disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A0B9Q: Meat/poultry soup, dry
The group includes any type of Meat/poultry soup in a dehydrated form and intended to be re-constituted during the preparation for consumption. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Instant_soup
https://www.google.co.uk/search?tbm=isch&q=instant meat chicken soup pack
FoodEx2 term A0B9R: Mixed vegetables soup, dry
The group includes any type of Mixed vegetables soup in a dehydrated form and intended to be re-constituted during the preparation for consumption. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Instant_soup
https://www.google.co.uk/search?tbm=isch&q=Mixed vegetables soup, dry
FoodEx2 term A0B9S: Mushroom soup, dry
The group includes any type of Mushroom soup in a dehydrated form and intended to be re-constituted during the preparation for consumption. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Instant_soup
https://www.google.co.uk/search?tbm=isch&q=instant mushroom soup pack
FoodEx2 term A0B9T: Legume (beans) soup, dry
The group includes any type of Legume (beans) soup in a dehydrated form and intended to be re-constituted during the preparation for consumption. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Instant_soup
https://www.google.co.uk/search?tbm=isch&q=dehydrated Legume soup pack
FoodEx2 term A0B9V: Potato soup, dry
The group includes any type of Potato soup in a dehydrated form and intended to be re-constituted during the preparation for consumption. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Instant_soup
https://www.google.co.uk/search?tbm=isch&q=mix for potato soup dehydrated
FoodEx2 term A0B9X: Tomato soup, dry
The group includes any type of Tomato soup in a dehydrated form and intended to be re-constituted during the preparation for consumption. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Instant_soup
https://www.google.co.uk/search?tbm=isch&q=instant tomato soup pack
FoodEx2 term A0B9Y: Onion soup, dry
The group includes any type of Onion soup in a dehydrated form and intended to be re-constituted during the preparation for consumption. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Instant_soup
https://www.google.co.uk/search?tbm=isch&q=Onion soup, dry
FoodEx2 term A0B9Z: Horse (as animal)
Scientific name: Equus ferus caballus L.$Equus caballus
Live animals of the taxonomic species Equus ferus caballus L., Equus caballus. The animals are commonly known as Horse. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Horse
FoodEx2 term A0BA0: Live plants (as part-nature)
The facet descriptor refers to the entire plant including all its parts
FoodEx2 term A0BA1: Cooking and similar thermal preparation processes
Common names: Cooking, Heating
Treatment covered in detail by a group of facet descriptors collecting all thermal preparation steps not strictly related to preservation, but related to the way the food is prepared e.g. for consumption.
FoodEx2 term A0BA2: Rice based dishes dry, uncooked
The group includes any type of Rice based dishes dry, uncooked, with any type of sauces/ingredients. Information on characterising ingredients should be reported with additional facets descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://www.google.co.uk/search?tbm=isch&q=Rice based dishes dry, uncooked
FoodEx2 term A0BA3: Equines (as animal)
Scientific name: Equus spp.
Live animal of the taxonomic genus Equus spp. The animals are commonly known as Equines. The part considered is by default the whole living animal.
https://en.wikipedia.org/wiki/Equines
FoodEx2 term A0BA5: In air (normal atmosphere)
The food item bearing this facet descriptor is packed in a container with empty space filled with air
FoodEx2 term A0BA6: In modified atmosphere
The food item bearing this facet descriptor is packed in a containerwith empty space filled with modified atmosphere (e.g. to guarantee a longer shelf-life)
FoodEx2 term A0BA7: Food simulants (Commission Regulation (EU) No 10/2011)
Special matrices used in standardised migration studies for food contact materials
FoodEx2 term A0BA8: Ethanol 10 % (v/v) (Food Simulant A)
Ethanol 10 % (v/v) (Food Simulant A) is a special matrix defined for standardised migration studies for food contact materials
FoodEx2 term A0BA9: Poly(2,6-diphenyl-p-phenylene oxide), particle size 60-80 mesh, pore size 200 nm (Food Simulant E)
Poly(2,6-diphenyl-p-phenylene oxide), particle size 60-80 mesh, pore size 200 nm (Food Simulant E) is a special matrix defined for standardised migration studies for food contact materials
FoodEx2 term A0BAA: Vegetable oil (Food Simulant D2)
Vegetable oil (Food Simulant D2) is a special matrix defined for standardised migration studies for food contact materials
FoodEx2 term A0BAB: Ethanol 95% (v/v) (replacement for Food Simulant D2)
Ethanol 95% (v/v) (replacement for Food Simulant D2) is a special matrix defined for standardised migration studies for food contact materials
FoodEx2 term A0BAC: Ethanol 50% (v/v) (Food Simulant D1)
Ethanol 50% (v/v) (Food Simulant D1) is a special matrix defined for standardised migration studies for food contact materials
FoodEx2 term A0BAD: Ethanol 20% (v/v) (Food Simulant C)
Ethanol 20% (v/v) (Food Simulant C) is a special matrix defined for standardised migration studies for food contact materials
FoodEx2 term A0BAE: Distilled water or water of equivalent quality (replacement for A, B, D2 in overall migration tests)
Distilled water or water of equivalent quality (replacement for A, B, D2 in overall migration tests) is a special matrix defined for standardised migration studies for food contact materials
FoodEx2 term A0BAF: Acetic acid 3% (w/v) (Food Simulant B)
Acetic acid 3% (w/v) (Food Simulant B) is a special matrix defined for standardised migration studies for food contact materials
FoodEx2 term A0BAG: Composite (recipe based) food classes (including some strictly related RPCs or RPC derivatives)
All food having a recipe with different ingredients. Water added for reconstitution is to this purpose not considered an ingredient as long as it is the only additional ingredient. Minimal amounts of condiments or spices are also disregarded as ingredients, for practical purposes. The same holds for salt, sugar, brine or similar added for preservation purpose.
FoodEx2 term A0BAH: Azuki beans (without pods)
Scientific name: Vigna angularis (Willd.) Ohwi & H. Ohashi
Common names: Adzuki bean (without pods)
Legumes without pod from the plant classified under the species Vigna angularis (Willd.) Ohwi & H. Ohashi, commonly known as Azuki beans or Adzuki bean. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Azuki_beans_
https://www.google.co.uk/search?tbm=isch&q=Azuki+beans+
FoodEx2 term A0BAJ: Field bean (fresh seeds)
Scientific name: Phaseolus vulgaris L.
Fresh seeds from the legume classified under the species Phaseolus vulgaris L., commonly known as Field bean. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Phaseolus_vulgaris
https://www.google.co.uk/search?tbm=isch&q=Field+bean+
FoodEx2 term A0BAK: Navy bean (fresh seeds)
Scientific name: Phaseolus vulgaris L. var navy
Fresh seeds from the legume classified under the species Phaseolus vulgaris L. var navy, commonly known as Navy bean. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Navy_bean_
https://www.google.co.uk/search?tbm=isch&q=Navy+bean+
FoodEx2 term A0BAL: Kidney bean (fresh seeds)
Scientific name: Phaseolus vulgaris L. var kidney
Fresh seeds from the legume classified under the species Phaseolus vulgaris L. var kidney, commonly known as Kidney bean. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Kidney_bean_
https://www.google.co.uk/search?tbm=isch&q=Kidney+bean+
FoodEx2 term A0BAM: Flageolet (fresh seeds)
Scientific name: Phaseolus vulgaris L.
Fresh seeds from the legume classified under the species Phaseolus vulgaris L., commonly known as Flageolet. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Flageolet_bean
https://www.google.co.uk/search?tbm=isch&q=Flageolet+
FoodEx2 term A0BAN: Rice beans (without pods)
Scientific name: Vigna umbellata (Thunb.) Ohwi & H. Ohashi
Legumes without pod from the plant classified under the species Vigna umbellata (Thunb.) Ohwi & H. Ohashi, commonly known as Rice beans. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Vigna_umbellata
https://www.google.co.uk/search?tbm=isch&q=Rice+beans+
FoodEx2 term A0BAP: Black gram (fresh seeds)
Scientific name: Vigna mungo (L.) Hepper var. mungo
Fresh seeds from the legume classified under the species Vigna mungo (L.) Hepper var. mungo, commonly known as Black gram. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Black_gram_
https://www.google.co.uk/search?tbm=isch&q=Black+gram+
FoodEx2 term A0BAQ: Mung beans (without pods)
Scientific name: Vigna radiata (L.) R. Wilczek var. radiata
Legumes without pod from the plant classified under the species Vigna radiata (L.) R. Wilczek var. radiata, commonly known as Mung beans. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Mung_beans_
https://www.google.co.uk/search?tbm=isch&q=Mung+beans+
FoodEx2 term A0BAR: Marrowfat pea (fresh seeds)
Scientific name: Pisum sativum var. medullare
Fresh seeds from the legume classified under the species Pisum sativum var. medullare, commonly known as Marrowfat pea. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Marrowfat_pea_
https://www.google.co.uk/search?tbm=isch&q=Marrowfat+pea+
FoodEx2 term A0BAS: Tepary bean (fresh seeds)
Scientific name: Phaseolus acutifolius A. Gray var. acutifolius
Fresh seeds from the legume classified under the species Phaseolus acutifolius A. Gray var. acutifolius, commonly known as Tepary bean. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Tepary_bean_
https://www.google.co.uk/search?tbm=isch&q=Tepary+bean+
FoodEx2 term A0BAT: Mat bean (fresh seeds)
Scientific name: Vigna aconitifolius (Jacq.) Marechal
Common names: Moth bean
Fresh seeds from the legume classified under the species Vigna aconitifolius (Jacq.) Marechal, commonly known as Mat bean or Moth bean. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Mat_bean_
https://www.google.co.uk/search?tbm=isch&q=Mat+bean+
FoodEx2 term A0BAV: Chickpeas (without pods)
Scientific name: Cicer arietinum subsp. arietinum L.
Common names: Bengal gram (without pods), Ceci bean, Garbanzo bean
Legumes without pod from the plant classified under the species Cicer arietinum subsp. arietinum L., commonly known as Chickpeas or Bengal gram or Ceci bean or Garbanzo bean. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Chickpeas_
https://www.google.co.uk/search?tbm=isch&q=Chickpeas+
FoodEx2 term A0BAX: Chickling vetches (without pods)
Scientific name: Lathyrus sativus L.
Common names: Grass pea, Cicerchia, Alverjon
Legumes without pod from the plant classified under the species Lathyrus sativus L., commonly known as Chickling vetches or Grass pea or Cicerchia or Alverjon. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Lathyrus_sativus
https://www.google.co.uk/search?tbm=isch&q=Chickling+vetches+
FoodEx2 term A0BAY: Vetches (without pods)
Scientific name: Vicia sativa L. var. sativa
Common names: Common vetch (fresh seeds)
Legumes without pod from the plant classified under the species Vicia sativa L. var. sativa, commonly known as Vetches or Common vetch. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Vicia_sativa
https://www.google.co.uk/search?tbm=isch&q=Vetches+
FoodEx2 term A0BAZ: Lablab beans (without pods)
Scientific name: Lablab purpureus L.
Common names: Hyacinth beans (without pods)
Legumes without pod from the plant classified under the species Lablab purpureus L., commonly known as Lablab beans or Hyacinth beans. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Lablab_purpureus
https://www.google.co.uk/search?tbm=isch&q=Lablab+beans+
FoodEx2 term A0BB0: Horse gram (fresh seeds)
Scientific name: Macrotyloma uniflorum
Fresh seeds from the legume classified under the species Macrotyloma uniflorum, commonly known as Horse gram. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Horse_gram_
https://www.google.co.uk/search?tbm=isch&q=Horse+gram+
FoodEx2 term A0BB1: Kersting's groundnut (fresh seeds)
Scientific name: Macrotyloma geocarpum
Common names: geocarpa groundnut
Fresh seeds from the legume classified under the species Macrotyloma geocarpum, commonly known as Kersting's groundnut or geocarpa groundnut. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Kersting's_groundnut_
https://www.google.co.uk/search?tbm=isch&q=Kersting's+groundnut+
FoodEx2 term A0BB2: Sandwich bread (hamburger roll-type)
Common names: soft bread
The group includes any type of special bread, i.e. bread containing particular ingredients and additives which ensure a shelf-life longer than that of regular bread. In this group are included breads baked in a mold intended to be sliced for preparing sandwiches and hamburger roll-type breads with extended shelf-life. These breads are produced in different sorts, and additional info could be specified with facet descriptors. Similar breads with normal composition and/or with a shelf-life like regular bread are not included in this term and should be coded as regular bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sandwich_bread
https://www.google.co.uk/search?tbm=isch&q=Sandwich bread and hamburger bread
FoodEx2 term A0BB3: Aloe vera (as plant)
Scientific name: Aloe vera (L.) Burm.f.$Aloe barbadensis Mill.$Aloe vulgaris Lam.
Live plant organism of the taxonomic group Aloe vera (L.) Burm.f., Aloe barbadensis Mill., Aloe vulgaris Lam. The group is relevant for the list of Botanicals. The plant is a member of the family Xanthorrhoeaceae. The plant is commonly known as Aloe vera. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Aloe_vera
FoodEx2 term A0BB4: Blue agave (as plant)
Scientific name: Agave tequilana F.A.C.Weber
Common names: agave azul, mezcal
Live plant organism of the taxonomic group Agave tequilana F.A.C.Weber. The group is relevant for the list of Botanicals. The plant is a member of the family Asparagaceae. The plant is commonly known as Blue agave or agave azul or mezcal. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Agave_tequilana
FoodEx2 term A0BB5: Succulent plants-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Succulent plants. The part considered is by default undefined and may be further specified with facets.
FoodEx2 term A0BB6: Aloe leaf gel (pulp)
Scientific name: Aloë barbadensis Mill.$Aloë vera (L.) Burm.f.
Infusion materials from leaves and herbs of the plant classified under the species Aloë barbadensis Mill. or Aloë vera (L.) Burm.f., commonly known as Aloe leaf gel (pulp). The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Aloe_vera
FoodEx2 term A0BB7: Blue Agave heart
Scientific name: Agave tequilana W.
Common names: blue agave piña
Stalks/canes/trunk sap used as source of sugar from the plant classified under the species Agave tequilana W., commonly known as Blue Agave heart or blue agave piña. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Agave_tequilana
https://www.google.co.uk/search?tbm=isch&q=Blue Agave heart
FoodEx2 term A0BB8: Maple tree (as plant)
Scientific name: Acer saccharum Marshall$Acer rubrum L.$Acer nigrum F.Michx
Maple tree as living plant including all members of the taxonomic group Acer saccharum Marshall, Acer rubrum L., Acer nigrum F.Michx within the family Aceraceae. The species used as food source are those largely diffused in north America (US and Canada). The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Maple_tree
FoodEx2 term A0BB9: Feed
Crops or products normally used only as feed and not for human consumption. Those foods that are also used as feed are not included in this group but are instead in the appropriate food category
FoodEx2 term A0BBA: Cereal grains and products derived thereof (feed)
Feed ingrediend group consisting of Cereal grains and products derived thereof
FoodEx2 term A0BBB: Barley, roasted (feed)
Product of barley roasting process which is partially roasted with low colour.
FoodEx2 term A0BBC: Barley fibre (feed)
Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre.
FoodEx2 term A0BBD: Barley hulls (feed)
Product of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains.
FoodEx2 term A0BBE: Barley middlings (feed)
Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.
FoodEx2 term A0BBF: Barley protein (feed)
Product from barley obtained after starch and bran separation. It consists principally of protein.
FoodEx2 term A0BBG: Barley protein feed (feed)
Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm. It may be dried.
FoodEx2 term A0BBH: Barley solubles (feed)
Product from barley obtained after wet protein and starch extraction.
FoodEx2 term A0BBJ: Barley bran (feed)
Product of flour manufacture, obtained from screened grains of dehusked barley. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed.
FoodEx2 term A0BBK: Liquid barley starch (feed)
Secondary starch fraction from the production of starch from barley.
FoodEx2 term A0BBL: Malting barley screenings (feed)
Product from malting barley cleaning consisting of small malting barley grains and fractions of broken malting barley grains separated before the malting process.
FoodEx2 term A0BBM: Malting barley and malt fines (feed)
Cereal fines aspirated from grain transfer operations.
FoodEx2 term A0BBN: Malting barley husks (feed)
Product from malting barley cleaning consisting of fractions of husk and fines.
FoodEx2 term A0BBP: Barley distillers solids, wet (feed)
Product of ethanol manufacture from barley. It contains solid feed fraction from distillation.
FoodEx2 term A0BBQ: Barley distillers solubles, wet (feed)
Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation.
FoodEx2 term A0BBR: Malt (feed)
Product from germinated cereals, dried, milled and/or extracted.
FoodEx2 term A0BBS: Malt rootlets (feed)
Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled.
FoodEx2 term A0BBT: Maize middlings (feed)
Product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran.
FoodEx2 term A0BBV: Maize bran (feed)
Product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles.
FoodEx2 term A0BBX: Maize cobs (feed)
Central core of a maize ear. It comprises unseparated rachis, grain and leaves.
https://en.wikipedia.org/wiki/Corncob
FoodEx2 term A0BBY: Maize screenings (feed)
Fraction of maize left after screening process.
FoodEx2 term A0BBZ: Maize fibre (feed)
Product of the manufacture of maize starch. It consists principally of fibre.
FoodEx2 term A0BC0: Maize gluten (feed)
Product of the manufacture of maize starch. It consists principally of gluten obtained during separation of starch.
FoodEx2 term A0BC1: Maize gluten feed (feed)
Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and residues from the oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added, it may be dried.
FoodEx2 term A0BC2: Maize germ expeller (feed)
Product of oil manufacture obtained by pressing of processed maize germ to which parts of the endosperm and testa may still adhere.
FoodEx2 term A0BC3: Maize germ meal (feed)
Product of oil manufacture, obtained by extraction of processed maize germ.
FoodEx2 term A0BC4: Crude maize germ oil (feed)
Product obtained from maize germ.
FoodEx2 term A0BC5: Maize, puffed (feed)
Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure.
FoodEx2 term A0BC6: Maize steep liquor (feed)
Concentrated liquid fraction from the steeping process of corn.
https://en.wikipedia.org/wiki/Corn_steep_liquor
FoodEx2 term A0BC7: Sweet corn silage (feed)
By-product of the sweet-corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping the sweet-corn cobs, husks and leaves, with presence of sweet-corn kernels.
FoodEx2 term A0BC8: Dehulled oats (feed)
Dehulled grains of oats. It may be steam treated.
FoodEx2 term A0BC9: Oat flakes (feed)
Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks.
FoodEx2 term A0BCA: Oat middlings (feed)
Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.
FoodEx2 term A0BCB: Oat hulls (feed)
Product obtained during dehulling of oat grains.
FoodEx2 term A0BCC: Fodder oat flour (feed)
Oats product with high content in starch, after decortication.
FoodEx2 term A0BCD: Oat feed (feed)
Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.
FoodEx2 term A0BCE: Quinoa seed, extracted (feed)
Cleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed.
FoodEx2 term A0BCF: Rice, broken (feed)
Product of rice (Oryza sativa L.) milling, consisting principally of undersized and/or broken grains produced during milling.
FoodEx2 term A0BCG: Rice, milled (feed)
Husked rice from which all or part of the bran and embryo have been removed by milling.
FoodEx2 term A0BCH: Rice, pre-gelatinized (feed)
Product obtained from milled or broken rice by means of a treatment in humid, warm conditions and under pressure.
FoodEx2 term A0BCJ: Rice, extruded (feed)
Product obtained by extruding rice flour.
FoodEx2 term A0BCK: Rice flakes;[Rice pre-gelatinized] (feed)
Product obtained by flaking pregelatinized rice grains or broken grains.
FoodEx2 term A0BCL: Rice, husked/brown (feed)
Paddy rice from which only the husk has been removed.
FoodEx2 term A0BCM: Ground fodder rice (feed)
Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted.
FoodEx2 term A0BCN: Brown rice flour (feed)
Product obtained by grinding brown rice.
FoodEx2 term A0BCP: Rice bran (feed)
Product from husked rice milling consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ.
FoodEx2 term A0BCQ: Rice bran with calcium carbonate (feed)
Product of the polishing of dehusked rice consisting mainly of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing
FoodEx2 term A0BCR: Defatted rice bran (feed)
Rice bran resulting from oil extraction.
FoodEx2 term A0BCS: Rice bran oil (feed)
Oil extracted from stabilized rice bran.
FoodEx2 term A0BCT: Rice middlings (feed)
Product of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre.
FoodEx2 term A0BCV: Rice middlings with calcium carbonate (feed)
Product of the polishing of dehusked parboiled rice, consisting principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process.
FoodEx2 term A0BCX: Rice grain (feed)
Scientific name: Oryza sativa L.
Common names: Brewer's rice (feed)
Grains of Oryza sativa L. for animal feed. It may be rumen protected.
FoodEx2 term A0BCY: Rice germ (feed)
Product mainly consisting of the embryo removed during the rice milling process and separated from the bran.
FoodEx2 term A0BCZ: Rice germ expeller (feed)
Product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere.
FoodEx2 term A0BD0: Rice germ meal (feed)
Product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere.
FoodEx2 term A0BD1: Rice protein (feed)
Product of rice starch production from broken rice, obtained by wet milling, sieving, separation, concentration and drying.
FoodEx2 term A0BD2: Liquid polished rice (feed)
Concentrated liquid product of wet milling and sieving rice.
FoodEx2 term A0BD3: Rye middlings (feed)
Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain.
FoodEx2 term A0BD4: Rye feed (feed)
Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran.
FoodEx2 term A0BD5: Sorghum white (feed)
Grains of white Sorghum
FoodEx2 term A0BD6: Sorghum gluten feed (feed)
Dried product obtained during the separation of sorghum starch, Sorghum bicolor L., Moench.  It consists principally of bran and a small quantity of gluten. The product may also include dried residues of maceration water and germs could be added.
FoodEx2 term A0BD7: Spelt bran (feed)
Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles.
FoodEx2 term A0BD8: Spelt hulls (feed)
Product obtained during dehulling of spelt grains.
FoodEx2 term A0BD9: Spelt middlings (feed)
Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.
FoodEx2 term A0BDA: Wheat rootlets (feed)
Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains.
FoodEx2 term A0BDB: Wheat, pre-gelatinised (feed)
Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure.
FoodEx2 term A0BDC: Wheat middlings (feed)
Product of flour manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.
FoodEx2 term A0BDD: Wheat flakes (feed)
Product obtained by steaming and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected.
FoodEx2 term A0BDE: Wheat feed (feed)
Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran.
FoodEx2 term A0BDF: Malted fermented wheat particles (feed)
Product obtained by a process combining malting and fermentation of wheat and wheat bran. The product is then dried and ground.
FoodEx2 term A0BDG: Wheat fibre (feed)
Fibre extracted from wheat manufacture. It consists principally of fibre.
FoodEx2 term A0BDH: Wheat germ, fermented (feed)
Product of fermentation of wheat germ, with inactivated micro-organisms.
FoodEx2 term A0BDJ: Wheat germ expeller (feed)
Product of oil manufacture, obtained by pressing of wheat germ (Triticum aestivum L., Triticum durum Desf and other cultivars of wheat and dehusked spelt (Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere.
FoodEx2 term A0BDK: Wheat protein (feed)
Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed
FoodEx2 term A0BDL: Wheat gluten feed (feed)
Product of the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining of starch products may be added.
FoodEx2 term A0BDM: Vital wheat gluten (feed)
Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (Nx6.25) and maximum 2 % ash on dry substance.
FoodEx2 term A0BDN: Liquid wheat starch (feed)
Product obtained from the production of starch/glucose and gluten from wheat.
FoodEx2 term A0BDP: Wheat starch containing protein, partially de-sugared (feed)
Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm.
FoodEx2 term A0BDQ: Wheat solubles (feed)
Product of wheat obtained after wet protein and starch extraction. May be hydrolysed.
FoodEx2 term A0BDR: Wheat yeast concentrate (feed)
Wet by-product that is released after the fermentation of wheat starch for alcohol production.
FoodEx2 term A0BDS: Malting wheat screenings (feed)
Product from malting wheat cleaning consisting of small malting wheat grains and fractions of broken malting wheat grains separated before the malting process.
FoodEx2 term A0BDT: Malting wheat and malt fines (feed)
Product consisting of fractions of wheat kernels and malt separated during the production of malt
FoodEx2 term A0BDV: Malting wheat husks (feed)
Product from malting wheat cleaning consisting of fractions of husk and fines.
FoodEx2 term A0BDX: Grain protein concentrate (feed)
Concentrate and dried product obtained from grain after starch removing through yeast fermentation.
FoodEx2 term A0BDY: Cereal grains screenings (feed)
Products from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals.
FoodEx2 term A0BDZ: Grain germ (feed)
Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere.
FoodEx2 term A0BE0: Grain spent wash syrup (feed)
Product of grain obtained through the evaporation of the centrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit.
FoodEx2 term A0BE1: Moist distillers’ grains (feed)
Moist product produced as the solid fraction by centrifuging and/or filtration of the spent wash from fermented and distilled grains used in the production of grain spirit.
FoodEx2 term A0BE2: Concentrated Distillers Solubles (feed)
Moist product from production of alcohol by distilling a mash of wheat and sugar syrup after previous separation of bran and gluten.
FoodEx2 term A0BE3: Distillers’ grains and solubles (feed)
Product obtained when producing alcohol by distilling grain mash of cereals and/ or other starchy and sugar containing products. It may be rumen protected.
FoodEx2 term A0BE4: Distillers' dried grains (feed)
Product of alcohol distilling obtained by drying solid residues of fermented grains. It may be rumen protected.
FoodEx2 term A0BE5: Distillers' dark grains ; [Distillers’ dried grains and solubles] (feed)
Product of alcohol distilling obtained by drying solid residues of fermented grains to which pot ale syrup or evaporated spent wash has been added. It may be rumen protected.
FoodEx2 term A0BE6: Brewers' grains (feed)
Product of brewing composed by residues of malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form.
FoodEx2 term A0BE7: Draff (feed)
Solid product of malt whisky production obtained through the production of malt whisky. It consists of the residues from hot water extraction of malted barley. Typically marketed in the moist form after the extract has been removed by gravity.
FoodEx2 term A0BE8: Mash Filter Grains (feed)
Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing.
FoodEx2 term A0BE9: Pot ale (feed)
The product remaining in the still from the first (wash) distillation of a malt distillery.
FoodEx2 term A0BEA: Pot ale syrup (feed)
Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still.
FoodEx2 term A0BEB: Oil seeds, oil fruits, and products derived thereof (feed)
Feed ingrediend group consisting of Oil seeds, oil fruits, and products derived thereof
FoodEx2 term A0BEC: Babassu expeller (feed)
Product of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties.
FoodEx2 term A0BED: Camelina seed (feed)
Seeds of Camelina sativa L. Crantz.
FoodEx2 term A0BEE: Camelina, expeller (feed)
Product of oil manufacture, obtained by pressing of seeds of Camelina.
FoodEx2 term A0BEF: Camelina meal (feed)
Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller.
FoodEx2 term A0BEG: Cocoa husks (feed)
Teguments of the dried and roasted beans of Theobroma cacao L.
FoodEx2 term A0BEH: Cocoa hulls (feed)
Product obtained by processing of cocoa beans.
FoodEx2 term A0BEJ: Cocoa bean meal, partially decorticated (feed)
Product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed
FoodEx2 term A0BEK: Copra expeller (feed)
Product of oil manufacture, obtained by - pressing the dried kernel (endosperm) and outer - husk (tegument) of the seed of the coconut palm - Cocos nucifera L.
FoodEx2 term A0BEL: Copra, hydrolysed expeller (feed)
Product of oil manufacture, obtained by pressing and enzymatic hydrolisation of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.
FoodEx2 term A0BEM: Copra meal (feed)
Product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm.
FoodEx2 term A0BEP: Cotton seed meal, partially decorticated (feed)
Product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. - (Maximum crude fibre 22.5 % in the dry matter). It may be rumen protected.
FoodEx2 term A0BEQ: Cotton seed - expeller (feed)
Product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed.
FoodEx2 term A0BER: Groundnut expeller, partially - decorticated (feed)
Product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. - (Maximum crude fibre content 16 % in the dry matter)
FoodEx2 term A0BES: Groundnut meal, partially decorticated (feed)
Product of oil manufacture, obtained by extraction of partially decorticated groundnut expeller. - (Maximum crude fibre content 16 % in the dry matter)
FoodEx2 term A0BET: Groundnut - expeller, decorticated (feed)
Product of oil manufacture, obtained by pressing of decorticated groundnuts.
FoodEx2 term A0BEV: Groundnut meal, decorticated (feed)
Product of oil manufacture, obtained by extraction of decorticated groundnut expeller.
FoodEx2 term A0BEX: Kapok expeller (feed)
Product of oil manufacture obtained by pressing of Kapok seeds (Ceiba pentadra L. Gaertn.).
FoodEx2 term A0BEY: Linseed expeller (feed)
Product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93 %)
FoodEx2 term A0BEZ: Linseed meal (feed)
Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. - May contain up to max 1% used bleaching earth from integrated crushing refining plants or filter aids. It may be rumen protected.
FoodEx2 term A0BF0: Mustard bran (feed)
Product of the manufacture of mustard (Brassica juncea L.). It consists of fragments of the outer skins and particles of grain.
FoodEx2 term A0BF1: Mustard seed meal (feed)
Product obtained by the extraction of volatile mustard oil from.
FoodEx2 term A0BF2: Niger seed - expeller (feed)
Product of oil manufacture, obtained by - pressing of seeds of the niger plant Guizotia - abyssinica (Lf) Cass. (Ash insoluble in HCl: maximum 3,4 %)
FoodEx2 term A0BF3: Olive pulp (feed)
Product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel.
FoodEx2 term A0BF4: Palm kernel - expeller (feed)
Product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed.
FoodEx2 term A0BF5: Palm kernel meal (feed)
Product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed.
FoodEx2 term A0BF6: Pumpkin and squash seed, expeller (feed)
Product of oil manufacture, obtained by pressing of seeds of Cucurbita pepo and plants of the genus Cucurbita.
FoodEx2 term A0BF7: Rape seed - expeller (feed)
Product of oil manufacture, obtained by pressing of seeds of rape. May contain up to max 1% used bleaching earth from integrated crushing refining plants or filter aids. It may be rumen protected.
FoodEx2 term A0BF8: Rape seed meal (feed)
Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. May contain up to max 1% used bleaching earth from integrated crushing refining plants or filter aids. It may be rumen protected.
FoodEx2 term A0BF9: Rape seed, extruded (feed)
Product obtained from whole rape by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.
FoodEx2 term A0BFA: Rape seed protein concentrate (feed)
Product of oil manufacture, obtained by separation of protein fraction of rapeseed expeller or rapeseed.
FoodEx2 term A0BFB: Safflower seed meal, partially decorticated (feed)
Product of oil manufacture, obtained by - extraction of partially decorticated seeds of - safflower.
FoodEx2 term A0BFC: Safflower hulls (feed)
Product obtained during dehulling of safflower seeds.
FoodEx2 term A0BFD: Sesame seed, partially dehulled (feed)
Product of oil manufacture, obtained by removing part of the husks.
FoodEx2 term A0BFE: Sesame hulls (feed)
Product obtained during dehulling of sesame seeds.
FoodEx2 term A0BFF: Sesame seed - expeller (feed)
Product of oil manufacture, obtained by pressing of seeds of the sesame plant (Ash insoluble in HCl: maximum 5 %)
FoodEx2 term A0BFG: Toasted soya (beans) (feed)
Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.). It may be rumen protected.
FoodEx2 term A0BFH: Soya (bean) expeller (feed)
Product of oil manufacture, obtained by pressing the seed of soya
FoodEx2 term A0BFJ: Soya (bean) meal (feed)
Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.). - May contain up to max 1% used bleaching earth or other filter aids from integrated crushing refining plants or filter aids. It may be rumen protected.
FoodEx2 term A0BFK: Soya (bean) meal, dehulled (feed)
Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. May contain up to max 1% of used bleaching earth from integrated crushing refining plants or filter aids (Urease activity maximum 0.5 mg N/g × min.). It may be rumen protected.
FoodEx2 term A0BFL: Soya (bean) hulls (feed)
Product obtained during dehulling of soya beans.
FoodEx2 term A0BFM: Soya beans, extruded (feed)
Product obtained from soya beans by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.
FoodEx2 term A0BFN: Soya (bean) - protein concentrate (feed)
Product obtained from dehulled, fat extracted soya beans, after fermentation or a second extraction to reduce the level of nitrogen-free extract.
FoodEx2 term A0BFP: Soya bean pulp - [Soya bean paste] (feed)
Product obtained during extraction of soya beans for food preparation.
FoodEx2 term A0BFQ: Soya bean molasses (feed)
Product obtained during the manufacture of soya bean.
FoodEx2 term A0BFR: By-product from soybean preparation (feed)
Products obtained when processing soybeans to obtain soybean food preparations.
FoodEx2 term A0BFS: Sunflower seed expeller (feed)
Product of oil manufacture, obtained by pressing of seeds of the sunflower.
FoodEx2 term A0BFT: Sunflower seed meal (feed)
Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. May contain up to max 1% used bleaching earth from integrated crushing refining plants or filter aids. It may be rumen protected.
FoodEx2 term A0BFV: Sunflower seed meal, dehulled (feed)
Product of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. May contain up to max 1% of used bleaching earth from integrated crushing refining plants or filter aids - (Maximum crude fibre 27.5 % in the dry matter).
FoodEx2 term A0BFX: Sunflower seed hulls (feed)
Product obtained during dehulling of sunflower seeds.