disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A0EXE: Zinc
The group includes Zinc used for enrichment or fortification of food. Zinc, in commerce also spelter, is a metallic chemical element; it has the symbol Zn and atomic number 30
https://en.wikipedia.org/wiki/Zinc
FoodEx2 term A0EXF: Magnesium
The group includes Magnesium used for enrichment or fortification of food. Magnesium is a chemical element with the symbol Mg and atomic number 12
https://en.wikipedia.org/wiki/Magnesium
FoodEx2 term A0EXG: Phosphorus
The group includes Phosphorus used for enrichment or fortification of food. Phosphorus is a nonmetallic chemical element with symbol P and atomic number 15
https://en.wikipedia.org/wiki/Phosphorus
FoodEx2 term A0EXH: Calcium
The group includes Calcium used for enrichment or fortification of food. Calcium is the chemical element with symbol Ca and atomic number 20
https://en.wikipedia.org/wiki/Calcium
FoodEx2 term A0EXJ: Potassium
The group includes Potassium used for enrichment or fortification of food. Potassium is a chemical element with symbol K (from Neo-Latin kalium) and atomic number 19
https://en.wikipedia.org/wiki/Potassium
FoodEx2 term A0EXK: Vitamin K     (phylloquinone, menaquinones)
The group includes Vitamin K used for fortification or enrichment of foods. Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body needs for modification of certain proteins that are required for blood coagulation, and in bone and other tissue
https://en.wikipedia.org/wiki/Vitamin_K_
FoodEx2 term A0EXL: Vitamin E      (tocopherols, tocotrienols)
The group includes Vitamin E used for fortification or enrichment of foods. Vitamin E refers to a group of ten lipid-soluble compounds that include both tocopherols and tocotrienols
https://en.wikipedia.org/wiki/Vitamin_E_
FoodEx2 term A0EXM: Vitamin D (cholecalciferol, ergocalciferol)
The group includes Vitamin D (cholecalciferol or ergocalciferol) used for fortification or enrichment of foods. Vitamin D refers to a group of fat-soluble secosteroids responsible for enhancing intestinal absorption of calcium, iron, magnesium, phosphate and zinc
https://en.wikipedia.org/wiki/Vitamin_D_
FoodEx2 term A0EXN: Vitamin C     (ascorbic acid)
The group includes Vitamin C used for fortification or enrichment of foods. Vitamin C or L-ascorbic acid, or simply ascorbate (the anion of ascorbic acid), is an essential nutrient for humans and certain other animal species
https://en.wikipedia.org/wiki/Vitamin_C_
FoodEx2 term A0EXP: Vitamin B12 (cyanocobalamin, hydroxocobalamin, methylcobalamin)
The group includes Vitamin B12 used for fortification or enrichment of foods. Vitamin B-12, also called cobalamin (cyanocobalamin, hydroxocobalamin, methylcobalamin), is a water-soluble vitamin with a key role in the normal functioning of the brain and nervous system, and for the formation of blood
https://en.wikipedia.org/wiki/Vitamin_B12_
FoodEx2 term A0EXQ: Vitamin B9   (folic acid, folinic acid)
The group includes Vitamin B9 used for fortification or enrichment of foods. Folic acid (also known as vitamin M, vitamin B9, vitamin Bc or folacin, pteroyl-L-glutamic acid, and pteroyl-L-glutamate) is a form of the water-soluble vitamin B9. Folate is a naturally occurring form of the vitamin, found in food, while folic acid is synthetically produced, and used in fortified foods and supplements
https://en.wikipedia.org/wiki/Vitamin_B9_
FoodEx2 term A0EXR: Vitamin B7   (biotin)
The group includes Vitamin B7 used for fortification or enrichment of foods. Biotin, also known as vitamin H or coenzyme R, is a water-soluble B-vitamin (vitamin B7)
https://en.wikipedia.org/wiki/Vitamin_B7_
FoodEx2 term A0EXS: Vitamin B6   (pyridoxine, pyridoxamine, pyridoxal)
The group includes Vitamin B6 used for fortification or enrichment of foods. Vitamin B6 is a water-soluble vitamin and is part of the vitamin B complex group. Several forms of the vitamin are known, but pyridoxal phosphate (PLP) is the active form and is a cofactor in many reactions of amino acid metabolism, including transamination, deamination, and decarboxylation. PLP also is necessary for the enzymatic reaction governing the release of glucose from glycogen
https://en.wikipedia.org/wiki/Vitamin_B6_
FoodEx2 term A0EXT: Vitamin B5   (pantothenic acid)
The group includes Vitamin B5 used for fortification or enrichment of foods. Pantothenic acid, also called pantothenate or vitamin B5 (a B vitamin), is a water-soluble vitamin. For many animals, pantothenic acid is an essential nutrient
https://en.wikipedia.org/wiki/Vitamin_B5_
FoodEx2 term A0EXV: Vitamin B3   (niacin, niacinamide)
The group includes Vitamin B3 used for fortification or enrichment of foods. Niacin (also known as vitamin B3 and nicotinic acid) is an organic compound with the formula C6H5NO2 and is one of the essential human nutrients
https://en.wikipedia.org/wiki/Vitamin_B3_
FoodEx2 term A0EXX: Vitamin B2   (riboflavin)
The group includes Vitamin B2 used for fortification or enrichment of foods. Riboflavin, also known as vitamin B2, is the vitamin formerly known as G. It is an easily absorbed colored micronutrient with a key role in maintaining health in humans and other animals. Riboflavin is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins
https://en.wikipedia.org/wiki/Vitamin_B2_
FoodEx2 term A0EXY: Vitamin B1   (thiamine)
The group includes Vitamin B1 used for fortification or enrichment of foods. Thiamine or thiamin or vitamin B1, named as the "thio-vitamine" ("sulfur-containing vitamin") is a water-soluble vitamin of the B complex.
https://en.wikipedia.org/wiki/Vitamin_B1_
FoodEx2 term A0EXZ: Vitamin A     (retinol, carotenoids)
The group includes Vitamin A used for fortification or enrichment of foods. Vitamin A is a group of unsaturated nutritional organic compounds, that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids, among which beta-carotene is the most important
https://en.wikipedia.org/wiki/Vitamin_A
FoodEx2 term A0EYA: Fruit in alcohol or similar (as part-nature)
Fruit preserved ion alcoholic media
FoodEx2 term A0EYB: Fruit fillings for pastries (as part-nature)
Fruit preparations for fillings and/or flavouring of other food products
FoodEx2 term A0EYC: Blended fats including shortening (as part-nature)
Vegetable fat compositions that are solid at room temperature and suitable for preparation of pastries
FoodEx2 term A0EYD: Derivatives of coffee, cocoa, tea and similar RPCs (as part-nature)
Ingredients based on coffee, cocoa and tea and their imitates
FoodEx2 term A0EYE: Animal carcase
The group includes any type of animal carcase, i.e. the body of an animal after slaughtering and dressing (bleeding, evisceration and skinning). The part consumed/analysed is by default a portion proportionally representing all heterogeneity observed in this food item/group. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A0EYF: Mammals meat
The group includes any type of meat (with eventually minor amounts of fat) from all mammals, including wild or game individual.
https://en.wikipedia.org/wiki/Meat
FoodEx2 term A0EYG: Birds meat
The group includes any type of meat (with eventually minor amounts of fat) from all birds, including wild or game individual.
https://en.wikipedia.org/wiki/Meat
https://www.google.co.uk/search?tbm=isch&q=Birds meat
FoodEx2 term A0EYH: Mammals and birds meat
The group includes any type of Meat (flesh) from mammals or birds. Meat refers here to substantially lean meat or including some, but not predominant, amount of fat. In some cases the meat is marketed together with bones (not eaten as such). The part consumed/analysed is by default a portion proportionally representing all heterogeneity observed in this food item/group. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/meat
https://www.google.co.uk/search?tbm=isch&q=meat
FoodEx2 term A0EYJ: Live anellids (as part-nature)
Earthworms and similar
FoodEx2 term A0EYK: Anellids meat (as part-nature)
Meat of anellids (like earthworms and related species)
FoodEx2 term A0EYL: Insects and arachnids (including species only consumed outside EU)
The group includes edible parts of insects and arachnids, including species not consumed in EU but broadly consumed in other places. 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=edible Insects and arachnids
FoodEx2 term A0EYM: Charcuterie meat products
Common names: Deli meat products
The group includes meat products pertaining to the broad category of preserved and or flavoured, mostly traditional, products (Charcuterie products). They may be based on whole meat cuts, offals, comminuted meat or different combinations of them, with possibly different treatments and/or ingredients.
https://en.wikipedia.org/wiki/Charcuterie
https://www.google.co.uk/search?tbm=isch&q=Charcuterie meat products
FoodEx2 term A0EYN: Preserved/processed fat tissues
The group includes fatty parts of an animal carcase processed in order to extend their shelf life. Common possible treatments include salting, curing, cooking and maturing. The part consumed/analysed is by default the whole marketed unit or a representative portion of it.
FoodEx2 term A0EYP: Preserved or partly preserved sausages
The group includes any type of sausages having been subject to a preservation treatment such as curing, ripening, cooking. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausages
https://www.google.co.uk/search?tbm=isch&q=Preserved sausages
FoodEx2 term A0EYQ: Marinated meat
The group includes meat prepared for the final preparation or for consumption, by marinating or adding (small amounts of) acidic condiments. 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=Marinated meat
FoodEx2 term A0EYR: Canned/jarred fish
The group includes any type of Fish products canned or jarred (as preserves or semi-preserves). In case of semi-preserves, the process descriptor A066E Semi-preserved (unspecified method) should be indicated in the relevant product. Otherwise the product is intended by default to be fully preserved (e.g. retorting). In case of canned fish offals, specify the offal by using the source-commodities facet. The part consumed/analysed is by default the whole, or a portion representing the heterogeneity observed in the product. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Canned_fish
https://www.google.co.uk/search?tbm=isch&q=Canned/jarred fish
FoodEx2 term A0EYS: Smoked fish
The group includes Fish products preserved by smoking. Smoking of fish is either cold (smoke temperatures around 20–30°C) or hot (smoke temperatures around 60–80°C). The part consumed/analysed is by default the whole, or a portion representing the heterogeneity observed in the product. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Smoked_fish
https://www.google.co.uk/search?tbm=isch&q=Smoked fish
FoodEx2 term A0EYT: Salt-preserved fish
The group includes any type of Fish products preserved by effect of salt. The part consumed/analysed is by default the whole, or a portion representing the heterogeneity observed in the product. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Salted_fish
https://www.google.co.uk/search?tbm=isch&q=Salt-preserved fish
FoodEx2 term A0EYV: Structured/textured fish meat products or fish paste
The group includes any type of Structured/textured fish meat products or fish paste, i.e. meat or other edible parts from fish that are processed in order to give a new form or new structure. The part consumed/analysed is by default the whole, or a portion representing the heterogeneity observed in the product. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=textured fish meat products and fish paste
FoodEx2 term A0EYX: Salted seafood
The group includes Seafood (any non-mammal, non-fish marine animal) product essentially preserved by salting. 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=Salted seafood -fish
FoodEx2 term A0EYY: Dried seafood
The group includes Seafood (any non-mammal, non-fish marine animal) product essentially preserved by drying. 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=Dried seafood -fish
FoodEx2 term A0EYZ: Smoked seafood
The group includes Seafood (any non-mammal, non-fish marine animal) product essentially preserved by smoking. 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=smoked shellfish and others
FoodEx2 term A0EZA: Marinated / pickled seafood
The group includes Seafood (any non-mammal, non-fish marine animal) products marinated with acidic and or spiced media. 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=Marinated / pickled seafood -fish
FoodEx2 term A0EZB: Whey
The group includes any type of whey, i.e. the liquid phase remaining after milk has been curdled and strained, for example during the cheese production process. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Whey
https://www.google.co.uk/search?tbm=isch&q=Whey from milk
FoodEx2 term A0EZC: Taste enhancing RPC extracts
The group includes extracts of animal or plant origin used for their taste-enhancing and flavoring properties. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A0EZD: Sauces from fermented/hydrolised sources and similar
The group includes any type of sauces from fermented/hydrolised ingredients. They are usually dark, mostly liquid, made with hydrolysed fermentation products from meat, fish or similar sources. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/List_of_sauces
https://www.google.co.uk/search?tbm=isch&q=Sauces from fermented/hydrolised sources
FoodEx2 term A0EZE: Inulin and other polyfructoses
The group includes Inulin and other polyfructoses, i.e. products consisting of polyfructose chains of different length, mainly obtained by chicory or similar roots. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Inulin
https://www.google.co.uk/search?tbm=isch&q=Inulin
FoodEx2 term A0EZF: Cereal grains and similar and primary derivatives thereof
The category covers all cereals and cereal-like grains, including derivatives and cereal-based products. So, this category contains the raw commodities as well as the primary derivatives of them, like flours, semolina, germ and bran. Moreover, products mainly obtained from cereals and cereal-like grains are included, regardless if they are simple composites, like bread, breakfast cereals and pasta, or complex composites, like filled fine bakery products. The latter are included because of their perceived nature according to tradition.
https://en.wikipedia.org/wiki/Cereal
https://www.google.co.uk/search?tbm=isch&q=Cereal+grains
FoodEx2 term A0EZG: Legume seeds and primary derivatives thereof
The category covers all seeds of the Legume plants and their primary derivatives. Unripe legumes eaten as greens are included in the group of garden vegetables.
https://en.wikipedia.org/wiki/Legume
https://www.google.co.uk/search?tbm=isch&q=Legume+seeds
FoodEx2 term A0EZH: Nuts and primary derivatives thereof
The category covers all types of Nuts and their primary derivatives (like puree, flour).
https://en.wikipedia.org/wiki/List_of_culinary_nuts
https://www.google.co.uk/search?tbm=isch&q=Nuts food
FoodEx2 term A0EZJ: Processed or preserved herbs, spices and similar
The category includes Derivatives of herbs, spices and similar obtained through application of processes creating a new nature
https://www.google.co.uk/search?tbm=isch&q=Processed or preserved herbs, spices and similar
FoodEx2 term A0EZK: Dried herbs (as part-nature)
Herbs that are normally found in fresh from, when dried
FoodEx2 term A0EZL: Processed or preserved herbs, spices or similar (as part-nature)
Herbs, spices or infusion materials processed (mainly for preservation) with respect to the form normally available. In the case of spices, that are produced in other countries and are imported already in dry form, these are in the spices groups and are for the time being assumed to be dry.
FoodEx2 term A0EZM: Herbs, spices and similar
The category covers all herbs and spices, in the form normally available in Europe, and products thereof in case of modified forms for preservation purpose (e.g. dried herbs).
https://en.wikipedia.org/wiki/List_of_culinary_herbs_and_spices
https://www.google.co.uk/search?tbm=isch&q=Herbs, spices and similar
FoodEx2 term A0EZN: Fruit and primary derivatives thereof
The category covers all fruits and primary derivatives of fruits. Juices and spreads are in separate categories, since they are a cross category between fruit and vegetables
https://en.wikipedia.org/wiki/Fruit
https://www.google.co.uk/search?tbm=isch&q=Fruit
FoodEx2 term A0EZP: Fruit/vegetables/plant drinks, spreads and related products
The category covers all Juices or nectars from fruit and/or vegetables, Jams and other spreads, and related materials, such as concentrates and powders
https://www.google.co.uk/search?tbm=isch&q=Fruit and vegetables drinks and spreads
FoodEx2 term A0EZQ: Seafood and products thereof
The category covers all Meat food from seafood (with the exclusion of fish) and products derived from the seafood meat commodities
https://en.wikipedia.org/wiki/Shellfish
https://www.google.co.uk/search?tbm=isch&q=shellfish and shellfish products -fish
FoodEx2 term A0EZR: Fish meat and products thereof
The category covers all type of meat from fish and products derived from the fish meat commodities
https://en.wikipedia.org/wiki/Fish_as_food
https://www.google.co.uk/search?tbm=isch&q=Fish and fish products
FoodEx2 term A0EZS: Mammals and birds meat and products thereof
The category covers all meat food from mammals and birds and products derived from meat commodities
https://en.wikipedia.org/wiki/meat
https://www.google.co.uk/search?tbm=isch&q=meat and meat products
FoodEx2 term A0EZT: Terrestrial animals other than mammals and birds
The category covers all terrestrial animal like amphibians, reptiles, insects and worms that may be used as food in some countries.
FoodEx2 term A0EZV: Cereal dough-based products
The category covers any type of Composite products based on cereal flours and doughs, such as pasta, fine bakery wares, bread and related doughs
https://www.google.co.uk/search?tbm=isch&q=dough products
FoodEx2 term A0EZX: Fried or extruded cereal, seed or root-based products
Common names: Snacks, Fried potatoes
The category covers any type of snacks based on cereals and/or seed and/or root vegetables, such as fried or extruded products.
https://www.google.co.uk/search?tbm=isch&q=Fried or extruded cereal or root-based products -patent -process
FoodEx2 term A0EZY: Hot/piquant/spicy
strong flavour like in horseradish or chili
FoodEx2 term A0EZZ: Semi-refined
Status between the (e.g. wholemeal), not refined products and the refined status
FoodEx2 term A0F0A: Deodorization
Treatment to remove unwanted components with an undesirable smell
FoodEx2 term A0F0B: Pig head
The group includes Pig head. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A0F0C: Aromatic herbs (leaves and other minor parts) (as part-nature)
Leaves with particularly intense smell or taste, mainly used to provide specific taste notes to other foods. In the case of small plants, the leaves are together with small stems and flowers. Due to the aromatic properties, some of these plants are used also as infusion materials
FoodEx2 term A0F0D: Aromatic flowers (as part-nature)
Flowers with particularly intense smell or taste, mainly used to provide specific taste notes to other foods.
FoodEx2 term A0F0E: Seed spices (as part-nature)
Leaves with particularly intense smell or taste, mainly used to provide specific taste notes to other foods.
FoodEx2 term A0F0F: Root spices (as part-nature)
Roots principally used as flavouring material for food, due to the intense and specific flavour or taste note. They are often used in dried form.
FoodEx2 term A0F0G: Flowers used as spices or similar (as part-nature)
Flowers or parts of flowers used to provide taste (and eventual other properties) to food and/or drink
FoodEx2 term A0F0H: Flowers or parts of flower used as spices or similar
The group includes any type of Flowers or part of flowers, such as pistils, used to provide taste or other properties to food. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Spice
https://www.google.co.uk/search?tbm=isch&q=Flowers or parts of flower used as spices or similar
FoodEx2 term A0F0J: Water, water-based beverages and related ingredients
The category covers all types of water, soft-drinks and their composite ingredients
https://www.google.co.uk/search?tbm=isch&q=Water, water-based beverages and related ingredients
FoodEx2 term A0F0K: Ingredients for hot drinks and infusions
The category covers all types of ingredients (commodities or composites) used for making hot drinks and infusions.
https://www.google.co.uk/search?tbm=isch&q=Ingredients for hot drinks and infusions
FoodEx2 term A0F0L: Candied or sugar preserved nuts
The group includes nuts processed with sugar (e.g. with heavy syrups or by candying). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=Candied or sugar preserve nuts
FoodEx2 term A0F0M: Nut/seeds paste/emulsion/mass
The group includes pastes, emulsions and masses made by Nuts or seeds. They are in paste or semi-fluid form, usually including liquid and solid components from the same plant, or they are high viscosity liquids. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=Nut paste
FoodEx2 term A0F0N: Dried nuts/seeds and related flours and powders
The group includes nuts and similar seeds, preserved by drying. The term also covers the flours produced by milling the dried seeds and other powders obtained by drying nut components. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/List_of_culinary_nuts
https://www.google.co.uk/search?tbm=isch&q=Dried nuts and related flours and powders
FoodEx2 term A0F0P: Marinated / pickled fish
The group includes any type of Fish products marinated with acidic and or spiced media. The part consumed/analysed is by default the whole, or a portion representing the heterogeneity observed in the product. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=Marinated / pickled fish
FoodEx2 term A0F0Q: Drink pre-mixes (as part-nature)
Preparations in dry or concentrate form for preparing soft drinks and similar
FoodEx2 term A0F0R: Maltose (as part-nature)
Maltose as pure disaccharide
FoodEx2 term A0F0S: Other ingredients
Chemical, synthetic or highly purified ingredients
FoodEx2 term A0F0T: Porridge milk based (ready to eat)
The group includes products known as porridge obtained by boiling or by soaking rolled, crushed, or steel cut grains or other cereal meals in milk. Other ingredients can possibly be added. The characterising ingredients and the cooking/preparation method 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/Porridge
https://www.google.co.uk/search?tbm=isch&q=porridge with milk
FoodEx2 term A0F0V: Porridge (ready to eat)
The group includes products known as porridge obtained by boiling or by soaking rolled, crushed, or steel cut grains or other cereal meals in water, milk, or both. Other ingredients can possibly be added. The characterising ingredients and the cooking/preparation method 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/Porridge
https://www.google.co.uk/search?tbm=isch&q=Porridge
FoodEx2 term A0F0X: Fermented/pickled/marinated vegetables (as part-nature)
Plant commodities used as vegetables, subject to fermentation, to preserve and enhance the flavour or other properties or marinated with acidic and or spiced media. Typical examples are some fruiting vegetables in vinegar with herbs and spices, or sauerkraut.
FoodEx2 term A0F0Y: Feed-related (as part-nature)
Facet descriptor covering Feed (as part-nature)
FoodEx2 term A0F0Z: Silver barb
Scientific name: Barbonymus gonionotus
Freshwater fish classified under the species Barbonymus gonionotus, commonly known as Silver barb. 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/Java_barb
https://www.google.co.uk/search?tbm=isch&q=edible fish Silver barb
FoodEx2 term A0F1A: Wuchang bream - China
Scientific name: Megalobrama amblycephala
Freshwater fish classified under the species Megalobrama amblycephala, commonly known as Wuchang bream - China. 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/Wuchang_bream
https://www.google.co.uk/search?tbm=isch&q=edible fish Wuchang bream - China
FoodEx2 term A0F1B: Visceral fat (as part-nature)
Common names: Suet, Kidney fat, Loin fat
Visceral fat, like kidney fat used for the preparation of tallow
FoodEx2 term A0F1C: Carps, barbels and other cyprinids
The group includes any type of Freshwater fish belongign to the ISSCAAP group 11: Carps, barbels and other cyprinids
https://en.wikipedia.org/wiki/Cyprinidae
https://www.google.co.uk/search?tbm=isch&q=Carp, barbels and other cyprinids edible
FoodEx2 term A0F1D: Unspecified hot drink ingredients
Unspecified nature-based groups for hot drink ingredients
FoodEx2 term A0F1E: Birds fat tissue
The group includes any type of fresh fat tissues (with eventually minor amounts of lean meat) from all birds, either traditionally farmed or not.
FoodEx2 term A0F1F: Caul fat (as part-nature)
Common names: Lace fat, crépine, Fat netting
Membranous fat, resembling a net coming from the area of the small intestine and used to cook lean meat
FoodEx2 term A0F1G: Margarines and similar
The group includes any type of margarines, i.e. butter-like preparations from different non-dairy or only partially dairy sources
https://en.wikipedia.org/wiki/Margarin
https://www.google.co.uk/search?tbm=isch&q=Margarines
FoodEx2 term A0F1H: Cheese rind
The group includes any type of Cheese rind, the external layer of ripened cheeses. 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=Cheese rind
FoodEx2 term A0F1J: Edible casings
Common names: Edible wrappers for sushi, Sausage casing
The group includes the edible external layers containing sausages and similar comminuted meat products. Paper-like edible wrappers for sushi and similar are also included in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Casing_(sausage)
https://www.google.co.uk/search?tbm=isch&q=Edible Casing
FoodEx2 term A0F1K: Only external layer/rind/casing
When the part analysed is only the external layer/rind/casing
FoodEx2 term A0F1L: W/o external layer/rind/casing (only internal part)
When the part consumed/analysed is only the internal part of the product, discarding the rind or casing or external layer
FoodEx2 term A0F1M: Mayonnaise, hollandaise and related sauces
The group includes any type of emulsified oil and egg based sauces such as mayonnaise, hollandaise and related sauces
https://en.wikipedia.org/wiki/Category:Sauces_of_the_mayonnaise_family
https://www.google.co.uk/search?tbm=isch&q=Mayonnaise, hollandaise and related sauces
FoodEx2 term A0F1N: White sauces
Common names: Bechamel mother sauce, velouté mother sauce
The group includes any type of White sauce, such as Bechamel sauce, butter sauce, velouté mother sauce etc. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion
https://en.wikipedia.org/wiki/Category:White_sauces
https://www.google.co.uk/search?tbm=isch&q=White sauces
FoodEx2 term A0F1P: Part consumed-analysed for raw commodities of plant origin
Descriptors for part consumed-analysed specifically applicable to plant raw commodities
FoodEx2 term A0F1Q: Part consumed-analysed for food in general
Descriptors of part consumed-analysed applicable to food in general
FoodEx2 term A0F1R: With external layer/rind/casing
Analysis or consumption of the whole, including the external layer/rind/casing
FoodEx2 term A0F1S: With surrounding medium
When the analysis or consumption includes the surrounding medium
FoodEx2 term A0F1T: Animal blood
The group includes blood from any animal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Blood_as_food
FoodEx2 term A0F1V: Bovinae (bovines = Tribe bovini) (as animal)
Scientific name: Bovinae
Live animal of the tribe Bovini, within the family Bovidae, including cattle, buffalo, yak and many other food mammals. The part considered is by default the whole living animal.
https://en.wikipedia.org/wiki/Bovini
FoodEx2 term A0F1X: Suina (as animal)
Scientific name: Suina
Live animal of the taxonomic suborder Suina, including peccaries, pigs and related species. The part considered is by default the whole living animal.
https://en.wikipedia.org/wiki/Suina
FoodEx2 term A0F1Y: Caprinae (as animal)
Scientific name: Caprinae
Live animal of the taxonomic subfamily Caprinae. Sub-family of mammals including goat, sheep and related species. The part considered is by default the whole living animal.
https://en.wikipedia.org/wiki/Caprinae
FoodEx2 term A0F1Z: Leporidae (as animal)
Scientific name: Leporidae
Live animal of the taxonomic family Leporidae, including rabbits, hares and related species. The part considered is by default the whole living animal.
https://en.wikipedia.org/wiki/Leporidae
FoodEx2 term A0F2A: Camelidae (camelids) (as animal)
Scientific name: Camelidae
Live animal of the taxonomic family Camelidae. The animals are commonly known as Camelids. The part considered is by default the whole living animal.
https://en.wikipedia.org/wiki/Camelids
FoodEx2 term A0F2B: Marsupials (as animal)
Scientific name: Marsupialia
Live animal of the taxonomic infraclass Marsupialia, including kangaroos and similar species. The animals are commonly known as Marsupials. The part considered is by default the whole living animal.
https://en.wikipedia.org/wiki/Marsupials
FoodEx2 term A0F2C: Processed on the place of capture or harvesting
For commodities processed directly when captured (e.g. ship for fish) or on the place of harvesting (for plant commodities)
FoodEx2 term A0F2D: Tray
When a food is on a tray, whether of plastic or foam or cardboard or laminated., possibly covered or not.
FoodEx2 term A0F2E: Coffee beverage-preparation, powder
The group includes any type of beverage-preparation powder with coffee, i.e. powdered mix usually containing powdered coffee extracts and other ingredients (like milk components, sugar, flavourings) intended to be diluted with hot liquids like milk or water to prepare a coffee-based hot drink. This term should not be confused with A03GQ 'Instant coffee powder'. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Coffee beverage-preparation, powder
FoodEx2 term A0F2F: Asses and hybrids thereof (as animal)
The group includes asses (donkeys) and the hybrids with horse (mules and hinnies). The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Equus_(genus)
FoodEx2 term A0F2G: Kangaroo (as animal)
Scientific name: Macropus Shaw spp.$Macropodidae(family) large species
Marsupial of the genus Macropus Shaw, which includes large species of the family macropodidae. The animals are commonly known as kangaroo. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Kangaroo
FoodEx2 term A0F2H: Salmons, trouts, smelts
Scientific name: Salmoniformes
The group includes any type of Diadromous fish belonging to the ISSCAAP group 23: Salmons, trouts, smelts (or chars)
https://en.wikipedia.org/wiki/Salmoniformes
https://www.google.co.uk/search?tbm=isch&q=edible fish Salmons, trouts, smelts
FoodEx2 term A0F2J: Salmonids (generic) (as animal)
Scientific name: Salmonidae
Common names: Salmonids nei, Salmonids (as live animal
Live animal of the taxonomic family Salmonidae. The organisms are commonly known as Salmonids nei or Salmonids (as live animal. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/FamilySummary.php?family=Salmonidae
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Salmonidae
FoodEx2 term A0F2K: Musculus spp. (as animal)
Scientific name: Musculus spp.
Common names: Cusk
Live animal of the taxonomic genus Musculus spp., within the Family Mytilidae. The organisms are commonly known as Cusk. The part considered is by default the whole living organism.
http://www.marinespecies.org/aphia.php?p=taxdetails&id=138225
https://en.wikipedia.org/wiki/Musculus_(genus)
FoodEx2 term A0F2L: Edible casings (as part-nature)
Casings made of material that may be intentionally or unintentionlly eaten, made of digestible material.
FoodEx2 term A0F2M: Head (as part-nature)
Head of the animal, or relevant part of it
FoodEx2 term A0F2N: Brining
Treatment with a salt brine (for preservation, with additional structural effects)
FoodEx2 term A0F2P: Colour-related info
Information related to colour notes, normally making the difference between similar products but with similar but not identical characteristics
FoodEx2 term A0F2Q: Green
Green is a color on the spectrum of visible light, located between blue and yellow. It is evoked by light with a predominant wavelength of roughly 495–570 nm
FoodEx2 term A0F2R: White
White is the color of fresh snow and milk, the color produced by the combination of all the colors of the visible spectrum.
FoodEx2 term A0F2S: Red
Red is the color at the end of the visible spectrum next to orange and at the opposite end from violet
FoodEx2 term A0F2T: Big leaf linden (as plant)
Scientific name: Tilia platyphyllos Scop.
Big leaf linden as living plant including all members of the taxonomic group Tilia platyphyllos Scop. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Tilia_platyphyllos
FoodEx2 term A0F2V: Only surrounding medium
When the analysis or consumption only refers to the surrounding medium
FoodEx2 term A0F2X: W/o surrounding medium
When the analysis or consumption does not include the surrounding medium
FoodEx2 term A0F2Y: Dark
Low colour luminosity
FoodEx2 term A0F2Z: Pale/light colour
High colour luminosity with low saturation
FoodEx2 term A0F3A: Fluorine
The group includes Fluorine used for enrichment or fortification of food. Fluorine is a chemical element with the symbol F and atomic number 9
https://en.wikipedia.org/wiki/Fluorine
FoodEx2 term A0F3B: Intended to be toasted
For food (e.g. bread slices) intended to be toasted before consumption
FoodEx2 term A0F3C: Intended for use as hot drink creamer/whitener
Dairy liquid product marketed for addition to hot drinks, like coffee, as creamer/whitener
FoodEx2 term A0F3D: Animal and vegetable fats/oils
The category covers fats and oils (mostly tri-glycerides) derived from animals or extracted from vegetables (Fat emulsions and blended fats are listed in a separate group).
https://en.wikipedia.org/wiki/Fat
https://www.google.co.uk/search?tbm=isch&q=Animal and vegetable fats/oils
FoodEx2 term A0F3E: Vegetable puree or paste (as part-nature)
Product obtained from vegetables, that have been ground, pressed, blended, and/or sieved (mashed) to the consistency of a soft creamy paste or thick liquid. Cooking may be or not a step in the preparation of purees.
FoodEx2 term A0F3F: Vegetable puree or paste
The group includes any type of product obtained from vegetables, that have been ground, pressed, blended, and/or sieved (mashed) to the consistency of a soft creamy paste or thick liquid. Cooking may be or not a step in the preparation of purees. 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=Vegetable+puree+or+paste
FoodEx2 term A0F3G: Mammals fat tissue
The group includes any type of fresh fat tissues (with eventually minor amounts of lean meat) from all mammals, including game animals.
FoodEx2 term A0F3H: Mammals msm
The group includes any type of mammals mechanically separated meat (MSM), i.e. the product obtained by removing meat from flesh-bearing bones after boning, using mechanical means resulting in the loss or modification of the muscle fibre structure. In some cases a more or relevant portion of bone may be also included in finely ground form.
https://en.wikipedia.org/wiki/mechanically_separated_meat_
FoodEx2 term A0F3J: Mammals liver
The group includes any type of liver from mammals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Liver_(food)
FoodEx2 term A0F3K: Mammals kidney
The group includes any type of kidney from mammals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Kidney#Kidneys_as_food
FoodEx2 term A0F3L: Mammals edible offal, non-muscle, other than liver and kidney
The group includes any type of edible offal (non-muscle) other than liver and kidney, from mammals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A0F3M: Mammals other slaughtering products
The group includes any type of products from mammals' slaughter, excluding organs, fat and muscle. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A0F3N: Microcystaceae (as organism)
Live microorganisms of the taxonomic family Microcystaceae (order of Chroococcales).
https://en.wikipedia.org/wiki/Microcystaceae
FoodEx2 term A0F3P: Microcystis aeruginosa (as organism)
Live microorganisms of the taxonomic species Microcystis aeruginosa (family Microcystaceae) (order of Chroococcales).
https://en.wikipedia.org/wiki/Microcystis_aeruginosa
FoodEx2 term A0F3Q: Chironomus yoshimatsui (as animal)
Scientific name: Chironomus yoshimatsui
Live animal of the taxonomic species Chironomus yoshimatsui, within the family Chironomidae. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Chironomus
FoodEx2 term A0F3R: Chironomus tentans (as animal)
Scientific name: Chironomus dilutus$Chironomus tentans
Live animal of the taxonomic species Chironomus dilutus, syn. Chironomus tentans, within the family Chironomidae, a species of non-biting midges. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Chironomus
FoodEx2 term A0F3S: Gammarus pseudolimnaeus (as animal)
Scientific name: Gammarus pseudolimnaeus
Live animal of the taxonomic species Gammarus pseudolimnaeus, within the family Gammaridae. The part considered is by default the whole living organism.
http://www.marinespecies.org/aphia.php?p=taxdetails&id=490303
https://en.wikipedia.org/wiki/Gammarus
FoodEx2 term A0F3T: Preparations for food flavouring
The group includes any type of Preparations for food flavouring, i.e. compositions with essencers and/or flavours for flavouring home-made food. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A0F3V: Dogielinotidae (as animal)
Scientific name: Dogielinotidae
Generic term describing any live animals of the taxonomic Family Dogielinotidae. The part considered is by default the whole living organism.
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Dogielinotidae
https://en.wikipedia.org/wiki/Dogielinotidae
FoodEx2 term A0F3X: Hyalella azteca (as animal)
Scientific name: Hyalella azteca
Live animal of the taxonomic species Hyalella azteca, within the family Dogielinotidae. The part considered is by default the whole living organism.
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Hyalella_azteca
https://en.wikipedia.org/wiki/Hyalella_azteca
FoodEx2 term A0F3Y: Probiotic or prebiotic formulations
The group includes any type of Probiotic or prebiotic formulations, i.e. formulations addressed to the probiotic gut flora (bacteria colonizing the gut with putative beneficial health effect, like replacing harmful bacteria or producing beneficial metabolites). They may be based on probiotic bacteria and/or on substances favouring the development of probiotic bacteria in the gut (prebiotic substances).
https://www.google.co.uk/search?tbm=isch&q=Probiotic or prebiotic formula
FoodEx2 term A0F3Z: Scenedesmus pannonicus (as organism)
Scientific name: Scenedesmus pannonicus
Live organism od the taxonomic group Scenedesmus pannonicus. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Scenedesmus
FoodEx2 term A0F4A: Aphidius colemani (as animal)
Scientific name: Aphidius colemani
Live animal of the taxonomic species Aphidius colemani. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Aphidiinae
FoodEx2 term A0F4B: Flagfish (as animal)
Scientific name: Jordanella floridae
Common names: Jordanella floridae
Live animal of the taxonomic species Jordanella floridae, within the Family Cyprinodontidae. The organisms are commonly known as Flagfish or Jordanella floridae. The part considered is by default the whole living organism.
http://www.fishbase.org/summary/SpeciesSummary.php?id=3209
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Jordanella floridae
FoodEx2 term A0F4C: Ctenodrilidae (as animal)
Scientific name: Ctenodrilidae
Live animal of the taxonomic family Ctenodrilidae, anellids with hairs mostly living in marine or aquatic environment. The part considered is by default the whole living organism.
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Ctenodrilidae
https://en.wikipedia.org/wiki/Terebellida
FoodEx2 term A0F4D: Ctenodrilus serratus (as animal)
Scientific name: Ctenodrilus serratus
Live animal of the taxonomic species Ctenodrilus serratus. The part considered is by default the whole living organism.
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Ctenodrilus_serratus
https://en.wikipedia.org/wiki/Terebellida
FoodEx2 term A0F4E: Chlorella vulgaris (as organism)
Scientific name: Chlorella vulgaris
Live organism of the taxonomic group Chlorella vulgaris. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Chlorella
FoodEx2 term A0F4F: Chlorella pyrenoidosa (as organism)
Scientific name: Chlorella pyrenoidosa
Live organism of the taxonomic group Chlorella pyrenoidosa. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Chlorella_pyrenoidosa
FoodEx2 term A0F4G: Guppy (as animal)
Scientific name: Poecilia reticulata
Common names: Poecilia reticulata
Live animal of the taxonomic species Poecilia reticulata, within the Family Poeciliidae. The organisms are commonly known as Guppy or Poecilia reticulata. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Poecilia-reticulata.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Poecilia reticulata
FoodEx2 term A0F4H: Water mannagrass (as plant)
Scientific name: Glyceria fluitans (L.) R. Br.$Festuca fluitans L.$Poa fluitans (L.) Scop.$Panicularia fluitans (L.) Kuntze
Water mannagrass as living plant classified in the taxonomic group Glyceria fluitans (L.) R. Br., syn. Festuca fluitans L., syn. Poa fluitans (L.) Scop., syn. Panicularia fluitans (L.) Kuntze; Species of perennial grasses in the genus Glyceria native to Europe, the Mediterranean region and Western Asia and occurring in wet areas such as ditches, riverbanks and ponds. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Glyceria_fluitans
FoodEx2 term A0F4J: Bacillariaceae (as organism)
Scientific name: Bacillariaceae(family)
Live organisms of the taxonomic family Bacillariaceae.
https://en.wikipedia.org/wiki/Bacillariaceae
FoodEx2 term A0F4K: Nitzschia palea (as organism)
Scientific name: Nitschia palea
Live organisms of the taxonomic species Nitschia palea.
https://en.wikipedia.org/wiki/Nitzschia
FoodEx2 term A0F4L: Anabaena variabilis (as organism)
Scientific name: Anabaena variabilis
Live microorganisms of the taxonomic species Anabaena variabilis (family Nostocaceae).
https://en.wikipedia.org/wiki/Anabaena_variabilis
FoodEx2 term A0F4M: Co-factors to metabolism
The group includes ingredients, used in fortified foods and dietary supplements, which influence the metabolism as co-factors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.