gs1 gpc)
Includes any products that can be described/observed as a flavoured topping/filling or a sweetened liquid typically intended for consumption as an accompaniment to a dessert.
Includes products such as cream pie fillings.
These products have been packaged
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1076
LanguaL curation note: Index main ingredient (fruit, chocolate) in facet B. Index use claim (diabetic) and fat claim (low fat, reduced fat) in facet P.
10000195 - dessert sauces/toppings/fillings (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a prepared food normally consumed as the last course of a meal.
These products must be frozen to extend their consumable life.
Products include desserts that are biscuit based, bread based, cake/spon
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1077
LanguaL curation note: Index main ingredient in facets B (fruit, cereal) and C (egg, milk). Index added ingredients (alcohol, nut) in facet H. Index use claim (diabetic) and fat claim (low fat, reduced fat) in facet P.
10000196 - desserts (frozen) (gs1 gpc)
Includes any products that can be described/observed as a prepared food normally consumed as the last course of a meal.
These products must be refrigerated to extend their consumable life.
Products include desserts that are biscuit based, bread based, cak
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1078
LanguaL curation note: Index main ingredient in facets B (fruit, cereal) and C (egg, milk). Index added ingredients (alcohol, nut) in facet H. Index use claim (diabetic) and fat claim (low fat, reduced fat) in facet P. Index preservation method (refrigeration) in facet J.
10000197 - desserts (perishable) (gs1 gpc)
Includes any products that can be described/observed as a prepared food normally consumed as the last course of a meal.
These products have been packaged in such a way as to extend their consumable life.
Products include desserts that are biscuit based, b
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1079
LanguaL curation note: Index main ingredient in facets B (fruit, cereal) and C (egg, milk). Index added ingredients (alcohol, nut) in facet H. Index use claim (diabetic) and fat claim (low fat, reduced fat) in facet P. Index cooking process in facet G.
10000312 - desserts (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a sweet prepared food made from animal milk, milk substitute or water, which is frozen, sweetened and often flavoured by the addition of other ingredients, such as chocolate, vanilla and fruit.
These
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1080
LanguaL curation note: Index the level of fat claim (low fat, reduced fat, full fat) in facet P.
10000215 - ice cream/ice novelties (frozen) (gs1 gpc)
Includes any products that can be described/observed as a sweet prepared food made from animal milk, milk substitute or water, which is sweetened and often flavoured by the addition of other ingredients, such as chocolate, vanilla and fruit.
Includes ice
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1081
LanguaL curation note: Index the level of fat claim (low fat, reduced fat, full fat) in facet P.
10000216 - ice cream/ice novelties (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Desserts or Dessert Sauces/Toppings sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Desserts and Dessert Toppings class. Includes products such as Ice Cream and Dessert Sauce sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Ice Cream and Wafer variety packs and Ice Cream and Chicken Korma variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1082
10000611 - desserts/dessert toppings variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1083
LanguaL curation note: GS1 term changed from 50193300 - DOUGH BASED PRODUCTS (GS1 GPC)
50193300 - dough based products / meals (gs1 gpc)
Includes any products that can be described/observed as a savoury dough-based not ready to eat, prepared/processed product, such as Pasta, Gnocchi, Noodles or Batter, with other ingredients, such as meat, dairy, eggs, fish, vegetables and/or seasoning. An
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1084
LanguaL curation note: Index main ingredient in facets B (fruit, poultry) and C (egg, milk), added ingredients in facet H, packing medium (sauce) in facet K. Index fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. GS1 term changed from 10000301 - DOUGH BA
10000301 - dough based products / meals - not ready to eat - savoury (frozen) (gs1 gpc)
Includes any products that can be described/observed as a savoury dough-based not ready to eat, prepared/processed product, such as Pasta, Gnocchi, Noodles or Batter with other ingredients, such as meat, dairy, eggs, fish, vegetables and/or seasoning. An
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1085
LanguaL curation note: Index main ingredient in facets B (fruit, poultry) and C (egg, milk), added ingredients in facet H, packing medium (sauce) in facet K. Index fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. Index refrigeration in facet J. GS1 term
10000300 - dough based products / meals - not ready to eat - savoury (perishable) (gs1 gpc)
Includes any products that can be described/observed as a savoury dough-based not ready to eat, prepared/processed product, such as Pasta, Gnocchi, Noodles or Batter with other ingredients, such as meat, dairy, eggs, fish, vegetables and/or seasoning. An
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1086
LanguaL curation note: Index main ingredient in facets B (fruit, poultry) and C (egg, milk), added ingredients in facet H, packing medium (sauce) in facet K. Index fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. GS1 term changed from 10000302 - DOUGH BA
10000302 - dough based products / meals - not ready to eat - savoury (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a savoury dough-based ready to eat, prepared/processed product, such as Pasta, Gnocchi or Noodles with other ingredients, such as meat, dairy, eggs, fish, vegetables and/or seasoning. An optional sea
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1087
LanguaL curation note: Index main ingredient in facets B (fruit, poultry) and C (egg, milk), added ingredients in facet H, packing medium (sauce) in facet K. Index fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. Index refrigeration in facet J. GS1 term
10000298 - dough based products / meals - ready to eat - savoury (perishable) (gs1 gpc)
Includes any products that can be described/observed as a savoury dough-based ready to eat, prepared/processed product, such as Pasta, Gnocchi or Noodles, with other ingredients, such as meat, dairy, eggs, fish, vegetables and/or seasoning. An optional se
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1088
LanguaL curation note: Index main ingredient in facets B (fruit, poultry) and C (egg, milk). Index added ingredients in facet H. Index packing medium (sauce) in facet K. Index fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. GS1 term changed from 1000029
10000299 - dough based products / meals - ready to eat - savoury (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1089
LanguaL curation note: GS1 term changed from 50193200 - GRAIN BASED PRODUCTS (GS1 GPC)
50193200 - grain based products / meals (gs1 gpc)
Includes any products that can be described/observed as a savoury grain-based not ready to eat, prepared/processed product, such as Rice, Polenta or Couscous with other ingredients, such as meat, eggs, fish, vegetables, and/or seasoning. An optional seaso
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1090
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. GS1 term changed from 10000296 - GRAIN BASED PRODUCTS - NOT READY TO EAT - S
10000296 - grain based products / meals - not ready to eat - savoury (frozen) (gs1 gpc)
Includes any products that can be described/observed as a savoury grain-based not ready to eat, prepared/processed product, such as Rice, Polenta or Couscous with other ingredients, such as meat, eggs, dairy, fish, vegetables, and/or seasoning. An optiona
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1091
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P, refrigeration in facet J. GS1 term changed from 10000295 - GRAIN BASED PRODU
10000295 - grain based products / meals - not ready to eat - savoury (perishable) (gs1 gpc)
Includes any products that can be described/observed as a savoury grain-based not ready to eat, prepared/processed product, such as Rice, Polenta or Couscous with other ingredients, such as meat, eggs, fish, vegetables, and/or seasoning. An optional seaso
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1092
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P GS1 term changed from 10000297 - GRAIN BASED PRODUCTS - NOT READY TO EAT - SA
10000297 - grain based products / meals - not ready to eat - savoury (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a savoury grain-based ready to eat, prepared/processed product, such as Rice, Polenta or Couscous with other ingredients, such as meat, eggs, fish, vegetables, and/or seasoning. An optional seasoning
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1093
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P, refrigeration in facet J. GS1 term changed from 10000293 - GRAIN BASED PRODU
10000293 - grain based products / meals - ready to eat - savoury (perishable) (gs1 gpc)
Includes any products that can be described/observed as a savoury grain-based ready to eat, prepared/processed product, such as Rice, Polenta or Couscous with other ingredients, such as meat, eggs, fish, vegetables, and/or seasoning. An optional seasoning
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1094
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P GS1 term changed from 10000294 - GRAIN BASED PRODUCTS - READY TO EAT - SAVOUR
10000294 - grain based products / meals - ready to eat - savoury (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1095
50192900 - pasta/noodles (gs1 gpc)
Includes any products that can be described/observed as a savoury pasta, noodle or gnocchi not ready to eat product. These products must not include any additional ingredients such as vegetables, protein or a sauce, and must not be part of a recipe prior
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1096
LanguaL curation note: Index cereal in facets B (durumm wheat) and C (whole wheat), other ingredients (eggs, flavouring) in facet H, use claims (gluten free, vegetarians/vegans) in facet P.
10000318 - pasta/noodles - not ready to eat (frozen) (gs1 gpc)
Includes any products that can be described/observed as a savoury pasta, noodle or gnocchi not ready to eat product. These products must not include any additional ingredients such as vegetables, protein or a sauce, and must not be part of a recipe prior
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1097
LanguaL curation note: Index cereal in facets B (durumm wheat) and C (whole wheat), other ingredients (eggs, flavouring) in facet H, use claims (gluten free, vegetarians/vegans) in facet P, refrigeration in facet J.
10000317 - pasta/noodles - not ready to eat (perishable) (gs1 gpc)
Includes any products that can be described/observed as a savoury pasta, noodle or gnocchi not ready to eat product. These products must not include any additional ingredients such as vegetables, protein or a sauce, and must not be part of a recipe prior
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1098
LanguaL curation note: Index cereal in facets B (durumm wheat) and C (whole wheat), other ingredients (eggs, flavouring) in facet H, use claims (gluten free, vegetarians/vegans) in facet P.
10000242 - pasta/noodles - not ready to eat (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a savoury pasta, noodle or gnocchi ready to eat product. These products must not include any additional ingredients such as vegetables, protein or a sauce, and must not be part of a recipe prior to s
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1099
LanguaL curation note: Index cereal in facets B (durumm wheat) and C (whole wheat), other ingredients (eggs, flavouring) in facet H, use claims (gluten free, vegetarians/vegans) in facet P, refrigeration) in facet J.
10000240 - pasta/noodles - ready to eat (perishable) (gs1 gpc)
Includes any products that can be described/observed as a savoury pasta, noodle or gnocchi ready to eat product. These products must not include any additional ingredients such as vegetables, protein or a sauce, and must not be part of a recipe prior to s
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1100
LanguaL curation note: Index cereal in facets B (durumm wheat) and C (whole wheat), other ingredients (eggs, flavouring) in facet H, use claims (gluten free, vegetarians/vegans) in facet P.
10000241 - pasta/noodles - ready to eat (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1101
50191500 - prepared soups (gs1 gpc)
Includes any products that can be described/observed as a liquid food made from the stock of meat, fish and/or vegetables, which may also contain some small solid pieces of meat, fish and/or vegetables.
These products must be frozen to extend their consu
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1102
LanguaL curation note: Index use (vegetarians/vegans) or organic claims in facet P. If condensed, index in facet H.
10000260 - soups - prepared (frozen) (gs1 gpc)
Includes any products that can be described/observed as liquid food made from the stock of meat, fish and/or vegetables, which may also contain some small solid pieces of meat, fish and/or vegetables.
These products must be refrigerated to extend their c
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1103
LanguaL curation note: Index use (vegetarians/vegans) or organic claims in facet P. If condensed, index in facet H, preservation method (refrigeration) in facet J.
10000261 - soups - prepared (perishable) (gs1 gpc)
Includes any products that can be described/observed as food made from the stock of meat, fish and/or vegetables, which may also contain some small solid pieces of meat, fish and/or vegetables.
These products have been treated or packaged in such a way a
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1104
LanguaL curation note: Index use (vegetarians/vegans) or organic claims in facet P. If condensed, index in facet H.
10000262 - soups - prepared (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1105
50192500 - sandwiches/filled rolls/wraps (gs1 gpc)
Includes any products that can be described/observed as a frozen leavened or unleavened, baked bread product from which slices, or the whole loaf, may be used to wrap or enclose a combination of one or more ingredients.
These products must be frozen to e
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1106
LanguaL curation note: Index use claims (vegetarians/vegans), fat level claims (low fat, reduced fat) and organic claim in facet P.
10000254 - sandwiches/filled rolls/wraps (frozen) (gs1 gpc)
Includes any products that can be described/observed as a leavened or unleavened, baked bread product from which slices, or the whole loaf, may be used to wrap or enclose one or more ingredients.
These products must be refrigerated to extend their consuma
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1107
LanguaL curation note: Index use claims (vegetarians/vegans), fat level claims (low fat, reduced fat) and organic claim in facet P. Index preservation method (refrigeration) in facet J.
10000255 - sandwiches/filled rolls/wraps (perishable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1108
50192100 - snacks (gs1 gpc)
Includes any products that can be described/observed as a type of food usually consumed between meals. They can contain, extracts from potatoes or other vegetables, gram flour products, rice, pulses and fruit, which are blended with other ingredients, rec
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1109
LanguaL curation note: Index fat level claims (low fat, reduced fat) and organic claim in facet P. Index type of chips/snacks (maize, potato) in facet B. Index Manufacturers Treatment/Cooking Process in facets H (salted, seasoned) and G (fried, baked).
10000177 - chips/crisps/snack mixes - natural/extruded (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a type of food usually consumed between meals, made from maize (corn).
Includes both unpopped corn that requires heating and popped corn that has been heated until it bursts and puffs out.
Excludes
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1110
LanguaL curation note: Index added flavour or ingredients (sugar, salt) in facet H. Index fat level claims (low fat, reduced fat) and organic claim in facet P.
10000252 - popcorn (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Snacks sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Snacks class. Includes products such as Crisps and Popcorn sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Chips and Dips variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1111
10000612 - snacks variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1112
50192400 - sweet spreads (gs1 gpc)
Includes any products that can be described/observed as spreadable liquid confection specifically intended for use as a filling for sandwiches and cakes, or to be spread on toast, croissants and biscuits.
These products have been treated or packaged in su
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1113
LanguaL curation note: Index use claim (diabetic), calorie claims (low calorie), fat level claims (low fat, reduced fat) and organic claim in facet P. Index main ingredient (chocolate, nut) in facet B and additional ingredients (milk) in facet H.
10000187 - confectionery based spreads (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a sweet spreadable liquid made by honey bees from the nectar of flowers. Includes dried honey, honey spreads, honey with added ingredients and other honey bee products, such as honey bee pollen.
Excl
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1114
LanguaL curation note: Index country of origin in facet R, organic claim in facet P, physical form (liquid, solid) in facet E. Index origin of honey (acacia) in facet B, added ingredients in facet H.
10000213 - honey (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a sweet semi firm liquid, usually used as a spread, made by cooking and preserving crushed fruit in sugar, and allowing the mixture to set, often with the addition of setting agents. Includes jams, j
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1115
LanguaL curation note: Index use claim (diabetic), calorie claims (low calorie), and organic claim in facet P. Index added flavours and ingredients in facet H. GS1 term changed from 10000217 - JAMS/MARMALADES/CONFITURE (SHELF STABLE) (GS1 GPC)
10000217 - jams/marmalades (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Sweet Spreads sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Sweet Spreads class. Includes products such as Chocolate Spread and Jam sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Jam and Tea variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1116
10000621 - sweet spreads variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1117
LanguaL curation note: GS1 term changed from 50193100 - VEGETABLE BASED PRODUCTS (GS1 GPC)
50193100 - vegetable based products / meals (gs1 gpc)
Includes any products that can be described/observed as a vegetable based not ready to eat, prepared/processed product, such as Potato, Cabbage, Eggplant or any other vegetable with other ingredients, such as meat, poultry, fish, and/or seasoning. An opti
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1118
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P.
10000291 - vegetable based products - not ready to eat (frozen) (gs1 gpc)
Includes any products that can be described/observed as a vegetable based not ready to eat, prepared/ processed product, such as Potato, Cabbage, Eggplant or any other vegetable with other ingredients, such as meat, poultry, fish, and/or seasoning. An opt
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1119
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. GS1 term changed from 10000290 - VEGETABLE BASED PRODUCTS - NOT READY TO EA
10000290 - vegetable based products / meals - not ready to eat (perishable) (gs1 gpc)
Includes any products that can be described/observed as a vegetable based not ready to eat, prepared/processed product, such as Potato, Cabbage, Eggplant or any other vegetable with other ingredients, such as meat, poultry, fish, and/or seasoning. An opti
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1120
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. GS1 term changed from 10000292 - VEGETABLE BASED PRODUCTS - NOT READY TO EA
10000292 - vegetable based products / meals - not ready to eat (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a vegetable based ready to eat, prepared/processed product, such as Potato, Cabbage, Eggplant or any other vegetable with other ingredients, such as meat, poultry, fish, and/or seasoning. An optional
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1121
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. GS1 term changed from 10000289 - VEGETABLE BASED PRODUCTS - READY TO EAT (P
10000289 - vegetable based products / meals - ready to eat (perishable) (gs1 gpc)
Includes any products that can be described/observed as a vegetable based ready to eat, prepared/ processed product, such as Potato, Cabbage, Eggplant or any other vegetable with other ingredients, such as meat, poultry, fish, and/or seasoning. An option
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1122
LanguaL curation note: Index main ingredient in facets B and C, added ingredients in facet H, packing medium (sauce) in facet K, fat claim (full fat, reduced fat, low fat) and organic claim in Facet P. GS1 term changed from 10000288 - VEGETABLE BASED PRODUCTS - READY TO EAT (S
10000288 - vegetable based products / meals - ready to eat (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Prepared and Preserved Foods sold together which exist within the schema but belong to different classes, that is two or more products contained within the same pack which cross classes within the Prepared and Preserved Foods Family. Includes products such as Chicken Korma and Ice Cream variety packs. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Jam and Chocolate Spread variety packs and Chips and Dips variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1123
50193400 - prepared/preserved foods variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1124
50120000 - seafood (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1125
50122000 - aquatic invertebrates - prepared/processed (gs1 gpc)
Includes any products that can be described/observed as any frozen edible animal, such as an insect or mollusc that lacks a backbone or spinal column and has no external shell, that lives in, on or near the water, that has gone through further manufacturi
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1126
LanguaL curation note: Index species in facet B, organic claim in facet P, Manufacturers Treatment/Cooking Process in facets H and F, farming in facet Z.
10000145 - aquatic invertebrates - prepared/processed (frozen) (gs1 gpc)
Includes any products that can be described/observed as any edible animal, such as an insect or mollusc that lacks a backbone or spinal column and has no external shell, that lives in, on or near the water, that has gone through further manufacturing proc
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1127
LanguaL curation note: Index species in facet B, organic claim in facet P, Manufacturers Treatment/Cooking Process in facets H and F, farming in facet Z.
10000146 - aquatic invertebrates - prepared/processed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any edible animal, such as an insect or mollusc that lacks a backbone or spinal column and has no external shell, that lives in, on or near the water, that has gone through further manufacturing proc
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1128
LanguaL curation note: Index species in facet B, organic claim in facet P, Manufacturers Treatment/Cooking Process in facets H and F, farming in facet Z.
10000147 - aquatic invertebrates - prepared/processed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1129
50122300 - aquatic invertebrates - unprepared/unprocessed (gs1 gpc)
Includes any products that can be described/observed as any frozen edible animal, such as an insect or mollusc that lacks a backbone or spinal column and has no external shell, that lives in, on or near the water, that has not gone through any further man
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1130
LanguaL curation note: Index species in facet B, organic claim in facet P, farming in facet Z.
10000148 - aquatic invertebrates - unprepared/unprocessed (frozen) (gs1 gpc)
Includes any products that can be described/observed as any fresh edible animal, such as an insect or mollusc that lacks a backbone or spinal column and has no external shell, that lives in, on or near the water, that has not gone through any further manu
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1131
LanguaL curation note: Index species in facet B, organic claim in facet P, farming in facet Z, refrigeration in facet J.
10000149 - aquatic invertebrates - unprepared/unprocessed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any edible animal, such as an insect or mollusc that lacks a backbone or spinal column and has no external shell, that lives in, on or near the water, that has not gone through any further manufactur
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1132
LanguaL curation note: Index species in facet B, organic claim in facet P, farming in facet Z.
10000150 - aquatic invertebrates - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1133
50122500 - aquatic invertebrates/fish/shellfish/seafood combination (gs1 gpc)
Includes any products that can be described/observed as a mix of any variety of Aquatic Invertebrate, Fish, Shellfish or Seafood, that has gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products can
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1134
LanguaL curation note: Index type of species in facet B, farming in facet Z, organic claim in facet P, Treatment/Cooking Process in facets H and F.
10000626 - aquatic invertebrates/fish/shellfish/seafood mixes - prepared/processed (frozen) (gs1 gpc)
Includes any products that can be described/observed as a mix of any variety of Aquatic Invertebrate, Fish, shellfish or Seafood, that has gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products can
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1135
LanguaL curation note: Index type of species in facet B, farming in facet Z, organic claim in facet P, Treatment/Cooking Process in facets H and F, refrigeration in facet J.
10000627 - aquatic invertebrates/fish/shellfish/seafood mixes - prepared/processed (perishable) (gs1 gpc)
Includes any products that can be described/observed as a mix of any variety of Aquatic Invertebrate, Fish, Shellfish or Seafood, that has gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products can
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1136
LanguaL curation note: Index type of species in facet B, farming in facet Z, organic claim in facet P, Treatment/Cooking Process in facets H and F.
10000628 - aquatic invertebrates/fish/shellfish/seafood mixes - prepared/processed (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a mix of any variety of Aquatic Invertebrate, Fish, Shellfish or Seafood, that has not gone through further manufacturing processes such as reformed, cooked, dried and salted, however these products
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1137
LanguaL curation note: Index types of seafood in facets B and H (fish or shelfish added), type of farming in facet Z, organic claim in facet P
10000629 - aquatic invertebrates/fish/shellfish/seafood mixes - unprepared/unprocessed (frozen) (gs1 gpc)
Includes any products that can be described/observed as a mix of any variety of Aquatic Invertebrate, Fish, shellfish or Seafood, that has not gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1138
LanguaL curation note: Index types of seafood in facets B and H (fish or shelfish added), type of farming in facet Z, organic claim in facet P, preservation method (refrigeration) in facet J.
10000630 - aquatic invertebrates/fish/shellfish/seafood mixes - unprepared/unprocessed (perishable) (gs1 gpc)
Includes any products that can be described/observed as a mix of any variety of Aquatic Invertebrate, Fish, Shellfish or Seafood, that has not gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1139
LanguaL curation note: Index types of seafood in facets B and H (fish or shelfish added), type of farming in facet Z, organic claim in facet P
10000631 - aquatic invertebrates/fish/shellfish/seafood mixes - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1140
50121900 - fish - prepared/processed (gs1 gpc)
Includes any products that can be described/observed as any variety of fish or a combination of fish, that has gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products can also be coated, in sauce, s
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1141
LanguaL curation note: Index type of fish (anchovy, tuna) in facet B, part of fish (half, tail, egg) in facet C. Index Treatment/Cooking Process in facets H (dried, salted) and F (cooked), packing medium in facet K.
10000017 - fish - prepared/processed (frozen) (gs1 gpc)
Includes any products that can be described/observed as any variety of fish or a combination of fish, that has gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products can also be coated, in sauce, s
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1142
LanguaL curation note: Index type of fish (anchovy, tuna) in facet B, part of fish (half, tail, egg) in facet C. Index Treatment/Cooking Process in facets H (dried, salted) and F (cooked), packing medium in facet K, refrigeration in facet J.
10000016 - fish - prepared/processed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any variety of fish or a combination of fish, that has gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products can also be coated, in sauce, s
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1143
LanguaL curation note: Index type of fish (anchovy, tuna) in facet B, part of fish (half, tail, egg) in facet C. Index Treatment/Cooking Process in facets H (dried, salted) and F (cooked), packing medium in facet K.
10000018 - fish - prepared/processed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1144
50121500 - fish - unprepared/unprocessed (gs1 gpc)
Includes any products that can be described/observed as any variety of fish, or a combination of fish, which has not gone through any further manufacturing processes, such as reformed, cooked, dried and salted, however these products can be coated, in sau
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1145
LanguaL curation note: Index type of fish (anchovy, tuna) in facet B and part of fish (with or without bone) in facet C. Index organic claim in facet P and farming in facet Z.
10000281 - fish - unprepared/unprocessed (frozen) (gs1 gpc)
Includes any products that can be described/observed as any variety of fish or a combination of fish, which has not gone through any further manufacturing processes, such as reformed, cooked, dried and salted, however these products can be coated, in sauc
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1146
LanguaL curation note: Index type of fish (anchovy, tuna) in facet B and part of fish (with or without bone) in facet C. Index organic claim in facet P, farming in facet Z, preservation method (refrigeration) in facet J.
10000282 - fish - unprepared/unprocessed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any variety of fish or a combination of fish, which has not gone through any further manufacturing processes, such as reformed, cooked, dried and salted, however these products can be coated, in sauc
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1147
LanguaL curation note: Index type of fish (anchovy, tuna) in facet B and part of fish (with or without bone) in facet C. Index organic claim in facet P and farming in facet Z.
10000283 - fish - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1148
50122100 - shellfish prepared/processed (gs1 gpc)
Includes any products that can be described/observed as an aquatic animal whose external covering consists of a shell, as in oysters, clams, lobsters and crabs, that has gone through further manufacturing processes, such as reformed, cooked, dried and sal
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1149
LanguaL curation note: Index species (abalone, winkle) in facet B, fresh/saltwater farming in facet Z, organic claim in facet P, part used (shelled, whole, piece) in facet C, Treatment/Cooking Process in facets H (smoked, salted) and F (cooked).
10000256 - shellfish prepared/processed (frozen) (gs1 gpc)
Includes any products that can be described/observed as an aquatic animal whose external covering consists of a shell, as in oysters, clams, lobsters and crabs, that has gone through further manufacturing processes, such as reformed, cooked, dried and sal
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1150
LanguaL curation note: Index species (abalone, winkle) in facet B, fresh/saltwater farming in facet Z, organic claim in facet P, part used (shelled, whole, piece) in facet C, Treatment/Cooking Process in facets H (smoked, salted) and F (cooked), refrigeration in facet J.
10000257 - shellfish prepared/processed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any aquatic animal whose external covering consists of a shell, as in oysters, clams, lobsters and crabs, that has gone through further manufacturing processes, such as reformed, cooked, dried and sa
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1151
LanguaL curation note: Index species (abalone, winkle) in facet B, fresh/saltwater farming in facet Z, organic claim in facet P, part used (shelled, whole, piece) in facet C, Treatment/Cooking Process in facets H (smoked, salted) and F (cooked).
10000258 - shellfish prepared/processed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1152
50121700 - shellfish unprepared/unprocessed (gs1 gpc)
Includes any products that can be described/observed as an aquatic animal whose external covering consists of a shell, as in oysters, clams, lobsters and crabs, that has not gone through any further manufacturing processes, such as reformed, cooked, dried
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1153
LanguaL curation note: Index type of shellfish (abalone, winkle) in facet B and fish part (shelled, whole, piece) in facet C. Index organic claim in facet P, fresh/saltwater farming in facet Z.
10000020 - shellfish - unprepared/unprocessed (frozen) (gs1 gpc)
Includes any products that can be described/observed as aquatic animal whose external covering consists of a shell, as in oysters, clams, lobsters and crabs, that has not gone through any further manufacturing processes, such as reformed, cooked, dried an
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1154
LanguaL curation note: Index type of shellfish (abalone, winkle) in facet B and fish part (shelled, whole, piece) in facet C. Index organic claim in facet P, fresh/saltwater farming in facet Z, refrigeration in facet J.
10000019 - shellfish - unprepared/unprocessed (perishable) (gs1 gpc)
Includes any products that can be described/observed as an aquatic animal whose external covering consists of a shell, as in oysters, clams, lobsters and crabs, that has not gone through any further manufacturing processes, such as reformed, cooked, dried
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1155
LanguaL curation note: Index type of shellfish (abalone, winkle) in facet B and fish part (shelled, whole, piece) in facet C. Index organic claim in facet P, fresh/saltwater farming in facet Z.
10000021 - shellfish - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1156
50122200 - aquatic plants prepared/processed (gs1 gpc)
Includes any products that can be described/observed as an edible plant that grows in or on the water, that has gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products can also be coated, in sauce,
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1157
LanguaL curation note: Index species (agar, watercress) in facet B, physical form (chopped, whole) in facet E, treatments/cooking in facets H and F, organic claim in facet P.
10000151 - aquatic plants prepared/processed (frozen) (gs1 gpc)
Includes any products that can be described/observed as an edible plant that grows in or on the water, that has gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products can also be coated, in sauce,
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1158
LanguaL curation note: Index species (agar, watercress) in facet B, physical form (chopped, whole) in facet E, treatments/cooking in facets H and F, organic claim in facet P, refrigeration in facet J.
10000152 - aquatic plants prepared/processed (perishable) (gs1 gpc)
Includes any products that can be described/observed as an edible plant that grows in or on the water, that has gone through further manufacturing processes, such as reformed, cooked, dried and salted, however these products can also be coated, in sauce,
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1159
LanguaL curation note: Index species (agar, watercress) in facet B, physical form (chopped, whole) in facet E, treatments/cooking in facets H and F, organic claim in facet P.
10000153 - aquatic plants prepared/processed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1160
50121800 - aquatic plants unprepared/unprocessed (gs1 gpc)
Includes any products that can be described/observed as an edible plant that grows in or on the water, that has not gone through any further manufacturing processes, such as reformed, cooked, dried and salted, however these products can be coated, in sauc
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1161
LanguaL curation note: Index species (agar, watercress) in facet B, physical form (chopped, whole) in facet E, organic claim in facet P.
10000138 - aquatic plants unprepared/unprocessed (frozen) (gs1 gpc)
Includes any products that can be described/observed as any fresh edible plant that grows in or on the water, that has not gone through any further manufacturing processes, such as reformed, cooked, dried and salted, however these products can be coated,
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1162
LanguaL curation note: Index species (agar, watercress) in facet B, physical form (chopped, whole) in facet E, organic claim in facet P, preservation method (refrigeration) in facet J.
10000137 - aquatic plants unprepared/unprocessed (perishable) (gs1 gpc)
Includes any products that can be described/observed as any edible plant that grows in or on the water, that has not gone through any further manufacturing processes, such as reformed, cooked, dried and salted, however these products can be coated, in sau
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1163
LanguaL curation note: Index species (agar, watercress) in facet B, physical form (chopped, whole) in facet E, organic claim in facet P.
10000139 - aquatic plants unprepared/unprocessed (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Seafood Products sold together which exist within the schema but belong to different classes, that is two or more products contained within the same pack which cross classes within the Seafood Family. Includes products such as Shrimp and Cod variety packs and Crabsticks and Herring variety packs. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Fish and Tartar Sauce variety packs and cockles and mussels variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1164
50122400 - seafood variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1165
50170000 - seasonings/preservatives/extracts (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1166
50171500 - herbs/spices/extracts (gs1 gpc)
Includes any products that can be described/observed as a liquid, paste, powder, granules or solid made from evaporation or refinement of meat, vegetable, yeast or sodium chloride that is added to season and flavour food, and in specific cases to tenderis
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1167
LanguaL curation note: Index the main ingredient (fish, salt) in facet B. Index physical form (liquid, powder) in facet E. Index intended consumer, level of salt claim (low salt, no salt) and organic claim in facet P.
10000050 - extracts/salt/meat tenderisers (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as an aromatic or richly flavoured vegetable or plant or its derivative that is typically added to season or give additional flavour to foods. These products include aromatic seasonings which are obtain
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1168
LanguaL curation note: Index the herb/spice in facets B (basil, white pepper) and C (bark, leaf), organic claim in facet P, physical form in facet E (liquid, powder), Treatment/Cooking Process in facets H (dried, salted).
10000212 - herbs/spices (frozen) (gs1 gpc)
Includes any products that can be described/observed as an aromatic or richly flavoured vegetable or plant derivative that is typically added to season or give additional flavour to foods. These products include aromatic seasonings which are obtained from
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1169
LanguaL curation note: Index the herb/spice in facets B (basil, white pepper) and C (bark, leaf), organic claim in facet P, physical form in facet E (liquid, powder), Treatment/Cooking Process in facets H (dried, salted).
10000048 - herbs/spices (perishable) (gs1 gpc)
Includes any products that can be described/observed as an aromatic or richly flavoured vegetable or plant or its derivative that is typically added to season or give additional flavour to foods. These products include aromatic seasonings which are obtain
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1170
LanguaL curation note: Index the herb/spice in facets B (basil, white pepper) and C (bark, leaf), organic claim in facet P, physical form in facet E (liquid, powder), Treatment/Cooking Process in facets H (dried, salted).
10000049 - herbs/spices (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a frozen substance, which, upon defrosting, returns to its original consistency of an extract resulting from boiling meat or fish and/or vegetables. The extract is added to season or give a defined f
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1171
LanguaL curation note: Index the main ingredient (fish, meat) in facet B, physical form (liquid, powder) in facet E, organic claim in facet P. GS1 term changed from 10000580 - STOCK LIQUID/BONES (FROZEN) (GS1 GPC)
10000580 - stock/bones (frozen) (gs1 gpc)
Includes any products that can be described/observed as an extract resulting from boiling meat or fish and/or vegetables. The extract is added to season or give a defined flavour to a particular food or recipe.
These products must be refrigerated to exten
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1172
LanguaL curation note: Index the main ingredient (fish, meat) in facet B, physical form (liquid, powder) in facet E, organic claim in facet P, preservation method (refrigeration) in facet J. GS1 term changed from 10000579 - STOCK LIQUID/BONES (PERISHABLE) (GS1 GPC)
10000579 - stock/bones (perishable) (gs1 gpc)
Includes any products that can be described/observed as an extract resulting from boiling meat or fish and/or vegetables. The extract is added to season or give a defined flavour to a particular food or recipe.
These products have been treated or package
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1173
LanguaL curation note: Index the main ingredient (fish, meat) in facet B, physical form (liquid, powder) in facet E, organic claim in facet P. GS1 term changed from 10000578 - STOCK LIQUID/BONES (SHELF STABLE) (GS1 GPC)
10000578 - stock/bones (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Herbs, Spices or Extracts sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Herbs, Spices and Extracts class. Includes products such as Salt and Pepper sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Marinades and Spices variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1174
10000615 - herbs/spices/extracts variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1175
50171900 - pickles/relishes/chutneys/olives (gs1 gpc)
Includes any products that can be described as a spoonable substance, usually served as a spread or as an accompaniment to savoury foods, containing chopped or minced fruit of vegetables, with herbs, spices and seasonings. These products are usually sweet
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1176
LanguaL curation note: Index the main ingredient (fruit, tomato) in facet B, physical form (sliced, pureed) in facet E. Index use claim (vegetarians/vegans), level of salt claim (low salt, no salt) and organic claim in facet P.
10000586 - chutneys/relishes (frozen) (gs1 gpc)
Includes any products that can be described as a spoonable substance, usually served as a spread or as an accompaniment to savoury foods, containing chopped or minced fruit of vegetables, with herbs, spices and seasonings. These products are usually sweet
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1177
LanguaL curation note: Index the main ingredient (fruit, tomato) in facet B, physical form (sliced, pureed) in facet E. Index use claim (vegetarians/vegans), level of salt claim (low salt, no salt) and organic claim in facet P.
10000587 - chutneys/relishes (perishable) (gs1 gpc)
Includes any products that can be described as a spoonable substance, usually served as a spread or as an accompaniment to savoury foods, containing chopped or minced fruit of vegetables, with herbs, spices and seasonings. These products are usually sweet
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1178
LanguaL curation note: Index the main ingredient (fruit, tomato) in facet B, physical form (sliced, pureed) in facet E. Index use claim (vegetarians/vegans), level of salt claim (low salt, no salt) and organic claim in facet P.
10000180 - chutneys/relishes (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as any variety of olive from the olive tree, such as Sevillana, Manzanilla and Ascolane, that have no added ingredients or flavourings and can be in various forms, whole, diced, sliced or cut.
These pro
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1179
LanguaL curation note: Index type of olive (black, green) in facet B and whether pittet/stoned in facet C. Index level of salt claim (low salt, no salt) and organic claim in facet P. Index preservation method (refrigeration) in facet J.
10000238 - olives (perishable) (gs1 gpc)
Includes any products that can be described/observed as any variety of olive from the olive tree, such as Sevillana, Manzanilla and Ascolane, that may have been prepared by removing the stone. These products can be in a sauce – tomato, curry, BBQ or Cream
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1180
LanguaL curation note: Index type of olive (black, green) in facet B and whether pittet/stoned in facet C. Index level of salt claim (low salt, no salt) and organic claim in facet P. Index packing medium (brine, oil) in facet K.
10000239 - olives (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as chopped or whole vegetables, preserved in vinegar, oil or brine, with added ingredients such as herbs, spices and mustard, commonly used as a condiment for meats, cheese and bread.
Products include
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1181
LanguaL curation note: Index type of pickle (cucumber, pepper) in facet B, physical form (chopped, whole) in facet E, packing medium (brine, oil) in facet K. Index use claim (vegetarians/vegans), level of salt claim (low salt, no salt) and organic claim in facet P. GS1 term cha
10000244 - pickled vegetables (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Pickles, Relish, Chutney or Olives sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Pickles, Relishes, Chutneys and Olives class. Includes products such as Pickles and Relishes sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Mango Chutney and Poppadom variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1182
10000616 - pickles/relishes/chutneys/olives variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1183
50171800 - sauces/spreads/dips/condiments (gs1 gpc)
Includes any products that can be described/observed as a frozen substance, which, upon defrosting, returns to its original soft consistency and can be served as an accompaniment to snacks or starters, such as crisps, tortilla chips, raw vegetables and pa
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1184
LanguaL curation note: Index added ingredients and manufacturer's treatments (homogenized) in facet H, physical form (liquid, puree) in facet E. Index organic claim, use claims (vegetarian/vegan), fat level claim (low fat, reduced fat) in facet P.
10000583 - dressing/dips (frozen) (gs1 gpc)
Includes any products that can be described/observed as a pourable or spoonable substance, usually served as an accompaniment to snacks or starters, such as crisps, tortilla chips, raw vegetables and pappadums, or poured cold over salads or vegetables.
Pr
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1185
LanguaL curation note: Index added ingredients and manufacturer's treatments (homogenized) in facet H, physical form (liquid, puree) in facet E. Index organic claim, use claims (vegetarian/vegan), fat level claim (low fat, reduced fat) in facet P.
10000199 - dressings/dips (perishable) (gs1 gpc)
Includes any products that can be described/observed as a pourable or spoonable substance, or a dehydrated combination of ingredients to which water or milk can be added to form a liquid. These products are usually served as an accompaniment to snacks or
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1186
LanguaL curation note: Index added ingredients and manufacturer's treatments (homogenized) in facet H, physical form (liquid, puree) in facet E. Index organic claim, use claims (vegetarian/vegan), fat level claim (low fat, reduced fat) in facet P.
10000200 - dressings/dips (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a liquid that can be used to create a smooth, shiny surface on food, which is then decorated in various ways. It may be stock or gravy reduced to the thickness of jelly, a fruit based jelly or a thin
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1187
LanguaL curation note: Index the type of principal food product from which the glaze is made (fruit, meat) in facet B.
10000581 - food glazes (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a frozen substance, which, upon defrosting, returns to its original consistency of a thick savoury mixture made from fish, meat, mushrooms or vegetables.
Products may be coarsely textured or fine/smo
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1188
LanguaL curation note: Index the type of pate (beef, vegetable) in facet B, added ingredients (dairy, spices) in facet H. Index use claims (vegetarian/vegan), fat level claim (low fat, reduced fat) and organic claim in facet P.
10000576 - pate (frozen) (gs1 gpc)
Includes any products that can be described/observed as a thick savoury mixture made from fish, meat, mushrooms or vegetables.Products may be coarsely textured or smooth.These products must be refrigerated to extend their consumable life.
Excludes product
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1189
LanguaL curation note: Index the type of pate (beef, vegetable) in facet B, added ingredients (dairy, spices) in facet H, refrigeration in facet J. Index use claims (vegetarian/vegan), fat level claim (low fat, reduced fat) and organic claim in facet P.
10000064 - pate (perishable) (gs1 gpc)
Includes any products that can be described/observed as a thick savoury mixture made from fish, meat, mushrooms or vegetables.
Products may be coarsely textured or smooth.
These products have been treated or packaged in such a way as to extend their con
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1190
LanguaL curation note: Index the type of pate (beef, vegetable) in facet B, added ingredients (dairy, spices) in facet H. Index use claims (vegetarian/vegan), fat level claim (low fat, reduced fat) and organic claim in facet P.
10000306 - pate (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a frozen substance, which can be heated and combined with other ingredients, such as pasta, rice and chicken, to produce a specific recipe, such as Bolognese, Carbonara, Chicken Korma or Thai Curry.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1191
LanguaL curation note: Index use claims (vegetarian/vegan) and organic claim in facet P. Index form (liquid, pureed) in facet E, added ingredients in facet H.
10000056 - sauces - cooking (frozen) (gs1 gpc)
Includes any products that can be described/observed as a substance, which can be heated and combined with other ingredients, such as pasta, rice and chicken, to produce a specific recipe, such as Bolognese, Carbonara, Chicken Korma or Thai Curry.
These
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1192
LanguaL curation note: Index use claims (vegetarian/vegan) and organic claim in facet P. Index form (liquid, pureed) in facet E, added ingredients in facet H, preservation method (refrigeration) in facet J.
10000055 - sauces - cooking (perishable) (gs1 gpc)
Includes any products that can be described/observed as a substance which can be heated and combined with other ingredients, such as pasta, rice and chicken, to produce a specific recipe, such as Bolognese, Carbonara, Chicken Korma or Thai Curry.
These p
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1193
LanguaL curation note: Index use claims (vegetarian/vegan) and organic claim in facet P. Index form (liquid, pureed) in facet E, added ingredients in facet H.
10000057 - sauces - cooking (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as a frozen substance, which, upon defrosting, returns to its original consistency of a savoury liquid, paste, spread or granulated substance, which is usually used to enhance the flavour, appearance an
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1194
LanguaL curation note: Index use claims (vegetarian/vegan) and organic claim in facet P. Index physical form (liquid, puree) in facet E, added ingredients (cheese, herbs) in facet H. GS1 term changed from 10000577 - SAUCES DIPPING/CONDIMENTS/SAVOURY TOPPINGS/SAVOURY SPREADS/MAR
10000577 - other sauces dipping/condiments/savoury toppings/savoury spreads/marinades (frozen) (gs1 gpc)
Includes any products that can be described/observed as a savoury liquid, paste, spread or granulated substance, which is usually served as an accompaniment to savoury foods. These products can be blended with other ingredients. These products must be ref
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1195
LanguaL curation note: Index use claims (vegetarian/vegan) and organic claim in facet P. Index physical form (liquid, puree) in facet E, added ingredients (cheese, herbs) in facet H, preservation method (refrigeration) in facet J. GS1 term changed from 10000054 - SAUCES DIPPING
10000054 - other sauces dipping/condiments/savoury toppings/savoury spreads/marinades (perishable) (gs1 gpc)
Includes any products that can be described/observed as a savoury liquid, paste, spread or granulated substance , which is usually served as an accompaniment to savoury foods. These products can be blended with other ingredients. These products have been
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1196
LanguaL curation note: Index use claims (vegetarian/vegan) and organic claim in facet P. Index physical form (liquid, puree) in facet E, added ingredients (cheese, herbs) in facet H. GS1 term changed from 10000280 - SAUCES DIPPING/CONDIMENTS/SAVOURY TOPPINGS/SAVOURY SPREADS/MAR
10000280 - other sauces dipping/condiments/savoury toppings/savoury spreads/marinades (shelf stable) (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Sauces, Spreads, Dips or Condiments sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Sauces, Spreads, Dips and Condiments class. Includes products such as Salad Dressings and Crunchy Savoury Toppings sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Salad Dressing and Salad variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1197
10000617 - sauces/spreads/dips/condiments variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1198
50171700 - vinegars/cooking wines (gs1 gpc)
Includes any products that can be described/observed as a typically inferior variety of wine to Drinking Wine, sometimes adulterated with salt, which is used in cooking to enhance the flavour or colour of a prepared recipe.
These products are specificall
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1199
LanguaL curation note: Index added ingredients (fruit, sugar) in facet H, organic claim in facet P.
10000052 - cooking wines (gs1 gpc)
Includes any products that can be described/observed as a liquid, made from acetic acid derived from the fermentation of alcohol, mixed with water, and used as a flavouring, preservative, or condiment for savoury foods.
Products include all varieties of v
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1200
LanguaL curation note: Index added ingredients (fruit, sugar) in facet H, organic claim in facet P.
10000051 - vinegars (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Vinegars and Cooking Wines sold together, which exist within the schema belonging to different bricks but to the same class, that is two or more products contained within the same pack which cross bricks within the Vinegars and Cooking Wines class. Includes products such as Balsamic Vinegar and Cooking Wine sold together. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Balsamic Vinegar and Salad variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1201
10000618 - vinegars/cooking wines variety packs (gs1 gpc)
Includes any products that can be described/observed as two or more distinct Seasonings, Preservatives or Extracts sold together which exist within the schema but belong to different classes, that is two or more products contained within the same pack which cross classes within the Seasonings, Preservatives and Extracts Family. Includes products such as Salt and Vinegar variety packs. Items that are received free with purchases should be removed from the classification decision-making process. Excludes products such as Salt and Pepper variety packs and Salad Dressing and Salad variety packs.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1202
50172000 - seasonings/preservatives/extracts variety packs (gs1 gpc)
A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1203
sandwich (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1204
pasta dish (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1205
food intended for use in energy-restricted diets for weight reduction
food for weight reduction (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1206
food for sports people
food intended to meet the expenditure of intense muscular effort
sports food (eurofir)
CODEX STAN A-6-1978, Rev.1-1999, Amended 2006.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1207
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
Codex Alimentarius general standard for cheese
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1208
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
designation according to principle cheese ripening characteristics (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1209
matured cheese
ripened (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1210
mould ripened (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1211
fresh cheese
unripened (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1212
in brine
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1213
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
designation according to milk fat content
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1214
LanguaL curation note: Used when the percentage of fat in dry matter is more than 60% [CODEX STAN A-6-1978, Rev.1-1999, Amended 2006]
high fat cheese (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1215
LanguaL curation note: Used when the percentage of fat in dry matter is above or equal to 45% and less than 60% [CODEX STAN A-6-1978, Rev.1-1999, Amended 2006].
full fat cheese (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1216
LanguaL curation note: Used when the percentage of fat in dry matter is above or equal to 25% and less than 45% [CODEX STAN A-6-1978, Rev.1-1999, Amended 2006].
medium fat cheese (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1217
LanguaL curation note: Used when the percentage of fat in dry matter is above or equal to 10% and less than 25% [CODEX STAN A-6-1978, Rev.1-1999, Amended 2006].
partially skimmed cheese (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1218
LanguaL curation note: Used when the percentage of fat in dry matter is less than 10% [CODEX STAN A-6-1978, Rev.1-1999, Amended 2006].
skim cheese (codex)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1219
LanguaL curation note: Used for cheeses, which contain not more than 50 percent of moisture, and their solids contain more than 45, but less than 50 percent, of milkfat [21 CFR Ch. I (4-1-99 Edition)]
semisoft part skim cheese (us cfr)
Top level classes as defined in COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council to establish Annex I listing the food and feed products to which maximum levels for pesticide residues apply. Further ammended and updated by COMMISSION REGULATION (EU) No 600/2010 of 8 July 2010.[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:174:0018:0039:EN:PDF]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1220
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
classification of products of plant and animal origin, european community
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1221
0100000 - 1. fruit fresh or frozen; nuts (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1222
0110000 - citrus fruit (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1223
0120000 - tree nuts (shelled or unshelled) (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1224
0130000 - pome fruit (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1225
0140000 - stone fruit (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1226
0150000 - berries and small fruit (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1227
0200000 - 2. vegetables fresh or frozen (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1228
0210000 - root and tuber vegetables (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1229
0220000 - bulb vegetables (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1230
0230000 - fruiting vegetables (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1231
0240000 - brassica vegetables (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1232
0250000 - leaf vegetables and herbs (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1233
0260000 - legume vegetables (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1234
0270000 - stem vegetables (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1235
0280000 - fungi (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1236
0300000 - 3. pulses, dry (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1237
0400000 - 4. oilseeds and oilfruits (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1238
0401000 - oilseeds (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1239
0402000 - oilfruits (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1240
0500000 - 5. cereals (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1241
0600000 - 6. tea, coffee, herbal infusions and cocoa (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1242
LanguaL curation note: Include dried leaves and stalks, fermented or otherwise of Camellia sinensis.
0610000 - tea (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1243
0620000 - coffee beans (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1244
0630000 - herbal infusions (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1245
0640000 - cocoa (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1246
st johns bread
0650000 - carob (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1247
LanguaL curation note: Including hop pellets and unconcentrated powder.
0700000 - hops (dried) (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1248
0800000 - spices (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1249
0810000 - spices, seeds (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1250
0820000 - spices, fruits and berries (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1251
0830000 - spices, bark (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1252
0840000 - spices, roots or rhizome (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1253
0850000 - spices, buds (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1254
0860000 - spices, flower stigma (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1255
0870000 - spices, aril (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1256
0900000 - 9. sugar plants (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1257
1000000 - 10. products of animal origin - terrestrial animals (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1258
LanguaL curation note: Includes meat, preparations of meat, offals, blood, animal fats; fresh, chilled or frozen, salted, in brine, dried or smoked or processed as flours or meals; other processed products such as sausages and food
preparations based on these.
1010000 - meat (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1259
LanguaL curation note: Include milk and cream, not concentrated, nor containing added sugar or sweetening matter, butter and other fats derived from milk, cheese and curd.
1020000 - milk and milk products (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1260
LanguaL curation note: Include birdsÂ’ eggs, fresh preserved or cooked; shelled eggs and egg yolks fresh, dried, cooked by steaming or boiling in water, moulded, frozen or otherwise preserved whether or not containing added sugar or sweetening matter.
1030000 - birds eggs (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1261
1040000 - honey (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1262
1050000 - amphibians and reptiles (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1263
1060000 - snails (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1264
1070000 - other terrestrial animal products (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1265
1100000 - 11. fish, fish products, shell fish, molluscs and other marine and freshwater food products (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1266
1200000 - crops exclusively for animal feed (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1267
0160000 - miscellaneous fruit (ec)
COMMISSION REGULATION (EC) No 178/2006 of 1 February 2006 amending Regulation (EC) No 396/2005 of the European Parliament and of the Council.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1268
0290000 - sea weeds (ec)
Food classification according to the USDA National Nutrient Database for Standard Reference.
From: https://www.ars.usda.gov/ARSUserFiles/80400525/Data/SR/SR28/sr28_doc.pdf
Starting with SR25, the food group, “Ethnic Foods” has been renamed
“American Indian/Alaska Native Foods” to better reflect its contents. Data on other ethnic foods are contained in their respective food groups, for example data on plantains, a Latino ethnic food are in Food Group 09 (Fruit and Fruit Juices), while the Asian foods, miso and natto, are entered in food group 16 (Legumes and Legume Products). Food group 36 (Restaurant Foods) contains foods obtained from casual dining, full service restaurants, Latino restaurants, and Chinese restaurants (not Fast Foods, which are in Food Group 21). Home prepared items or prepared frozen entrees are included in Food Group 22, Meals, Entrees, and Side dishes. Some food items, such as beverages and rice, though obtained at restaurants are included in their respective food groups.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1269
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
USDA Standard Reference food product type
http://langual.org
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1271
USDA SR dairy and egg products (0100)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1272
USDA SR spices and herbs (0200)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1273
USDA SR baby foods (0300)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1274
USDA SR fats and oils (0400)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1275
USDA SR poultry products (0500)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1276
USDA SR soups, sauces, and gravies (0600)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1277
USDA SR sausages and luncheon meats (0700)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1278
USDA SR breakfast cereals (0800)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1279
USDA SR fruits and fruit juices (0900)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1280
USDA SR pork products (1000)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1281
USDA SR vegetables and vegetable products (1100)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1282
USDA SR nut and seed products (1200)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1283
USDA SR beef products (1300)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1284
USDA SR beverages (1400)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1285
USDA SR finfish and shellfish products (1500)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1286
USDA SR legumes and legume products (1600)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1287
USDA SR lamb, veal, and game products (1700)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1288
USDA SR baked products (1800)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1289
USDA SR sweets (1900)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1290
USDA SR cereal grains and pasta (2000)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1291
USDA SR fast foods (2100)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1292
USDA SR meals, entrees, and sidedishes (2200)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1293
USDA SR snacks (2500)
USDA SR American Indian/Alaska Native Foods (3500)
This has been renamed by USDA from "ethnic foods" to "American Indian/Alaska Native Foods".
http://www.langual.org/langual_thesaurus.asp?termid=A1294
3500 ethnic foods (usda sr)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1295
USDA SR restaurant foods (3600)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1296
pizza
unsweetened pie
LanguaL curation note: Used only for unsweetened products; sweetened pies are indexed under * FINE BAKERY WARE (EUROFIR) [A0821]*. Pizza crust should be indexed as *UNLEAVENED BREAD (EUROFIR)* [A0819]
pie, unsweetened, or pizza (eurofir)
A thin, bakery product griddled or cooked in a heated mould.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1297
LanguaL curation note: If sweetened, index also * SUGAR OR SUGAR SYRUP ADDED* [H0136] or narrower term. If filled, use * PREPARED FOOD PRODUCT (EUROFIR)* [A0861] or narrower term.
pancake or waffle (eurofir)
Index dietary/food supplements according to legal and market definitions.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1298
food supplement
nutritional supplement
LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
The United States defines dietary supplements in the Dietary Supplement Health and Education Act of 1994 (DSHEA). Pub L 103-417, 108 STAT. 4235, (Oct. 25, 1994): A dietary supplement is a product taken by mouth that contains a "dietary ingredient" intended to supplement the diet. The "dietary ingredients" in these products may include: vitamins, minerals, herbs or other botanicals, amino acids, and substances such as enzymes, organ tissues, glandulars, and metabolites. Dietary supplements can also be extracts or concentrates, and may be found in many forms such as tablets, capsules, softgels, gelcaps, liquids, or powders.
In the European Union, food supplements are framed by two kinds of regulations:
- the EU vertical regulation relating to food supplements, composed with the directive 2002/46/CE (essentially for the definition of food supplements) and the regulation 1170/2009 (which lists the vitamins and minerals, and the chemical forms of the substances allowed in food supplements);
- the EU transversal regulation relating to foodstuffs and especially the 2006/1924 regulation concerning nutrition and health claims, and the EU labeling transversal regulations, 90/496/EC and 2008/100/EC.
The EU regulation 2002/46/CE defines food supplements as "foodstuffs the purpose of which is to supplement the normal diet and which are concentrated sources of nutrients or other substances with a nutritional or physiological effect, alone or in combination, marketed in dose form, namely forms such as capsules, pastilles, tablets, pills and other similar forms, sachets of powder, ampoules of liquids, drop dispensing bottles, and other similar forms of liquids and powders designed to be taken in measured small unit quantities". [Directive 2002/46/EC]
Codex Alimentarius also includes supplements containing vitamins or dietary minerals [http://www.codexalimentarius.net/download/standards/10206/cxg_055e.pdf]
dietary supplement
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1299
mineral supplement
dietary supplement, mineral
A multi-mineral supplement contains more than one mineral, e.g. calcium-magnesium supplement.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1300
LanguaL curation note: Currently not used in US classification of dietary supplements.
multi-mineral supplement
A single mineral supplement is defined as containing one mineral, e.g. calcium supplement.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1301
LanguaL curation note: Currently not used in US classification of dietary supplements.
single mineral supplement
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1302
vitamin supplement
dietary supplement, vitamin
A multi-vitamin supplement contains more than one vitamin, e.g. vitamin B complex supplement.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1303
LanguaL curation note: Currently not used in US classification of dietary supplements.
multi-vitamin supplement
A single vitamin supplement is defined as containing one vitamin, e.g. vitamin C supplement.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1304
LanguaL curation note: Currently not used in US classification of dietary supplements.
single vitamin supplement
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1305
protein supplement
dietary supplement, amino acid or protein
Yeast, algae, or fungus based dietary supplement.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1306
LanguaL curation note: Use for supplements based on plants, yeast, algae, and fungi (index in facet B).
If the supplement also contains vitamins or minerals use the appropriate descriptor under * DIETARY SUPPLEMENT, COMBINATION*.
dietary supplement, botanical
Nutritional yeast is a source of protein and vitamins, especially the B-complex vitamins and is a complete protein. [http://en.wikipedia.org/wiki/Nutritional_yeast]
WIKIPEDIA:Nutritional_yeast
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1307
LanguaL curation note: Currently not used in US classification of dietary supplements.
yeast supplement
Probiotics are live microorganisms thought to be healthy for the host organism. According to the currently adopted definition by FAO/WHO, probiotics are selected "live microorganisms which when administered in adequate amounts confer a health benefit on the host".[FAO/WHO (2001) Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria. Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria]
Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes used as probiotics; but also certain yeasts and bacilli are available. [http://en.wikipedia.org/wiki/Probiotics]
WIKIPEDIA:Probiotics
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1308
LanguaL curation note: Currently not used in US classification of dietary supplements.
probiotic or bacteria supplement
Includes hormone precursors; steroid precursors; 7-dehydrocholesterol, lutein, omega-3's, CoQ10
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1309
dietary supplement, metabolite or precursor
Includes omega-3 supplements, fish oil capsules, evening primrose capsules.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1310
LanguaL curation note: Currently not used in US classification of dietary supplements.
fat or oil supplement
Plant and animal enzymes are used to facilitate the digestive process and improve the body's ability to maintain balanced metabolism. Enzyme supplements are extracted from plants like pineapple and papaya and from the organs of cows and pigs. The supplements are typically given in tablet or capsule form. Pancreatic enzymes may also be given by injection. The dosage varies with the condition being treated. For nondigestive ailments, the supplements are taken in the hour before meals so that they can be quickly absorbed into the blood. For digestive ailments, the supplements are taken immediately before meals accompanied by a large glass of fluids. Pancreatic enzymes may be accompanied by doses of vitamin A.[http://medical-dictionary.thefreedictionary.com/enzyme+therapy]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1311
LanguaL curation note: Currently not used in US classification of dietary supplements.
enzyme supplement
Phytoestrogens are weak estrogens found concentrated in soybeans. Extracted phytoestrogens are marketed in numerous forms as dietary supplements. Consumers of phytoestrogen supplements tend to be peri- and postmenopausal women looking for an alternative to hormone therapy.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1312
LanguaL curation note: Currently not used in US classification of dietary supplements.
phytoestrogen supplement
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1313
LanguaL curation note: Use to index a dietary supplement that is a combination of any of the other supplement types. Whenever possible, use a more precise narrower term.
dietary supplement, combination
A multivitamin/mineral supplement is defined in the United States as a supplement containing 3 or more vitamins and minerals but does not include herbs, hormones, or drugs, with each nutrient at a dose below the tolerable upper level determined by the Food and Drug Board and the maximum daily intake to not cause a risk for adverse health effects. (National Institutes of Health State-of-the-Science Panel. National Institutes of Health State-of-the-Science Conference Statement: multivitamin/mineral supplements and chronic disease prevention. Am J Clin Nutr 2007;85:257S-64S) [http://en.wikipedia.org/wiki/Multivitamin]
In Europe, a supplement containing 2 or more vitamins and minerals is defined as vitamin-mineral combination supplement.
WIKIPEDIA:Multivitamin
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1314
dietary supplement, multi-vitamin/mineral
Defined as containing several vitamins and several minerals.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1315
LanguaL curation note: Currently not used in US classification of dietary supplements.
multi-vitamin and multi-mineral supplement
Defined as containing one vitamin and one mineral.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1316
LanguaL curation note: Currently not used in US classification of dietary supplements.
single vitamin and single mineral supplement
Botanical dietary supplement with mineral(s) and/or vitamin(s).
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1317
LanguaL curation note: For US supplement classification, use narrower term.
botanical supplement with vitamin/mineral
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1318
botanical supplement with mineral(s)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1319
botanical supplement with multi-vitamin/mineral
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1320
botanical supplement with vitamin(s)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1321
dietary supplement, multi-vitamin/mineral and amino acids
Defined as containing one vitamin and several minerals.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1322
LanguaL curation note: Currently not used in US classification of dietary supplements.
single vitamin and multi-mineral supplement
Defined as containing several vitamins and one mineral.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1323
LanguaL curation note: Currently not used in US classification of dietary supplements.
multi-vitamin and single mineral supplement
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1324
dietary supplement, vitamin(s) and fatty acids
Electrolyte supplements are a varied group of prescription and nonprescription preparations used to correct imbalances in the body's electrolyte levels. Electrolyte supplements are intended to prevent or treat electrolyte imbalances in very different situations or groups of patients. They range from sports drinks and other supplements used by amateur or professional athletes to prevent muscle cramps and improve athletic performance, to liquids used at home to prevent dehydration in children with diarrhea, to injections administered as part of enteral (feeding through a tube or stoma directly into the small intestine) or parenteral nutrition (intravenous feeding that bypasses the digestive tract). [http://medical-dictionary.thefreedictionary.com/Electrolyte+Supplements]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1327
dietary supplement, electrolyte
Fibre supplements (or fiber supplements) are considered to be a form of a subgroup of functional dietary fibre, and in the United States are defined by the Institute of Medicine (IOM). According to the IOM, functional fibre "consists of isolated, non-digestible carbohydrates that have beneficial physiological effects in humans".
Fibre supplements are widely available, and can be found in forms such as powders, tablets and capsules. Consumption of fibre supplements may be for: improving dietary intake, lowering blood cholesterol, alleviating irritable bowel syndrome, reducing the risk of colon cancer, and increasing feelings of satiety. [http://en.wikipedia.org/wiki/Fibre_supplements]
WIKIPEDIA:Fibre_supplements
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1328
fibre supplement
dietary supplement, fibre
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1330
flapjack bar
granola bar
muesli bar
cereal bar (eurofir)
Sweetened bakery product baked in individual portions that are usually smal and flat.[US CFR 21]
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1331
cookie
biscuits, sweet and semi-sweet (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1332
pastries and cakes (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1333
cake (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1334
pie, sweetened (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1335
mushroom dish (eurofir)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1336
50250700 - bananas (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1337
50251000 - berries/small fruit (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1338
50250600 - citrus (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1339
50252000 - fruits - unprepared/unprocessed (fresh) variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1340
50251200 - kiwifruits (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1341
50251900 - miscellaneous fruit (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1342
50251700 - papayas (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1343
50251600 - passionfruits (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1344
50251500 - persimmon (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1345
50251100 - pineapples (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1346
50251800 - pitayas (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1347
50250800 - pome fruits (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1348
50250900 - stone fruit (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1349
50270100 - fruits - unprepared/unprocessed (frozen) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1350
50310100 - fruits - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1351
50350100 - chicory leaves (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1352
50350200 - head lettuce (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1353
50350600 - leaf vegetables - unprepared/unprocessed variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1354
50350300 - loose leaf/multileaf salad greens (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1355
50350400 - single leaf salad greens (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1356
50350500 - spinach (fresh) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1357
50350700 - stem lettuce (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1358
50240300 - meat/poultry/other animals sausages - prepared/processed (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1359
50132600 - dairy derivatives/by products (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1360
50132300 - eggs/eggs extracts (industrial process) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1361
50330100 - nuts/seeds - unprepared/unprocessed (perishable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1362
50340100 - nuts/seeds - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1363
50193600 - meat substitutes (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1364
50193800 - ready-made combination meals (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1365
50290100 - vegetables - unprepared/unprocessed (frozen) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1366
50320100 - vegetables - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1367
50261400 - beans (with pods) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1368
50261100 - brassica vegetables (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1369
50260200 - bulb vegetables (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1370
50262200 - chickpeas (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1371
50260600 - cucumbers (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1372
50260700 - cucurbits - edible peel (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1373
50260900 - cucurbits - inedible peel (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1374
50262000 - edible flowers (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1375
50262400 - ferns (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1376
50261700 - fungi (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1377
50261300 - herbs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1378
50260800 - melons (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1379
50261900 - micro vegetables (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1380
50261000 - other vegetables (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1381
50261500 - peas (with pods) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1382
50260400 - peppers (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1383
50260100 - root/tuber vegetables (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1384
50262500 - sapote (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1385
50262700 - sedges (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1386
50260500 - solanacea/others (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1387
50261600 - stem vegetables (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1388
50132700 - quark products (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1389
50262300 - succulent (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1390
50262600 - sugar canes (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1391
50262100 - tidal sea vegetables (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1392
50260300 - tomatoes (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1393
50261800 - vegetables - unprepared/unprocessed (fresh) variety packs (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1394
50270000 - fruits - unprepared/unprocessed (frozen) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1395
50310000 - fruits - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1396
50350000 - leaf vegetables - unprepared/unprocessed (fresh) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1397
50330000 - nuts/seeds - unprepared/unprocessed (perishable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1398
50340000 - nuts/seeds - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1399
50290000 - vegetables - unprepared/unprocessed (frozen) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1400
50320000 - vegetables - unprepared/unprocessed (shelf stable) (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1401
50251300 - annona (gs1 gpc)
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1402
50251400 - avocados (gs1 gpc)
Includes any products that can be described/observed as a beverage that is produced by fermenting the pulp of apples or the juice of pears, with or without the addition of water and/or sugar. These products are also called Cider (Apple) or Perry (Pear). T
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1403
LanguaL curation note: Index apple or pear in facet B, added ingredients in facet H. Index alcohol level or sugar level claims in facet P, geographical origin in facet R.
10006327 - apple/pear alcoholic beverage - still (gs1 gpc)
Includes any product that can be described/observed as a fresh commercial variety of Annona, grown from Annonaceae, other than Soursops, Bullock Hearts, Cherimoya or Sugar apples, to be supplied fresh.
Specifically excludes: Prepared/Processed or Unprepa
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1404
LanguaL curation note: Index geographical origin in facet R.
10006433 - annona other (gs1 gpc)
Includes any product that can be described/observed as a fresh commercial variety of "Annonas", of varieties (cultivars) Annona reticulata.
Specifically excludes: Prepared/Processed or Unprepared/Unprocessed and Shelf Stable or frozen Bullock's Hearts.
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1405
LanguaL curation note: Index geographical origin in facet R, growing method(conventional, organic) in facet Z.
10005941 - bullock hearts (gs1 gpc)
Includes any product that can be described/observed as a fresh commercial variety of "Annonas", Cherimoya of varieties (cultivars) grown from the species Annona cherimola Mill.
Specifically excludes: Prepared/Processed or Unprepared/Unprocessed and Shelf
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1406
LanguaL curation note: Index geographical origin in facet R, growing method(conventional, organic) in facet Z.
10005939 - cherimoya (gs1 gpc)
Includes any product that can be described/observed as a fresh commercial variety of "Annonas", Soursop of varieties (cultivars) grown from the species Annona muricata L.
Specifically exclude all Prepared/Processed or Unprepared/Unprocessed, shelf stable
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1407
LanguaL curation note: Index geographical origin in facet R, growing method(conventional, organic) in facet Z.
10005942 - soursop (gs1 gpc)
Includes any product that can be described/observed as a fresh commercial variety of "Annonas", Sugar apple of varieties (cultivars) grown from the species Annona squamosa L.
Specifically excludes: Prepared/Processed or Unprepared/Unprocessed and Shelf St
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1408
LanguaL curation note: Index geographical origin in facet R, growing method(conventional, organic) in facet Z.
10005940 - sugar apples (gs1 gpc)
Includes any product that can be described/observed as a fresh Avocados of varieties (cultivars) grown from Persea americana Mill, of the commercial type of Avocados, pebbled peel or Hass–Type to be supplied fresh.
Specifically excludes: Prepared/Processe
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1409
LanguaL curation note: Index geographical origin in facet R, growing method(conventional, organic) in facet Z.
10006168 - avocados - pebbled peel (hass-type) (gs1 gpc)
Includes any product that can be described/observed as a fresh Avocados of varieties (cultivars) grown from Persea americana Mill, of the commercial type of Avocados, smooth peel to be supplied fresh.
Specifically excludes: Prepared/Processed or Unprepare
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1410
LanguaL curation note: Index geographical origin in facet R, growing method(conventional, organic) in facet Z.
10006169 - avocados - smooth peel (gs1 gpc)
Includes any product that can be described/observed as a fresh Avocados of varieties (cultivars) grown from Persea americana Mill, of the commercial type of Finger Avocados, so called because of its elongated shape, to be supplied fresh.
Specifically excl
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1411
LanguaL curation note: Index geographical origin in facet R, growing method(conventional, organic) in facet Z.
10006167 - finger avocados (gs1 gpc)
Includes any products that can be described/observed as food specifically labelled and marketed for a baby or infant, which is typically intended to provide a healthy, balanced diet for Infants and babies of all ages. These products must be frozen to exte
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1412
LanguaL curation note: Index intended age group (0-3 months, 6-12 months). Index the base ingredient (fruit, poultry) in facets B and C (meat, egg). Index organic claim in facet P.
10006273 - baby/infant - specialised foods (frozen) (gs1 gpc)
Includes any product that can be described/observed as a fresh commercial variety of bananas grown from Musa manzano, of the Musaceae family, to be supplied fresh.
Specifically excludes: Prepared/Processed or Unprepared/Unprocessed and Shelf Stable or Fr
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1413
LanguaL curation note: Index geographical origin in facet R, ripenes and growing method(conventional, organic) in facet Z.
10005895 - apple bananas (gs1 gpc)
This brick applies to commercial varieties of bananas grown from Musa cavendishii, of the Musaceae family, to be supplied fresh.
Specifically excludes: Prepared/Processed or Unprepared/Unprocessed and Shelf Stable or frozen Baby Bananas, Apple Bananas, B
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1414
LanguaL curation note: Index geographical origin in facet R, ripenes and growing method (conventional, organic) in facet Z.
10005896 - baby bananas (gs1 gpc)
This brick applies to commercial varieties of bananas grown from Musa acuminata, of the Musaceae family, to be supplied fresh.
Specifically excludes: Prepared/Processed or Unprepared/Unprocessed and Shelf Stable or frozen Bananas , Apple Bananas , Baby B
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1415
LanguaL curation note: Index geographical origin in facet R, ripenes and growing method(conventional, organic) in facet Z.
10005897 - bananas (gs1 gpc)
This brick applies to commercial varieties of bananas grown from Musa paradisiaca, of the Musaceae family, to be supplied fresh.
Specifically excludes: Prepared/Processed or Unprepared/Unprocessed and Shelf Stable or frozen, Apple Bananas, Baby Bananas,
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1416
LanguaL curation note: Index geographical origin in facet R, ripenes and growing method(conventional, organic) in facet Z.
10005898 - plantain bananas (gs1 gpc)
This brick applies to commercial varieties of bananas grown from Musa sapientium, of the Musaceae family, to be supplied fresh.
Specifically excludes: Prepared/Processed or Unprepared/Unprocessed and Shelf Stable or frozen Red Bananas , Apple Bananas, Ba
http://langual.org
http://www.langual.org/langual_thesaurus.asp?termid=A1417
LanguaL curation note: Index geographical origin in facet R, ripenes and growing method(conventional, organic) in facet Z.
10005899 - red bananas (gs1 gpc)