disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A0EKH: Live stem and stalk vegetables (as part-nature)
This nature refers to live stem and stalk vegetables
FoodEx2 term A0EKJ: Live bulb vegetables (as part-nature)
This nature refers to live bulb vegetables
FoodEx2 term A0EKK: Live flowering vegetables (as part-nature)
This nature refers to live flowering vegetables
FoodEx2 term A0EKL: Live leafy vegetables (as part-nature)
This nature refers to live leafy vegetables
FoodEx2 term A0EKM: Live root or tuber vegetables (as part-nature)
This nature refers to live root or tuber vegetables
FoodEx2 term A0EKN: Live fruiting vegetables (as part-nature)
This nature refers to live fruiting vegetables
FoodEx2 term A0EKP: Live legume plants (as part-nature)
This nature refers to live legume plants
FoodEx2 term A0EKQ: Separation (in liquid phase)
Separation of components by physical methods in a liquid phase
FoodEx2 term A0EKR: Vegetative tissues of algae (as part-nature)
The entire body of algae used for food
FoodEx2 term A0EKS: Vegetative tissues of lichens and mosses (as part-nature)
The entire body of lichens or mosses used for food
FoodEx2 term A0EKT: Leaves (as part-nature)
Thin, flattened organ, borne above ground and specialized for photosynthesis in vascular plants
FoodEx2 term A0EKV: Leaves used as leafy vegetables (as part-nature)
Leaves that are used as food, generally as side dish, cooked or raw, like in salads
FoodEx2 term A0EKX: Leaves (and eventually other minor parts) used for infusions or hot drinks (as part-nature)
Plants used, for their taste and or active principles for hot drinks or infusions
FoodEx2 term A0EKY: Bile (as part-nature)
Bile used as non-food matrix for analyses
FoodEx2 term A0EKZ: Flowers used for infusions or hot drinks (as part-nature)
Flowers mainly used for preparing infusions
FoodEx2 term A0ELA: Flowers used as vegetables (as part-nature)
Flowers consumed as vegetables
FoodEx2 term A0ELB: Seeds used for infusions or hot drinks (as part-nature)
Seeds principally used as starting material for infusions or for hot drinks.
FoodEx2 term A0ELC: Fruits used as fruit (as part-nature)
Fleshy seed-associated structures of a plant that are sweet or sour and edible in the raw state, often eaten at the end of a meal
FoodEx2 term A0ELD: Fruits used as oil source (as part-nature)
Fruits used for the production of vegetable oils, thanks to the high fat content of their flash
FoodEx2 term A0ELE: Fruits used as vegetables (as part-nature)
Fruits normally eaten as side dishes like green vegetables and similar
FoodEx2 term A0ELF: Fruits used as spice (as part-nature)
Fruits principally used as flavouring material for food, due to the intense and specific flavour or taste note. They are often used in dried form
FoodEx2 term A0ELG: Stems/stalks eaten as vegetables (as part-nature)
Stems or stalks of plants mainly used for consumption as vegetables
FoodEx2 term A0ELH: Stalks/canes for sugar (as part-nature)
Stalks of plants or canes mainly used for sugar production
FoodEx2 term A0ELJ: Cereals derivatives (as part-nature)
Products obtained by milling and similar processes from cereals
FoodEx2 term A0ELK: Marinated / pickled vegetables (as part-nature)
Plant commodities used as vegetables, marinated with acidic and or spiced media. Typical example are some fruiting vegetables in vinegar with herbs and spices
FoodEx2 term A0ELL: Salted vegetables (as part-nature)
Plant commodities used as vegetables,preserved by salting
FoodEx2 term A0ELM: Fermented vegetables (as part-nature)
Plant commodities used as vegetables, subject to fermentation, to preserve and enhance the flavour or other properties
FoodEx2 term A0ELN: Dried vegetables (as part-nature)
Plant commodities used as vegetables, preserved by drying
FoodEx2 term A0ELP: Candied or sugar preserved vegetables (as part-nature)
Plant commodities used as vegetables, preserved with sugar (e.g. with heavy syrups or by candying)
FoodEx2 term A0ELQ: Processed or preserved legumes (as part-nature)
Legume seeds that have been processed for preservation or for generating food products of different nature
FoodEx2 term A0ELR: Processed or preserved fruits (as part-nature)
Fruits consumed as fruit that have been processed for preservation or for generating food products of different nature. Juices and spreads are included in a separate section, therefore are not in the scope of this group of natures
FoodEx2 term A0ELS: Canned fruits (as part-nature)
Fruits canned or jarred (as preserves or semi-preserves). In case of semi-preserves, the process descriptor A066E Semi-preserved (unspecified method) should be indicated in the relevant product. Otherwise the product is intended by default to be fully preserved (e.g. retorting)
FoodEx2 term A0ELT: Candied or sugar preserved fruits (as part-nature)
Fruits preserved with sugar (e.g. with heavy syrups or by candying)
FoodEx2 term A0ELV: Dried fruits (as part-nature)
Fruits usually consumed as fruit, preserved by drying
FoodEx2 term A0ELX: Primary derivatives from nuts and similar seeds (as part-nature)
Nuts and similar seeds that have been processed for preservation or for generating food products of different nature
FoodEx2 term A0ELY: Candied or sugar preserved nuts (as part-nature)
Nuts processed with sugar (e.g. with heavy syrups or by candying)
FoodEx2 term A0ELZ: Dried nuts and related flours and powders (as part-nature)
Nuts and similar seeds, preserved by drying. The term also covers the flours produced by milling the dried seeds
FoodEx2 term A0EMA: Fruit / vegetable jams (as part-nature)
Spreadable preserves of fruit or vegetables or mixtures thereof with sugar and/or syrups, with the exclusiuon of some similar products from citrus fruits (considered under marmalades under specific conditions in Directive 2001/113)
FoodEx2 term A0EMB: Fruit / vegetable marmalades (as part-nature)
Spreadable preserves of citrus fruits following specific conditions according to Directive 2001/113. Citrus spreads not following these contitions are under normal jams.
FoodEx2 term A0EMC: Fruit or fruit-vegetable puree (as part-nature)
Product obtained from fruits, with the eventual addition of vegetables or legumes, that have been ground, pressed, blended, and/or sieved (mashed) to the consistency of a soft creamy paste or thick liquid. Cooking may be or not a step in the preparation of purees.
FoodEx2 term A0EMD: Fish meat (as part-nature)
For large fishes, muscle meat (and annexed tissues) of fish, while for smaller fishes, it is the entire cleaned fish or its fillets.
FoodEx2 term A0EME: Molluscs meat (as part-nature)
The edible part of molluscs. In the case that the hepatopancreas is normally separated, here is the muscle part and the offal is in a specific term. Otherwise the entire eaten part is considered here
FoodEx2 term A0EMF: Crustaceans meat (as part-nature)
The edible part of crustaceans. In the case that the brown meat is normally separated, here is the muscle part and the offal is in a specific term. Otherwise the entire eaten part is considered here
FoodEx2 term A0EMG: Insects / arachnids meat (as part-nature)
The edible part of insects and arachnids.
FoodEx2 term A0EMH: Amphibians meat (as part-nature)
Edible part of amphibians (in most cases the muscles of the legs).
FoodEx2 term A0EMJ: Reptile meat (as part-nature)
Edible part of reptiles
FoodEx2 term A0EMK: Canned/jarred meat (as part-nature)
Animal meat canned or jarred (as preserves or semi-preserves). In case of semi-preserves, the process descriptor A066E Semi-preserved (unspecified method) should be indicated in the relevant product. Otherwise the product is intended by default to be fully preserved (e.g. retorting)
FoodEx2 term A0EML: Charcuterie meat (as part-nature)
Meat products pertaining to the broad category of preserved and or flavoured, mostly traditional, products. They may be based on whole meat cuts, offals , comminuted meat or different combinations of them, with possibly different treatments and/or ingredients
FoodEx2 term A0EMM: Structured/textured fish meat (as part-nature)
Meat from fish that is processed in order to give a new form or new structure
FoodEx2 term A0EMN: Dried meat (as part-nature)
Meat essentially preserved by Drying. Drying (normally partial moisture reduction) as part of a combination of treatments may be included in any of the other charcuterie natures, particularly for ripened products.
FoodEx2 term A0EMP: Animal and vegetable fats and oils (as part-nature)
Mixtures of triglycerides (triesters of glycerol and any of several fatty acids) of plant or animal origin. They may be solid or liquid or semiliquid at room temperature depending on the Fatty acid composition and combination in the triglicerides. Fats and oils may be refined or not.
FoodEx2 term A0EMQ: Processed or preserved fish (as part-nature)
Fish products that have been processed for preservation or for generating food products of different nature
FoodEx2 term A0EMR: Processed or preserved seafood (as part-nature)
Seafood (any non-mammal, non-fish marine animal) products that have been processed for preservation or for generating food products of different nature
FoodEx2 term A0EMS: Canned/jarred fish (as part-nature)
Fish meat products canned or jarred (as preserves or semi-preserves). In case of semi-preserves, the process descriptor A066E Semi-preserved (unspecified method) should be indicated in the relevant product. Otherwise the product is intended by default to be fully preserved (e.g. retorting)
FoodEx2 term A0EMT: Dried fish (as part-nature)
Fish meat product essentially preserved by drying
FoodEx2 term A0EMV: Salted fish (as part-nature)
Fish meat product essentially preserved by salting
FoodEx2 term A0EMX: Smoked fish (as part-nature)
Fish meat product essentially preserved by smoking.
FoodEx2 term A0EMY: Marinated / pickled fish (as part-nature)
Fish meat products marinated with acidic and or spiced media.
FoodEx2 term A0EMZ: Canned/jarred seafood (as part-nature)
Seafood (any non-mammal, non-fish marine animal) meat products canned or jarred (as preserves or semi-preserves). In case of semi-preserves, the process descriptor A066E Semi-preserved (unspecified method) should be indicated in the relevant product. Otherwise the product is intended by default to be fully preserved (e.g. retorting)
FoodEx2 term A0ENA: Salted seafood (as part-nature)
Seafood (any non-mammal, non-fish marine animal) product essentially preserved by salting
FoodEx2 term A0ENB: Dried seafood (as part-nature)
Seafood (any non-mammal, non-fish marine animal) product essentially preserved by drying
FoodEx2 term A0ENC: Marinated / pickled seafood (as part-nature)
Seafood (any non-mammal, non-fish marine animal) products marinated with acidic and or spiced media.
FoodEx2 term A0END: Smoked seafood (as part-nature)
Seafood (any non-mammal, non-fish marine animal) product essentially preserved by smoking.
FoodEx2 term A0ENE: Candy (as part-nature)
Different types of sugar-based sweets, including other flavouring or structure-modifying ingredients.
FoodEx2 term A0ENF: Sweet bars and other formed sweet masses (as part-nature)
Sweet bars, containing sugars and other ingredients, often coated with chocolate or other sweet couverture masses. The group includes also other shaped sweet masses not falling under the candy group
FoodEx2 term A0ENG: Margarine (as part-nature)
Fat and water emulsion with a semi-solid or creamy butter-like structure, used as vegetable alternative to the traditional use of butter
FoodEx2 term A0ENH: Beer (as part-nature)
Alcoholic beverage from the fernmentation of malted cereals, in particular barley
FoodEx2 term A0ENJ: Beer-like beverages (as part-nature)
Beverages obtained from beer with addition of other ingredients or removal of alcohol
FoodEx2 term A0ENK: Wine (as part-nature)
Alcoholic beverage obtained by the fermentation of grapes
FoodEx2 term A0ENL: Wine-like fermented fruit products (as part-nature)
Alcoholic beverage obtained by the fermentation of fruits other than grapes, typically apple and pear
FoodEx2 term A0ENM: Fortified/liqueur wine (as part-nature)
Wines that have been flavoured and added with some additional alcohol
FoodEx2 term A0ENN: Unsweetened spirits not from fruit (as part-nature)
Spirits obtained by distillation of materials other than fruits
FoodEx2 term A0ENP: Unsweetened flavoured spirits (as part-nature)
Unsweetened spirits from any origin being given a specific taste by flavouring with different ingredients or flavours
FoodEx2 term A0ENQ: Unsweetened spirits from fruit (as part-nature)
Spirits from distillation of fruits
FoodEx2 term A0ENR: Water-based beverages (as part-nature)
Beverages based on water, non alcoholic and not falling under the category juices and nectars, thus having very low or no fruit content.
FoodEx2 term A0ENS: Cola-type drink (as part-nature)
Soft drinks like cola, normally containing coffein.
FoodEx2 term A0ENT: Energy drink (as part-nature)
Drinks intended to keep awake and provide additional performance through the use of ingredients like coffein, guarana, taurin etc.
FoodEx2 term A0ENV: Isotonic/sport drink (as part-nature)
Drinks intended to support the sport activities by providing sugars and electrolytes.
FoodEx2 term A0ENX: Spoonable desserts and ice creams (as part-nature)
Desserts like puddings, vanilla and chocolate creams etc. The nature also includes ice creams.
FoodEx2 term A0ENY: Dairy-based ice creams and similar (as part-nature)
Ice creams where the major ingredient is a dairy product, like milk or cream
FoodEx2 term A0ENZ: Taste enhancing RPC extracts (as part-nature)
Meat, vegetable, yeast or similar extract used to enhance the flavour of (generally) cooked food.
FoodEx2 term A0EPA: Stock cubes/granulates (as part-nature)
Dehydrated buillon, is typically made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube or in form of granulate. There are different types, with or without flavour enhancer.
FoodEx2 term A0EPB: Vinegar (as part-nature)
Acidic product obtained by acetic fermentation of wine or other fermented alcoholic sources
FoodEx2 term A0EPC: Relishes (as part-nature)
A relish is a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple.
FoodEx2 term A0EPD: Pickles (as part-nature)
Sauces made of pickled vegetables, with spices and similar
FoodEx2 term A0EPE: Tomato ketchups (as part-nature)
Sweet-sour, sometimes spicy tomato sauce
FoodEx2 term A0EPF: Sauces from fermented/hydrolised sources and similar (as part-nature)
Dark, generally liquid sauces, like soya sauce, obtained from fermented food materials, like soy and fish
FoodEx2 term A0EPG: BBQ-type sauces (as part-nature)
Sauces of generally brown acidic aspect, used for flavouring grilled or griddled meat
FoodEx2 term A0EPH: Mustard-type sauces (as part-nature)
Different condiments based on mustard seeds
FoodEx2 term A0EPJ: Brown cooked sauces (as part-nature)
Sauces obtained from the cooked juice of meat and vegetables
FoodEx2 term A0EPK: White sauces (as part-nature)
Sauces based on a a roux of butter and flour cooked in milk. The basic white sauce is bechamel
FoodEx2 term A0EPL: Tomato-based cooking sauces (as part-nature)
Sauces based on tomatoes and other taste ingredients, used to flavour cooked pasta and similar
FoodEx2 term A0EPM: Emulsified sauces (as part-nature)
Sauces based on emulsion of eggs and other ingredients, like Hollandaise, Mayonnaise, Bernaise.
FoodEx2 term A0EPN: Salad dressing (as part-nature)
Liquid or semi-liquid products used to top salads
FoodEx2 term A0EPP: Herbs/spices sauces (as part-nature)
Sauces obtained from mixtures of comminuted herbs and spices, with eventually other vegetables
FoodEx2 term A0EPQ: Bakery products (as part-nature)
The group of generally cereal-based baked products
FoodEx2 term A0EPR: Sandwich bread (as part-nature)
Special bread with additives intended for the preparation of sandwiches e.g. in catering
FoodEx2 term A0EPS: Bread products (as part-nature)
Different products obtained from bread and used for preparing composite foods
FoodEx2 term A0EPT: Chips/crisps (as part-nature)
Thin-fried slices of potatoes or similar, used as snack
FoodEx2 term A0EPV: Puffs/curls-type extruded snack (as part-nature)
Extruded-cooked snacks based on cereals and-or potatoes
FoodEx2 term A0EPX: Fries (finger chips) (as part-nature)
Fried sticks of potatoes or similar vegetables obtained by cutting (or forming from dough) finger like pieces and frying them
FoodEx2 term A0EPY: Sucrose (as part-nature)
Sucrose is a sugar, the organic compound commonly known as table sugar, cane sugar, beet sugar or, usually, just sugar. Saccharose is an obsolete name for sugars in general, especially sucrose
FoodEx2 term A0EPZ: Fructose (as part-nature)
Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion
FoodEx2 term A0EQA: Isolated proteins and other protein products (as part-nature)
Proteins ad different grades of purity, isolated from their natural source
FoodEx2 term A0EQB: Ingredients for food fortification/enrichment (as part-nature)
Isolated or separated dietary components used for fortification or enrichment of foods
FoodEx2 term A0EQC: Chemical elements (as part-nature)
Chemical elements used for enrichment or fortification of food
FoodEx2 term A0EQD: Chocolate and similar
The group includes any type of chocolate, i.e. solid product obtained by refining, conching and tempering mixtures of cocoa mass, cocoa butter and eventually other ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Chocolate
https://www.google.co.uk/search?tbm=isch&q=Chocolate and similar
FoodEx2 term A0EQE: Savoury extracts and sauce ingredients
The category covers any type of savoury extracts and other ingredients used to prepare condiments, sauces and gravies.
FoodEx2 term A0EQF: Dairy snacks (as part-nature)
Fresh snacks where the major part is a milk product. Examples are the Milch slice and the fresh cheese snacks
FoodEx2 term A0EQG: Rice-based dishes dry, to be cooked (as part-nature)
Rice based dishes ready to be added with water and cooked
FoodEx2 term A0EQH: Soups dry or concentrated preparations (as part-nature)
Preparates for soups in dried form or in concentrated form
FoodEx2 term A0EQJ: Pasta-based dishes dry or uncooked (as part-nature)
Pasta dishes ready to be added with water and cooked
FoodEx2 term A0EQK: Savoury pies and tarts (as part-nature)
Group joining savoury pies and tarts, like quiche, erbazzone etc.
FoodEx2 term A0EQL: Follow-on formulae
The group includes any type of Milk-like formulae designed to integrate the diet in infants of more than 6 months and young children. According to EU legislation follow-on formulae are food used by infants when appropriate complementary feeding is introduced and constituting the principal liquid element in a progressively diversified diet of such infants.
https://en.wikipedia.org/wiki/Infant_formula
https://www.google.co.uk/search?tbm=isch&q=Follow-on formulae
FoodEx2 term A0EQM: Infant formulae
The group includes any type of Formulae imitating mother milk to integrate or substitute nursing. According to EU legislation infant formulae are food used by infants during the first months of life and satisfying by themselves the nutritional requirements of such infants until the introduction of appropriate complementary feeding.
https://en.wikipedia.org/wiki/Infant_formula
https://www.google.co.uk/search?tbm=isch&q=Infant formulae
FoodEx2 term A0EQN: Soft drinks with minor amounts of fruits or flavours
The group includes any type of soft drink with minor amounts of fruits or flavours, i.e. drinks with flavours, sweetening ingredients and, in the case of fruit tasting sorts, with relatively small amounts of fruit. These drinks are mostly carbonated. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Soft_drink
https://www.google.co.uk/search?tbm=isch&q=Soft drinks with minor amounts of fruits or flavours
FoodEx2 term A0EQP: Soft candies and analogues
The group includes different types of small candy-type sweets with a soft, chewable texture. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Candy
https://www.google.co.uk/search?tbm=isch&q=Soft candies
FoodEx2 term A0EQQ: Candies (soft and hard)
The group includes different types of candies, with hard or soft texture. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Candy
https://www.google.co.uk/search?tbm=isch&q=Candies (soft and hard)
FoodEx2 term A0EQR: Sweet bars and other formed sweet masses
The group includes different types of sweet bars, containing sugars and other ingredients, often coated with chocolate or other sweet couverture masses. The group includes also other shaped sweet masses not falling under the candy group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Sweet bars and other formed sweet masses
FoodEx2 term A0EQS: Chocolate/cocoa-based products
The group includes any type of formulated products where chocolate or cocoa is the major component (in terms of amount or characterisation), like pralines and other chocolate bonbons. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Chocolate/cocoa-based products
FoodEx2 term A0EQT: Omega-3 fatty acids (as part-nature)
Omega-3 fatty acids (also called ω-3 fatty acids or n-3 fatty acids are polyunsaturated fatty acids (PUFAs) with a double bond (C=C) at the third carbon atom from the end of the carbon chain.
FoodEx2 term A0EQV: Puffs/curls-type extruded snack
The group includes any type of puff/curl-type snacks obtained by extruding-cooking cereals and/or potatoes.
https://www.google.co.uk/search?tbm=isch&q=Puffs/curls-type extruded snack
FoodEx2 term A0EQX: Chips/crisps
The group includes any type of thin-fried slices or sticks of potatoes, or similar crunchy products obtained by cereal doughs or vegetables, used as snack.
https://en.wikipedia.org/wiki/Vegetable_chips
https://www.google.co.uk/search?tbm=isch&q=Chips/crisps
FoodEx2 term A0EQY: Chips, crisps, fries and dough-based analogues
The group includes any type of crisp (or crisp surfaced) snacks obtained by frying thin slices or sticks of potatoes or similar products obtained by cereal doughs. Snacks obtained by puffing or extruding potato dough or cereals are also included in this group.
https://www.google.co.uk/search?tbm=isch&q=Chips, crisps
FoodEx2 term A0EQZ: Cereals- or roots-based snacks or breakfast composite
Snacks based on cereals or (mostly starchy) roots and composite breakfast food items based on cereals
FoodEx2 term A0ERA: Crackers and breadsticks (as part-nature)
Thin, flat or stick-formed leavened but dried type of bread. Crackers look like light biscuits and are generally brittle.
FoodEx2 term A0ERB: Bread alternative
The group includes bread-like products or products used as alternative to bread. 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=Bread+alternative
FoodEx2 term A0ERC: Cakes (as part-nature)
Bakery products (mainly in lareger form) based on genoise dough/batter
FoodEx2 term A0ERD: Pre-mixes (dry) for baked products (as part-nature)
Pre-mixes in dry form for the preparation of baked products (particularly at home)
FoodEx2 term A0ERE: Filled (stuffed) pastas
The group includes any type of filled/stuffed pasta. All the characterising ingredients should be reported with additional facet descriptors. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=stuffed pasta uncooked
FoodEx2 term A0ERF: Vegetables-based cooked sauce (as part-nature)
Cooked sauces based on vegetables, including mushrooms. Tomato-based cooked sauces are in a separate group.
FoodEx2 term A0ERG: Herbs/spices sauces
The group includes any type of sauces mainly based on herbs, spices or aromatic vegetables
https://en.wikipedia.org/wiki/List_of_sauces
https://www.google.co.uk/search?tbm=isch&q=sauces made with herbs and spices
FoodEx2 term A0ERH: Omega-6 fatty acids (as part-nature)
Omega-6 fatty acids (also referred to as ω-6 fatty acids or n-6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n-6 position, that is, the sixth bond, counting from the methyl end.
FoodEx2 term A0ERJ: Phytosterols (as part-nature)
Phytosterols, which encompass plant sterols and stanols, are steroid compounds similar to cholesterol which occur in plants and vary only in carbon side chains and/or presence or absence of a double bond
FoodEx2 term A0ERK: Carotenoids (as part-nature)
Carotenoids are organic pigments that are found in the chloroplasts and chromoplasts of plants and some other photosynthetic organisms, including some bacteria and some fungi
FoodEx2 term A0ERL: Polyphenols (as part-nature)
Structural class of mainly natural, but also synthetic or semisynthetic, organic chemicals characterized by the presence of large multiples of phenol structural units
FoodEx2 term A0ERM: Enzymes for fortification (as part-nature)
Enzymes with biological roles used in fortification of food
FoodEx2 term A0ERN: Fruit plants (as plant)
Plants mainly grown for the production of fruits. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Fruit_tree
FoodEx2 term A0ERP: Live plants for sugar (as part-nature)
Live plants mainly used for sugar production
FoodEx2 term A0ERQ: Canned/jarred vegetables (as part-nature)
Plant commodities used as vegetables, canned or jarred (as preserves or semi-preserves). In case of semi-preserves, the process descriptor A066E Semi-preserved (unspecified method) should be indicated in the relevant product. Otherwise the product is intended by default to be fully preserved (e.g. retorting)
FoodEx2 term A0ERR: Processed or preserved vegetables and similar (as part-nature)
Plant commodities usualy consumed as vegetables that have been processed for preservation or for generating food products of different nature.Included are also mushrooms, algae, mosses and lichens. The main processes considered here are canned, salted, candied, dried fermented and pickled.
FoodEx2 term A0ERS: Fruit / vegetable compotes (as part-nature)
Preparations of fruit made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. Similar products may also be prepared with some vegetables.
FoodEx2 term A0ERT: Canned legumes (as part-nature)
Legume seeds, canned or jarred (as preserves or semi-preserves). In case of semi-preserves, the process descriptor A066E Semi-preserved (unspecified method) should be indicated in the relevant product. Otherwise the product is intended by default to be fully preserved (e.g. retorting)
FoodEx2 term A0ERV: Dried legumes (pulses) and their flours (as part-nature)
Legume seeds, preserved by drying. The term also covers the flours produced by milling the dried seeds
FoodEx2 term A0ERX: Roots and other underground parts used as vegetables (as part-nature)
Roots that are usually used as vegetables (when the starch content is limited)
FoodEx2 term A0ERY: Roots used for infusions or hot drinks (as part-nature)
Roots that are usually used as infusion materials.
FoodEx2 term A0ERZ: Eyeball (as part-nature)
Eyeball used as non-food matrix for analyses
FoodEx2 term A0ESA: Roots used as sugar source (as part-nature)
Roots used normally as starting material for the production of sugar
FoodEx2 term A0ESB: Caffeine (as part-nature)
Caffeine
FoodEx2 term A0ESC: Special fatty acids (as part-nature)
Special fatty acids used as fortifying agents
FoodEx2 term A0ESD: Galactose (as part-nature)
Galactose
FoodEx2 term A0ESE: Feather (as part-nature)
Feather used as non-food matrix for analyses
FoodEx2 term A0ESF: Wool (as part-nature)
Wool used as non-food matrix for analyses
FoodEx2 term A0ESG: Tissues juice (as part-nature)
Tissues juice used as non-food matrix for analyses
FoodEx2 term A0ESH: Sand-related (as part-nature)
Sand related to breeding evironment, used as non-food matrix for analyses
FoodEx2 term A0ESJ: Retina (as part-nature)
Retina used as non-food matrix for analyses
FoodEx2 term A0ESK: Pollen-related (as part-nature)
Pollen related to insects, used as non-food matrix for analyses
FoodEx2 term A0ESL: French beans canned
The group includes any type of french beans (green Phaseolus vulgaris cultivars) canned or jarred. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=French+beans+canned
FoodEx2 term A0ESM: Porridge water based (ready to eat)
Product known as porridge obtained by boiling or by soaking rolled, crushed, or steel cut grains or other cereal meals in water. Other ingredients can possibly be added. The characterising ingredients and the cooking/preparation method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Porridge
https://www.google.co.uk/search?tbm=isch&q=porridge made with water
FoodEx2 term A0ESN: Injection site (as part-nature)
Injection site used as non-food matrix for analyses
FoodEx2 term A0ESP: Hair (as part-nature)
Hair used as non-food matrix for analyses
FoodEx2 term A0ESQ: Stalks/canes/trunk sap or similar for sugar
The group includes all sources of sap for the production of sugar, such as stalks, canes, trunks from different plants. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=Stalks/canes/trunk sap or similar for sugar
FoodEx2 term A0ESR: Legume vegetables fresh (p)
The group includes any type of Legume vegetables (immature pods of legumes and fresh seeds). 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 A0ESS: Leaves used for infusions or hot drinks
The group includes any type of Leaves and other minor parts annexed to them principally used for the preparation of infusions. By default they are considered dried, in case they are fresh the qualitative facet descriptor 'fresh' should be added. In terms of nature, tea fresh leaves and tea dried leaves would be included in this group but in the different analysis hierarchies the dried tea leaves are in the separated group together with the fermented ones; the fresh tea leaves are not considered as a consumed/marketed food product for the time being, therefore they do not appear in the analysis hierarchies (e.g. Reporting hierarchy). 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=Dry leaves used for infusions
FoodEx2 term A0EST: Leaves
Leaves used as food in all forms
FoodEx2 term A0ESV: Basils and mints
The group includes basil, mints and similar herbs.
https://en.wikipedia.org/wiki/Herb
https://www.google.co.uk/search?tbm=isch&q=Basils and mints
FoodEx2 term A0ESX: Stems/stalks
Groups where the nature is stem or stalk used for different purposes
FoodEx2 term A0ESY: Flowers
Flowers used for different purposes
FoodEx2 term A0ESZ: Flowers used as vegetables
The group includes any type of Flowers used as vegetables, mainly as side dishes or ingredients in aggregated dishes.
https://en.wikipedia.org/wiki/Edible_flower
FoodEx2 term A0ETA: Flowers used for infusions-deprecated-double
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Group of flowers used as infusion material
FoodEx2 term A0ETB: Seeds
Reproductive part of the plant including storage material like starch and fats, usued as human food
FoodEx2 term A0ETC: Legume seeds (Beans, peas etc.)-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Seeds of legume plants
FoodEx2 term A0ETD: Roots and other underground parts
Commodities from subterraneal part of plants
FoodEx2 term A0ETE: Roots used as sugar source
The group includes roots used for sugar production. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/List_of_root_vegetables
https://www.google.co.uk/search?tbm=isch&q=Roots used as sugar source
FoodEx2 term A0ETF: Plants where the vegetative tissue is used as food
The category includes plants like algae, lichens and mosses, where the vegetative tissue is used as food commodity
FoodEx2 term A0ETG: Fungi
The group includes any type of fruiting body of fungi used as as source of food. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Edible_mushroom
https://www.google.co.uk/search?tbm=isch&q=Fungi
FoodEx2 term A0ETH: Roots used for infusions-deprecated -double
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Roots with aromatic properties, used therefore as infusion material
FoodEx2 term A0ETJ: Spices or infusion materials of miscellaneous origin (as part-nature)
Spices or infusion materials from more parts of a plant or from parts not listed in other natures
FoodEx2 term A0ETK: Materials for infusions or hot drinks of miscellaneous origin
The group includes any type of Infusion materials obtained from more parts of a plant or from parts of a plant not listed in other groups.
FoodEx2 term A0ETL: Semolina
The group includes any type of cereal semolina, i.e. coarse ground grains of cereals, finer then groats, but with still visible granules. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Semolina
https://www.google.co.uk/search?tbm=isch&q=Semolina
FoodEx2 term A0ETM: Starches
The group includes starches in form of fine powder obtained from cereals by separating the amylose/amylopectin fraction in form of fine powder. The amylose/amylopectin ratio in the starch granules is depending on the cereal species and variety. All starches are included in this group. Only modified starches, considered under additives (EU regulation) are excluded from 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/Starches
https://www.google.co.uk/search?tbm=isch&q=starch powder
FoodEx2 term A0ETN: Cereal germ
The group includes any type of Cereal germ, i.e. the embryo of cereal grains. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Cereal_germ
https://www.google.co.uk/search?tbm=isch&q=Cereal+germ
FoodEx2 term A0ETP: Cereal primary derivatives
The category covers Primary products derived from cereal and cereal-like grains.
https://en.wikipedia.org/wiki/Cereal
FoodEx2 term A0ETQ: Canned/jarred vegetables
The group includes any type of canned/jarred vegetables, i.e. Plant commodities used as vegetables, canned or jarred (as preserves or semi-preserves) in order to extend their shelf-life. In case of semi-preserves, the process descriptor A066E Semi-preserved (unspecified method) should be indicated in the relevant product. Otherwise the product is intended by default to be fully preserved (e.g. retorting). 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=Canned/jarred+vegetables
FoodEx2 term A0ETR: Salted vegetables
The group includes any type of salted vegetable, i.e. Plant commodities used as vegetables, preserved by salting. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=vegetables preserved by salting
FoodEx2 term A0ETS: Candied or sugar preserved vegetables
The group includes any type of Candied or sugar preserved vegetables, i.e. plant commodities used as vegetables, preserved with sugar (e.g. with heavy syrups or by candying). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Candied or sugar preserved vegetables
FoodEx2 term A0ETT: Fermented vegetables
The group includes any type of fermented vegetables, i.e. plant commodities used as vegetables, subject to fermentation, to preserve and enhance the flavour or other properties. 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=Fermented+vegetables
FoodEx2 term A0ETV: Fruit/vegetable juice concentrate
The group includes any product obtained by concentrating (reducing the water content of) fruit or vegetable juices products which may contain or not fibers or particles. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Juice
https://www.google.co.uk/search?tbm=isch&q=Fruit/vegetable juice concentrate
FoodEx2 term A0ETX: Fruit/vegetable juice powder
The group includes powdered products obtained by drying fruit or vegetable juices, which may contain or not fibers or particles. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=Fruit/vegetable juice powder
FoodEx2 term A0ETY: Extracts of plant origin
The group includes Extracts of plant origin, i.e. ingredients (in liquid or powder form) extracted by plant sources, eventually formulated, intended to be diluted to prepare infusions or drinks. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=Extracts from plant
FoodEx2 term A0ETZ: Powdered extract of plant origin
The group includes Powdered extract of plant origin, i.e. Ingredients obtained by separating components of (plant) materials based on their affinity with a liquid phase (extraction solvent) and presented in dry, powdered form by elimination of the solvent and/or supporting on bulking ingredients (usually carbohydrates). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=Powdered extract from plant
FoodEx2 term A0EVA: Liquid extract of plant origin
The group includes Liquid extract of plant origin, i.e. ingredients obtained by separating components of (plant) materials based on their affinity with a liquid phase (extraction solvent) and presented in liquid form. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=Liquid extract from plant
FoodEx2 term A0EVB: Fruit in vinegar or brine (marinated) (as part-nature)
The group includes any type of Fruit in vinegar or brine, or similarly marinated fruit
FoodEx2 term A0EVC: Fermented fruit products (as part-nature)
The group includes any type of Fermented fruit products
FoodEx2 term A0EVD: Isolated proteins and other protein products
The group includes any type of Proteins, at different grades of purity, isolated from their natural source. They are used as food ingredient. 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=Isolated proteins and other protein products
FoodEx2 term A0EVE: Ingredients for food fortification/enrichment and supplements
The category covers isolated or separated dietary components and nutrients used for fortification or enrichment of food products and food supplements.
https://en.wikipedia.org/wiki/Food_fortification
FoodEx2 term A0EVF: Chemical elements
The group includes Chemical elements used for enrichment or fortification of food. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Chemical_elements
FoodEx2 term A0EVG: Vitamins
The group includes Vitamins, either single or in compositions, used for fortification or enrichment of foods. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Vitamins
FoodEx2 term A0EVH: Bee-produced fortifying agents
The group includes fortifying agents produced by honey bees. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A0EVJ: Enzymes for fortification
The group includes Enzymes with biological roles, used in fortified foods and dietary supplements. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A0EVK: Caffeine
The group includes Caffeine used as ingredient in e.g. energy drinks, soft drinks and food supplements. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Caffeine
FoodEx2 term A0EVL: Algae based fortifying agents (e.g. Spirulina, chlorella)
The group includes fortifying agents based on or containing algae (e.g. Spirulina, chlorella). 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=Algae based fortifying agents (e.g. Spirulina, chlorella)
FoodEx2 term A0EVM: Phytochemicals
The group includes Phytochemicals used as fortifying agents. They are produced from herbs or extracted from vegetables. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Phytochemicals
FoodEx2 term A0EVN: Carotenoids
Common names: Lutein
The group includes Carotenoids, such as Lutein, used as fortifying agents. They are organic pigments that are found in the chloroplasts and chromoplasts of plants and some other photosynthetic organisms, including some bacteria and some fungi. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Carotenoids
FoodEx2 term A0EVP: Polyphenols
The group includes Polyphenols used as fortifying agents. They are a structural class of mainly natural, but also synthetic or semisynthetic, organic chemicals characterized by the presence of large multiples of phenol structural units. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Polyphenols
FoodEx2 term A0EVQ: Phytosterols
The group includes Phytosterols, which encompass plant sterols and stanols, used as fortifying agents. They are steroid compounds similar to cholesterol which occur in plants and vary only in carbon side chains and/or presence or absence of a double bond. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Phytosterols
FoodEx2 term A0EVR: Dietary fibre
Fortifying agents containing considerable amounts of dietary fiber. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Dietary_fibre
FoodEx2 term A0EVS: Special fatty acids
The group includes Special fatty acids used as fortifying agents. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Essential_fatty_acids
FoodEx2 term A0EVT: Omega-6 fatty acids
Common names: n-6 fatty acids
The group includes Omega-6 fatty acids used as fortifying agents. Omega-6 fatty acids (also referred to as n-6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n-6 position, that is, the sixth bond, counting from the methyl end. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Omega-6_fatty_acid
FoodEx2 term A0EVV: Omega-3 fatty acids
Common names: n-3 fatty acids
The group includes Omega-3 fatty acids used as fortifying agents. Omega-3 fatty acids (also called n-3 fatty acids are polyunsaturated fatty acids (PUFAs) with a double bond (C=C) at the third carbon atom from the end of the carbon chain. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Omega-3_fatty_acid
FoodEx2 term A0EVX: Bromine
The group includes Bromine used for enrichment or fortification of food. Bromine is a chemical element with the symbol Br and atomic number of 35
https://en.wikipedia.org/wiki/Bromine
FoodEx2 term A0EVY: Molybdenum
The group includes Molybdenum used for enrichment or fortification of food. Molybdenum is a Group 6 chemical element with the symbol Mo and atomic number 42
https://en.wikipedia.org/wiki/Molybdenum
FoodEx2 term A0EVZ: Selenium
The group includes Selenium used for enrichment or fortification of food. Selenium is a chemical element with symbol Se and atomic number 34
https://en.wikipedia.org/wiki/Selenium
FoodEx2 term A0EXA: Iodine
The group includes Iodine used for enrichment or fortification of food. Iodine is a chemical element with symbol I and atomic number 53
https://en.wikipedia.org/wiki/Iodine
FoodEx2 term A0EXB: Copper
The group includes Copper used for enrichment or fortification of food. Copper is a chemical element with the symbol Cu (from Latin: cuprum) and atomic number 29
https://en.wikipedia.org/wiki/Copper_
FoodEx2 term A0EXC: Manganese
The group includes Manganese used for enrichment or fortification of food. Manganese is a chemical element with the symbol Mn. It has the atomic number 25
https://en.wikipedia.org/wiki/Manganese
FoodEx2 term A0EXD: Iron
The group includes Iron used for enrichment or fortification of food. Iron is a chemical element with the symbol Fe (from Latin: ferrum) and atomic number 26
https://en.wikipedia.org/wiki/Iron