disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A045R: Tomato chutney
The group includes any type of Tomato chutney. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Chutneys
https://www.google.co.uk/search?tbm=isch&q=Tomato chutney
FoodEx2 term A045S: Apple chutney
The group includes any type of Apple chutney. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Chutneys
https://www.google.co.uk/search?tbm=isch&q=Apple chutney
FoodEx2 term A045T: Cucumber chutney
The group includes any type of Cucumber chutney. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Chutneys
https://www.google.co.uk/search?tbm=isch&q=Cucumber chutney
FoodEx2 term A045V: Mango chutney
The group includes any type of Mango chutney. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Chutneys
https://www.google.co.uk/search?tbm=isch&q=Mango chutney
FoodEx2 term A045X: Mixed chutney
The group includes any type of chutney with mixed ingredients. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Chutneys
https://www.google.co.uk/search?tbm=isch&q=Mixed chutney
FoodEx2 term A045Y: Pickles
The group includes any type of Pickles, i.e. products made by pickling vegetables or fruit. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Pickling
https://www.google.co.uk/search?tbm=isch&q=Pickles sauce
FoodEx2 term A045Z: Piccalilly pickle
The group includes any type of Piccalilly pickle. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Piccalilli
https://www.google.co.uk/search?tbm=isch&q=Piccalilly pickle
FoodEx2 term A046A: Chili pickle
Common names: Chilli pickle
The group includes any type of Chili pickle. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Pickling
https://www.google.co.uk/search?tbm=isch&q=Chili pickle
FoodEx2 term A046B: Lime pickle
The group includes any type of Lime pickle. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Lime_pickle
https://www.google.co.uk/search?tbm=isch&q=Lime pickle
FoodEx2 term A046C: Mango pickle
The group includes any type of Mango pickle. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mango_pickle
https://www.google.co.uk/search?tbm=isch&q=Mango pickle
FoodEx2 term A046D: Mixed pickle
The group includes any type of Mixed pickle. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mixed_pickle
https://www.google.co.uk/search?tbm=isch&q=Mixed pickle
FoodEx2 term A046E: Relishes
The group includes any type of Relish, i.e. a product made with cooked and pickled vegetables or fruits, typically used as a condiment. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Relishes
https://www.google.co.uk/search?tbm=isch&q=Relishes
FoodEx2 term A046F: Dessert sauces/toppings
The group includes any type of Dessert sauces or toppings, i.e. sauces usually with a sweet flavor used for desserts. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Dessert_sauce
https://www.google.co.uk/search?tbm=isch&q=Dessert sauces/toppings
FoodEx2 term A046G: Fruit sauce
The group includes any type of Fruit sauce, i.e. sauces based on fruits. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Dessert_sauce
https://www.google.co.uk/search?tbm=isch&q=Fruit sauce
FoodEx2 term A046H: Chocolate sauce
The group includes any type of Chocolate sauce, i.e. sauces based on chocolate. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Chocolate_sauce
https://www.google.co.uk/search?tbm=isch&q=Chocolate sauce
FoodEx2 term A046J: Fudge sauce
The group includes any type of Fudge sauce, usually made with sugar, butter, milk and other flavouring ingredients. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Fudge sauce
FoodEx2 term A046K: Alcoholic sweet sauce
Common names: Hard sauce
The group includes any type of Alcoholic sweet sauce, such as Hard sauce. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Hard_sauce
https://www.google.co.uk/search?tbm=isch&q=Alcoholic sweet sauce
FoodEx2 term A046L: Major isolated ingredients, additives, flavours, baking and processing aids
The category covers all items, used as ingredients and mainly having the nature of isolates, extracts or chemicals, used for technological purposes in the production of composite food.
FoodEx2 term A046M: Artificial sweeteners (e.g., aspartam, saccharine)
The group includes any type of Artificial sweeteners, i.e. food additives used to impart a sweet taste in foodstuffs (e.g., aspartam, saccharine). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Artificial_sweeteners_
https://www.google.co.uk/search?tbm=isch&q=Artificial sweeteners
FoodEx2 term A046N: Saccharine
The group includes any type of Saccharine. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Saccharine
https://www.google.co.uk/search?tbm=isch&q=Saccharin sweetener
FoodEx2 term A046P: Aspartame
The group includes any type of Aspartame. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Aspartame
https://www.google.co.uk/search?tbm=isch&q=Aspartame sweetener
FoodEx2 term A046Q: Acesulfame k
The group includes any type of Acesulfame K. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Acesulfame
https://www.google.co.uk/search?tbm=isch&q=Acesulfame k sweetener
FoodEx2 term A046R: Sucralose
The group includes any type of Sucralose. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Sucralose
https://www.google.co.uk/search?tbm=isch&q=Sucralose sweetener
FoodEx2 term A046S: Cyclamate
The group includes any type of Cyclamate. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Cyclamate
https://www.google.co.uk/search?tbm=isch&q=Cyclamate sweetener
FoodEx2 term A046T: Neo-hesperidine
The group includes any type of Neo-hesperidine. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Neohesperidin_dihydrochalcone
https://www.google.co.uk/search?tbm=isch&q=Neohesperidine sweetener
FoodEx2 term A046V: Thaumatine
The group includes any type of Thaumatine. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Thaumatin
https://www.google.co.uk/search?tbm=isch&q=Thaumatine sweetener
FoodEx2 term A046X: Neotame
The group includes any type of Neotame. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Neotame
https://www.google.co.uk/search?tbm=isch&q=Neotame sweetener
FoodEx2 term A046Y: Steviol glucoside
Scientific name: H0842
Common names: Stevia
The group includes any type of Steviol glucoside (extracted from Stevia plant). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Stevia
https://www.google.co.uk/search?tbm=isch&q=Steviol sweetener
FoodEx2 term A046Z: Advantame
The group includes any type of Advantame. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Advantame
https://www.google.co.uk/search?tbm=isch&q=Advantame sweetener
FoodEx2 term A047A: Food flavourings
The group includes any type of Food flavours, i.e. substances used to improve or modify the smell and taste of food products. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Food flavourings
FoodEx2 term A047B: Flavourings
The group includes any type of flavours reproducing natural food flavours; natural essences and extracts are excluded from this group. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Flavourings
FoodEx2 term A047C: Essences and extracts
The group includes any type of essences and extracts used as flavoring ingredient in food products. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Extract
https://www.google.co.uk/search?tbm=isch&q=Essences and extracts
FoodEx2 term A047D: Almond essence
The group includes any type of Almond essence. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Extract
https://www.google.co.uk/search?tbm=isch&q=Almond essence
FoodEx2 term A047E: Vanilla essence
The group includes any type of Vanilla essence. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Extract
https://www.google.co.uk/search?tbm=isch&q=Vanilla essence
FoodEx2 term A047F: Vanilla pods extract
The group includes any type of Vanilla pod extract. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Extract
https://www.google.co.uk/search?tbm=isch&q=Vanilla pods extract
FoodEx2 term A047G: Orange essence
The group includes any type of Orange essence. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Extract
https://www.google.co.uk/search?tbm=isch&q=Orange essence
FoodEx2 term A047H: Lemon essence
The group includes any type of Lemon essence. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Extract
https://www.google.co.uk/search?tbm=isch&q=Lemon essence
FoodEx2 term A047J: Rum essence
The group includes any type of Rum essence. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Rum essence
FoodEx2 term A047K: Carob flavouring
The group includes any type of Carob flavouring. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A047L: Liquorice extract
The group includes any type of Liquorice extract. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=Liquorice extract
FoodEx2 term A047M: Artificial flavours-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Artificial flavours. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A047N: Food colours
The group includes any type of Food Colour, i.e. food additives used to add or restore colour in a food. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_coloring
https://www.google.co.uk/search?tbm=isch&q=Food colours
FoodEx2 term A047P: Natural food colour
The group includes any type of Natural food colour. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_coloring
FoodEx2 term A047Q: Artificial food colour
The group includes any type of Artificial food colour. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_coloring
FoodEx2 term A047R: Food additives other than flavours, colours and artificial sweeteners
The group includes any type of Food Additives other than flavours, colours and artificial sweeteners. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A047S: Preservative
The group includes any type of Preservative, i.e. food additives added to prolong the shelf-life of foods by protecting them against micro-organisms. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A047T: Antioxidant
The group includes any type of Antioxidant, i.e. food additives which prolong the shelf-life of foods by protecting them against oxidation (i.e. fat rancidity and colour changes). The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A047V: Emulsifier
The group includes any type of Emulsifier, i.e. food additives which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A047X: Thickener
The group includes any type of Thickener, i.e. food additives which increase the viscosity of a foodstuff. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A047Y: Gelling agent
The group includes any type of Gelling agent, i.e. food additives which give a foodstuff texture through formation of a gel. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A047Z: Stabiliser
The group includes any type of Stabiliser, i.e. food additives are substances which make it possible to maintain the physico-chemical state of a foodstuff. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additive
FoodEx2 term A048A: Flavour enhancer
The group includes any type of Flavour enhancer, i.e. food additives which enhance the existing taste and/or odour of a foodstuff. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
https://www.google.co.uk/search?tbm=isch&q=Flavour enhancer
FoodEx2 term A048B: Acid
The group includes any type of Acid, i.e. food additives which increase the acidity of a foodstuff and/or impart a sour taste to it. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additive
FoodEx2 term A048C: Acidity regulator
The group includes any type of Acidity regulator, i.e. food additives which alter or control the acidity or alkalinity of a foodstuff. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
https://www.google.co.uk/search?tbm=isch&q=Acidity regulator Food additive
FoodEx2 term A048D: Anti-caking agent
The group includes any type of Anti-caking agent, i.e. food additives which reduce the tendency of individual particles of a foodstuff to adhere to one another. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Anticaking_agent
https://www.google.co.uk/search?tbm=isch&q=Anti-caking agent
FoodEx2 term A048E: Modified starch
The group includes any type of Modified starch, i.e. substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Modified_starch
https://www.google.co.uk/search?tbm=isch&q=Modified starch
FoodEx2 term A048F: Anti-foaming agent
The group includes any type of Anti-foaming agent, i.e. substances which prevent or reduce foaming. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
https://www.google.co.uk/search?tbm=isch&q=Anti-foaming agent food
FoodEx2 term A048G: Glazing agent
The group includes any type of Glazing agent, i.e. food additives which give a foodstuff texture through formation of a gel. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A048H: Emulsifying salts
The group includes any type of Emulsifying salts, i.e. food additives which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A048J: Flour treatment agent
The group includes any type of Flour treatment agent, i.e. food additives added to flour or to dough to improve its baking quality. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A048K: Firming agent
The group includes any type of Firming agent, i.e. food additives which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Firming_agent
FoodEx2 term A048L: Humectant
The group includes any type of Humectant, i.e. substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A048M: Bulking agent
The group includes any type of Bulking agent, i.e. substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Food_additives
FoodEx2 term A048N: Propellent gas
The group includes any type of Propellent gas, i.e. gases other than air which expel a foodstuff from a container. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A048P: Miscellaneous agents for food processing
The group includes any type of Miscellaneous agents for food processing. Different types of agents are considered in this group. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A048Q: Preparations for raising and flavouring home-made bakery
Common names: Baking powder
The group includes any type of Preparations for raising and flavouring bakery products, used in home-made bakery. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://www.google.co.uk/search?tbm=isch&q=raising agents and flavouring agents bakery
FoodEx2 term A048R: Preparations for gelling home-made food
The group includes any type of Preparations for gelling home-made food, like marmalades / jams, puddings. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A048S: Preparations for pickling vegetables
The group includes any type of Preparation used for pickling vegetables. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A048T: Processing aids
The group includes any type of Processing aids, i.e. substances intentionally used to process raw materials that are not present or are present at only insignificant levels in the finished food. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
FoodEx2 term A048V: Enzymes for food manufacture
The group includes any type of Enzymes used for food manufacture. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Enzyme
FoodEx2 term A048X: Live microorganisms for food production
Common names: RPCs of microbiological origin
The group includes any type of Microorganisms used in food production. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Microbial_food_cultures
FoodEx2 term A048Y: Starter cultures
The group includes any type of bacteria used as starter cultures, i.e. a microbial preparation based on bacteria used in food production intentionally inoculated in a raw material to initiate and carry out fermentations. For example, starter cultures are used in meat and dairy technology. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Starter_cultures
https://www.google.co.uk/search?tbm=isch&q=Starter cultures
FoodEx2 term A048Z: Yeast cultures
The group includes any type of Yeast cultures used in food production, for example in brewing and breadmaking. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Yeast
https://www.google.co.uk/search?tbm=isch&q=Yeast cultures for making food
FoodEx2 term A049A: Baking yeast
The group includes any type of Yeast used in Bakery Product Manufacturing. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Baking_yeast
https://www.google.co.uk/search?tbm=isch&q=Baking yeast
FoodEx2 term A049B: Mould or micro-fungal cultures
The group includes any type of Mould cultures used in food production, for example in blue cheese. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.
https://en.wikipedia.org/wiki/Mold
FoodEx2 term A049C: Food groups specific for some hierarchies only-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The category is functional to the multi-hierarchical nature of the FCDS. It includes all items that are not applicable to an area-specific view of the system
FoodEx2 term A049D: Groups for biological monitoring
The group includes any type of Groups for biological monitoring.
FoodEx2 term A049E: Animal meat food
Group/item (specifically used in the domain of biological monitoring). The group includes any type of Animal-derived food falling in the domain of 'meat'. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049F: Generic non-game mammals meat food
Common names: red meat food
Group/item (specifically used in the domain of biological monitoring) including e.g. red-derived food falling in the domain of 'meat'. The group includes any type of generic non-game mammals-derived food falling in the domain of 'meat'. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049G: Generic non-game mammals carcase
Common names: red carcase
Group/item (specifically used in the domain of biological monitoring) including e.g. red meat carcase. The group includes any type of generic non-game mammals carcase. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049H: Generic non-game mammals fresh meat / fat tissue
Common names: red fresh meat
Group/item (specifically used in the domain of biological monitoring) including e.g. red fresh meat. The group includes any type of generic non-game mammals fresh meat / fat tissue. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049J: Generic non-game mammals, minced meat
Common names: red minced meat
Group/item (specifically used in the domain of biological monitoring) including e.g. red minced meat. The group includes any type of generic non-game mammals, minced meat. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049K: Generic non-game mammals msm
Common names: red MSM
Group/item (specifically used in the domain of biological monitoring) including e.g. red MSM. The group includes any type of generic non-game mammals MSM. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049L: Generic non-game mammals offal
Group/item (specifically used in the domain of biological monitoring). The group includes any type of generic non-game mammals offal. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049M: Generic non-game mammals meat preparations
Common names: red meat preparations
Group/item (specifically used in the domain of biological monitoring) including e.g. red meat preparations. The group includes any type of generic non-game mammals meat preparations. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049N: Generic non-game mammals meat products
Common names: red meat products
Group/item (specifically used in the domain of biological monitoring) including e.g. red meat products. The group includes any type of generic non-game mammals meat products. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049P: Bovine meat food
Scientific name: Bos primigenius (taurus) Bojanus$Bos taurus L.$Bos indicus L.
Common names: (b) Tissues from bovine
Classified under the species Bos primigenius (taurus) Bojanus or Bos taurus L. or Bos indicus L. 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 A049Q: Bovine carcase
The group includes any types of carcase of bovines, including cattle, yak, zebu, buffalos and other bovines. This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Bovini
FoodEx2 term A049R: Bovine fresh meat / fat tissue
Group/item (specifically used in the domain of biological monitoring). The group includes all types of bovine fresh meat / fat tissue. This group covers also yak, zebu and buffalos. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A049S: Bovine, minced meat
The group includes any type of minced meat of bovines, including cattle, yak, zebu and buffalos. The term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Meat
FoodEx2 term A049T: Bovine msm
The group includes any type of mechanically separated meat (msm) of bovines, including cattle, yak, zebu, buffalos and other bovines. This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/mechanically_separated_meat_
FoodEx2 term A049V: Bovine offal
Group/item (specifically used in the domain of biological monitoring). The group includes any type of bovine offal. This group covers also yak, zebu and buffalos.
FoodEx2 term A049X: Bovine meat preparations
Group/item (specifically used in the domain of biological monitoring). The group includes any type of bovine meat preparations. This group covers also yak, zebu and buffalos.
FoodEx2 term A049Y: Bovine meat products
Group/item (specifically used in the domain of biological monitoring). The group includes any type of bovine meat products. This group covers also yak, zebu and buffalos.
FoodEx2 term A049Z: Pig meat food
Scientific name: Sus scrofa L.
Common names: (a) Tissues from swine
Classified under the species Sus scrofa L. 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 A04AA: Pig carcase
Common names: swine carcase
The group includes any type of pig (swine) carcase. This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Domestic_pig
FoodEx2 term A04AB: Pig fresh meat / fat tissue
Common names: swine fresh meat / fat tissue
Group/item (specifically used in the domain of biological monitoring) including e.g. swine fresh meat / fat tissue. The group includes any type of pig (swine) fresh meat / fat tissue. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AC: Pig minced meat
Common names: swine minced meat
The group includes any type of pig (swine) minced meat. The term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Meat
FoodEx2 term A04AD: Pig msm
Common names: swine MSM
The group includes any type of Pig/swine mechanically separated meat (msm). This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/mechanically_separated_meat_
FoodEx2 term A04AE: Pig offal
Common names: swine offals
Group/item (specifically used in the domain of biological monitoring) including e.g. swine offals. The group includes any type of pig (swine) offals. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AF: Pig meat preparations
Common names: swine meat preparations
Group/item (specifically used in the domain of biological monitoring) including e.g. swine meat preparations. The group includes any type of pig (swine) meat preparations. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AG: Pig meat products
Common names: swine meat products
Group/item (specifically used in the domain of biological monitoring) including e.g. swine meat products. The group includes any type of pig (swine) meat products. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AH: Sheep meat food
Scientific name: Ovis aries L.
Common names: (c) Tissues from sheep
Classified under the species Ovis aries L. 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 A04AJ: Sheep carcase
The group includes any type of sheep carcase. This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Sheep
FoodEx2 term A04AK: Sheep fresh meat / fat tissue
Group/item (specifically used in the domain of biological monitoring). The group includes any type of sheep fresh meat / fat tissue. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AL: Sheep, minced meat
The group includes any type of sheep minced meat. The term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Meat
FoodEx2 term A04AM: Sheep msm
The group includes any type of Sheep mechanically separated meat (msm). This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/mechanically_separated_meat_
FoodEx2 term A04AN: Sheep offal
Group/item (specifically used in the domain of biological monitoring). The group includes any type of sheep offals. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AP: Sheep meat preparations
Group/item (specifically used in the domain of biological monitoring). The group includes any type of sheep meat preparations. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AQ: Sheep meat products
Group/item (specifically used in the domain of biological monitoring). The group includes any type of sheep meat products. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AR: Goat meat food
Scientific name: Capra hircus L.$Capra aegagrus hircus
Common names: (d) Tissues from goat, Domestic goat
Classified under the species Capra hircus L. or Capra aegagrus hircus. 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 A04AS: Goat carcase
The group includes any type of goat carcase. This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Goat
FoodEx2 term A04AT: Goat fresh meat / fat tissue
Group/item (specifically used in the domain of biological monitoring). The group includes any type of goat fresh meat / fat tissue. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AV: Goat, minced meat
The group includes any type of goat minced meat. The term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Meat
FoodEx2 term A04AX: Goat msm
The group includes any type of Goat mechanically separated meat (msm). This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/mechanically_separated_meat_
FoodEx2 term A04AY: Goat offal
Group/item (specifically used in the domain of biological monitoring). The group includes any type of goat offal. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04AZ: Goat meat preparations
Group/item (specifically used in the domain of biological monitoring). The group includes any type of goat meat preparations. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BA: Goat meat products
Group/item (specifically used in the domain of biological monitoring). The group includes any type of goat meat products. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BB: Horse meat food
Scientific name: Equus ferus caballus$Equus caballus
Group/item (specifically used in the domain of biological monitoring) belonging to the taxonomic group Equus ferus caballus. The group includes any type of horse-derived food falling in the domain of 'meat'. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BC: Horse carcase
The group includes any type of horse carcase. This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Horse
FoodEx2 term A04BD: Horse fresh meat / fat tissue
Group/item (specifically used in the domain of biological monitoring). The group includes any type of horse fresh meat / fat tissue. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BE: Horse, minced meat
The group includes any type of horse minced meat. The term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Meat
FoodEx2 term A04BF: Horse msm
The group includes any type of Horse mechanically separated meat (msm). This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/mechanically_separated_meat_
FoodEx2 term A04BG: Horse offal
Group/item (specifically used in the domain of biological monitoring). The group includes any type of horse offal. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BH: Horse meat preparations
Group/item (specifically used in the domain of biological monitoring). The group includes any type of horse meat preparations. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BJ: Horse meat products
Group/item (specifically used in the domain of biological monitoring). The group includes any type of horse meat products. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BK: Asses-mules-hinnies meat food
Scientific name: Equus spp.
Group/item (specifically used in the domain of biological monitoring) belonging to the taxonomic group Equus spp. The group includes any type of asses-mules-hinnies-derived food falling in the domain of 'meat'. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BL: Asses-mules-hinnies carcase
The group includes any type of asses-mules-hinnies carcase. This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Equus_(genus)
FoodEx2 term A04BM: Asses-mules-hinnies fresh meat / fat tissue
Group/item (specifically used in the domain of biological monitoring). The group includes any type of asses-mules-hinnies fresh meat / fat tissue. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BN: Asses-mules-hinnies, minced meat
The group includes any type of Asses-mules-hinnies minced meat. The term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Meat
FoodEx2 term A04BP: Asses-mules-hinnies msm
The group includes any type of Asses-mules-hinnies mechanically separated meat (msm). This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/mechanically_separated_meat_
FoodEx2 term A04BQ: Asses-mules-hinnies offal
Group/item (specifically used in the domain of biological monitoring). The group includes any type of asses-mules-hinnies offal. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BR: Asses-mules-hinnies meat preparations
Group/item (specifically used in the domain of biological monitoring). The group includes any type of asses-mules-hinnies meat preparations. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BS: Asses-mules-hinnies meat products
Group/item (specifically used in the domain of biological monitoring). The group includes any type of asses-mules-hinnies meat products. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BT: Rabbit meat food
Scientific name: Oryctolagus cuniculus
Group/item (specifically used in the domain of biological monitoring) belonging to the taxonomic group Oryctolagus cuniculus. The group includes any type of rabbit-derived food falling in the domain of 'meat'. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BV: Rabbit carcase
The group includes any type of rabbit carcase. This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/European_rabbit
FoodEx2 term A04BX: Rabbit fresh meat / fat tissue
Group/item (specifically used in the domain of biological monitoring). The group includes any type of rabbit fresh meat / fat tissue. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04BY: Rabbit, minced meat
The group includes any type of rabbit minced meat. The term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/Meat
FoodEx2 term A04BZ: Rabbit msm
The group includes any type of Rabbit mechanically separated meat (msm). This term is specifically used in the domain of biological monitoring. 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://en.wikipedia.org/wiki/mechanically_separated_meat_
FoodEx2 term A04CA: Rabbit offal
Group/item (specifically used in the domain of biological monitoring). The group includes any type of rabbit offals. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A04CB: Rabbit meat preparations
Group/item (specifically used in the domain of biological monitoring). The group includes any type of rabbit meat preparations. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.