disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A032H: Sucrose (common sugar)
The group includes any type of Sucrose (common sugar). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sucrose_
https://www.google.co.uk/search?tbm=isch&q=Sucrose (common sugar)
FoodEx2 term A032J: White sugar
The group includes any type of White sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/White_sugar
https://www.google.co.uk/search?tbm=isch&q=White sugar
FoodEx2 term A032K: Refined beet sugar
Common names: sucrose
The group includes any type of refined beet sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/White_sugar
https://www.google.co.uk/search?tbm=isch&q=Refined beet sugar
FoodEx2 term A032L: Refined cane sugar
The group includes any type of refined cane sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/White_sugar
https://www.google.co.uk/search?tbm=isch&q=Refined cane sugar
FoodEx2 term A032M: Brown sugar
The group includes any type of Brown sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Brown_sugar
https://www.google.co.uk/search?tbm=isch&q=Brown sugar
FoodEx2 term A032N: Brown beet sugar
The group includes any type of Brown beet sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Brown_sugar
https://www.google.co.uk/search?tbm=isch&q=Brown beet sugar
FoodEx2 term A032P: Brown cane sugar
Common names: Brown sugar
The group includes any type of Brown cane sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Brown_sugar
https://www.google.co.uk/search?tbm=isch&q=Brown cane sugar
FoodEx2 term A032Q: Flavoured sugar
The group includes any type of Flavoured sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Flavoured sugar
FoodEx2 term A032R: Sugar, icing - powder
The group includes any type of powdered sugar used for icing and glazing (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Powdered_sugar
https://www.google.co.uk/search?tbm=isch&q=icing sugar
FoodEx2 term A032S: Mono- di-saccharides other than sucrose
The group includes any type of Mono- di-saccharides other than sucrose (common sugar). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sugar
FoodEx2 term A032T: Fructose
The group includes any type of Fructose. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fructose
https://www.google.co.uk/search?tbm=isch&q=Fructose powder
FoodEx2 term A032V: Glucose
Common names: Dextrose
The group includes any type of Glucose. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Glucose
https://www.google.co.uk/search?tbm=isch&q=Glucose powder
FoodEx2 term A032X: Galactose
The group includes any type of Galactose. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Galactose
https://www.google.co.uk/search?tbm=isch&q=Galactose powder
FoodEx2 term A032Y: Maltose
The group includes any type of Maltose. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Maltose
https://www.google.co.uk/search?tbm=isch&q=Maltose powder
FoodEx2 term A032Z: Polyols
The group includes any type of Polyols. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sugar_alcohol
FoodEx2 term A033A: Sorbitol
The group includes any type of Sorbitol. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sorbitol
https://www.google.co.uk/search?tbm=isch&q=Sorbitol
FoodEx2 term A033B: Mannitol
The group includes any type of Mannitol. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Mannitol
https://www.google.co.uk/search?tbm=isch&q=Mannitol
FoodEx2 term A033C: Xylitol
The group includes any type of Xylitol. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Xylitol
https://www.google.co.uk/search?tbm=isch&q=Xylitol
FoodEx2 term A033D: Maltitol
The group includes any type of Maltitol. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Maltitol
https://www.google.co.uk/search?tbm=isch&q=maltitol sugar
FoodEx2 term A033E: Lactitol
The group includes any type of Lactitol. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Lactitol
https://www.google.co.uk/search?tbm=isch&q=Lactitol sugar
FoodEx2 term A033F: Erythritol
The group includes any type of Erythritol. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Erythritol
https://www.google.co.uk/search?tbm=isch&q=Erythritol
FoodEx2 term A033G: Isomalt
The group includes any type of Isomalt. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Isomalt
https://www.google.co.uk/search?tbm=isch&q=Isomalt
FoodEx2 term A033H: Other polyols
Common names: Hydrogenated starch hydrolysates, HSH
The group includes any type of polyols not listed elsewhere, e.g. Hydrogenated starch hydrolysates or HSH. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sugar_alcohol
FoodEx2 term A033J: Honey
The group includes Honey as defined in the pesticide regulation. Honey is a natural sweet substance produced by bees from the nectar of plants or from secretions of living parts of plants or excretions of plant-sucking insects on plants. Bees collect it, transform it by combining with specific substances of their own, deposit it, dehydrate it, store it and leave it in honeycombs to ripen and mature. 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/Honey
https://www.google.co.uk/search?tbm=isch&q=Honey
FoodEx2 term A033K: Honey, monofloral
The group includes any type of monofloral honey. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Monofloral_honey
https://www.google.co.uk/search?tbm=isch&q=Honey, monofloral
FoodEx2 term A033L: Honey, polyfloral
The group includes any type of polyfloral honey. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Honey
https://www.google.co.uk/search?tbm=isch&q=Honey, polyfloral
FoodEx2 term A033M: Honey, blended
The group includes any type of blended honey. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Honey
https://www.google.co.uk/search?tbm=isch&q=Honey, blended
FoodEx2 term A033N: Honeydew honey
The group includes any type of Honeydew honey, i.e. honey produced by bees from excretions of plant-sucking insects on plants. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Honey
https://www.google.co.uk/search?tbm=isch&q=Honeydew honey
FoodEx2 term A033P: Comb honey
The group includes any type of Comb honey, i.e. honey stored by bees in the cells combs or thin comb foundation sheets made solely of beeswax and sold in sealed whole combs or sections of such combs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Comb_honey
https://www.google.co.uk/search?tbm=isch&q=Comb honey
FoodEx2 term A033Q: Minor honey types
The group includes any other type of honey. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Honey
https://www.google.co.uk/search?tbm=isch&q=Minor honey types
FoodEx2 term A033R: Syrups (molasses and other syrups)
The group includes any type of Molasses and other syrups (thick and viscous liquids). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Syrups
https://www.google.co.uk/search?tbm=isch&q=Syrups (molasses and other syrups)
FoodEx2 term A033S: Molasses
The group includes any type of Molasses, i.e. thick and viscous dark syrups produced by boiling down juice from sugar cane; especially during sugar refining. They are, for example, used for sweetening and flavoring foods. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Molasses
https://www.google.co.uk/search?tbm=isch&q=Molasses
FoodEx2 term A033T: Citrus molasses
The group includes any type of molasses obtained from citrus fruit. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A033V: Sugar beet molasses
The group includes any type of molasses obtained from Sugar beet. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Molasses
https://www.google.co.uk/search?tbm=isch&q=Sugar beet molasses
FoodEx2 term A033X: Sorghum molasses
The group includes any type of molasses obtained from sorghum. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sorghum_molasses
https://www.google.co.uk/search?tbm=isch&q=Sorghum molasses
FoodEx2 term A033Y: Sugar cane molasses
The group includes any type of molasses obtained from Sugar cane. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Molasses
https://www.google.co.uk/search?tbm=isch&q=Sugar cane molasses
FoodEx2 term A033Z: Syrups
The group includes any type of Syrups. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Syrups
https://www.google.co.uk/search?tbm=isch&q=Syrups
FoodEx2 term A034A: Maples (trunk sap)
Scientific name: Acer L. spp.
Stalks/canes/trunk sap used as source of sugar from the plant classified under the genus Acer L. spp., commonly known as Maples (trunk sap). 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/Maple
https://www.google.co.uk/search?tbm=isch&q=Maples (trunk sap)
FoodEx2 term A034B: Barley malt syrup
The group includes any type of syrup produced from malted barley. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Barley_malt_syrup
https://www.google.co.uk/search?tbm=isch&q=Barley malt syrup
FoodEx2 term A034C: Corn syrup
The group includes any type of Corn syrup, usually made from the starch of maize (corn). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Corn_syrup
https://www.google.co.uk/search?tbm=isch&q=Corn syrup
FoodEx2 term A034D: Sugar beet syrup
The group includes any type of syrup produced from Sugar beet. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sugar_beet_syrup
https://www.google.co.uk/search?tbm=isch&q=Sugar beet syrup
FoodEx2 term A034E: Treacle
The group includes any type of Treacle, uncrystallised syrup made during the refining of sugar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Treacle
https://www.google.co.uk/search?tbm=isch&q=Treacle
FoodEx2 term A034F: Chocolate and chocolate products
The group includes any type of Chocolate. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A034G: Bitter chocolate
Common names: Dark chocolate, Plain chocolate, Black chocolate
The group includes any type of Bitter chocolate, such as Dark chocolate and Plain chocolate, usually containing at least 35 % total dry cocoa solids, with no milk or much less than milk chocolate and with no sugar or small amount of sugar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Dark_chocolate
https://www.google.co.uk/search?tbm=isch&q=Bitter chocolate
FoodEx2 term A034H: Bitter-sweet chocolate
The group includes any type of Bitter-sweet chocolate, a bitter chocolate with small amount of sugar added. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bittersweet_chocolate
https://www.google.co.uk/search?tbm=isch&q=Bittersweet chocolate
FoodEx2 term A034J: Milk chocolate
The group includes any type of Milk chocolate, i.e. a sweet chocolate obtained from cocoa products, sugars and milk or milk products. According to EU legislation (Directive 2000/36/EC) milk chocolate has to contain not less than 14 % dry milk solids and not less than 3.5 % milk fat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Milk_chocolate
https://www.google.co.uk/search?tbm=isch&q=Milk chocolate
FoodEx2 term A034K: Family chocolate
Common names: Family milk chocolate
The group includes any type of Family milk chocolate, i.e. a sweet chocolate obtained from cocoa products, sugars and milk or milk products. According to EU legislation (Directive 2000/36/EC) family milk chocolate contains higher dry milk solid ingredients (not less than 20 %) and milk fat (not less than 5 %) than the standard milk chocolate. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Types_of_chocolate
https://www.google.co.uk/search?tbm=isch&q=Family milk chocolate
FoodEx2 term A034L: Cream chocolate
The group includes any type of Cream Chocolate. According to EU legislation (Directive 2000/36/EC) Cream chocolate has a higher milk fat content (minimum milk fat content of 5.5 %) than the standard milk chocolate. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Types_of_chocolate
FoodEx2 term A034M: Couverture chocolate
Common names: Cooking chocolate
The group includes any type of Couverture chocolate. In EU the products sold as Couverture chocolate have the characteristics defined by EU legislation Directive 2000/36/EC. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Couverture_chocolate
https://www.google.co.uk/search?tbm=isch&q=Couverture chocolate
FoodEx2 term A034N: Gianduja chocolate
The group includes any type of Gianduja chocolate, i.e. a special type of sweet chocolate containing about 30-50% hazelnut (and in some later variants eventually almond) paste, invented in Turin (Piedmont). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Gianduja_(chocolate)
https://www.google.co.uk/search?tbm=isch&q=Gianduja chocolate
FoodEx2 term A034P: White chocolate
The group includes any type of White chocolate, i.e. product obtained from cocoa butter, milk or milk products and sugars which, According to EU legislation (Directive 2000/36/EC), contains not less than 20 % cocoa butter and not less than 14 % dry milk solids. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/White_chocolate
https://www.google.co.uk/search?tbm=isch&q=White chocolate
FoodEx2 term A034Q: Filled chocolate
Common names: chocolate with nuts, chocolate with raisins
The group includes any type of Filled chocolate, e.g. chocolate with nuts or chocolate with raisins and many other types of filling / inclusions. All the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Filled chocolate
FoodEx2 term A034R: Chocolate coated confectionery
The group includes any type of Chocolate coated confectionery, apart from the different bars present on the market and coated with chocolate that are included in a specific bar group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Chocolate coated confectionery
FoodEx2 term A034S: Pralines
The group includes any type of Pralines, usually consisitng of a chocolate-based productc in a single-mouthful size. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pralines
https://www.google.co.uk/search?tbm=isch&q=Pralines
FoodEx2 term A034T: Chocolate substitutes
The group includes any type of Chocolate imitate/substitute prepared to a relevant extent (or fully) not from Cocoa derivatives. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Chocolate substitutes
FoodEx2 term A034V: Sweet confectionery-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Sweet confectionery. The part consumed/analysed is by default a portion representing the eventual heterogeneity of this item.
FoodEx2 term A034X: Hard candies
Common names: Sweets
The group includes any type of hard candies, usually cooked-sugar based. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Hard_candies
https://www.google.co.uk/search?tbm=isch&q=Hard candies
FoodEx2 term A034Y: Marzipan
The group includes any type of Marzipan, usually made from sugar or honey, ground almonds and possibly other ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Marzipan
https://www.google.co.uk/search?tbm=isch&q=marzipan block
FoodEx2 term A034Z: Caramel, hard
Common names: Croccante
The group includes any type of Caramel, hard, made by heating sugar. It may be used as hard coating of sweets or sold in tables together with other ingredients, especially nuts, such as Croccante. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Caramel
https://www.google.co.uk/search?tbm=isch&q=Caramel, hard
FoodEx2 term A035A: Caramel, soft
The group includes any type of Caramel, soft, used as filling or as topping. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Caramel
https://www.google.co.uk/search?tbm=isch&q=soft caramel
FoodEx2 term A035B: Toffee
Common names: mou
The group includes any type of Toffee, such as mou, made mainly from sugar or molasses, butter and possibly other ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Toffee
https://www.google.co.uk/search?tbm=isch&q=Toffee
FoodEx2 term A035C: Fudge
The group includes any type of Fudge, usually made from a mix of sugar, butter, milk and possibly other ingredients, heated. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fudge
https://www.google.co.uk/search?tbm=isch&q=Fudge
FoodEx2 term A035D: Nougat
Common names: torrone
The group includes any type of Nougat, such as torrone, made mainly from sugar or honey and nuts. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Nougat
https://www.google.co.uk/search?tbm=isch&q=Nougat
FoodEx2 term A035E: Nuts-seeds based halva
Common names: halawa, haleweh, helwa, halvah, halava, helava, helva, halwa, aluva, chalwa
The group includes any type of Nut-based halva, also known as halawa or haleweh or helwa or halvah or halava or helava or helva or halwa or aluva or chalwa. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Halva
https://www.google.co.uk/search?tbm=isch&q=Nuts-seeds based halva
FoodEx2 term A035F: Dragée, sugar coated
Common names: Dragee
The group includes any type of Dragée, sugar coated, such as Jordan almonds. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Dragee
https://www.google.co.uk/search?tbm=isch&q=Dragée, sugar coated
FoodEx2 term A035G: Sugar cotton
Common names: Cotton Candy, Spun Cotton, Candyfloss, Fairy Floss
The group includes any type of Sugar cotton, also known as Cotton Candy or Spun Cotton or Candyfloss or Fairy Floss, made by heating, liquefying and spinning of sugar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cotton_candy
https://www.google.co.uk/search?tbm=isch&q=Sugar cotton
FoodEx2 term A035H: Foamed sugar products (marshmallows)
The group includes any type of Foamed sugar products, such as marshmallows. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Marshmallow
https://www.google.co.uk/search?tbm=isch&q=Foamed sugar products (marshmallows)
FoodEx2 term A035J: Liquorice candies
Common names: black licorice, liqorice allsorts
The group includes any type of liquorice candies, such as black licorice or liqorice allsorts. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Liquorice_(confectionery)
https://www.google.co.uk/search?tbm=isch&q=Liquorice candies
FoodEx2 term A035K: Gum drops
Common names: Gumdrops
The group includes any type of Gum drops, usually with jelly/chewy texture, dome shaped and coated in granulated sugar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Gum_drops
https://www.google.co.uk/search?tbm=isch&q=Gum drops
FoodEx2 term A035L: Jelly candies
The group includes any type of Jelly candies, i.e. gelatin-based candies sold in a variety of shapes and colors (e.g. gummy bear). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/List_of_candies
https://www.google.co.uk/search?tbm=isch&q=Jelly candies
FoodEx2 term A035M: Chewing gum
The group includes any type of Chewing gum, i.e. a confectionery product with the characteristic of being chewed but not swallowed. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Chewing_gum
https://www.google.co.uk/search?tbm=isch&q=Chewing gum
FoodEx2 term A035N: Basic sweet masses
The group includes any type of Basic sweet masses. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A035P: Marzipan raw mass
The group includes any type of Marzipan raw mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Marzipan raw mass
FoodEx2 term A035Q: Liquorice mass
The group includes any type of Liquorice mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Liquorice mass
FoodEx2 term A035R: Chocolate mass
The group includes any type of Chocolate mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Chocolate mass
FoodEx2 term A035S: White nougat mass
The group includes any type of White Nougat mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A035T: Nougat raw mass
The group includes any type of Nougat raw mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A035V: Marshmallow mass
The group includes any type of Marshmallow mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Marshmallow paste
FoodEx2 term A035X: Fondant mass
The group includes any type of Fondant mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Fondant mass paste
FoodEx2 term A035Y: Brittle mass
Common names: Croccante
The group includes any type of Brittle, sugar-based, lightly caramelized mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Brittle sweet mass
FoodEx2 term A035Z: Truffle mass
The group includes any type of Truffle mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A036A: Meringue mixture
The group includes any type of Meringue mixture. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Meringue mixture
FoodEx2 term A036B: Nut mass
The group includes any type of Nut mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A036C: Macaroon mass
The group includes any type of Macaroon mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A036D: Florentine biscuit mass
The group includes any type of Florentine biscuit mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Florentine_biscuit
FoodEx2 term A036E: Oil seed mass
The group includes any type of Oil seed mass. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A036F: Water-based desserts spoonable
The group includes any type of Water-based desserts spoonable. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Water-based spoonable desserts -milk -dairy -cheese
FoodEx2 term A036G: Dessert halva
The group includes any type of Dessert halva. Halva is any of various desserts typical from The Middle East, Balkans and other regions, based on Nut- or seed- butter (e.g. sesame paste) or grain flour (e.g. semolina), with a texture varying from gelatinous to crumbly. Taking into account the broad variability of ingredients used for making halva, more detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Halva
https://www.google.co.uk/search?tbm=isch&q=Dessert halva
FoodEx2 term A036H: Gelatine dessert
The group includes any type of dessert based on flavoured gelatin. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Gelatin_dessert
https://www.google.co.uk/search?tbm=isch&q=Gelatine dessert
FoodEx2 term A036J: Water-based ice creams
The group includes any type of Water-based frozen dessert. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Water-based ice creams
FoodEx2 term A036K: Sorbet
The group includes any type of Sorbet, i.e. a frozen dessert made of water, sugar and usually flavoured with fruit. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sorbet
https://www.google.co.uk/search?tbm=isch&q=Sorbet
FoodEx2 term A036L: Granita
The group includes any type of Granita, i.e. a frozen dessert, with a texture varying from coarse to smooth, made of water, sugar and flavourings. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Granita
https://www.google.co.uk/search?tbm=isch&q=Granita
FoodEx2 term A036M: Animal and vegetable fats and oils and primary derivatives thereof
The category covers any type of Animal and vegetable fats and oils purified and their derivatives (emulsions, blends).
https://en.wikipedia.org/wiki/Fat
https://www.google.co.uk/search?tbm=isch&q=Edible fats
FoodEx2 term A036N: Vegetable fats and oils, edible
The group includes any type of Vegetable fats and oils, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/List_of_vegetable_oils
https://www.google.co.uk/search?tbm=isch&q=Vegetable fats and oils, edible
FoodEx2 term A036P: Olive oils
The group includes any type of Olive oils. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Olive_oil
https://www.google.co.uk/search?tbm=isch&q=Olive oils
FoodEx2 term A036Q: Olive oil, virgin or extra-virgin
The group includes any type of Olive oil virgin or extra-virgin. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Olive_oil
https://www.google.co.uk/search?tbm=isch&q=Olive oil, virgin or extra-virgin
FoodEx2 term A036R: Olive oil, refined
The group includes any type of Olive oil, refined. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Olive_oil
https://www.google.co.uk/search?tbm=isch&q=Olive oil, refined
FoodEx2 term A036S: Olive pomace oil
The group includes any type of Olive pomace oil. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Olive_pomace_oil
https://www.google.co.uk/search?tbm=isch&q=Olive pomace oil
FoodEx2 term A036T: Seed oils
The group includes any type of Seed oils. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/List_of_vegetable_oils
https://www.google.co.uk/search?tbm=isch&q=Seed oils
FoodEx2 term A036V: Rape seed oil, edible
Common names: canola oil
The group includes any type of Rape seed oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Vegetable_oil
https://www.google.co.uk/search?tbm=isch&q=Rape seed oil, edible
FoodEx2 term A036X: Soya bean oil, refined
The group includes any type of Soya bean oil, refined. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Vegetable_oil
https://www.google.co.uk/search?tbm=isch&q=Soya bean oil, refined
FoodEx2 term A036Y: Maize oil, edible
Common names: corn oil
The group includes any type of edible Maize or corn oil. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Corn_oil
https://www.google.co.uk/search?tbm=isch&q=Maize oil, edible
FoodEx2 term A036Z: Cotton seed oil, edible
The group includes any type of Cotton seed oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Vegetable_oil
https://www.google.co.uk/search?tbm=isch&q=Cotton seed oil, edible
FoodEx2 term A037A: Peanut oil, edible
The group includes any type of Peanut oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Vegetable_oil
https://www.google.co.uk/search?tbm=isch&q=Peanut oil, edible
FoodEx2 term A037B: Safflower seed oil, edible
The group includes any type of Safflower seed oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Vegetable_oil
https://www.google.co.uk/search?tbm=isch&q=Safflower seed oil, edible
FoodEx2 term A037C: Sesame seed oil, edible
The group includes any type of Sesame seed oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sesame_oil
https://www.google.co.uk/search?tbm=isch&q=Sesame oil, edible
FoodEx2 term A037D: Sunflower seed oil, edible
The group includes any type of Sunflower seed oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sunflower_oil
https://www.google.co.uk/search?tbm=isch&q=Sunflower oil, edible
FoodEx2 term A037E: Almond oil
The group includes any type of Almond oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Vegetable_oil
https://www.google.co.uk/search?tbm=isch&q=Almond oil, edible
FoodEx2 term A037F: Grape seed oil
The group includes any type of Grape seed oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Grape_seed_oil
https://www.google.co.uk/search?tbm=isch&q=Grape seed oil, edible
FoodEx2 term A037G: Linseed oil
The group includes any type of Linseed oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Linseed_oil
https://www.google.co.uk/search?tbm=isch&q=Linseed oil, edible
FoodEx2 term A037H: Pumpkin seed oil
The group includes any type of Pumpkin seed oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pumpkin_seed_oil
https://www.google.co.uk/search?tbm=isch&q=Pumpkin seed oil, edible
FoodEx2 term A037K: Walnut oil
The group includes any type of Walnut oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Walnut_oil
https://www.google.co.uk/search?tbm=isch&q=Walnut oil, edible
FoodEx2 term A037L: Other plant oils
The group includes any type of plant oils, edible, not listed elsewhere. If relevant, the source commodity should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Vegetable_oil
https://www.google.co.uk/search?tbm=isch&q=plant oils
FoodEx2 term A037M: Coconut oil/fat
The group includes any type of Coconut oil/fat, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Coconut_oil
https://www.google.co.uk/search?tbm=isch&q=Coconut fat
FoodEx2 term A037N: Palm oil/fat
The group includes any type of Palm oil/fat, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Palm_oil
https://www.google.co.uk/search?tbm=isch&q=Palm oil
FoodEx2 term A037P: Palm kernel oil, edible
The group includes any type of Palm kernel oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Palm_kernel_oil
https://www.google.co.uk/search?tbm=isch&q=Palm kernel oil, edible
FoodEx2 term A037Q: Wheat germ oil
The group includes any type of Wheat germ oil, edible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Wheat_germ_oil
https://www.google.co.uk/search?tbm=isch&q=Wheat germ oil
FoodEx2 term A037R: Cocoa butter
The group includes any type of Cocoa butter. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cocoa_butter
https://www.google.co.uk/search?tbm=isch&q=Cocoa butter
FoodEx2 term A037S: Other minor plant oils-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Other minor plant oils. The part consumed/analysed is by default a portion representing the eventual heterogeneity of this item.
FoodEx2 term A037T: Animal fats and oils (processed fat from animal tissue)
The group includes any type of processed fats and oils from animal tissue (the fresh, non processe, fat tissues are listed in a different group). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Animal_fats
FoodEx2 term A037V: Pork lard
The group includes any type of Pork lard. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Lard
https://www.google.co.uk/search?tbm=isch&q=Pork lard -render
FoodEx2 term A037X: Beef tallow (including processed suet)
The group includes any type of Beef tallow (including processed suet). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Tallow
https://www.google.co.uk/search?tbm=isch&q=Beef tallow (including processed suet)
FoodEx2 term A037Y: Tallow from other animals
The group includes any type of Tallow from other animals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Tallow
https://www.google.co.uk/search?tbm=isch&q=Tallow from other animals
FoodEx2 term A037Z: Buffalo tallow
The group includes any type of Buffalo tallow. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Tallow
https://www.google.co.uk/search?tbm=isch&q=Buffalo tallow
FoodEx2 term A038A: Camel tallow
The group includes any type of Camel tallow. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Tallow
https://www.google.co.uk/search?tbm=isch&q=Camel tallow
FoodEx2 term A038B: Sheep tallow
The group includes any type of Sheep tallow. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Tallow
https://www.google.co.uk/search?tbm=isch&q=Sheep tallow
FoodEx2 term A038C: Goat tallow
The group includes any type of Goat tallow. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Tallow
https://www.google.co.uk/search?tbm=isch&q=Goat tallow
FoodEx2 term A038D: Horse tallow
The group includes any type of Horse tallow. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Tallow
https://www.google.co.uk/search?tbm=isch&q=Horse tallow -fair
FoodEx2 term A038E: Poultry fats, processed
The group includes any type of Poultry fats, processed. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Poultry fats
FoodEx2 term A038F: Chicken fat, processed
The group includes any type of Chicken fat, processed. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Schmaltz
https://www.google.co.uk/search?tbm=isch&q=Chicken fat
FoodEx2 term A038G: Duck fat, processed
The group includes any type of Duck fat, processed. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Duck fat
FoodEx2 term A038H: Goose fat, processed
The group includes any type of Goose fat, processed. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Schmaltz
https://www.google.co.uk/search?tbm=isch&q=Goose fat
FoodEx2 term A038J: Turkey fat, processed
The group includes any type of Turkey fat, processed. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=turkey fat
FoodEx2 term A038K: Fats and oils from marine animals
The group includes any type of processed fats and oils from marine animal tissues. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A038L: Processed fat (blubber) of marine mammals
The group includes any type of Processed Fat (Blubber) from marine mammals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Blubber
FoodEx2 term A038M: Fish oil
The group includes any type of Fish oil. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fish_oil
https://www.google.co.uk/search?tbm=isch&q=Fish oil
FoodEx2 term A038N: Herring oil
The group includes any type of Herring oil. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fish_oil
https://www.google.co.uk/search?tbm=isch&q=Herring oil
FoodEx2 term A038P: Sardine oil
The group includes any type of Sardine oil. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fish_oil
https://www.google.co.uk/search?tbm=isch&q=Sardine oil
FoodEx2 term A038Q: Cod liver oil
The group includes any type of Cod liver oil. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cod_liver_oil
https://www.google.co.uk/search?tbm=isch&q=Cod liver oil
FoodEx2 term A038R: Dairy fats
The group includes any type of Dairy fats. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Butterfat
https://www.google.co.uk/search?tbm=isch&q=Dairy fats
FoodEx2 term A038S: Buffalo milk fat
The group includes any type of Buffalo milk fat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Butterfat
FoodEx2 term A038T: Camel milk fat
The group includes any type of Camel milk fat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Butterfat
FoodEx2 term A038V: Cow milk fat (not emulsified)
The group includes any type of Cow milk fat (not emulsified). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Butterfat
FoodEx2 term A038X: Butter oil
Common names: Clarified butter
The group includes any type of Butter oil (or Clarified butter), i.e. a milk fat-based product obtained by removing milk solids and water from the butterfat (from cow milk) by simmering. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Butter_oil
https://www.google.co.uk/search?tbm=isch&q=Butter oil
FoodEx2 term A038Y: Ghee
The group includes any type of Ghee (from cow milk), a type of clarified butter that has a nutty, caramel-like flavour and aroma. This flavour originates from the caramelisation of milk solids taking place during the longer simmering process than the one applied for clarified butter. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Ghee
https://www.google.co.uk/search?tbm=isch&q=Ghee
FoodEx2 term A038Z: Goat milk fat
The group includes any type of Goat milk fat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Butterfat
FoodEx2 term A039A: Sheep milk fat
The group includes any type of Sheep milk fat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Butterfat
FoodEx2 term A039B: Fat emulsions and blended fats
The group includes any type of fat emulsions and blended fats. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A039C: Butter
The group includes butter, i.e. a fat emulsion obtained from dairy cream (cultured or not) by churning or equivalent technologies. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Butter
https://www.google.co.uk/search?tbm=isch&q=Butter