disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A03ZZ: Pizza and similar with cheese, and mushrooms
The group includes any type of Pizza with cheese and mushrooms. Taking into account the broad variability of toppings/fillings, more detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pizza_varieties_by_country
https://www.google.co.uk/search?tbm=isch&q=Pizza and similar with cheese, and mushrooms
FoodEx2 term A040A: Pizza and similar with cheese, meat, and mushrooms
The group includes any type of Pizza with cheese, meat and mushrooms. Taking into account the broad variability of toppings/fillings, more detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pizza_varieties_by_country
https://www.google.co.uk/search?tbm=isch&q=Pizza with cheese, meat, and mushrooms
FoodEx2 term A040B: Pizza and similar with cheese, meat, mushrooms, and vegetables
The group includes any type of Pizza with cheese, meat, mushrooms and vegetables. Taking into account the broad variability of toppings/fillings, more detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pizza_varieties_by_country
https://www.google.co.uk/search?tbm=isch&q=Mushroom pizza with cheese, meat and vegetables
FoodEx2 term A040C: Finger food
The group includes any type of Finger food. In Europe and other regions, finger food means a product intended to be eaten with hands (and not using cutlery) and it is often an appetizer or entree. Sausage rolls, spring rolls, vol au vents and canapé are included in this category. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Finger_food
https://www.google.co.uk/search?tbm=isch&q=Finger food
FoodEx2 term A040D: Sausage roll
The group includes any type of Sausage roll, usually made of puff pastry and sausage. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Sausage_roll
https://www.google.co.uk/search?tbm=isch&q=Sausage roll
FoodEx2 term A040E: Filled canapé
The group includes any type of canapé filled (non topped) with any filling. All the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Canapé
https://www.google.co.uk/search?tbm=isch&q=canapé filled stuffed
FoodEx2 term A040F: Spring rolls
The group includes any type of Spring rolls, i.e. filled and rolled appetizers typical in Asian cuisine. Taking into account the broad variability of wrappers and fillings more detailed information on the characterising ingredients should be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Spring_rolls
https://www.google.co.uk/search?tbm=isch&q=Spring rolls
FoodEx2 term A040G: Vol au vent
Common names: Cheese pastry goods from puff pastry, koninginnehapje, Royal snack
The group includes any type of Vol au vent, such as Cheese pastry goods from puff pastry, koninginnehapje, Royal snack. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Vol_au_vent
https://www.google.co.uk/search?tbm=isch&q=Vol au vent
FoodEx2 term A040H: Fish-based canapé
The group includes any type of Fish-based canapé, such as small slice of bread/puff pastry/cracker topped with fish-based products. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Canapé
https://www.google.co.uk/search?tbm=isch&q=Fish-based canapé
FoodEx2 term A040J: Meat-based canapé
The group includes any type of Meat-based canapé, such as small slice of bread/puff pastry/cracker topped with meat-based products. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Canapé
https://www.google.co.uk/search?tbm=isch&q=Meat-based canapé
FoodEx2 term A040K: Egg-based canapé
The group includes any type of Egg-based canapé, such as small slice of bread/puff pastry/cracker topped with egg-based products. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Egg-based canapé
FoodEx2 term A040L: Cheese-based canapé
The group includes any type of Cheese-based canapé, such as small slice of bread/puff pastry/cracker topped with cheese-based products. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Canapé
https://www.google.co.uk/search?tbm=isch&q=Cheese-based canapé
FoodEx2 term A040M: Pastas and rice (or other cereal) –based dishes
The group includes any type of Pasta and rice (or other cereal) –based dishes. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Pastas and rice dishes
FoodEx2 term A040N: Pasta based dishes, cooked
The group includes any type of Pasta based dishes already cooked. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pasta_dishes
https://www.google.co.uk/search?tbm=isch&q=Pasta based dishes (cooked)
FoodEx2 term A040P: Lasagna
The group includes any type of Lasagna, i.e. a dish made of layers of flat-shaped pasta alternated with sauces and other ingredients. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Lasagna
https://www.google.co.uk/search?tbm=isch&q=Lasagna
FoodEx2 term A040Q: Pasta, cooked, with mixed sauce
The group includes any type of Pasta, cooked, with mixed sauce. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pasta_dishes
https://www.google.co.uk/search?tbm=isch&q=Pasta with mixed sauce
FoodEx2 term A040R: Pasta, cooked, with vegetables
The group includes any type of Pasta, cooked, with vegetables. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pasta_dishes
https://www.google.co.uk/search?tbm=isch&q=Pasta with vegetables
FoodEx2 term A040S: Pasta, cooked, with cheese/cream
The group includes any type of Pasta, cooked, with cheese/cream (white sauce). More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pasta_dishes
https://www.google.co.uk/search?tbm=isch&q=Pasta with cheese/cream
FoodEx2 term A040T: Pasta, cooked, with vegetables and cheese/cream
The group includes any type of Pasta, cooked, with vegetables and cheese/cream (white sauce). More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pasta_dishes
https://www.google.co.uk/search?tbm=isch&q=Pasta with vegetables and cheese/cream
FoodEx2 term A040V: Pasta, filled with meat mix, cooked
The group includes any type of Pasta, filled with meat-based filling. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pasta_dishes
https://www.google.co.uk/search?tbm=isch&q=pasta filled with meat -broth
FoodEx2 term A040X: Pasta, filled with vegetable mix, cooked
The group includes any type of Pasta, filled with vegetable-based filling. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pasta_dishes
https://www.google.co.uk/search?tbm=isch&q=Pasta filled with vegetable
FoodEx2 term A040Y: Pasta, with mixed or unspecified filling, cooked
The group includes any type of Pasta, filled with mixed or unspecified mix. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_pasta_dishes
https://www.google.co.uk/search?tbm=isch&q=Pasta filled cooked
FoodEx2 term A040Z: Rice based dishes, cooked
The group includes any type of Rice based dishes cooked. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_rice_dishes
https://www.google.co.uk/search?tbm=isch&q=Rice based dishes cooked
FoodEx2 term A041A: Dolma
The group includes any type of Dolma, i.e. a variety of stuffed vegetable dishes in the Greek cuisine, cuisines of the former Ottoman Empire and surrounding regions such as Russia, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolmas are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolmas are eaten both ways in Iran. Both are often eaten with yogurt. More detailed information on the characterising ingredients can be added with additional facet descriptors.
https://en.wikipedia.org/wiki/Dolma
https://www.google.co.uk/search?tbm=isch&q=Dolma
FoodEx2 term A041B: Milk rice
The group includes any type of Milk rice, a dish usually made from rice cooked in milk. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Kiribath
https://www.google.co.uk/search?tbm=isch&q=Milk rice
FoodEx2 term A041C: Nasi goreng
The group includes any type of Nasi goreng, a composite dish made with stir fried rice, typical in Indonesia, Malaysia and other Countries. It is typically spiced with soy sauce, shallot, garlic, chilli and other spices, and accompanied with other ingredients, such as egg, chicken or prawns. All the characterising ingredients should be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Nasi_goreng
https://www.google.co.uk/search?tbm=isch&q=nasi goreng recipe
FoodEx2 term A041D: Paella
The group includes any type of paella. There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Paella
https://www.google.co.uk/search?tbm=isch&q=Paella
FoodEx2 term A041E: Rice pudding
The group includes any type of Rice-based pudding. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Rice_pudding
https://www.google.co.uk/search?tbm=isch&q=Rice pudding
FoodEx2 term A041F: Risotto
The group includes any type of Risotto, a typical Italian dish based on rice and different types of sauces. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Risotto
https://www.google.co.uk/search?tbm=isch&q=Risotto
FoodEx2 term A041G: Rice and vegetables meal
The group includes any type of composite dish based on Rice and vegetables. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_rice_dishes
https://www.google.co.uk/search?tbm=isch&q=Rice and vegetables meal
FoodEx2 term A041H: Rice and meat meal
The group includes any type of composite dish based on Rice and meat. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_rice_dishes
https://www.google.co.uk/search?tbm=isch&q=Rice and meat meal
FoodEx2 term A041J: Rice, meat, and vegetables meal
The group includes any type of composite dish based on Rice, meat, and vegetables. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_rice_dishes
https://www.google.co.uk/search?tbm=isch&q=Rice, meat, and vegetables meal
FoodEx2 term A041K: Soups and salads
The category covers any type of Soups and salads. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Soups and salads
FoodEx2 term A041L: Soups (ready-to-eat)
The group includes any type of Soups, ready for consumption bought as such or prepared from ingredients as a recipe. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Soups
FoodEx2 term A041M: Onion soup
The group includes any type of Onion soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Onion_soup
https://www.google.co.uk/search?tbm=isch&q=Onion soup
FoodEx2 term A041N: Tomato soup
The group includes any type of Tomato soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Tomato_soup
https://www.google.co.uk/search?tbm=isch&q=Tomato soup
FoodEx2 term A041P: Potato soup
The group includes any type of Potato soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Potato soup
FoodEx2 term A041Q: Legume (beans) soup
The group includes any type of Legume (beans) soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Legume (beans) soup
FoodEx2 term A041R: Mushroom soup
The group includes any type of Mushroom soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mushroom_soup
https://www.google.co.uk/search?tbm=isch&q=Mushroom soup
FoodEx2 term A041S: Mixed vegetables soup
The group includes any type of Mixed vegetables soup. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Mixed vegetables soup
FoodEx2 term A041T: Meat soup
Common names: beef soup, poultry soup
The group includes any type of Meat/poultry soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Meat soup
FoodEx2 term A041V: Meat and vegetable soup
The group includes any type of Meat and vegetable soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Meat and vegetable soup
FoodEx2 term A041X: Fish soup
The group includes any type of Fish soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Fish_soup
https://www.google.co.uk/search?tbm=isch&q=Fish soup
FoodEx2 term A041Y: Cereal products and grains based soup
Common names: Dumpling-based soup, Cereal soup
The group includes any type of Cereal products and grains based soup, included those with rice, pasta, dumplings, spelt, etc. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Cereal and grains soup
FoodEx2 term A041Z: Dairy/egg soup
The group includes any type of Milk product/egg soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Dairy soup or egg soup
FoodEx2 term A042A: Fruit soup
The group includes any type of Fruit soup. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Fruit_soup
https://www.google.co.uk/search?tbm=isch&q=Fruit soup
FoodEx2 term A042B: Salads
The group includes any type of Salads. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Salads
https://www.google.co.uk/search?tbm=isch&q=Salads
FoodEx2 term A042C: Mixed green salad
The group includes any type of Mixed green salad, i.e. salads made with leafy vegetables. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Salad
https://www.google.co.uk/search?tbm=isch&q=Mixed green salad
FoodEx2 term A042D: Mixed vegetable salad
The group includes any type of Mixed vegetable salad, i.e. salads made with different types of vegetables. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Salad
https://www.google.co.uk/search?tbm=isch&q=Mixed vegetable salad
FoodEx2 term A042E: Ceasar salad
The group includes any type of Ceasar salad, i.e. a salad usually made with lettuce, cheese, croutons and with a dressing of olive oil, garlic, and lemon juice. Many variations include also chicken or other ingredients. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Ceasar_salad
https://www.google.co.uk/search?tbm=isch&q=Ceasar salad
FoodEx2 term A042F: Greek salad
The group includes any type of Greek salad, i.e. a salad usually made with tomatoes, cucumbers, onions, feta cheese, and olives. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Greek_salad
https://www.google.co.uk/search?tbm=isch&q=Greek salad
FoodEx2 term A042G: Prepared legume (beans) salad
The group includes any type of Prepared legume (beans) salad. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Bean_salad
https://www.google.co.uk/search?tbm=isch&q=Prepared legume (beans) salad
FoodEx2 term A042H: Prepared pasta salad
The group includes any type of Prepared pasta salad. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Pasta_salad
https://www.google.co.uk/search?tbm=isch&q=Prepared pasta salad
FoodEx2 term A042J: Prepared rice salad
The group includes any type of Prepared rice salad. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Salad
https://www.google.co.uk/search?tbm=isch&q=Prepared rice salad
FoodEx2 term A042K: Prepared nut salad
The group includes any type of Prepared nut salad. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Salad
https://www.google.co.uk/search?tbm=isch&q=Prepared nut salad
FoodEx2 term A042L: Prepared meat salad
The group includes any type of Prepared meat salad. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Salad
https://www.google.co.uk/search?tbm=isch&q=chicken meat salad
FoodEx2 term A042M: Prepared mixed egg/meat/fish/vegetable salad
Common names: Russian salad, Oliver salad, Italian salad
The group includes any type of Prepared mixed egg/meat/fish/vegetable salad, usually bound with mayonnaise. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Salad
https://www.google.co.uk/search?tbm=isch&q=Prepared mixed egg/meat/fish/vegetable salad
FoodEx2 term A042N: Seasoning, sauces and condiments
The category covers all those products that are used to provide taste to other foods thanks to their spicy, savoury, oily or other tasty characteristics. For example seasonings, extracts, ingredients for making sauces and condiments are included in this category.
https://en.wikipedia.org/wiki/Condiment
https://www.google.co.uk/search?tbm=isch&q=Seasoning, sauces and condiments
FoodEx2 term A042P: Salt
Scientific name: Sodium Chloride
The group includes any type of common salt (Sodium Chloride). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Salt
https://www.google.co.uk/search?tbm=isch&q=Salt
FoodEx2 term A042Q: Salt, low sodium
The group includes any type of Salt, low sodium. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Salt, low sodium
FoodEx2 term A042R: Salt, iodised
The group includes any type of iodised salt, i.e. common salt with minor amount of iodine. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Iodised_salt
https://www.google.co.uk/search?tbm=isch&q=Salt, iodised
FoodEx2 term A042S: Salt, fluoridated
The group includes any type of fluoridated salt, i.e. common salt with minor amount of fluorine. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Salt, fluoridated
FoodEx2 term A042T: Salt, iodised and fluoridated
The group includes any type of Salt, iodised and fluoridated. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Salt, iodised and fluoridated
FoodEx2 term A042V: Salt, flavoured
Common names: Spiced salt
The group includes any type pf salt with added ingredients (like spices or dried herbs) which give a specific flavour.
https://www.google.co.uk/search?tbm=isch&q=Salt, flavoured
FoodEx2 term A042X: Sea salt
The group includes any type of Sea salt, i.e. salt produced from the evaporation of seawater. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Sea_salt
https://www.google.co.uk/search?tbm=isch&q=Sea salt
FoodEx2 term A042Y: Seasoning mixes
Common names: Miso
The group includes any type of seasoning composed by many different ingredients, such as miso. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Miso
https://www.google.co.uk/search?tbm=isch&q=Seasoning mixes
FoodEx2 term A042Z: Mixed herbs and spices
The group includes any type of Mixed herbs and spices. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Spice_mix
https://www.google.co.uk/search?tbm=isch&q=Mixed herbs and spices
FoodEx2 term A043A: Curry powder
The group includes any type of Curry powder, a spice mix typical in Asian cuisine. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Curry_powder
https://www.google.co.uk/search?tbm=isch&q=Curry powder
FoodEx2 term A043B: Bouquet garni
The group includes any type of Bouquet garni, a bundle of herbs used for flavoring soups, stews, etc. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Bouquet_garni
https://www.google.co.uk/search?tbm=isch&q=Bouquet garni
FoodEx2 term A043C: Indian spice mixes and similar (other than curry powder)
Common names: Garam masala, Tandoori Masala, Masala
The group includes any type of blended spices or herbs traditionally used in Indian and other South Asian cuisines (other than curry powder, which is specified in another term). For example Garam masala, Tandoori Masala and Masala are included in this group. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Spice_mix
https://www.google.co.uk/search?tbm=isch&q=Indian spice mixes
FoodEx2 term A043D: Pickling spice
The group includes any type of Pickling spice. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Pickling spice
FoodEx2 term A043E: Extracts
The group includes any type of Extracts. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A043F: Stock cubes or granulate (bouillon base)
The group includes any type of stock cubes or granulate (bouillon base) usually used to prepare bouillons (broths). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Bouillon_cube
https://www.google.co.uk/search?tbm=isch&q=Stock cubes or granulate (bouillon base)
FoodEx2 term A043G: Stock cubes or granulate, chicken
The group includes any type of chicken stock cubes or granulate. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Gravy
https://www.google.co.uk/search?tbm=isch&q=Stock cubes or granulate, chicken
FoodEx2 term A043H: Stock cube or granulate, beef
The group includes any type of beef stock cubes or granulate. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Gravy
https://www.google.co.uk/search?tbm=isch&q=Stock cube or granulate, beef
FoodEx2 term A043J: Stock cubes or granulate, vegetables
The group includes any type of vegetable stock cubes or granulate. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Gravy
https://www.google.co.uk/search?tbm=isch&q=Stock cubes or granulate, vegetables
FoodEx2 term A043K: Miscellaneous savoury extracts
The group includes different type of savoury extracts used for their taste-enhancing and flavoring properties. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=savoury extracts for food
FoodEx2 term A043L: Vegetable savoury extracts
The group includes any type of savoury extracts obtained from undefined commodities of plant origin. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Vegetable extracts for food
FoodEx2 term A043M: Meat extract
The group includes any type of savoury extracts obtained from meat. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Meat_extract
https://www.google.co.uk/search?tbm=isch&q=Meat extract
FoodEx2 term A043N: Malt extract
The group includes any type of extract obtained from malt. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Malt_extract
https://www.google.co.uk/search?tbm=isch&q=Malt extract
FoodEx2 term A043P: Yeast extract
The group includes any type of Yeast extract. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Yeast_extract
https://www.google.co.uk/search?tbm=isch&q=Yeast extract
FoodEx2 term A043Q: Gravy ingredients
The group includes any type of ingredient to prepare gravies. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Gravy
https://www.google.co.uk/search?tbm=isch&q=gravy sauce packet ingredients
FoodEx2 term A043R: Gravy thickener
The group includes any type of Gravy thickener. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Gravy thickener
FoodEx2 term A043S: Gravy browning
The group includes any type of Gravy browning. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Gravy
https://www.google.co.uk/search?tbm=isch&q=Gravy browning
FoodEx2 term A043T: Gravy instant granules
The group includes any type of Gravy instant granules. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Gravy
https://www.google.co.uk/search?tbm=isch&q=Gravy instant granules
FoodEx2 term A043V: Savoury sauces
The group includes any type of Savoury sauces. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Sauce
https://www.google.co.uk/search?tbm=isch&q=Savoury sauces
FoodEx2 term A043X: Bechamel sauce
The group includes any type of Bechamel sauce, i.e. a milk-based souce with a roux (butter and flour) as thickening component
https://en.wikipedia.org/wiki/Bechamel_sauce
https://www.google.co.uk/search?tbm=isch&q=Bechamel sauce
FoodEx2 term A043Y: Cheese sauce
Common names: cheddar sauce, Mornay sauce
The group includes any type of sauce based on cheese. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Cheddar_sauce
https://www.google.co.uk/search?tbm=isch&q=Cheese sauce
FoodEx2 term A043Z: Continental european brown cooked sauce, gravy
Common names: stock meat brown sauce, gravy, Espagnole
The group includes any type of Continental European brown sauce or gravy, such as stock meat brown sauce, gravy, Espagnole sauce. These sauces are usually based on meat stock and similar meat-based ingredients. This term should not be confused with British islands brown sauce which is mainly made with tomatoes, molasses, vinegar and other ingredients not obtained by meat products. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Brown_sauce_(meat_stock_based)
https://www.google.co.uk/search?tbm=isch&q=brown sauce recipe
FoodEx2 term A044A: Cream sauce
The group includes any type of sauce based on dairy cream. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Cream sauce
FoodEx2 term A044B: Butter sauce
The group includes any type of sauce based on butter. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_sauces#Butter_sauces
https://www.google.co.uk/search?tbm=isch&q=Butter sauce
FoodEx2 term A044C: Tomato-containing cooked sauces
The group includes any type of Tomato-containing cooked sauce, i.e. sauces made by cooking tomatoes with or without other major ingredients, such as meat, mushrooms, dairy, eggs. Further detail has to be provided with the characterising ingredient facet. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Tomato_sauce
https://www.google.co.uk/search?tbm=isch&q=Tomato cooking sauces
FoodEx2 term A044D: Mushrooms cooked sauce
The group includes any type of sauce made by cooking Mushrooms. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mushroom_sauce
https://www.google.co.uk/search?tbm=isch&q=mushroom-sauce jar
FoodEx2 term A044E: Vegetables-based cooked sauce
The group includes any type of sauce made by cooking vegetables. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_sauces
FoodEx2 term A044F: Table-top condiments-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Table-top condiments. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A044G: Mustard and related sauces
The group includes any type of Mustard sauce, eventually with different ingredients. Mustard is usually a sauce based on mustard seeds (black, white, brown mustard) mixed with other ingredients. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mustard_(condiment)
https://www.google.co.uk/search?tbm=isch&q=Mustard sauce
FoodEx2 term A044H: Mustard, sweet
The group includes any type of sweet mustard sauce (sweet flavor). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mustard_(condiment)
https://www.google.co.uk/search?tbm=isch&q=Mustard, sweet
FoodEx2 term A044J: Mustard, mild
The group includes any type of mild mustard sauce (mild flavor, less pungent flavor). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mustard_(condiment)
https://www.google.co.uk/search?tbm=isch&q=Mustard, mild
FoodEx2 term A044K: Mustard, hot
The group includes any type of hot/spicy mustard sauce (pungent flavor). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mustard_(condiment)
https://www.google.co.uk/search?tbm=isch&q=Mustard, hot
FoodEx2 term A044L: Vinegar
The group includes any type of Vinegar. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Vinegar
https://www.google.co.uk/search?tbm=isch&q=Vinegar
FoodEx2 term A044M: Vinegar, wine
The group includes any type of Vinegar made from wine. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Vinegar_wine
https://www.google.co.uk/search?tbm=isch&q=Vinegar, wine
FoodEx2 term A044N: Vinegar, apple
The group includes any type of Vinegar made from applea. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Apple_cider_vinegar
https://www.google.co.uk/search?tbm=isch&q=Vinegar, apple
FoodEx2 term A044P: Tomato ketchup and related sauces
The group includes any type of Tomato ketchup (typically made from tomatoes, a sweetener, vinegar) and derived sauces. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Ketchup
https://www.google.co.uk/search?tbm=isch&q=Tomato ketchup and related sauces
FoodEx2 term A044Q: Tabasco sauce
The group includes any type of Tabasco sauce, i.e. a sauce based on tabasco peppers. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Tabasco_sauce
https://www.google.co.uk/search?tbm=isch&q=Tabasco sauce food
FoodEx2 term A044R: Soy sauce
Common names: Soya sauce, Tamari
The group includes any type of Soy sauce (Soya sauce, Tamari), made from fermented soybeans and other ingredients. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soy_sauce
https://www.google.co.uk/search?tbm=isch&q=Soy sauce
FoodEx2 term A044S: Oyster sauce
The group includes any type of Oyster sauce, often made by cooking, thickening or flavouring with oyster extracts. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Oyster_sauce
https://www.google.co.uk/search?tbm=isch&q=Oyster sauce
FoodEx2 term A044T: Teriyaki sauce
The group includes any type of Teriyaki sauce. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Teriyaki_sauce
https://www.google.co.uk/search?tbm=isch&q=Teriyaki sauce
FoodEx2 term A044V: Pesto
The group includes any type of Pesto, i.a. a sauce traditionally made by pounding basil, garlic and pine nuts and adding oil and hard cheese. However nowadays many different variations of pesto are present on the market. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Pesto
https://www.google.co.uk/search?tbm=isch&q=Pesto
FoodEx2 term A044X: Mayonnaise sauce
The group includes any type of Mayonnaise sauce, usually made with vegetable oil and egg yolk. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mayonnaise
https://www.google.co.uk/search?tbm=isch&q=Mayonnaise sauce
FoodEx2 term A044Y: Mayonnaise, low fat
The group includes any type of low-fat mayonnaise (light). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Mayonnaise, low fat
FoodEx2 term A044Z: Other common table-top condiments-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Other common table-top condiments. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A045A: Aioli or garlic sauce
The group includes any type of Aioli or garlic sauce, i.e. a sauce based on garlic. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Aioli
https://www.google.co.uk/search?tbm=isch&q=Aioli or garlic sauce
FoodEx2 term A045B: Barbecue or steak sauces
The group includes any type of Barbecue sauce or steak sauces, usually used as condiment or marinade for grilled/barbecued meat. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Barbecue_sauce
https://www.google.co.uk/search?tbm=isch&q=Barbecue sauces
FoodEx2 term A045C: British islands brown sauce
Common names: steak sauce
The group includes any type of British islands brown sauce, i.e. a sauce brown in color and usually made with tomatoes, molasses, vinegar, and other ingredients such as raisins or anchovies. This term should not be confused with Continental european brown cooked sauce (made with meat stock and similar) and Barbecue sauces (used as condiment or marinade for grilled/barbecued meat). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Steak_sauce
https://www.google.co.uk/search?tbm=isch&q=British islands brown sauce
FoodEx2 term A045D: Curry sauce
Common names: Curry paste
The group includes any type of Curry sauce, also known as curry paste. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Curry sauce
FoodEx2 term A045E: Herbs, vegetables and oil sauces
Common names: Salsa verde, Green sauce
The group includes any type of sauces made with herbs, vegetables and oil, such as green sauce or salsa verde. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_sauces
https://www.google.co.uk/search?tbm=isch&q=sauces made with herbs vegetables and oil
FoodEx2 term A045F: Hollandaise type sauce
Common names: bernaise sauce
The group includes any type of Hollandaise type sauce, such as bernaise sauce, usually made of butter and egg yolk. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Hollandaise_sauce
https://www.google.co.uk/search?tbm=isch&q=Hollandaise sauce
FoodEx2 term A045G: Horseradish sauce
The group includes any type of Horseradish sauce, i.e. a sauce based on Horseradish. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Horseradish_sauce
https://www.google.co.uk/search?tbm=isch&q=Horseradish sauce
FoodEx2 term A045H: Mint sauce
The group includes any type of Mint sauce, i.e. a sauce based on mint leaves. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mint_sauce
https://www.google.co.uk/search?tbm=isch&q=Mint sauce
FoodEx2 term A045J: Mixed and other not listed condiments
The group includes any type of Mixed and other not listed condiments. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A045K: Salad dressing
The group includes any type of Salad dressing. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Salad dressing
FoodEx2 term A045L: Salad dressing, low fat
The group includes any type of low-fat salad dressing (light). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Salad dressing, low fat
FoodEx2 term A045M: Salsa
The group includes any type of Salsa, a sauce typical of Mexican cuisine, also known as salsa picante. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Salsa_(sauce)
https://www.google.co.uk/search?tbm=isch&q=Salsa sauce
FoodEx2 term A045N: Tartar sauce
The group includes any type of Tartar sauce. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Tartar_sauce
https://www.google.co.uk/search?tbm=isch&q=Tartar sauce -tardar
FoodEx2 term A045P: Chutneys and pickles-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Chutneys and pickles. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A045Q: Chutneys
The group includes any type of Chutneys, i.e. a condiment made with fruit, herbs, spices and other seasonings. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Chutneys
https://www.google.co.uk/search?tbm=isch&q=Chutneys