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 … 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) Term not in GS1 2017: deprecated. http://langual.org http://www.langual.org/langual_thesaurus.asp?termid=A0992 LanguaL curation note: This term is only kept for backward compatibility. DO NOT USE for new indexing. 50101600 - fruit - unprepared/unprocessed (gs1 gpc) true 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) Term not in GS1 2017: deprecated. http://langual.org http://www.langual.org/langual_thesaurus.asp?termid=A1003 LanguaL curation note: This term is only kept for backward compatibility. DO NOT USE for new indexing. 50101700 - nuts/seeds - unprepared/unprocessed (gs1 gpc) true 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) Term not in GS1 2017: deprecated. http://langual.org http://www.langual.org/langual_thesaurus.asp?termid=A1010 LanguaL curation note: This term is only kept for backward compatibility. DO NOT USE for new indexing. 50101500 - vegetables - unprepared/unprocessed (gs1 gpc) true 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 birds’ 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, herbal or 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, constituent, extract or isolate 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. fatty acid or fat/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)