disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A068Q: Fruit / vegetable juices and nectars (as part-nature)
Liquid products consumed as fruit drinks, vegetable drinks or mixtures thereof
FoodEx2 term A068R: Fruit/vegetable juice ingredients (as part-nature)-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Ingredients for fruit or vegetable juices (most often concentrates)
FoodEx2 term A068S: Fruit/vegetable concentrate (as part-nature)
Product obtained by concentrating (reducing the water content of) fruit or vegetable liquid products (they may contain or not fibers or particles)
FoodEx2 term A068T: Fruit/vegetable powder (as part-nature)
Powders obtained by drying and eventually grinding fruits or vegetables or products thereof, including juices
FoodEx2 term A068V: Fruit/vegetable juice ready to drink (as part-nature)
Liquid products consumed as fruit drinks, vegetable drinks or mixtures thereof, only containing fruit, as prescribed by the relevant legislation
FoodEx2 term A068X: Fruit/vegetable nectar ready to drink (as part-nature)
Liquid products consumed as fruit drinks, vegetable drinks or mixtures thereof, containing fruit and other components, like water and sugar, with minimum or maximum amounts of ingredients defined by the relevant legislation
FoodEx2 term A068Y: Hot drinks and similar (coffee, cocoa, tea and herbal drinks) (as part-nature)
Different types of drinks traditionally intended to be consumed hot. However,also the iced or cold variants of these beverages are included in this nature
FoodEx2 term A068Z: Infused or steam extracted drink (as part-nature)
Hot drinks obtained by extraction or infusion (in hot water or steam) of different (partly insoluble) powdered ingredients. This nature includes also those obtained by use of soluble extracts.
FoodEx2 term A069A: Blended or reconstituted hot drink (as part-nature)
Hot drinks obtained by dilution in (usually) hot water of soluble powders or liquids
FoodEx2 term A069C: Animal commodities-related food (as part-nature)
Parts or types of food obtained from animal sources
FoodEx2 term A069D: Animal commodities (as part-nature)
Animal parts used as food
FoodEx2 term A069F: Live animals (as part-nature)
Entire live body of the animal including all parts
FoodEx2 term A069G: Carcase (as part-nature)
The body of an animal after slaughter and dressing (bleeding, evisceration and skinning)
FoodEx2 term A069H: Meat (as part-nature)
The muscle part of an animal carcase
FoodEx2 term A069J: Fat tissue (as part-nature)
The fatty part of an animal caracase
FoodEx2 term A069K: Mechanically separated meat (as part-nature)
The product obtained by removing meat from flesh-bearing bones after boning or from poultry carcases, using mechanical means resulting in the loss or modification of the muscle fibre structure. In some cases a more or relevant portion of the bone may be also included in finely ground form.
FoodEx2 term A069L: Offal and other slaughtering products (as part-nature)
All the parts originating from an animal carcase after removing meat, fat tissue and bones
FoodEx2 term A069M: Liver (as part-nature)
Internal organ present in vertebrates and some other animals,payings a major role in metabolism and having a number of functions in the body, including glycogen storage, decomposition of red blood cells, plasma protein synthesis, hormone production, and detoxification
FoodEx2 term A069N: Kidney (as part-nature)
Internal organ of the urinary system playing many roles in the body, but particularily acting as a blood filter
FoodEx2 term A069P: Lung (as part-nature)
Essential sponge-like respiration organ in breathing animals
FoodEx2 term A069Q: Spleen (as part-nature)
Internal organ found in all vertebrate animals with important roles regarding red blood cells and the immune system
FoodEx2 term A069R: Bladder (as part-nature)
Internal organ with the task of collecting urine produced by kidneys.
FoodEx2 term A069S: Intestine (as part-nature)
Internal organ represented by the segment of the alimentary canal extending from the pyloric sphincter of the stomach to the anus
FoodEx2 term A069T: Pancreas (as part-nature)
Internal gland organ in the digestive and endocrine system of vertebrates. It is both an endocrine gland producing several important hormones, including insulin, glucagon, and somatostatin, as well as a digestive organ, secreting pancreatic juice containing digestive enzymes that assist the absorption of nutrients and the digestion in the small intestine
FoodEx2 term A069V: Testicles (as part-nature)
Male gonads in animals
FoodEx2 term A069X: Thymus (as part-nature)
Internal organ, specialized gland of the immune system
FoodEx2 term A069Y: Hepatopancreas (as part-nature)
It is an organ of the digestive tract of arthropods, molluscs and fish
FoodEx2 term A069Z: Roe (as part-nature)
Roe is the ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, bivalve molluscs and sea urchins
FoodEx2 term A06AA: Brown meat (as part-nature)
It is the meat of some seafood invertebrates containing also different organs, as distinguished from white meat, representing only the muscle part
FoodEx2 term A06AB: Tongue (as part-nature)
The tongue is a muscular hydrostat on the floors of the mouths of most vertebrates which manipulates food for mastication
FoodEx2 term A06AC: Heart (as part-nature)
It is a muscular organ, central part (the pump) of the circulatory system
FoodEx2 term A06AD: Stomach (as part-nature)
The stomach is a muscular, hollow, dilated part of the alimentary canal which functions as an important organ of the digestive tract in some animals, including vertebrates
FoodEx2 term A06AE: Bone marrow (as part-nature)
Flexible tissue found in the interior of bones, having the role of producing new blood cells
FoodEx2 term A06AF: Tail (as part-nature)
Final section at the rear end of an animal's body, roughly corresponding to the sacrum and coccyx in mammals, reptiles, and birds
FoodEx2 term A06AG: Wing (as part-nature)
Limbs of birds with the purpose of providing the lift to fly
FoodEx2 term A06AH: Neck (as part-nature)
Part of the body joining the head and the torso
FoodEx2 term A06AJ: Trotter / feet (as part-nature)
Terminal portion of animal limbs which bears weight and allows locomotion
FoodEx2 term A06AK: Skin (as part-nature)
Skin is the soft outer covering of vertebrates
FoodEx2 term A06AL: Blood (as part-nature)
Blood is a specialized bodily fluid in animals that delivers necessary substances such as nutrients and oxygen to the cells and transports metabolic waste products away from those same cells. It is mainly composed by blood cells suspended in plasma
FoodEx2 term A06AM: Brain (as part-nature)
It is the center of the nervous system in all vertebrate and most invertebrate animals, containing billions of neurons
FoodEx2 term A06AN: Processed or preserved meat (as part-nature)
Meat products (with or without other ingredients) subject to different processing in order to change their nature and characteristics
FoodEx2 term A06AP: Preserved meat cuts (as part-nature)
Muscular parts of an animal carcase processed in order to extend their shelf life
FoodEx2 term A06AQ: Preserved/processed fat tissues (as part-nature)
Fatty parts of an animal carcase processed in order to extend their shelf life or otherwise processed. Common possible treatments include salting, curing, cooking and maturing.
FoodEx2 term A06AR: Animal fat (processed fat from animal tissues) (as part-nature)
Animal fat processed in order to separate it by other structural parts and purify it or modify its properties
FoodEx2 term A06AS: Sausages (as part-nature)
Sausages are food usually made from ground meat (normally pork or beef), mixed with salt, herbs, and other spices. They are normally formed in a casing of roughly cilindrical form
FoodEx2 term A06AT: Fresh raw sausages (as part-nature)
Sausages just mixed and prepared without any processing for preservation
FoodEx2 term A06AV: Preserved or partly preserved sausages (as part-nature)
Sausages having been processed to allow their preservation
FoodEx2 term A06AX: Meat specialities (as part-nature)
Particular processed meat food not having the usual form of sausages
FoodEx2 term A06AY: Dairy (as part-nature)
any type of food derived from milk of mammals
FoodEx2 term A06AZ: Milk (as part-nature)
Milk is a white liquid produced by the mammary glands of mammals
FoodEx2 term A06BA: Cream (as part-nature)
It is an increased fat derivative of milk obtained by physical separation of part of the fat-free portion
FoodEx2 term A06BB: Whey (as part-nature)
Liquid remaining after the milk has been curdled and strained during cheese making.
FoodEx2 term A06BC: Buttermilk (as part-nature)
Originally, buttermilk was the liquid left behind after churning butter out of cream. Nowadays the term covers also some skimmed cultured milk products
FoodEx2 term A06BD: Refined dairy fat (butter oil) (as part-nature)
Pure dairy fat after almost total separation of other milk components and water
FoodEx2 term A06BE: Butter (as part-nature)
Fatty water-in-oil emulsion obtained by churning sweet or cultured cream
FoodEx2 term A06BF: Lactose (as part-nature)
Lactose
FoodEx2 term A06BG: Milk protein (as part-nature)
Protein separated from milk. The term usually includes caseins, with eventual co-presence of whey proteins.
FoodEx2 term A06BH: Whey protein (as part-nature)
Proteins separated by the whey portion of milk. Major components are lactoglobulin and lactoalbumin
FoodEx2 term A06BJ: Milk-based drinks (as part-nature)
All drinks having milk as major ingredient
FoodEx2 term A06BK: Dairy-based desserts spoonable and similar (as part-nature)
All desserts having milk as major ingredient
FoodEx2 term A06BL: Fresh cheese (as part-nature)
Product obtained by coagulation of milk proteins and separation of whey, without ripening
FoodEx2 term A06BM: Brined cheese (as part-nature)
Particular type of cheese matured in a solution of brine, usually sold in an airtight or semi-permeable container
FoodEx2 term A06BN: Ripened cheese (as part-nature)
Cheese that have been subject to more or less long ripening after being produced
FoodEx2 term A06BP: Processed cheese (as part-nature)
Cheese product obtained from cheese and other ingredients, among which emulsifyer salts, like phosphates or citrates
FoodEx2 term A06BQ: Eggs and egg-related (as part-nature)
Eggs are the is the zygotes, resulting from fertilization of the ovum, which are expelled from the body and permitted to develop outside the body of oviparous animals, like birds or reptiles. Food eggs are protected by a hard eggshell. In this nature egg-related products are also included
FoodEx2 term A06BR: Whole eggs (as part-nature)
Eggs are the is the zygotes, resulting from fertilization of the ovum, which are expelled from the body and permitted to develop outside the body of oviparous animals, like birds or
FoodEx2 term A06BS: Egg mixed whole (as part-nature)
The liquid content of the egg, including (without separating them) the albumen (egg white) and the vitellus (egg yolk)
FoodEx2 term A06BT: Egg yolk (as part-nature)
Egg yolk is the fatty part of an egg which is intended to feed the developing embryo.
FoodEx2 term A06BV: Egg white (as part-nature)
It is a liquid formed around the yolk during its passage in the oviduct. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins.
FoodEx2 term A06BX: Hardened egg product (as part-nature)
Product where the egg components have been hardened due to denaturation of proteins by effect of heat
FoodEx2 term A06BY: Mineral, synthetic or isolated purified ingredients (as part-nature)
Types of food products of mineral or synthetic origin. Products with multiple components (recipes) are not included here
FoodEx2 term A06BZ: Salt (as part-nature)
Sodium chloride in crystal form, more or less finely ground
FoodEx2 term A06CA: Water (as part-nature)
Dihydrogen monoxide, transparent liquid constituting a large proportion of the Earths surface and of the living organisms. As food, it is usually gained from underground water or separated from sea water
FoodEx2 term A06CB: Additives, flavours, baking and processing aids (as part-nature)
A large number of chemical substances with different complexity used to improve some characteristics of food or facilitate its processing
FoodEx2 term A06CC: Artificial sweeteners (e.g., aspartame, saccharine) (as part-nature)
Molecules providing intensive sweet sensation, used to substitute natural sugars in food formulas
FoodEx2 term A06CD: Food flavours (as part-nature)
Single chemicals or (predominantly) mixtures of chemicals with characteristic strong flavouring properties, used to provide or enhance the taste of food.
FoodEx2 term A06CE: Food colours (as part-nature)
Single chemicals or (prefereably) mixtures of chemicals with characteristic colour, used to provide or enhance the colour of food.
FoodEx2 term A06CF: Food additives other than flavours, colours and artificial sweeteners (as part-nature)
Different families of substances used to provide specific characteristics to food. They are defined by regulations as substances that are not normally consumed as food itself but are added to food intentionally for a technological purpose, such as the preservation of food
FoodEx2 term A06CG: Miscellaneous agents for food processing (as part-nature)
Preparations including different substances and components to be used for particular food preparation, especially in home cooking
FoodEx2 term A06CH: Processing aids (as part-nature)
Processing aids are substances not consumed as food itself but used intentionally in the processing of foods, which only remain as residues in the final food and do not have a technological effect in the final product
FoodEx2 term A06CJ: Enzymes for food manufacture (as part-nature)
Enzymes (proteins with a structure that allows catalysing specific chemical reactions) that are added to food to perform a technological function in the manufacture, processing, preparation, treatment, packaging, transport or storage of food. Food enzymes are subject to approval process.
FoodEx2 term A06CK: Microorganisms, live (as part-nature)
Bacteria, yeasts or moulds approved for use in food manufacture
FoodEx2 term A06CL: Composite (recipe based) food (including related RPCs or RPC derivatives) (as part-nature)
Types of food having a complex nature, related to multiple ingredients and specific processing. For the ease of searching, food groups of RPCs or RPC derivatives that share the type of use and the market position of some composites are also included in this broad category.
FoodEx2 term A06CM: Bread (as part-nature)
Any type of bread (food prepared by cooking a dough of flour and water and often additional ingredients)
FoodEx2 term A06CN: Leavened bread (as part-nature)
Breads including action of yeasts or leavening agents during processing to create a soft structure
FoodEx2 term A06CP: Unleavened or flat bread (as part-nature)
Breads cooked without leavening agents (normally they are flat and compact) or otherwise produced in a flat form
FoodEx2 term A06CQ: Crisp bread (as part-nature)
Flat and dry type of bread
FoodEx2 term A06CR: Puffed-textured bread (as part-nature)
Bread-like product obtain by aggregating puffed cereals or by extrusion cooking of a cereal-based dough or batter
FoodEx2 term A06CS: Rusk (as part-nature)
A rusk is a hard, dry biscuit or a twice-baked bread
FoodEx2 term A06CT: Bread alternative (as part-nature)
Compositions used as an alternative to the use of bread
FoodEx2 term A06CV: Pasta (as part-nature)
Unleavened dough obtained from kneading of cereal flour / semolina and water, to be cooked in water
FoodEx2 term A06CX: Simple pasta (as part-nature)
Pasta without added components or fillings
FoodEx2 term A06CY: Filled pasta (as part-nature)
Pasta with added fillings or specific flavouring ingredients
FoodEx2 term A06CZ: Pasta alternative (as part-nature)
Pasta-like products obtained with formulations other than cereal flour /semolina and water
FoodEx2 term A06DA: Doughs (as part-nature)
Pastes obtained by kneading of formulations of flours, water and eventually other ingredients, like fats, sugars and flavouring ingredients
FoodEx2 term A06DB: Yeast leavened bread doughs (as part-nature)
Unsweetened dough raised with yeast
FoodEx2 term A06DC: Yeast leavened sweet doughs (as part-nature)
Sweetened dough raised with yeast
FoodEx2 term A06DD: Chemically leavened doughs (as part-nature)
Doughs (mostly not sweetened) leavened by addition of chemical leavening agents
FoodEx2 term A06DE: Unleavened doughs (as part-nature)
Doughs without any leavening agent
FoodEx2 term A06DF: Short pastry doughs (pate brisee) (as part-nature)
Sweet fatty dough particularly treated not to develop gluten, used for pies and tarts. The short pastry dough may be sweet or salty.
FoodEx2 term A06DG: Short sweet pastry doughs (pate sucree, sablee) (as part-nature)
Short pastry dough with higher sugar content, used for tarts or some biscuits
FoodEx2 term A06DH: Choux pastry doughs (as part-nature)
Specific (partly pre-cooked) dough for the preparation of choux pastry, like eclair, beignet and similar
FoodEx2 term A06DJ: Cake pre-mixes/batter (as part-nature)
Different doughs (or batters) for sponge cakes
FoodEx2 term A06DK: Laminated dough (as part-nature)
Layered, multi folded dough with fat between the layers, finally laminated into a sheet, used to produce any type of phyllo pastry and similar
FoodEx2 term A06DL: Miscellaneous doughs (as part-nature)
All other doughs not covered by a specific descriptor
FoodEx2 term A06DM: Fine bakery (as part-nature)
All products of sweet and savoury pastry
FoodEx2 term A06DN: Biscuits (as part-nature)
Baked flour based sweet products of different types, usually in flat, hard forms
FoodEx2 term A06DP: Choux pastry (as part-nature)
Egg based pastry with double-cooked dough forming an empty shell to be filled with different creams or fillings
FoodEx2 term A06DQ: Yeast leavened pastry (as part-nature)
Pastry based on yeast leavened dough
FoodEx2 term A06DR: Shortcrust pastry (pies/tarts) (as part-nature)
Pastry based on short pastry doughs
FoodEx2 term A06DS: Pastry based on laminated dough (as part-nature)
Pastry based on many thin layers of baked cereal product, obtained from a laminated dough
FoodEx2 term A06DT: Miscellaneous pastry (as part-nature)
Other types of pastry not included in specifically listed types
FoodEx2 term A06DV: Cereals or roots-based snacks or breakfast composite (as part-nature)
Composite food items where the cereal component is -or is perceived- as major ingredient
FoodEx2 term A06DX: Porridge (ready to eat) (as part-nature)
Dish made by boiling rolled, crushed or cut cereals in milk, water or both.
FoodEx2 term A06DY: Cereal bars (as part-nature)
Snack bars made of popped, flaked or rolled cereals, bound by honey and / or syrups, with possible inclusions of other ingredients
FoodEx2 term A06DZ: Muesli and similar mixed breakfast cereals (as part-nature)
Typically it is a breakfast cereal based on uncooked rolled oats, fruit and nuts. More or less ingredients are possible, by keeping the same appearance and use
FoodEx2 term A06EA: Chips, crisps, fries and dough-based analogues (as part-nature)
Crisp (or crisp surfaced) snacks obtained by frying thin slices or sticks of potatoes. Products based on potato dough or cereals, but with similar appearance are also included.
FoodEx2 term A06EB: Snacks other than chips and similar (as part-nature)
All dry savoury snacks in different forms. Chips, curls and analogues are not included.
FoodEx2 term A06EC: Sugars and similar (as part-nature)
Mono-, di- and short-chained polysaccharides in dry or syrup form. Polyols are also included
FoodEx2 term A06ED: Glucose (as part-nature)
Simple sugar (also known as D-glucose, dextrose, or grape sugar) is a simple aldosic monosaccharide found in plants
FoodEx2 term A06EE: Mono and disaccharides (as part-nature)
Monosaccharides and other carbohydrates formed by condensation of two monosaccharides
FoodEx2 term A06EF: Honey (as part-nature)
Inverted sugar syrup produced by bees using nectar from flowers
FoodEx2 term A06EG: Syrup (as part-nature)
Mostly thick liquid containing sugars and water. Often a mixture of different saccharides is included.
FoodEx2 term A06EH: Polyol (as part-nature)
Alcohols containing multiple hydroxyl groups, with sweet properties.
FoodEx2 term A06EJ: Confectionery (as part-nature)
Any type of sugar or chocolate based sweets, usually in relatively small forms, with hard, firm or chewy consistency. Bakery products and desserts are not included in this type of food.
FoodEx2 term A06EK: Chocolate and similar (as part-nature)
Chocolate (solid product obtained by refining, conching and tempering mixtures of cocoa mass, cocoa butter and eventually other ingredients) in its different types.
FoodEx2 term A06EL: Chocolate-based product (as part-nature)
Any type of formulated products where chocolate or cacao is the major component (in terms of amount or characterisation), like pralines and other chocolate bonbons
FoodEx2 term A06EM: Chocolate imitate product (as part-nature)
Products similar to chocolate, but produced with raw materials different from those defined for chocolate
FoodEx2 term A06EN: Soft candy (as part-nature)
Soft sugar based sweets (often with milk or cream, or polysaccharides to provide a chewy, gummy or easily melting structure). Fondants are also covered by this nature
FoodEx2 term A06EP: Hard candy (as part-nature)
Hard candies made of cooked sugar
FoodEx2 term A06EQ: Basic sweet masses (as part-nature)
Non-bakery masses for preparation or filling of sweets
FoodEx2 term A06ER: Water-based desserts spoonable (as part-nature)
Soft spoonable desserts (sweet liquid phases made creamy or gelled by using polysaccharides or other thickenung / gelling agents) having water as base for the liquid phase
FoodEx2 term A06ES: Water-based ice creams (as part-nature)
Frozen dessert obtained by freezing in form of very fine crystals a thick sweet flavoured liquid based on water.
FoodEx2 term A06ET: Fat emulsions and blended fats (as part-nature)
Mixtures of fats (and eventually water in form of stable emulsion)
FoodEx2 term A06EV: Blended fats (as part-nature)-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Fats mixture of different origins
FoodEx2 term A06EX: Cheese (as part-nature)
Mixtures of fats and water in form of stable emulsion, including margarines of different type
FoodEx2 term A06EY: Alcoholic beverages (as part-nature)
Beverages containing ethanol, commonly known as alcohol
FoodEx2 term A06EZ: Beer and beer-like beverage (as part-nature)
Beer is one of the world's most popular alcoholic beverages, produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat
FoodEx2 term A06FA: Wine and wine-like drinks (as part-nature)
Very popular beverages obtained mostly by fermentation of grape juice. In some cases, other fruit juices are used, like apple or pear
FoodEx2 term A06FB: Dessert wines (as part-nature)
Particular types of wine, often sweeter than regular wine and with higher alcohol content, used together with desserts
FoodEx2 term A06FC: Liqueurs (as part-nature)
Alcoholic compositions including -apart from ethanol- sugar, flavourings and eventually other ingredients
FoodEx2 term A06FD: Unsweetened spirits (as part-nature)
High alcohol drinks obtained by distillation of alcoholic liquids produced by fermentation of fruits and other vegetable products
FoodEx2 term A06FE: Mixed alcoholic drinks (as part-nature)
Drinks obtained by mixing alcoholic drinks with other beverages and eventually flavouring ingredients
FoodEx2 term A06FF: Food products for young population (as part-nature)
Any type of product specifically targeted at the youngest groups of the population
FoodEx2 term A06FG: Infant and follow-on formulae (as part-nature)
Formulae imitating mother milk or to help moving to a differentiated nutrition
FoodEx2 term A06FH: Infant formulae (as part-nature)
Formulae imitating mother milk to integrate or substitute nursing
FoodEx2 term A06FJ: Follow-on formulae (as part-nature)
Milk-like formulae designed to integrate the diet in infants of more than 6 months adn young children
FoodEx2 term A06FK: Processed cereal-based food for infants and young children (as part-nature)
All products constituted by processed cereals and intended to provide the first cereal source to infants after weaning
FoodEx2 term A06FL: Ready-to-eat meal for infants and young children (as part-nature)
Mostly cereals, potatoes, vegetables and meat based products (creamy or with pieces) for the first differentiated nutrition of infants and joung children.
FoodEx2 term A06FM: Food for infants and children not included in regulatory categories (as part-nature)
Other foods or beverages specifically formulated for infants or young children and not falling into the previous (regulatory) types
FoodEx2 term A06FN: Special food for children's growth (as part-nature)-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Foods formulated with components to support the growth of children
FoodEx2 term A06FP: Products for non-standard diets (as part-nature)
Types of food specifically produced for particular diets,
FoodEx2 term A06FQ: Food for weight reduction (as part-nature)
Any type of food formulated in order to reduce appetite and give sense of satiety
FoodEx2 term A06FR: Food for sporting people (as part-nature)
Any type of food formulated in order to help sporting people in performance and recovery
FoodEx2 term A06FS: Dietary foods for special medical purposes (as part-nature)
Any type of food not intended for healthy population but targeted at specific medical needs
FoodEx2 term A06FT: Food supplements and similar preparations (as part-nature)
Any type of substances or compositions used to supplement normal nutrition with specific components either alone or as formulas. The substances may be nutrients (supplements) or biologically active compounds (nutraceuticals)
FoodEx2 term A06FV: Vitamins (as part-nature)
Vitamins either single or in compositions
FoodEx2 term A06FX: Miscellaneous supplements or fortifying agents (as part-nature)
Different substances used as dietary supplement or fortifying agent
FoodEx2 term A06FY: Bee-produced fortifying agents (as part-nature)
Fortifying agents produced by honey bees
FoodEx2 term A06FZ: Dietary fibre (as part-nature)
Fortifying agents containing relevant amounts of dietary fiber
FoodEx2 term A06GA: Phytochemicals (as part-nature)
Fortifying agents produced from herbs or extracted from vegetables
FoodEx2 term A06GB: Algae based fortifying agents (e.g. Spirulina, chlorella) (as part-nature)
Supplements or fortifying agents based on or containing algae
FoodEx2 term A06GC: Composite dishes (as part-nature)
Types of food obtained by combining different foods / food ingredients into a new, complex food. The composition is defined by recipes
FoodEx2 term A06GD: Dishes, incl. Ready to eat meals (excluding soups and salads) (as part-nature)
Any type of composite dishes apart from soups and salads
FoodEx2 term A06GE: Dishes (excluding pasta or rice dishes, sandwiches and pizza) (as part-nature)
All non-soup/salad composite dishes excluded pasta dishes, rice dishes, sandwiches, pizza, finger food and similar
FoodEx2 term A06GF: Potato based dishes (as part-nature)
Composite dishes where the dominant ingredient are (or are considered to be) potatoes
FoodEx2 term A06GG: Legumes based dishes (as part-nature)
Composite dishes where the dominant ingredient are (or are considered to be) legumes
FoodEx2 term A06GH: Meat based dishes (as part-nature)
Composite dishes where the dominant ingredient are (or are considered to be) meat and related products
FoodEx2 term A06GJ: Fish and seafood based dishes (as part-nature)
Composite dishes where the dominant ingredient are (or are considered to be) fish and / or seafood
FoodEx2 term A06GK: Vegetable based dishes (as part-nature)
Composite dishes where the dominant ingredient are (or are considered to be) vegetables
FoodEx2 term A06GL: Egg based dishes (as part-nature)
Composite dishes where the dominant ingredient are (or are considered to be) eggs
FoodEx2 term A06GM: Mushroom based dishes (as part-nature)
Composite dishes where the dominant ingredient are (or are considered to be) mushrooms
FoodEx2 term A06GN: Sandwiches, pizza and other stuffed bread-like cereal products (as part-nature)
Sandwiches, pizza and similar (all savoury products where a bread-like part is stuffed or topped with other foods)
FoodEx2 term A06GP: Sandwich and sandwich-like dishes (as part-nature)
Any type of sandwiches, whatever is the filling
FoodEx2 term A06GQ: Pizza and pizza-like dishes (as part-nature)
Any type of pizza, whatever is the filling or the variation in form (small, large, calzone etc)
FoodEx2 term A06GR: Finger food (as part-nature)
Any type of canapé or mini-sandwiches
FoodEx2 term A06GS: Pastas and rice (or other cereal) –based dishes (as part-nature)
Any type of composite dishes based on pasta or rice (cooked in water), with any type of savoury sauce or similar
FoodEx2 term A06GT: Pasta-based dishes (cooked) (as part-nature)
Any type of composite dishes based on pasta. Pasta may be of any sort and the sauce or taste ingredients may be of any type
FoodEx2 term A06GV: Rice based dishes (as part-nature)
Any type of composite food based on rice. Rice may be of any sort and the sauce or taste ingredients may be of any type
FoodEx2 term A06GX: Soups and salads (as part-nature)
Any type of composite soups and salads
FoodEx2 term A06GY: Soups ready-to-eat (as part-nature)
any type of soups, generally warm food made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
FoodEx2 term A06GZ: Salads (as part-nature)
Salads are a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.They may include a mixture of cold and hot, often including raw vegetables or fruits. Green salads include leaf lettuce and leafy vegetables with a sauce or dressing. Other salads are based on pasta, noodles, or gelatin. Most salads are traditionally served cold.
FoodEx2 term A06HA: Seasoning, sauces and condiments (as part-nature)
Many different types of preparations that are intended to provide taste to a food or a composite dish
FoodEx2 term A06HB: Seasoning mixes (as part-nature)
Mixes of flavouring ingredients, like salt, spices etc…
FoodEx2 term A06HC: Savoury extracts and ingredients (as part-nature)
Extracts of different foods and other ingredients used to enhance the flavour and taste to other foods. Sauces and condiments are in a different group
FoodEx2 term A06HD: Gravy ingredients (as part-nature)
Ingredients, usually in powder form, to prepare gravy (sauce made from the juices that run naturally from meat or vegetables during cooking, with addition of other ingredients)
FoodEx2 term A06HE: Savoury sauces (as part-nature)
Any type of sauces used in savoury dishes
FoodEx2 term A06HF: Condiments (as part-nature)
Any type of condiment sauces or ingredients usually provided separately together with composite dishes to allow flavouring according to each individual's preferences. Usually industrially packaged and shelf stable
FoodEx2 term A06HG: Chutneys (as part-nature)
Fresh or preserved savoury preparations with vegetables, spices and fruits, often pickled / marinated. Many ingredients may be present, like vinegar or sugars. They are used to provide particular flavour to meat or other dishes. Sometimes sugar-preserved vegeetables of fruit are used.
FoodEx2 term A06HH: Dessert sauces/toppings (as part-nature)
Sweet sauces used as topping or flavouring ingredient in sweet dishes
FoodEx2 term A06HJ: Soft drinks (as part-nature)
Drinks (often sweet and acidic) based on water and flavouring ingredients. They may be carbonated or not. Colas are in a separate group
FoodEx2 term A06HK: Functional drink (as part-nature)
any type of soft drinks where the formulation includes "functional" ingredients, that is ingredients having biologically relevant properties.
FoodEx2 term A06HL: Snacks other than chips and similar
The group includes any type of starch-based snacks, normally extruded or made with other forming-cooking process
https://www.google.co.uk/search?tbm=isch&q=Snacks -chips
FoodEx2 term A06HM: Meat and dairy imitates (as part-nature)
Food preparations created as imitations of common foods, like dairy products and meat, using alternative ingredients (e.g. of plant origin instead of animal origin)
FoodEx2 term A06HN: Meat imitate (as part-nature)
Formulated foods imitating the appearance and use of meat
FoodEx2 term A06HP: Dairy imitate (as part-nature)
Formulated foods imitating the appearance and use of dairy products
FoodEx2 term A06HQ: Additional characteristics
A set of descriptors specifying further characteristics related to the nature of food
FoodEx2 term A06HR: Integral /not refined
Common names: Wholemeal
Product not subject to usual refinement processes, thus keeping components that are separated in refined products
FoodEx2 term A06HS: Sparkling
Liquid beverage containing carbon dioxide (either naturally present or added), thus producing small bubbles at room pressure
FoodEx2 term A06HT: Weak strength
Context sensitive descriptor, referring to the degree of presence of one or more characterising components of a food (may refer to concentration of extracts, of alcohol etc.). In this case the level is less than the average expected in absence of information.
FoodEx2 term A06HV: Average strength
Context sensitive descriptor, referring to the degree of presence of one or more characterising components of a food (may refer to concentration of extracts, of alcohol etc.). In this case the level is in line with the average expected in absence of information.
FoodEx2 term A06HX: Strong
Context sensitive descriptor, referring to the degree of presence of one or more characterising components of a food (may refer to concentration of extracts, of alcohol etc.). In this case the level is higher than the average expected in absence of information.
FoodEx2 term A06HY: Whole/unsplit form, including artificial forms
This term is used when the food is in its original form and has not been divided in pieces. Removing non edible parts (like skin, core etc.) does not influence this descriptor, provided that the whole, entire edible part remains. Puffed, rolled, flaked, extruded forms are included here. For tablets and bars-tables, a lower term level is also available
FoodEx2 term A06HZ: Primal cuts / fillets / halves or quarters
A primal cut is a piece of meat initially separated from the carcass during butchering. This descriptors covers them and also other parts resulting from first cuts of food items (like half peaches, quarter of chicken and similar). Fish fillets are also included in this descriptor
FoodEx2 term A06JA: Slices, steaks or other flat cuts
Cuts where one dimension is much less than the other two
FoodEx2 term A06JB: Dices / sticks
Cubes or similar cuts
FoodEx2 term A06JC: Fragments / granules / splinters
Common names: éclat
Clearly recognisable pieces (normally referred to solid food) in the order of magnitude of few mm
FoodEx2 term A06JD: Powder
Solid food in form of very small particles, difficult to recognise singularly without optical instruments
FoodEx2 term A06JE: coarse paste / minced
Paste coarsely divided, where particles are still recognisable at naked eye
FoodEx2 term A06JF: Paste
Texture of any moist but fairly stiff mixture, typically made from a powder dispersed in a liquid or by mincing food with somehow soft but firm texture
FoodEx2 term A06JG: Puree-type
Creamy-pasty aspect of vegetables, fruit, meat, or fish, ad example obtained when they are boiled and passed through a sieve. In broad sense: any smooth cream-pulp of liquidized food, esp. of fruit or vegetables
FoodEx2 term A06JH: Tablets
Small, flat, or compressed piece of a solid substance, of rectangular for circular form; generally obtained from powders compressed into a small disc or lozenge
FoodEx2 term A06JJ: Bars / tables
Approximaltely solid food shaped into table or bar forms, like chocolate, nougat and similar
FoodEx2 term A06JK: Semisolid-semiliquid
Consistence half-way between solid and liquid (e.g. custard or some very soft cheeses)
FoodEx2 term A06JL: Liquid
Materials in a condition that allows molecules or particles to freely move over each other, so that it assumes quickly the form of the recipient where it is poured. (e.g. water, oil, milk…)
FoodEx2 term A06JM: With solid particles/pieces
Descriptor applicable to all non-solid foods when they contain solid particles (e.g. soup with grains, yoghurt with fruit pieces).
FoodEx2 term A06JV: Mint-chocolate flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mint-chocolate flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Mint-chocolate food flavouring
FoodEx2 term A06JX: Almond flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Almond flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Almond food flavouring
FoodEx2 term A06JY: Amarena cherry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Amarena cherry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Amarena cherry food flavouring
FoodEx2 term A06JZ: Amaretto flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Amaretto flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Amaretto food flavouring
FoodEx2 term A06KA: Anise flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Anise flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Anise food flavouring
FoodEx2 term A06KB: Apple flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Apple flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Apple food flavouring
FoodEx2 term A06KC: Apple green flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Apple green flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Apple green food flavouring
FoodEx2 term A06KD: Apple red flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Apple red flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Apple red food flavouring
FoodEx2 term A06KE: Apricot flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Apricot flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Apricot food flavouring
FoodEx2 term A06KF: Apricot - peach flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Apricot - peach flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Apricot - peach food flavouring
FoodEx2 term A06KG: Artichoke flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Artichoke flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06KH: Avocado flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Avocado flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Avocado food flavouring
FoodEx2 term A06KJ: Bacon flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Bacon flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Bacon flavour food flavouring
FoodEx2 term A06KK: Balsamic vinegar flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Balsamic vinegar flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06KL: Banana flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Banana flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Banana food flavouring
FoodEx2 term A06KM: Barbeque flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Barbeque flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06KN: Barley flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Barley flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06KP: Basil flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Basil flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Basil food flavouring
FoodEx2 term A06KQ: Beef flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Beef flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Beef food flavouring
FoodEx2 term A06KR: Beef soup flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Beef soup flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06KS: Berries flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Berries flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Berries food flavouring
FoodEx2 term A06KT: Bitter flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Bitter flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06KV: Black tea flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Black tea flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06KX: Blackberry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Blackberry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Blackberry food flavouring
FoodEx2 term A06KY: Blackcurrant flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Blackcurrant flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Blackcurrant food flavouring
FoodEx2 term A06KZ: Blood orange flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Blood orange flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Blood orange flavour food flavouring
FoodEx2 term A06LA: Blue cheese flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Blue cheese flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Blue cheese food flavouring
FoodEx2 term A06LB: Blueberry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Blueberry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Blueberry food flavouring
FoodEx2 term A06LC: Bourbon flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Bourbon flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Bourbon food flavouring
FoodEx2 term A06LD: Boysenberry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Boysenberry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Boysenberry flavour food flavouring