disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A009Y: Butter biscuits
Common names: småkage, danish cookies
The group includes any type of Butter biscuits such as småkage and Danish cookies. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Butter_cookie
https://www.google.co.uk/search?tbm=isch&q=butter cookies
FoodEx2 term A009Z: Biscuits, chocolate
The group includes any type of cocoa powder-based biscuits. This term should not be used for chocolate filled biscuits and biscuits containing pieces of chocolate. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Biscuits
https://www.google.co.uk/search?tbm=isch&q=cocoa powder biscuits
FoodEx2 term A00AA: Biscuits, sweet, wheat wholemeal
The group includes any type of sweet biscuits based on wheat flour containing high proportion of bran or wholemeal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Biscuits
https://www.google.co.uk/search?tbm=isch&q=Biscuits+wheat+wholemeal
FoodEx2 term A00AB: Biscuits, oat meal
The group includes any type of Biscuits containing a considerable proportion of oat meal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Biscuits
https://www.google.co.uk/search?tbm=isch&q=oatmeal biscuits
FoodEx2 term A00AC: Biscuits, spelt meal
The group includes any type of Biscuits containing a considerable proportion of spelt meal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Biscuits
https://www.google.co.uk/search?tbm=isch&q=spelt meal biscuits
FoodEx2 term A00AD: Speculaas
The group includes any type of Speculaas, a particular kind of spiced shortcrust biscuit. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Speculaas
https://www.google.co.uk/search?tbm=isch&q=Speculaas
FoodEx2 term A00AE: Biscuit with inclusions, filling or coating
Common names: American cookies
The group includes any type of filled biscuit, i.e. biscuits with inclusions, filling or coating such as American cookies. Taking into account the broad variability of ingredient combination, this group is not further detailed and all the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Biscuits
https://www.google.co.uk/search?tbm=isch&q=Biscuit filled or coated or with fruit
FoodEx2 term A00AF: Pastries and cakes-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Pastries and cakes. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00AG: Choux pastry
The group includes any type of choux pastry, i.e. all pastries based on baked choux dough, like beignet and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Choux_pastry
https://www.google.co.uk/search?tbm=isch&q=Choux+pastry
FoodEx2 term A00AH: Éclair
The group includes any type of Éclair, i.e. long choux pastry filled with cream and topped with icing. Relevant information on fillings should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Éclair
https://www.google.co.uk/search?tbm=isch&q=éclair pastry
FoodEx2 term A00AJ: Beignets
The group includes any type of Beignets, i.e. possibly filled and/or topped choux pastry. They are in most countries deep fried and simply served with powdered sugar. In some cases they are oven baked and filled or topped as eclairs. When relevant, information on toppings/fillings should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Beignets
https://www.google.co.uk/search?tbm=isch&q=Beignets choux pastry
FoodEx2 term A00AK: Profiterole
The group includes any type of Profiterole, i.e. assembled combination of baked choux pastry 'balls' with white filling and rich chocolate cream topping. When relevant, information on toppings/fillings should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Profiterole
https://www.google.co.uk/search?tbm=isch&q=Profiterole
FoodEx2 term A00AL: Croquembouche
The group includes any type of Croquembouche which is, to some extent, similar to profiteroles but with caramel topping providing a more rigid structure, allowing forming high cone-like structures. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Croquembouche
https://www.google.co.uk/search?tbm=isch&q=Croquembouche
FoodEx2 term A00AM: Gougere
Common names: cheese choux
The group includes any type of Gougere, i.e. baked choux pastry 'balls' in the savoury variant, alone or assembled in compositions, such as cheese choux. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Gougere
https://www.google.co.uk/search?tbm=isch&q=Gougere
FoodEx2 term A00AN: Cakes
The group includes any type of cake, i.e. sweets generally constituted by baked sweet dough/batter and possibly containing creams or fillings of different nature, regardless the size. Individual sized cakes, such as cupcakes are also included in this group. Often a final glazing or icing is also present. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cakes
https://www.google.co.uk/search?tbm=isch&q=Cakes
FoodEx2 term A00AP: Plain cakes
Common names: Cake-based cupcake
The group includes any type of plain cakes, i.e. cakes mainly constituted of a baked sweet dough. Small cakes such as cupcakes mainly constituted of a baked sweet dough 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/Cakes
https://www.google.co.uk/search?tbm=isch&q=Plain+cakes
FoodEx2 term A00AQ: Sponge cake
The group includes any type of Sponge cake, i.e. a cake based on a particularly aerated and flexible baked product, rich in eggs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sponge_cake
https://www.google.co.uk/search?tbm=isch&q=Sponge+cake
FoodEx2 term A00AR: Cheese cake
The group includes any type of Cheese cake, i.e. a cake containing a considerable proportion of cheese/cheese-based cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cheese_cake
https://www.google.co.uk/search?tbm=isch&q=Cheese+cake
FoodEx2 term A00AS: Cream cheese cake
The group includes any type of Cream cheese cake, i.e. a cake containing a considerable proportion of a cheese-based cream, regardless of the bakery part. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cheese_cake
https://www.google.co.uk/search?tbm=isch&q=Cream+cheese+cake
FoodEx2 term A00AT: Cheese cream sponge cake
Common names: Tiramisù
The group includes any type of Cheese cream sponge cake, i.e. a cheese cake where the bakery part is a sponge base, including sponge biscuit base. The Tiramisù is included in this term. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cheese_cake
https://www.google.co.uk/search?tbm=isch&q=Cheese+cream+sponge+cake
FoodEx2 term A00AV: Cream cake
The group includes any type of Cream cake, i.e. a cake containing a considerable proportion of a cream. Cakes containing a cheese-based cream are not included in this term and are listed under A00AR 'Cheese cake'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cream_cake
https://www.google.co.uk/search?tbm=isch&q=Cream+cake
FoodEx2 term A00AX: Cream custard cake
The group includes any type of Cream custard cake, i.e. a cake containing a considerable proportion of custard, regardless of the bakery part. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cakes
https://www.google.co.uk/search?tbm=isch&q=Cream+custard+cake
FoodEx2 term A00AY: Cream custard sponge cake
The group includes any type of Cream custard sponge cake, i.e. a custard cake where the bakery part is a sponge base. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sponge_cake
https://www.google.co.uk/search?tbm=isch&q=Cream+custard+sponge+cake
FoodEx2 term A00AZ: Nut cream cake
The group includes any type of Nut cream cake, i.e. a cake containing a cream with a considerable proportion of nuts. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cakes
https://www.google.co.uk/search?tbm=isch&q=Nut+cream+cake
FoodEx2 term A00BA: Fruit cake
The group includes any type of Fruit cake, i.e. a cake containing a considerable proportion of fruit. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cakes
https://www.google.co.uk/search?tbm=isch&q=Fruit+cake
FoodEx2 term A00BB: Sponge cake roll
The group includes any type of Sponge cake roll, i.e. a sponge cake in form of roll. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Sponge_cake
https://www.google.co.uk/search?tbm=isch&q=Sponge+cake+roll
FoodEx2 term A00BC: Muffins
Common names: Muffin-based cupcake
The group includes any type of Muffins, individual-sized bakery products with or without fillings/inclusions. Cupcakes consisting of a muffin base are also included. When relevant, information on toppings/fillings/inclusions should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Muffins
https://www.google.co.uk/search?tbm=isch&q=Muffins
FoodEx2 term A00BD: Meringue tart
The group includes any type of Meringue tart, i.e. a cake containing a considerable proportion of meringue, which usually represents the baked part. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Meringue_tart
https://www.google.co.uk/search?tbm=isch&q=cake with meringue base
FoodEx2 term A00BE: Pyramid cake
Common names: Sakotis, Sekacz
The group includes any type of Pyramid cake, i.e. a typical Polish-Lithuanian cake in form of pine or pyramid, obtained by rotational painting-cooking of a dough, such as Sakotis and Sekacz. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/%C5%A0akotis
https://www.google.co.uk/search?tbm=isch&q=Sakotis and Sekacz
FoodEx2 term A00BF: Chocolate-based cakes
The group includes any type of cakes with a chocolate-based baked part. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Chocolate_cake
https://www.google.co.uk/search?tbm=isch&q=Chocolate Based cakes
FoodEx2 term A00BG: Chocolate cake
The group includes any type of Chocolate cake. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Chocolate_cake
https://www.google.co.uk/search?tbm=isch&q=Chocolate+cake
FoodEx2 term A00BH: Chocolate cake with fruits
The group includes any type of Chocolate cake with fruits (eventually chocolate-glazed). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Chocolate_cake
https://www.google.co.uk/search?tbm=isch&q=Chocolate+cake+with+fruits
FoodEx2 term A00BJ: Cake marbled, with chocolate
The group includes any type of marble cake with chocolate, i.e. cakes with a marbled appearance achieved by blending a light batter and a dark batter (based on chocolate). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Chocolate_cake
https://www.google.co.uk/search?tbm=isch&q=chocolate marble cake
FoodEx2 term A00BK: Yeast leavened pastry
The group includes any type of yeast leavened pastry, i.e. pastries obtained from a yeast leavened dough. In some cases the dough is laminated to improve its structure. 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=Yeast+leavened+pastry
FoodEx2 term A00BL: Buns
The group includes any type of Buns, i.e. small-sized pastries based on a yeast leavened dough, usually enriched with sugar and butter and sometimes eggs. Savoury variants are also available on the market. All the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Buns
https://www.google.co.uk/search?tbm=isch&q=pastry buns
FoodEx2 term A00BM: Croissant
The group includes any type of Croissant, made of a layered yeast-leavened dough with unspecified filling (eventually also without). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Croissant
https://www.google.co.uk/search?tbm=isch&q=Croissant
FoodEx2 term A00BN: Croissant, filled with chocolate
The group includes any type of Croissant, filled with chocolate. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Croissant
https://www.google.co.uk/search?tbm=isch&q=Croissant+filled+with+chocolate
FoodEx2 term A00BP: Croissant, filled with cream
The group includes any type of Croissant, filled with cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Croissant
https://www.google.co.uk/search?tbm=isch&q=Croissant+filled+with+cream
FoodEx2 term A00BQ: Croissant, filled with jam
The group includes any type of Croissant, filled with jam or similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Croissant
https://www.google.co.uk/search?tbm=isch&q=Croissant+filled+with+jam
FoodEx2 term A00BR: Doughnuts-berliner
The group includes any type of Doughnuts-berliner, usually consisting of a fried sweet dough. Baked (not fried) variants are also present on the market. The presence of fillings is unspecified and, when relevant, should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Doughnut
https://www.google.co.uk/search?tbm=isch&q=Doughnut Berliner
FoodEx2 term A00BS: Kringles
Common names: scandinavian pretzel
The group includes any type of kringles, typical Scandinavian pastries such as scandinavian pretzel. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Kringles
https://www.google.co.uk/search?tbm=isch&q=Kringles
FoodEx2 term A00BT: Brioche type products
Common names: Panettone, Pandoro, Kalacs, Cozonac, Kalac
The group includes any type of Brioche and similar products (with or without topping-filling). The brioche is usually a yeast-leavened enriched dough based pastry, such as Panettone, Pandoro, Kalacs, Cozonac and Kalac. Information on inclusions/fillings/toppings should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Brioche
https://www.google.co.uk/search?tbm=isch&q=Brioche+type+products
FoodEx2 term A00BV: Shortcrust (pies -tarts)
The group includes any type of pie and tart based on shortcrust. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Shortcrust_pastry
https://www.google.co.uk/search?tbm=isch&q=Shortcrust
FoodEx2 term A00BX: Flan tart
The group includes any type of Flan tart. Flans tend to be based on a thick custard-like filling, in different variants both sweet or savoury; whether it is sweet or savoury and information on the filling should be provided 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/Flan
https://www.google.co.uk/search?tbm=isch&q=Flan+tart
FoodEx2 term A00BY: Rhubarb flan
The group includes any type of Rhubarb flan. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Flan
https://www.google.co.uk/search?tbm=isch&q=Rhubarb+flan
FoodEx2 term A00BZ: Fruit pie-tarts
The group includes any type of Fruit pie-tart, normally including a thinner layer of cream/custrad, fruit and eventually a sweet aspic topping. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Tart
https://www.google.co.uk/search?tbm=isch&q=Fruit pie tarts
FoodEx2 term A00CA: Cheese savoury pie
The group includes any type of savoury pie with cheese as characterising ingredient. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/List_of_pies,_tarts_and_flans
https://www.google.co.uk/search?tbm=isch&q=Cheese savoury pie
FoodEx2 term A00CB: Marzipan pie
The group includes any type of Marzipan pie. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Marzipan
https://www.google.co.uk/search?tbm=isch&q=Marzipan+pie
FoodEx2 term A00CC: Pastry based on laminated dough
Common names: Puff pastry, Danish pastry
The group includes any type of pastry based on a baked laminated dough such as Puff pastry and Danish pastry. The layering process and the fat present between the layers provides a structure made of multiple thin sheets. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Danish_pastry
https://www.google.co.uk/search?tbm=isch&q=Pastry+based+on+laminated+dough
FoodEx2 term A00CD: Croissant from puff pastry
The group includes any type of Croissant from puff pastry with unspecified filling (eventually also without). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Puff_pastry
https://www.google.co.uk/search?tbm=isch&q=puff pastry croissant
FoodEx2 term A00CE: Puff-pastry croissant, filled with chocolate
The group includes any type of Puff-pastry croissant, filled with chocolate. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Puff_pastry
https://www.google.co.uk/search?tbm=isch&q=Puff pastry+croissant+filled+with+chocolate
FoodEx2 term A00CF: Apple strudel
The group includes any type of Apple strudel. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Apple_strudel
https://www.google.co.uk/search?tbm=isch&q=Apple+strudel
FoodEx2 term A00CG: Cream-cheese strudel
The group includes any type of strudel with cream or cheese-based cream. All the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Strudel
https://www.google.co.uk/search?tbm=isch&q=cream cheese strudel
FoodEx2 term A00CH: Baklava
The group includes any type of Baklava. Other products with many layers of very thin phyllo dough and syrups or honey 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/Baklava
https://www.google.co.uk/search?tbm=isch&q=Baklava
FoodEx2 term A00CJ: Various pastry
The group includes various pastries not listed elsewhere. 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=pastries
FoodEx2 term A00CK: Dumpling, sweet
The group includes any type of sweet dumpling. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Dumpling
https://www.google.co.uk/search?tbm=isch&q=Dumpling+sweet
FoodEx2 term A00CL: Pancakes
The group includes any type of Pancakes. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pancakes
https://www.google.co.uk/search?tbm=isch&q=Pancakes
FoodEx2 term A00CM: Scones and similar
Common names: Pogacsa
The group includes any type of Scone, i.e. small sweet bread like pastries traditionally consumed at tea time with butter-marmalade. Savoury variations, such as Pogacsa, are also included in this group. All the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Scone
https://www.google.co.uk/search?tbm=isch&q=Scones
FoodEx2 term A00CN: Macaroons
The group includes any type of Macaroons, i.e. almond-based small round baked sweets. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Macaroon
https://www.google.co.uk/search?tbm=isch&q=Macaroons
FoodEx2 term A00CP: Meringue
The group includes any type of Meringue made from whipped sweet egg whites. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Meringue
https://www.google.co.uk/search?tbm=isch&q=Meringue
FoodEx2 term A00CQ: Waffles
The group includes any type of Waffles. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Waffles
https://www.google.co.uk/search?tbm=isch&q=Waffles
FoodEx2 term A00CR: Spice cakes
Common names: panforte, panpepato
The group includes any type of spice cakes (all the different, often strongly spiced, variants traditionally present in many cultures) such as panforte or panpepato. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Panforte
https://www.google.co.uk/search?tbm=isch&q=Spice+cakes
FoodEx2 term A00CS: Lebkuchen
The group includes any type of Lebkuchen, a honey or pepper cake with different spicing, resembling gingerbread, traditionally related to Christmas. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Lebkuchen
https://www.google.co.uk/search?tbm=isch&q=Lebkuchen
FoodEx2 term A00CT: Gingerbread
The group includes any type of Gingerbread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Gingerbread
https://www.google.co.uk/search?tbm=isch&q=Gingerbread
FoodEx2 term A00CV: Breakfast cereals
The group includes any type of breakfast cereals (All cereal-based derivatives or products intended to be consumed mostly at breakfast). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A00CX: Barley based breakfast cereals-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Barley based breakfast cereals. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00CY: Barley rolled grains
The group includes any type of rolled Barley grains. Rolled cereals are made by rolling into flat flakes the cereal grains, usually without adding additional ingredients. 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=Barley+rolled+grains
FoodEx2 term A00CZ: Barley popped
The group includes any type of popped Barley made by popping/puffing barley grains. 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=Barley+popped
FoodEx2 term A00DA: Processed barley-based flakes
The group includes any type of Processed barley-based flakes. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). 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=barley+flakes
FoodEx2 term A00DB: Maize based breakfast cereals-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Maize based breakfast cereals. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00DC: Popcorn (maize, popped)
The group includes any type of Popcorn (popped maize) made by popping/puffing maize grains. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Popcorn_
https://www.google.co.uk/search?tbm=isch&q=Popcorn+
FoodEx2 term A00DD: Processed maize-based flakes
Common names: corn flakes
The group includes any type of Processed maize-based flakes e.g. the corn flakes. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). The group includes any type of Processed maize-based flakes. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Corn_flakes
https://www.google.co.uk/search?tbm=isch&q=maize+flakes
FoodEx2 term A00DE: Millet based breakfast cereals-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Millet based breakfast cereals. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00DF: Millet rolled grains
The group includes any type of rolled Millet grains. Rolled cereals are made by rolling into flat flakes the cereal grains, usually without adding additional ingredients. 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=relled millet grains
FoodEx2 term A00DG: Oat based breakfast cereals-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Oat based breakfast cereals. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00DH: Oat rolled grains
The group includes any type of rolled Oat grains. Rolled cereals are made by rolling into flat flakes the cereal grains, usually without adding additional ingredients. 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=Oat+rolled+grains
FoodEx2 term A00DJ: Rolled oats, instant
Common names: Instant oats
The group includes any type of instant rolled Oat. Instant rolled cereals are similar to rolled cereals but they usually cook more quickly than rolled cereals. 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=Oat+rolled+grains+instant
FoodEx2 term A00DK: Oat high-bran flakes
The group includes any type of Oat high-bran flakes. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). 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=Oat high bran flakes
FoodEx2 term A00DL: Oat rolled grains, wholemeal
The group includes any type of rolled Oat rolled grains, wholemeal. Rolled cereals are made by rolling into flat flakes the cereal grains, usually without adding additional ingredients. 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=Oat+rolled+grains+wholemeal
FoodEx2 term A00DM: Oat popped
The group includes any type of popped Oat made by popping/puffing oat grains. 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=Oat+popped
FoodEx2 term A00DN: Processed oat-based flakes
The group includes any type of Processed oat-based flakes. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). 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=oat+flakes
FoodEx2 term A00DP: Rice based breakfast cereals-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Rice based breakfast cereals. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00DQ: Rice rolled grains
The group includes any type of rolled Rice grains. Rolled cereals are made by rolling into flat flakes the cereal grains, usually without adding additional ingredients. 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=rolled rice grains
FoodEx2 term A00DR: Rice, popped
The group includes any type of popped Rice made by popping/puffing rice grains. 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=Rice+popped
FoodEx2 term A00DS: Processed rice-based flakes
The group includes any type of Processed rice-based flakes. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). 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=rice+flakes
FoodEx2 term A00DT: Rye based breakfast cereals-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Rye based breakfast cereals. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00DV: Rye rolled grains
The group includes any type of rolled Rye grains. Rolled cereals are made by rolling into flat flakes the cereal grains, usually without adding additional ingredients. 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=Rye+rolled+grains
FoodEx2 term A00DX: Rye popped
The group includes any type of popped Rye made by popping/puffing rye grains. 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=popped rye grain
FoodEx2 term A00DY: Processed rye-based flakes
The group includes any type of Processed rye-based flakes. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). 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=rye+flakes
FoodEx2 term A00DZ: Wheat based breakfast cereals-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Wheat based breakfast cereals. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00EA: Spelt rolled grains
The group includes any type of rolled Spelt grains. Rolled cereals are made by rolling into flat flakes the cereal grains, usually without adding additional ingredients. 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=Spelt+rolled+grains
FoodEx2 term A00EB: Wheat rolled grains
The group includes any type of rolled Wheat grains. Rolled cereals are made by rolling into flat flakes the cereal grains, usually without adding additional ingredients. 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=Wheat+rolled+grains
FoodEx2 term A00EC: Wheat germs rolled flakes
The group includes any type of Wheat germs rolled flakes. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). 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=Wheat+germs+rolled+flakes
FoodEx2 term A00ED: Wheat bran rolled flakes
The group includes any type of Wheat bran rolled flakes. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). 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=Wheat+bran+rolled+flakes
FoodEx2 term A00EE: Wheat, popped
The group includes any type of popped Wheat made by popping/puffing wheat grains. 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=Wheat+popped
FoodEx2 term A00EF: Processed wheat-based flakes
The group includes any type of Processed wheat-based flakes. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). 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=wheat+flakes
FoodEx2 term A00EG: Miscellaneous mixed and processed breakfast cereals-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Miscellaneous mixed and processed breakfast cereals. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00EH: Mixed cereal rolled grains
The group includes any type of rolled grains made with mixed cereals. Rolled cereals are made by rolling into flat flakes the cereal grains, usually without adding additional ingredients. 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=Mixed+cereal+rolled+grains
FoodEx2 term A00EJ: Muesli and similar mixed breakfast cereals
The group includes any type of Muesli, which is typically produced from mixtures of uncooked rolled cereals, mainly oats, and other breakfast cereals composed by a mixture of grains and possibly other ingredients. 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=Muesli+mixed+breakfast+cereals
FoodEx2 term A00EK: Muesli plain
The group includes any type of Muesli plain, which is based only on cereals (i.e. without other major ingredients). 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=Muesli+plain
FoodEx2 term A00EL: Mixed breakfast cereals
Common names: Mixed muesli
The group includes any type of Mixed breakfast cereals, including mixed muesli, usually made by cereal grains mixed with other ingredients, like raisins, chocolate, nuts and dried fruit. All the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=muesli with mixed ingredients
FoodEx2 term A00EM: Processed mixed cereal-based flakes
The group includes any type of Processed flakes made with mixed cereals. Cereal flakes are breakfast cereals usually obtained by soaking-cooking/steaming, pressing, drying and flaking cereal grains/flours mixed with admixture of additional ingredients (e.g. sweeteners). 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=flakes cereal
FoodEx2 term A00EN: Porridge (in dry form, to be diluted)
The group includes any type of dry Porridge to be diluted with milk or water. The term refers to e.g. cereal flakes or semolina intended to be used for making porridge. 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=Porridge dry
FoodEx2 term A00EP: Corn semolina based thick soup
Common names: Polenta, Mamaliga
The group includes any type of Corn semolina based thick soup, such as polenta or mamaliga, i.e. a soup obtained by boiling the semolina with a liquid phase, like milk or water, and adding possibly other ingredients. The product is very often in a salty version. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Mamaliga
https://www.google.co.uk/search?tbm=isch&q=semolina thick soup
FoodEx2 term A00EQ: Oat porridge
The group includes any type of Oat porridge in dry form to be diluted with milk or water. The term refers to e.g. ground oatmeal or rolled oat intended to be used for making oat porridge. 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=Oat+porridge dry
FoodEx2 term A00ER: Rice porridge
The group includes any type of Rice porridge in dry form to be diluted with milk or water. The term refers to e.g. ground rice or rice flakes intended to be used for making rice porridge. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A00ES: Rye porridge
The group includes any type of Rye porridge in dry form to be diluted with milk or water. The term refers to e.g. ground rye or rye flakes intended to be used for making rye porridge. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A00ET: Cornmeal porridge
The group includes any type of thin Cornmeal porridge in dry form to be diluted with milk or water. The term refers to e.g. fine corn meal or polenta intended to be used for making cornmeal porridge. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Cornmeal
https://www.google.co.uk/search?tbm=isch&q=cornmeal
FoodEx2 term A00EV: Wheat semolina porridge
The group includes any type of Wheat semolina porridge in dry form to be diluted with milk or water. The term refers to e.g. ground wheat or wheat flour intended to be used for making wheat porridge. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A00EX: Barley porridge
The group includes any type of Barley porridge in dry form to be diluted with milk or water. The term refers to e.g. ground barley or barley flour intended to be used for making barley porridge. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A00EY: Cereal bars
The group includes any type of Cereal bars. The bars are generally obtained by rolled and/or puffed cereals with eventual presence of other ingredients, bound with sugar syrups and cut in form of bars. 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=Cereal+bars
FoodEx2 term A00EZ: Cereal bars plain
The group includes any type of Cereal bars plain, substantially only based on cereals (i.e. without other major ingredients). 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=Cereal+bars+plain
FoodEx2 term A00FA: Cereal bars mixed
The group includes any type of Cereal bars mixed, i.e. including considerable proportions of other ingredients (e.g. nuts, raisins, etc.). All the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Cereal bars mixed ingredients
FoodEx2 term A00FB: Other cereal-based snacks-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Other cereal-based snacks (products generally consumed at breakfast or outside the major meals). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A00FC: Corn chips
The group includes any type of Corn chips, i.e snacks usually made with cornmeal-based dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Corn_chips
https://www.google.co.uk/search?tbm=isch&q=Corn chips
FoodEx2 term A00FD: Tortilla chips
The group includes any type of Tortilla chips, i.e snacks usually wedge shaped and made from corn tortillas. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Tortilla_chips
https://www.google.co.uk/search?tbm=isch&q=Tortilla chips
FoodEx2 term A00FE: Corn curls
Common names: corn puffs, cheese puffs
The group includes any type of Corn curls and corn puffs, obtained by puffing corn-based dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Corn_curls
https://www.google.co.uk/search?tbm=isch&q=Corn curls
FoodEx2 term A00FF: Rice chips
The group includes any type of Rice chips, i.e snacks usually made with rice-based dough. 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=Rice chips
FoodEx2 term A00FG: Sticks, salty
The group includes any type of salty sticks. Products with the same hard structure of the sticks but shaped as small pretzels or other forms 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/Pretzel
https://www.google.co.uk/search?tbm=isch&q=sticks salty
FoodEx2 term A00FH: Mixed cereal-based snacks
The group includes any type of mixed cereal-based snacks. 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=Mixed cereal-based snacks
FoodEx2 term A00FJ: Vegetables and vegetable products
The category covers all raw vegetables and their derivatives, with the exclusion of starchy roots/tubers, legumes (as seeds), nuts, oilseeds and spices. Fruit, though of vegetable origin, is not considered as vegetable. Same for Cocoa, coffee, tea and other vegetable materials for infusions.
FoodEx2 term A00FK: Brassica vegetables (excluding brassica roots and brassica baby leaf crops)
The group includes any type of Brassica vegetables (excluding brassica roots and brassica baby leaf crops) as defined in the pesticide regulation. 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.
FoodEx2 term A00FL: Flowering brassica
Common names: (a) flowering brassica
The group includes any type of flowering brassica used as source of food, mainly as side dishes or ingredients in aggregated dishes. 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/Brassica
https://www.google.co.uk/search?tbm=isch&q=Flowering+brassica
FoodEx2 term A00FM: Broccoli and similar-
The group includes Broccoli or similar vegetables sharing the same pesticide MRL, as defined by EU pesticide regulation.
https://en.wikipedia.org/wiki/Broccoli
https://www.google.co.uk/search?tbm=isch&q=Broccoli