disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A07JP: Preserving with salt
Preserving by reducing the water activity using salt (particularly sodium chloride)
FoodEx2 term A07JQ: Preserving with sugars
Preserving by reducing the water activity using sugars (particularly sucrose)
FoodEx2 term A07JR: Candying
Placing in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Sugar is also absorbed into the food providing a typical structure. Mostly applied to fruit (and to lesser extent to other vegetables)
FoodEx2 term A07JS: Preserving with preserving additives
Treating by addition of chemicals with anti-microbial properties
FoodEx2 term A07JT: Marinating
Marination is the process of soaking foods in a seasoned, often acidic, liquid (usually before cooking)
FoodEx2 term A07JV: Smoking
Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood
FoodEx2 term A07JX: Biological treatment
Preserving by action of microorganisms
FoodEx2 term A07JY: Yeast fermentation
preserving by yeast fermentation
FoodEx2 term A07JZ: Bacteria fermentation
Treated by controlled bacterial fermentation, with specific non-pathogenic bacterial strains. The process may have preservation, technological or marketing purposes.
FoodEx2 term A07KA: Mould culturing
Treating by culturing with mould (specific strains not representing a health concern). It includes white moulds and blue moulds (typical for cheese)
FoodEx2 term A07KB: Enzyme treatment
Treating with specific enzymes (allowed for food)
FoodEx2 term A07KC: Pickling
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid)
FoodEx2 term A07KD: Curing
Curing refers to various food preservation and flavouring processes, especially of meat or fish, by the addition of a combination of salt and other ingredients, with eventual partial drying and biological maturation
FoodEx2 term A07KE: Subtraction of water
Treating in a way to reduced the water content
FoodEx2 term A07KF: Concentration / evaporation
Common names: Concentration, Evaporation
Increase in certain contents by removal of water and/or other constituents. This happens in the case of milk with reduction of water content by action of evaporation (under vacuum or not), but still in liquid form.
FoodEx2 term A07KG: Drying (dehydration)
Common names: desiccation, Dehydration
Transformation of moist food/feed into its solid - dry form due to almost complete subtraction of water
FoodEx2 term A07KH: Freeze-drying (lyophilisation)
Subject to action of vacuum in frozen status in order to fully (or almost fully) eliminate water without any heat-induced spoilage
FoodEx2 term A07KJ: Air / heat drying
Drying by effect of air (most commonly hot air)
FoodEx2 term A07KK: Sun drying
Drying by exposing to the effect of sun (usually in the open air)
FoodEx2 term A07KL: Semi-drying (e.g. Fruits)
Drying to a water content low enough to guarantee microbiological stability, but still keeping a relatively soft structure (often used for fruit)
FoodEx2 term A07KM: Condensing milk (concentration + sugars)
Subject to the particular process of evaporation combined with addition of very finely ground sugars, in order to provide "crystallisation seeds", to avoid sandy mouthfeel by growing sugars crystals during the shelf life. This technique is specifically used for milk
FoodEx2 term A07KN: Lowering temperature
Subject to a low temperature treatment (and storage), to improve the microbiological stability and slow down chemical reactions too
FoodEx2 term A07KP: Chilling
Lowering in temperature, but still above the freezing point, to aid preservation
FoodEx2 term A07KQ: Freezing
Preserving by freezing sufficiently rapidly to avoid spoilage and microbial growth
FoodEx2 term A07KR: Iqf freezing (flash/blast freezing)
Preserving by freezing sufficiently rapidly to retain flavor and nutritional value. In this case, food in small forms, like berries and small fruits, tends to keep free flowing parts (individually quick frozen)
FoodEx2 term A07KS: Physical division / dimension reduction
Treating in order to separate into pieces of different form and dimension
FoodEx2 term A07KT: Portioning
Separating into portions (intended for a defined number of eating occasions, generally one single)
FoodEx2 term A07KV: Slicing
Cutting into slices (when one of the tree dimensions is much smaller than the others) with knife, blades etc.
FoodEx2 term A07KX: Dicing and stripe-cutting
Cutting to form dices, strips or sticks
FoodEx2 term A07KY: Mincing / chopping / cutting
Cutting or chopping into very small pieces (usually said for soft solids), by using one or more knives.
FoodEx2 term A07KZ: Grating
Reducing to fragments, shreds, or powder by rubbing against an abrasive surface
FoodEx2 term A07LA: Grinding / milling / crushing
Common names: Fragmentation, Flour milling, Rice milling
Reducing to fragments, shreds, or powder by passing through a grinder, crusher or mill
FoodEx2 term A07LB: Sifting
Common names: Sieving, Screening, Bolting
Separation of particles of different sizes by passing feed of food materials through screen(s) (sieves) while being shaken or poured
FoodEx2 term A07LC: Removal of external layer
Common names: Peeling, Decortication, Hulling, Husking, Polishing
Treating to remove external layer of food/feed, like peel, hull, husk or bark
FoodEx2 term A07LD: Physico-chemical modification
When a food or food item underwent a modification of any type not previously listed, by physical or chemical action
FoodEx2 term A07LE: Aerating / whipping
with addition of a finely mixed gas, increasing in a relatively stable manner the volume and making the structure lighter
FoodEx2 term A07LF: Extrusion/extrusion-cooking
Thermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product combined with special shaping by passing through an orifice. Forming by passing through an extrusion hole, more often in connection with a cooking step
FoodEx2 term A07LG: Flaking
Flattening and drying/heat-treating moistured or cooked grains
FoodEx2 term A07LH: Flattening / rolling
Flattening by passing through rolls (e.g. grains)
FoodEx2 term A07LJ: Homogenizing or emulsifying
Treatment of a fluid containing both water and fat, passed through a homogeniser, with or without addition of emulsifier, in order to get very fine stable droplets of fat, no more collapsing into a separate phase, or doing so in a very long time scale
FoodEx2 term A07LK: Parboiling / pre-gelatinising
Common names: Parboiling, Pre-gelatinisation
Boiling or steaming (mostly referred to cereals) until partially cooked in order to pre-gelatinize starches. With this treatment cereals take less time to cook, and after cooking are firmer and less sticky. In general terms, pregelatinisation is modification of starch to improve significantly its swelling properties in cold water.
FoodEx2 term A07LL: Puffing / expanding
Common names: Puffing, Expanding
Treating under high pressure with steam (refers to grains). When the containment vessel's seal is suddenly broken, the entrained steam then flashes and bloats the endosperm of the kernel, increasing its volume to many times its original size.
FoodEx2 term A07LM: Texturing
Treating with pressure, extrusion and heat in variable combinations in order to transform a powdered or liquid protein mixture into particles capable of assuming a structure (e.g. meat-like) after rehydration
FoodEx2 term A07LN: Juicing
Transforming into a juice by physical or enzymatic action or a combination of the two (particularly applicable to fruit or vegetables)
FoodEx2 term A07LP: Coagulating / clotting
Subject to a process in which a liquid (usually with protein content) is changed into a semisolid mass
FoodEx2 term A07LQ: Alkalizing
Treating with alkali to increase pH and improve other properties
FoodEx2 term A07LR: Bleaching
Treating with hypochlorite or other chemicals to remove color, whiten, or disinfect, often via oxidation
FoodEx2 term A07LS: Bromating
Subject to addition of bromate (e.g. as a flour improver, strengthening the dough and allowing higher rising)
FoodEx2 term A07LT: Hydrogenation
Treating with hydrogen, to reduce and saturate insaturated organic compound, technology widely applied to the processing of vegetable oils and fats. Transformation with the use of a catalyst of unsaturated into saturated glycerides (of oils and fats) or free fatty acids, or of reducing sugars into the analogous polyols.
FoodEx2 term A07LV: Liquid injection
Treating with injection of liquids
FoodEx2 term A07LX: Hydrolysis (sugar/proteins/fats)
Common names: Splitting
Treating with enzymes or chemicals and/or heat+pressure in order to split long molecular structures into shorter pieces
FoodEx2 term A07LY: Pressurizing with aerosol propellant (spray)
Common names: Spray
Packing under pressure of a gas, in order to get instant whipping while dispensing
FoodEx2 term A07LZ: Compounding, assembling, coating or filling
All processes that join different food elements into a composite products. Included here are also the coating or filling of one food with other food with suitable characteristics
FoodEx2 term A07MA: Filling
Stuffing by injection or inclusion of a food preparation into another food acting as container
FoodEx2 term A07MB: Separation of fractions / subtraction of components
Treating in a way to separate one or more of the components of one food
FoodEx2 term A07MC: Centrifugal separation
Common names: Centrifugal skimming, Skimming
Separating into components (e.g. fat and water phases) by action of a centrifugal equipment
FoodEx2 term A07MD: Ultra-filtration
Separating into components by membrane separation (semi-permeable membranes) capable to separate molecules in the range 1000-10 000 000 Dalton
FoodEx2 term A07ME: Reverse osmosis
Treating with a membrane technical filtration method that removes many types of large molecules and ions from solutions
FoodEx2 term A07MF: Distillation
Separating into components by distillation, a method of separating mixtures based on differences in volatilities of components in a boiling liquid mixture
FoodEx2 term A07MG: Fat fractioning
Common names: Oil
Said of fats processing in order to separate fractions with fatty acid chains of different length
FoodEx2 term A07MH: Churning
Processing in order to separate butter from cream
FoodEx2 term A07MJ: Extraction
Common names: Infusion
Processing in order to separate one or more substances from a matrix taking advantage of the affinity with a fluid phase used as extractor.
FoodEx2 term A07MK: Brewing / infusion
Treating in order to make a beverage by boiling, steeping, or mixing various ingredients. During brewing, taste and colour components are extracted into the liquid phase (final beverage)
FoodEx2 term A07ML: Crystallization
Processing in order to separate solid crystals of a (generally) pure substance from a saturated solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal
FoodEx2 term A07MM: Lactose reduction
Treating in order to reduce the lactose content either by hydrolysis to simple sugars or by separation of lactose
FoodEx2 term A07MN: Decaffeinating
Treating in order to extract coffeine while leaving the taste components (in cofee, tea and similar)
FoodEx2 term A07MP: Addition of water
Adding water in different ways for different purposes
FoodEx2 term A07MQ: Dilution
With addition of water, thus reducing the concentration of soluble solids
FoodEx2 term A07MR: Reconstitution from concentrate, powder or other dehydrated form
Said of concentrated or dried food brought back to the original water content (or moisture) by addition of water
FoodEx2 term A07MS: Soaking
Common names: Steeping
To immerse a food in liquid (e.g. water) for a period of time in order to get it thoroughly wet or saturated by the liquid and eventually remove soluble unwanted components. The process is used, to reduce cooking time, aid in seed coat removal, facilitate the uptake of water to activate the germination process or reduce the concentration of naturally occurring anti-nutritive factors.
FoodEx2 term A07MT: Meat inside “raw”
When the meat inside has the same appearance of raw meat
FoodEx2 term A07MV: Meat inside “medium”
When the meat inside has a lightly brown colour. But still the presence of some pink or red
FoodEx2 term A07MX: Meat inside “ well done”
When the meat inside is fully cooked
FoodEx2 term A07MY: Outside light brown
When a heating process (e.g. in Meat, fish, toasted bread, beans.) produces a light colouring to the surface, but still some appearance of the original or raw colour
FoodEx2 term A07MZ: Outside brown
When a heating process (e.g. in Meat, fish, toasted bread, beans.) produces a well recognisable colouring to the surface, giving the appearance of an effective, but not excessive cooking
FoodEx2 term A07NA: Outside dark brown/slightly burned
When a heating process (e.g. in Meat, fish, toasted bread, beans.) produces marked colouring to the surface, giving the appearance of complete cooking, approaching to excessive browning, but still without burned surface (black colour)
FoodEx2 term A07NB: Vegetables inside raw
When a cooked vegetable is still raw in the interior
FoodEx2 term A07NC: Vegetables inside cooked
When a vegetable is thoroughly cooked
FoodEx2 term A07ND: Meat/fish/bakery/vegetables: presence of burned spots-parts
When the surface presents burned (black) spots or parts. It happens often while grilling or barbecuing
FoodEx2 term A07NE: Egg white semi-liquid
Cooking status of eggs when the albumen is only partially coagulated
FoodEx2 term A07NF: Egg white solid
Cooking status of eggs when the albumen is fully coagulated
FoodEx2 term A07NG: Egg yolk liquid
Cooking status of eggs when the yolk is completely liquid
FoodEx2 term A07NH: Egg yolk semi-liquid
Cooking status of eggs when the yolk is only partially coagulated
FoodEx2 term A07NJ: Egg yolk solid
Cooking status of eggs when the yolk is fully coagulated
FoodEx2 term A07NK: Bag, sack or pouch
When the food is packed in a Bag, sack or pouch
FoodEx2 term A07NL: Box
When the food is packed in a Box
FoodEx2 term A07NM: Bottle
When the food is packed in a Bottle
FoodEx2 term A07NN: Jar
When the food is packed in a Jar
FoodEx2 term A07NP: Jug
When the food is packed in a Jug
FoodEx2 term A07NQ: Demijohn-carboy
When the food is packed in a Demijohn-carboy
FoodEx2 term A07NR: Drawn can
When the food is packed in a Drawn can
FoodEx2 term A07NS: Three-part can
When the food is packed in a Three-part can
FoodEx2 term A07NT: Cup/pot
When the food is packed in a cup or pot
FoodEx2 term A07NV: Capsule
When the food is packed in a Capsule
FoodEx2 term A07NX: Drum (container)
When the food is packed in a Drum (container)
FoodEx2 term A07NY: Envelope/wrap
When the food is packed in a Envelope or wrap
FoodEx2 term A07NZ: Flexible formed container
When the food is packed in a Flexible formed container, like some pouches and tetra brik
FoodEx2 term A07PA: Pail/bucket
When the food is packed in a Pail or bucket
FoodEx2 term A07PB: Tube
When the food is packed in a Tube
FoodEx2 term A07PC: Vial / ampoule
When the food is packed in a Vial or ampoule
FoodEx2 term A07PD: Ceramic or earthenware
This term applies when a food is contained in a primary package (in contact with the food) made of Ceramic or earthenware
FoodEx2 term A07PE: Edible material
This term applies when a food is contained in a primary package (in contact with the food) made of Edible material
FoodEx2 term A07PF: Glass
This term applies when a food is contained in a primary package (in contact with the food) made of Glass
FoodEx2 term A07PG: Metal
This term applies when a food is contained in a primary package (in contact with the food) made of Metal
FoodEx2 term A07PH: Aluminium
This term applies when a food is contained in a primary package (in contact with the food) made of Aluminium
FoodEx2 term A07PJ: Steel plate
This term applies when a food is contained in a primary package (in contact with the food) made of Steel plate
FoodEx2 term A07PK: Rubber
This term applies when a food is contained in a primary package (in contact with the food) made of Rubber
FoodEx2 term A07PL: Paper foil
This term applies when a food is contained in a primary package (in contact with the food) made of Paper including parchment and bakery release treated paper
FoodEx2 term A07PM: Laminated paper–aluminium foil
This term applies when a food is contained in a primary package (in contact with the food) made of paper-aluminium laminated foil, eventually including additional plastic layers. The foil is thin and flexible
FoodEx2 term A07PN: Laminated paper-plastic foil
This term applies when a food is contained in a primary package (in contact with the food) made of paper-plastic foil without metal layers. The foil is thin and flexible.
FoodEx2 term A07PP: Waxed paper
This term applies when a food is contained in a primary package (in contact with the food) made of waxed paper
FoodEx2 term A07PQ: Paperboard
This term applies when a food is contained in a primary package (in contact with the food) made of Paperboard (thick, semi-rigid paper material)
FoodEx2 term A07PR: Plastic
This term applies when a food is contained in a primary package (in contact with the food) made of Plastic
FoodEx2 term A07PS: Laminate
This term applies when a food is contained in a primary package (in contact with the food) made of Laminate
FoodEx2 term A07PT: Laminated paperboard-plastic
This term applies when a food is contained in a primary package (in contact with the food) made of paperboard-plastic laminated foil, eventually including different plastic layers but no metal layer. The sheet is thick and semi-flexible. This kind of material is often used for packaging of liquid food.
FoodEx2 term A07PV: Laminated paperboard–plastic-metal
This term applies when a food is contained in a primary package (in contact with the food) made of paperboard –plastic-metal laminate, eventually including different plastic layers but generally one metal layer. The sheet is thick and semi-flexible. This kind of material is often used for packaging of liquid food.
FoodEx2 term A07PX: Textile or fabric
This term applies when a food is contained in a primary package (in contact with the food) made of Textile or fabric
FoodEx2 term A07PY: Wax
This term applies when a food is contained in a primary package (in contact with the food) made of Wax
FoodEx2 term A07PZ: Wood or cork
This term applies when a food is contained in a primary package (in contact with the food) made of Wood
FoodEx2 term A07QA: Husk (wrapper)
This term applies when a food is contained in a primary package (in contact with the food) made of Husk (wrapper)
FoodEx2 term A07QB: Leaf (wrapper)
This term applies when a food is contained in a primary package (in contact with the food) made of Leaf (wrapper)
FoodEx2 term A07QC: With shell
The food item is considered in its form with shell
FoodEx2 term A07QD: W/o shell
The food item is considered in its form without shell
FoodEx2 term A07QE: With peel
The food item is considered in its form with peel
FoodEx2 term A07QF: W/o peel
The food item is considered in its form without peel
FoodEx2 term A07QG: With stem
The food item is considered in its form with stem
FoodEx2 term A07QH: W/o stem
The food item is considered in its form without stem
FoodEx2 term A07QJ: With stone
Common names: With pit
The food item is considered in its form with stone
FoodEx2 term A07QK: W/o stone
Common names: W/o pit
The food item is considered in its form without stone
FoodEx2 term A07QL: With bone
The food item is considered in its form with bone
FoodEx2 term A07QM: W/o bone
The food item is considered in its form without bone
FoodEx2 term A07QN: With entrails
The food item is considered in its form with interiors, entrails, internal offals.
FoodEx2 term A07QP: W/o entrails
The food item is considered in its form without interiors, entrails, internal offals.
FoodEx2 term A07QQ: With skin
The food item is considered in its form with skin
FoodEx2 term A07QR: W/o skin
The food item is considered in its form without skin
FoodEx2 term A07QS: With caps / crown
The food item is considered in its form with caps / crown
FoodEx2 term A07QT: W/o caps / crown
The food item is considered in its form without caps / crown
FoodEx2 term A07QV: With easily detachable skin
The food item is considered in its form with easily detachable skin
FoodEx2 term A07QX: W/o easily detachable skin
The food item is considered in its form without easily detachable skin
FoodEx2 term A07QY: With husks
The food item is considered in its form with husks
FoodEx2 term A07QZ: W/o husks
The food item is considered in its form without husks
FoodEx2 term A07RA: With pods
The food item is considered in its form with pods
FoodEx2 term A07RB: W/o pods
The food item is considered in its form without pods
FoodEx2 term A07RC: With seeds
The food item is considered in its form with seeds
FoodEx2 term A07RD: W/o seeds
The food item is considered in its form without seeds
FoodEx2 term A07RE: With cob
The food item is considered in its form with cob
FoodEx2 term A07RF: W/o cob
The food item is considered in its form without cob
FoodEx2 term A07RG: With core
The food item is considered in its form with core
FoodEx2 term A07RH: W/o core
The food item is considered in its form without core
FoodEx2 term A07RJ: With decayed leaves
The food item is considered in its form with decayed leaves
FoodEx2 term A07RK: W/o decayed leaves
The food item is considered in its form without decayed leaves
FoodEx2 term A07RL: With tops
The food item is considered in its form with tops
FoodEx2 term A07RM: W/o tops
The food item is considered in its form without tops
FoodEx2 term A07RN: With roots
The food item is considered in its form with roots
FoodEx2 term A07RP: W/o roots
The food item is considered in its form without roots
FoodEx2 term A07RQ: With sepals
The food item is considered in its form with sepals
FoodEx2 term A07RR: W/o sepals
The food item is considered in its form without sepals
FoodEx2 term A07RS: W/o lint
Common names: Delinted (only for cottonseed…)
This instance of cottonseed is considered as delinted
FoodEx2 term A07RT: With lint
Common names: Not delinted (only for cottonseed…)
This instance of cottonseed is considered as not delinted
FoodEx2 term A07RV: Farmed / cultivated / aquaculture
Common names: Farmed
The animal or plant is raised under controlled conditions and not in a wild status
FoodEx2 term A07RX: Semi-domesticated
The animal is raised under partly controlled conditions but keeping some aspects of the wild life
FoodEx2 term A07RY: Wild or gathered or hunted
Common names: Game
The animal or plant grew in wild conditions and was then gathered / collected
FoodEx2 term A07RZ: Outdoor/free-range growing condition
Common names: Open-air growing condition
Grown outdoor, in an open environment
FoodEx2 term A07SA: Indoor/under glass growing condition
Common names: Protected growing conditions, Greenhouse, Hoop greenhouse
Grown indoor, in a fully controlled environment. For plants, the different types of greenhouses and tunnels based on greenhouse effect are included
FoodEx2 term A07SB: Hydroponic growing condition
Plants cultivated under hydroponic conditions
FoodEx2 term A07SC: Battery caged
Grown in industrial agricultural confinement system (used primarily for egg-laying hens)
FoodEx2 term A07SD: Cage-free
Poultry grown without use of cages
FoodEx2 term A07SE: Organic production
Vegetable produced with a form of agriculture that relies on techniques such as crop rotation, green manure, compost and biological pest control to maintain soil productivity and control pests on a farm
FoodEx2 term A07SF: Raised under controlled housing conditions (Reg. (EU) 2015/1375)
Farming condition where animals are kept at all times under conditions controlled by the food business operator with regard to feeding and housing
FoodEx2 term A07SG: Use of genetically modified organisms
Food item involving in its production the use of genetically modifyed organisms (or genetic modification techniques)
FoodEx2 term A07SH: Food industry prepared
Produced by industry in the form it arrives to the final consumer
FoodEx2 term A07SJ: Commissary / centralized catering prepared
Ready-to-consume food prepared for final consumption in a big centralised cooking facility
FoodEx2 term A07SK: Restaurant or fast food prepared
Prepared for consumption in a restaurant or fast food
FoodEx2 term A07SL: Prepared by franchised/chain fastfood restaurant
Prepared for consumption in a chain-restaurant or franchised-restaurant (where some part of the purchase or food preparation may be organised centrally and some part may be locally managed)
FoodEx2 term A07SM: Prepared by independent fastfood restaurant
Prepared for consumption in a fastfood not part of a chain
FoodEx2 term A07SN: Prepared at bar
Prepared for consumption in a bar
FoodEx2 term A07SP: Restaurant prepared
Prepared for consumption in a restaurant not being part of a chain or anyway acting independently
FoodEx2 term A07SQ: Canteen / localized catering prepared
Scientific name: Z0113
Prepared for consumption in a canteen or localized catering facility
FoodEx2 term A07SR: Street vendor prepared and/or sold
Prepared for consumption and / or sold by a street vendor
FoodEx2 term A07SS: Home prepared (family, social networks, proxies)
Prepared for consumption at home
FoodEx2 term A07ST: Prepared by family/relatives
Prepared for consumption at home by family members or relatives
FoodEx2 term A07SV: Prepared by friends
Prepared fro consumption at home by friends
FoodEx2 term A07SX: Prepared in supermarket
Prepared for consumption in a supermarket
FoodEx2 term A07SY: Prepared by artisan
Prepared for consumption by an artisan
FoodEx2 term A07SZ: Prepared by bakery
Prepared for consumption in a bakery
FoodEx2 term A07TA: Prepared by butcher
Prepared for consumption in a butchery
FoodEx2 term A07TB: Prepared by fish shop
Prepared for consumption in a fish shop
FoodEx2 term A07TC: Prepared by deli (catessen)
Prepared for consumption in a deli shop
FoodEx2 term A07TD: Human food
Food for humans
FoodEx2 term A07TE: Adult food
Food primarily intended for adults or general population
FoodEx2 term A07TF: Infant or toddler food
Food primarily intended for infants or toddlers
FoodEx2 term A07TG: Infant food, 0 – 3 months
Food intended for infants in the first three months of life
FoodEx2 term A07TH: Infant food, 3 – 6 months
Food intended for infants during weaning
FoodEx2 term A07TJ: Infant food, 6 – 12 months
Food intended for infants after weaning but in the first year of life
FoodEx2 term A07TK: Toddler food, 1-3 years
Food intended for small children aged 1 to 3 years approximately
FoodEx2 term A07TL: Children food
Food intended for children (older than 3 years)
FoodEx2 term A07TM: Children food 4-8 years
Food intended for children aged approximately 4-8 years
FoodEx2 term A07TN: Children food 9-15 years
Food intended for children and adolescents aged approximately 9-15 years
FoodEx2 term A07TP: Special diets
Food intended for special diets
FoodEx2 term A07TQ: Diabetics
Food designed for diabetics
FoodEx2 term A07TR: Coeliac disease
Food deisgned for individuals suffering from Coeliac disease (gluten-free)
FoodEx2 term A07TS: Sporting
Food designed to support sporting people
FoodEx2 term A07TT: Weight reduction
Food designed to reduce appetite or provide less calories, for weight reduction
FoodEx2 term A07TV: Animal feed
Animal feed
FoodEx2 term A07TX: Feed for food animals
Feed designed for food animals
FoodEx2 term A07TY: Cattle feed
Feed for cattle
FoodEx2 term A07TZ: Fish and crustaceans feed
Feed for fish and crustaceans
FoodEx2 term A07VA: Game feed
Feed for game
FoodEx2 term A07VB: Horse feed
Feed for horses
FoodEx2 term A07VC: Pig feed
Feed for swine (Suidae/Suina)
FoodEx2 term A07VD: Poultry feed
Feed for poultry
FoodEx2 term A07VE: Rabbit feed
Feed for rabbit
FoodEx2 term A07VF: Sheep and goat feed
Feed for ovines and caprines
FoodEx2 term A07VG: Feed for laboratory animals
Feed for laboratory animals
FoodEx2 term A07VH: Feed for non-food producing animals
Common names: Pet feed, Pet food
Feed for non-food animals
FoodEx2 term A07VJ: Bird feed
Feed for pet birds
FoodEx2 term A07VK: Cat feed
Feed for cats
FoodEx2 term A07VL: Dog feed
Feed for Dogs
FoodEx2 term A07VM: Pet fish feed
Feed for pet fishes
FoodEx2 term A07VN: Other pet feed
Feed for other pet animals
FoodEx2 term A07VP: Ready-to-eat
The food is in its ready-to-eat form
FoodEx2 term A07VQ: Non-ready-to-eat
The food is not ready to eat and its preparation must be completed
FoodEx2 term A07VR: Intended to be eaten raw
The food is intended to be consumed without any heat treatment step
FoodEx2 term A07VS: Intended to be eaten cooked
The food is intended to be consumed after having been cooked
FoodEx2 term A07VT: Raw and intended to be eaten raw
Raw food which is intended to be eaten raw
FoodEx2 term A07VV: Raw but intended to be eaten cooked
Raw food which is intended to be eaten cooked
FoodEx2 term A07VX: Made from pasteurised milk
Composite food having pasteurised milk as ingredient
FoodEx2 term A07VY: Made from raw or low heat-treated milk
Composite food having raw (or only lightly thermised) milk as ingredient
FoodEx2 term A07VZ: Containing raw cream
Composite food having raw cream as ingredient
FoodEx2 term A07XA: Containing heat-treated cream
Composite food having heat-treated cream as ingredient
FoodEx2 term A07XB: Containing raw eggs
Composite food having raw eggs as ingredient and not having been cooked after preparation
FoodEx2 term A07XC: Made with raw eggs
Composite food having raw eggs as ingredient
FoodEx2 term A07XD: Unspecified
The food list item has been chosen because the information available did not allow to identify a more detailed item
FoodEx2 term A07XE: Other
The food list item has been chosen because none of the more detailed items corresponded to the available information. Please consider the eventual addition of a new term in the list
FoodEx2 term A07XG: Maize grain (feed)
Scientific name: Zea mays L. subsp. mays
Common names: Corn grain
Maize grain (Zea mays L. subsp. mays) for animal feed
FoodEx2 term A07XH: Rye grain (feed)
Scientific name: Secale cereale L.
Rye grain (Secale cereale L.) for animal feed
FoodEx2 term A07XJ: Garden vegetables and primary derivatives thereof
The category covers all garden vegetables (i.e. vegetables used as source of food, mainly as side dishes or ingredients in aggregated dishes) and their primary derivatives. Vegetables cultivated for their aromatic properties and for sugar production, fruit and legumes, are in separate categories. 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/vegetables
https://www.google.co.uk/search?tbm=isch&q=Garden+vegetables
FoodEx2 term A07XK: White/refined
Product subject to usual refinement processes, the unwanted components are separated in refined products
FoodEx2 term A07XL: Ripe / mature
The food product must have reached an appropriate degree of development and ripeness, account being taken of criteria proper to the variety/food type, the time of picking and the growing area (for fruit or vegetables) or the degree of possible ripening (for ripened foods).
FoodEx2 term A07XM: Unripe / immature
The food product must have not reached an appropriate degree of development and ripeness, account being taken of criteria proper to the variety/food item, the time of picking and the growing area (for fruit or vegetables) or the degree of possible ripening (for ripened foods).
FoodEx2 term A07XN: Tripe (as part-nature)
Part containing the first three chambers of a cow's stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Tripe is also produced from sheep, goats and deer.
FoodEx2 term A07XQ: Leg (as part-nature)
Part containing the walking muscles of an animal. In case of a bird the first and second segments of legs. Available as bone-in, boneless, skin-on and skinless
FoodEx2 term A07XR: Giblet (as part-nature)
Part containing the edible viscera of poultry
FoodEx2 term A07XS: Breast (as part-nature)
Part containing the flight muscles on the chest of a bird, available as bone-in, boneless, skin-on and skinless
FoodEx2 term A07XY: Granulation (from powder)
Solid food in form of small-medium free flowing particles, easy to recognise singularly and rehydrate. It is usually prepared by moisturing and drying a finer powder.
FoodEx2 term A07XZ: Instantisation
Powder produced with a process (like particular spray dryers or freeze drying) generating a very porous micro structure allowing an instantaneous dissolution in water without creation of clumps.
FoodEx2 term A07Y0: Swordfish
Scientific name: Xiphias spp.$Xiphias gladius
Marine fishes classified under the genus Xiphias spp., species Xiphias gladius, commonly known as Swordfish. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Swordfish
https://www.google.co.uk/search?tbm=isch&q=edible fish Swordfish
FoodEx2 term A07Y1: Bullet tuna
Scientific name: Auxis rochei
Marine fishes classified under the species Auxis rochei, commonly known as Bullet tuna. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Auxis_rochei
https://www.google.co.uk/search?tbm=isch&q=edible fish Bullet tuna
FoodEx2 term A07Y2: Fine powder
powder where the single particles are difficult to recognise without optical instruments (like talc)
FoodEx2 term A07Y3: Coarse powder
Powder where the single particles are recognisable without use of optical instruments (like crystal sugar)
FoodEx2 term A07Y4: Fine paste
Paste finely divided, where particles are practically not recognisable at naked eye
FoodEx2 term A07Y5: Luciobarbus graellsii (as animal)
Scientific name: Luciobarbus graellsii
Common names: Pool barb
Live animal of the taxonomic species Luciobarbus graellsii, within the Family Cyprinidae. The organisms are commonly known as Pool barb. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Luciobarbus-graellsii.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Luciobarbus
FoodEx2 term A07Y6: Olive barb (as animal)
Scientific name: Systomus sarana
Live animal of the taxonomic species Systomus sarana, within the Family Cyprinidae. The organisms are commonly known as Olive barb. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Systomus-sarana.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Systomus sarana
FoodEx2 term A07Y7: Luciobarbus bocagei (as animal)
Scientific name: Luciobarbus bocagei
Common names: Barbo ibérico, Puntiobarb
Live animal of the taxonomic species Luciobarbus bocagei, within the Family Cyprinidae. The organisms are commonly known as Barbo ibérico or Puntiobarb. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Luciobarbus-bocagei.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Luciobarbus bocagei
FoodEx2 term A07Y8: Silver barb (as animal)
Scientific name: Barbonymus gonionotus
Common names: Barbeau argenté, Barbo plateado
Live animal of the taxonomic species Barbonymus gonionotus, within the Family Cyprinidae. The organisms are commonly known as Silver barb or Barbeau argenté or Barbo plateado. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Barbonymus-gonionotus.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Barbonymus
FoodEx2 term A07Y9: Barbel (as animal)
Scientific name: Barbus barbus
Common names: Barbeau fluviatile, Barbo común
Live animal of the taxonomic species Barbus barbus, within the Family Cyprinidae. The organisms are commonly known as Barbel or Barbeau fluviatile or Barbo común. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Barbus-barbus.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Barbus barbus
FoodEx2 term A07YA: Barbus cyclolepis (as animal)
Scientific name: Barbus cyclolepis
Common names: Barb (Polish name Brzana kragloluska)
Live animal of the taxonomic species Barbus cyclolepis, within the Family Cyprinidae. The organisms are commonly known as Barb (Polish name Brzana kragloluska). The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Barbus-cyclolepis.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Barbus
FoodEx2 term A07YB: Mediterranean barbel (as animal)
Scientific name: Barbus meridionalis
Common names: Mediterranean Barbel
Live animal of the taxonomic species Barbus meridionalis., within the Family Cyprinidae. The organisms are commonly known as Mediterranean barbel or Mediterranean Barbel. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Barbus-meridionalis.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Barbus
FoodEx2 term A07YC: Barbus plebejus (as animal)
Scientific name: Barbus plebejus
Common names: Italian Barbel
Live animal of the taxonomic species Barbus plebejus., within the Family Cyprinidae. The organisms are commonly known as Italian Barbel. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Barbus-plebejus.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Barbus
FoodEx2 term A07YD: Hypsibarbus wetmorei (as animal)
Scientific name: Hypsibarbus wetmorei
Common names: Lemon Fin Barb
Live animal of the taxonomic species Hypsibarbus wetmorei, within the Family Cyprinidae. The organisms are commonly known as Lemon Fin Barb. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Hypsibarbus-wetmorei.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Hypsibarbus
FoodEx2 term A07YE: Red tailed tinfoil (as animal)
Scientific name: Barbonymus altus
Live animal of the taxonomic species Barbonymus altus., within the Family Cyprinidae. The organisms are commonly known as Red tailed tinfoil. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Barbonymus-altus.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Barbonymus
FoodEx2 term A07YF: Smallmouth bass (as animal)
Scientific name: Micropterus dolomieu
Live animal of the taxonomic species Micropterus dolomieu, within the Family Centrarchidae. The organisms are commonly known as Smallmouth bass. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Micropterus-dolomieu.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Micropterus dolomieu
FoodEx2 term A07YG: Largemouth black bass (as animal)
Scientific name: Micropterus salmoides
Common names: Achigan à grande bouche, Perca atruchada
Live animal of the taxonomic species Micropterus salmoides, within the Family Centrarchidae. The organisms are commonly known as Largemouth black bass or Achigan à grande bouche or Perca atruchada. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Micropterus-salmoides.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Micropterus salmoides
FoodEx2 term A07YH: Sunfishes (freshwater) (live animals)-deprecated
Scientific name: Centrarchidae-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Sunfishes (freshwater) as living organism. The group includes all members of the taxonomical group Centrarchidae. The part considered is by default the whole living organism.
FoodEx2 term A07YJ: Pumpkinseed (as animal)
Scientific name: Lepomis gibbosus
Common names: Crapet- soleil
Live animal of the taxonomic species Lepomis gibbosus., within the Family Centrarchidae. The organisms are commonly known as Pumpkinseed or Crapet- soleil. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Lepomis-gibbosus.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Lepomis gibbosus
FoodEx2 term A07YK: Zope (as animal)
Scientific name: Abramis ballerus L.$Ballerus ballerus L.
Live animal of the taxonomic species Abramis ballerus L., Ballerus ballerus L., within the family Cyprinidae. The organisms are commonly known as Zope. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Abramis-ballerus.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Abramis ballerus
FoodEx2 term A07YL: White-eye bream (as animal)
Scientific name: Abramis sapa Pallas$Ballerus sapa Pallas
Live animal of the taxonomic species Abramis sapa Pallas, Ballerus sapa Pallas, within the family Cyprinidae. The organisms are commonly known as White-eye bream. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Abramis-sapa.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Abramis sapa
FoodEx2 term A07YM: Freshwater bream (as animal)
Scientific name: Abramis brama
Common names: Brème d'eau douce, Brema común, Abramis brama sinegorensis Lukash (Hybrid between Blicca bjoerkna x Abramis brama) (freshwater)
Live animal of the taxonomic species Abramis brama, within the Family Cyprinidae. The organisms are commonly known as Freshwater bream or Brème d'eau douce or Brema común or Abramis brama sinegorensis Lukash (Hybrid between Blicca bjoerkna x Abramis brama) (freshwater). The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Abramis-brama.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Abramis brama
FoodEx2 term A07YN: Abramis leuckartii Heckel (Hybrid between Rutilus rutilus x Abramis brama) (freshwater) (as animal)
Scientific name: Abramis leuckartii Heckel (Hybrid between Rutilus rutilus x Abramis brama).
Live animal of the taxonomic species Abramis leuckartii Heckel (Hybrid between Rutilus rutilus x Abramis brama)., within the family Cyprinidae. The organisms are commonly known as Abramis leuckartii Heckel. The part considered is by default the whole living organism.
http://www.fishbase.se/identification/SpeciesList.php?genus=Abramis
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Abramis
FoodEx2 term A07YP: Cyprinids (generic) (as animal)
Scientific name: Cyprinidae
Common names: Cyprinids nei, Cyprinidés nca, Ciprínidos nep, Carp family (freshwater)
Live animal of the taxonomic family Cyprinidae. The organisms are commonly known as Cyprinids nei or Cyprinidés nca or Ciprínidos nep or Carp family (freshwater). The part considered is by default the whole living organism.
http://www.fishbase.se/summary/FamilySummary.php?family=Cyprinidae
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Cyprinidae
FoodEx2 term A07YQ: Reba carp (as animal)
Scientific name: Cirrhinus reba
Live animal of the taxonomic species Cirrhinus reba, within the Family Cyprinidae. The organisms are commonly known as Reba carp. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Cirrhinus-reba.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Cirrhinus
FoodEx2 term A07YR: Labeo ariza (as animal)
Scientific name: Labeo ariza
Common names: Reba
Live animal of the taxonomic species Labeo ariza, within the Family Cyprinidae. The organisms are commonly known as Reba. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Labeo-ariza.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Labeo
FoodEx2 term A07YS: Labeo bata (as animal)
Scientific name: Labeo bata
Common names: Bata
Live animal of the taxonomic species Labeo bata, within the Family Cyprinidae. The organisms are commonly known as Bata. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Labeo-bata.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Labeo
FoodEx2 term A07YT: Orangefin labeo (as animal)
Scientific name: Labeo calbasu
Common names: Labéo, Labeo
Live animal of the taxonomic species Labeo calbasu, within the Family Cyprinidae. The organisms are commonly known as Orangefin labeo or Labéo or Labeo. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Labeo-calbasu.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Labeo calbasu
FoodEx2 term A07YV: Kuria labeo (as animal)
Scientific name: Labeo gonius
Live animal of the taxonomic species Labeo gonius, within the Family Cyprinidae. The organisms are commonly known as Kuria labeo. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Labeo-gonius.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Labeo
FoodEx2 term A07YX: Bighead carp (as animal)
Scientific name: Hypophthalmichthys nobilis
Common names: Carpe à grosse tête, Carpa cabezona
Live animal of the taxonomic species Hypophthalmichthys nobilis, within the Family Cyprinidae. The organisms are commonly known as Bighead carp or Carpe à grosse tête or Carpa cabezona. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Hypophthalmichthys-nobilis.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Hypophthalmichthys nobilis
FoodEx2 term A07YY: Catla (as animal)
Scientific name: Catla catla
Live animal of the taxonomic species Catla catla, within the Family Cyprinidae. The organisms are commonly known as Catla. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Catla-catla.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Catla catla
FoodEx2 term A07YZ: Crucian carp (as animal)
Scientific name: Carassius carassius
Common names: Carassin(=Cyprin), Carpín
Live animal of the taxonomic species Carassius carassius, within the Family Cyprinidae. The organisms are commonly known as Crucian carp or Carassin(=Cyprin) or Carpín. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Carassius-carassius.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Carassius carassius
FoodEx2 term A07Z0: Goldfish (as animal)
Scientific name: Carassius auratus
Common names: Poisson rouge(=Cyprin doré), Pez rojo
Live animal of the taxonomic species Carassius auratus, within the Family Cyprinidae. The organisms are commonly known as Goldfish or Poisson rouge(=Cyprin doré) or Pez rojo. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Carassius-auratus.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Carassius auratus
FoodEx2 term A07Z1: Carp (Czech name Kapr severovietnamský) (as animal)
Scientific name: Cyprinus exophthalmus Mai
Live animal of the taxonomic species Cyprinus exophthalmus Mai, within the family Cyprinidae. The organisms are commonly known as Carp. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Cyprinus-exophthalmus.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Cyprinus
FoodEx2 term A07Z2: Large razorbelly minnow (as animal)
Scientific name: Salmostoma bacaila
Live animal of the taxonomic species Salmostoma bacaila, within the Family Cyprinidae. The organisms are commonly known as Large razorbelly minnow. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Salmostoma-bacaila.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Salmostoma bacaila
FoodEx2 term A07Z3: Black carp (as animal)
Scientific name: Mylopharyngodon piceus
Common names: Carpe noire, Carpa negra
Live animal of the taxonomic species Mylopharyngodon piceus, within the Family Cyprinidae. The organisms are commonly known as Black carp or Carpe noire or Carpa negra. The part considered is by default the whole living organism.
http://www.fishbase.se/summary/Mylopharyngodon-piceus.html
http://www.marinespecies.org/aphia.php?p=taxlist&tName=Mylopharyngodon piceus