disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A0BRS: Products from the - bakery and pasta - industry (feed)
Products obtained during and from the production of bread, biscuits, , wafers or pasta. They may be dried.
FoodEx2 term A0BRT: Products from the pastry industry (feed)
Products obtained during and from the production of pastry and cakes. They may be dried
FoodEx2 term A0BRV: Products of the breakfast cereal manufacture (feed)
Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.
FoodEx2 term A0BRX: Products from the confectionery industry (feed)
Products obtained during and from the production of sweets, inclusive chocolate. They may be dried.
FoodEx2 term A0BRY: Products of the ice-cream industry (feed)
Products obtained when producing ice-cream. They may be dried.
FoodEx2 term A0BRZ: Products and by products from processing fresh fruits and vegetables (feed)
Products by-products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been dried, or frozen.
FoodEx2 term A0BS0: Products from the processing of plants (feed)
Products obtained from freezing or drying whole plants or their parts.
FoodEx2 term A0BS1: Product from processing of spices and seasonings (feed)
Products obtained from freezing or drying spices and seasonings or their parts.
FoodEx2 term A0BS2: Product from the processing of herbs (feed)
Products obtained from crushing, grinding, freezing or drying herbs or their parts.
FoodEx2 term A0BS3: Products from the potato processing industry (feed)
Products obtained when processing potatoes. They may have been dried or frozen.
FoodEx2 term A0BS4: Products and by-products of the sauces production (feed)
Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.
FoodEx2 term A0BS5: Products and by-products from the savoury snacks industry (feed)
Products and by-products of the savoury snacks industry obtained during and from the production of savoury snacks - potato chips, potato and/ or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts.
FoodEx2 term A0BS6: Products from the - ready-to-eat food - industry (feed)
Products obtained during the production of ready to eat food. They may be dried.
FoodEx2 term A0BS7: Plants by-products from spirits production (feed)
Solid product from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation / distillation, or both, in the elaboration of flavourings for the spirits production. This product must be distilled to eliminate the alcoholic residue.
FoodEx2 term A0BS8: Feed beer (feed)
Product of the brewing process which is unsalable as a human beverage.
FoodEx2 term A0BS9: Caramelized sugar (feed)
Product obtained by the controlled heating of any sugar.
FoodEx2 term A0BSA: Glucose syrup (feed)
Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch.
FoodEx2 term A0BSB: Glucose molasses (feed)
Product produced during refining process of glucose syrups.
FoodEx2 term A0BSC: Xylose (feed)
Sugar extracted from wood.
FoodEx2 term A0BSD: Lactulose (feed)
Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products.
FoodEx2 term A0BSE: Glucosamine (Chitosamine) (feed)
Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropods exoskeletons or by fermentation of a grain such as corn or wheat
FoodEx2 term A0BSF: Starch (feed)
Technical grade starch.
FoodEx2 term A0BSG: Starch, pre-gelatinised (feed)
Product consisting of starch expanded by heat treatment.
FoodEx2 term A0BSH: Starch mixture (feed)
Product consisting of native and/or modified food starch obtained from different botanical sources.
FoodEx2 term A0BSJ: Starch hydrolysates cake (feed)
Product from starch hydrolysis. It consists of protein, fat and filter aid (e.g. diatomaceous earth, wood fibre).
FoodEx2 term A0BSK: Dextrin
The group includes Dextrin, i.e. partially acid hydrolysed starch. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Dextrin
https://www.google.co.uk/search?tbm=isch&q=Dextrin
FoodEx2 term A0BSL: Maltodextrin
The group includes Maltodextrin, i.e. partially hydrolysed starch. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Maltodextrin
https://www.google.co.uk/search?tbm=isch&q=Maltodextrin
FoodEx2 term A0BSM: Polydextrose
The group includes Polydextrose, i.e. randomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Polydextrose
https://www.google.co.uk/search?tbm=isch&q=Polydextrose
FoodEx2 term A0BSN: Acid oils from chemical refining (feed)
Product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin. Also, product obtained by various ways of processing of fats and oils as practised by fatty acid manufacturers.
FoodEx2 term A0BSP: Fatty acids esterified with glycerol (feed)
Glycerides obtained by the esterification of glycerol of vegetable origin with fatty acids.
FoodEx2 term A0BSQ: Mono di and tri glycerides of fatty acids (feed)
Mono- and diglycerides of fatty acids consist of mixtures of glycerol, mono-, di- and triesters of fatty acids occurring in food oils and fats. - They may contain small amounts of free fatty acids and glycerol.
FoodEx2 term A0BSR: Salts of fatty acids (feed)
Product obtained by reaction of fatty acids with at least four carbon atoms with calcium, magnesium, sodium or potassium compounds.
FoodEx2 term A0BSS: Chondroitin sulphate (feed)
Product obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues.
FoodEx2 term A0BST: Glycerine, crude (feed)
Product of biodiesel production (methyl or ethyl esters of fatty acids), obtained by transesterification of oils and fats of unspecified vegetable and animal origin. Mineral and organic salts might remain in the glycerine. (Maximum content of methanol 0.2 %) - Also a product of oleochemical processing of mineral fats and oils, including trans-esterification, hydrolysis or saponification.
FoodEx2 term A0BSV: Glycerine (feed)
Product of biodiesel production (methyl or ethyl esters of fatty acids), obtained by trans-esterification of oils and fats of unspecified vegetable and animal origin with subsequent refining of the glycerine. (Minimum content of glycerol: 99 % of dry matter). - Also a product of oleochemical processing of mineral oils and fats, including trans-esterification, hydrolysis or saponification.
FoodEx2 term A0BSX: Methyl sulphonyl methane (feed)
Organo-sulfur compound ((CH3)2SO2) obtained by synthetic way which is identical to the naturally occurring source in plants.
FoodEx2 term A0BSY: Peat (feed)
Product from the natural decomposition of plant (mainly sphagnum) in anaerobic and oligotrophic environment.
FoodEx2 term A0BSZ: Propylene glycol (feed)
Also called 1,2-propanediol or propane-1,2-diol, an organic compound (a diol or double alcohol) with formula C3H8O2. It is a viscous liquid with a faintly sweet taste, hygroscopic and miscible with water, acetone, and chloroform.
FoodEx2 term A0BT0: Compound feed (feed)
Compound feed
FoodEx2 term A0BT1: Complete feed (feed)
COMPLETE FEED
FoodEx2 term A0BT2: Calves (pre-ruminant) / Complete feed (feed)
CALVES (PRE-RUMINANT) / COMPLETE FEED
FoodEx2 term A0BT3: Fattening calves (weaning diets) / Complete feed (feed)
FATTENING CALVES (WEANING DIETS) / COMPLETE FEED
FoodEx2 term A0BT4: Fattening cattle / Complete feed (feed)
FATTENING CATTLE / COMPLETE FEED
FoodEx2 term A0BT5: Dairy cows / Complete feed (feed)
DAIRY COWS / COMPLETE FEED
FoodEx2 term A0BT6: Piglets (weaning diets) / Complete feed (feed)
PIGLETS (WEANING DIETS) / COMPLETE FEED
FoodEx2 term A0BT7: Growing/Fattening pigs / Complete feed (feed)
GROWING/FATTENING PIGS / COMPLETE FEED
FoodEx2 term A0BT8: Breeding pigs / Complete feed (feed)
BREEDING PIGS / COMPLETE FEED
FoodEx2 term A0BT9: Lactating sows / Complete feed (feed)
Lactating sows: complete feed
FoodEx2 term A0BTA: Lambs (weaning diets) / Complete feed (feed)
LAMBS (WEANING DIETS) / COMPLETE FEED
FoodEx2 term A0BTB: Fattening sheep / Complete feed (feed)
FATTENING SHEEP / COMPLETE FEED
FoodEx2 term A0BTC: Lactating/dairy sheep / Complete feed (feed)
LACTATING/DAIRY SHEEP / COMPLETE FEED
FoodEx2 term A0BTD: Goat (kids) (weaning diets) / Complete feed (feed)
GOAT (KIDS) (WEANING DIETS) / COMPLETE FEED
FoodEx2 term A0BTE: Fattening goats / Complete feed (feed)
FATTENING GOATS / COMPLETE FEED
FoodEx2 term A0BTF: Lactating/dairy goats / Complete feed (feed)
LACTATING/DAIRY GOATS / COMPLETE FEED
FoodEx2 term A0BTG: Horses / Complete feed (feed)
HORSES / COMPLETE FEED
FoodEx2 term A0BTH: Poultry (starter diets) / Complete feed (feed)
POULTRY (STARTER DIETS) / COMPLETE FEED
FoodEx2 term A0BTJ: Fattening chickens (broilers) / Complete feed (feed)
FATTENING CHICKENS (BROILERS) / COMPLETE FEED
FoodEx2 term A0BTK: Laying hens / Complete feed (feed)
LAYING HENS / COMPLETE FEED
FoodEx2 term A0BTL: Turkeys / Complete feed (feed)
TURKEYS / COMPLETE FEED
FoodEx2 term A0BTM: Ducks / Complete feed (feed)
DUCKS / COMPLETE FEED
FoodEx2 term A0BTN: Geese / Complete feed (feed)
GEESE / COMPLETE FEED
FoodEx2 term A0BTP: Pigeon / Complete feed (feed)
PIGEON / COMPLETE FEED
FoodEx2 term A0BTQ: Ostrich / Complete feed (feed)
OSTRICH / COMPLETE FEED
FoodEx2 term A0BTR: Rabbits / Complete feed (feed)
RABBITS / COMPLETE FEED
FoodEx2 term A0BTS: Fish / Complete feed (feed)
FISH / COMPLETE FEED
FoodEx2 term A0BTT: Aquaculture (excluding fish) / Complete feed (feed)
AQUACULTURE (EXCLUDING FISH) / COMPLETE FEED
FoodEx2 term A0BTV: Pet food, dogs / Complete feed (feed)
PET FOOD, DOGS / COMPLETE FEED
FoodEx2 term A0BTX: Pet food, cats / Complete feed (feed)
PET FOOD, CATS / COMPLETE FEED
FoodEx2 term A0BTY: Pet food, birds / Complete feed (feed)
PET FOOD, BIRDS / COMPLETE FEED
FoodEx2 term A0BTZ: Fur animals / Complete feed (feed)
FUR ANIMALS / COMPLETE FEED
FoodEx2 term A0BV0: Unspecified Complete feed (feed)
UNSPECIFIED COMPLETE FEED
FoodEx2 term A0BV1: Complementary feed (incomplete diet) (feed)
COMPLEMENTARY FEED (INCOMPLETE DIET)
FoodEx2 term A0BV2: Calves (pre-ruminant) / Complementary feed (feed)
CALVES (PRE-RUMINANT) / COMPLEMENTARY FEED
FoodEx2 term A0BV3: Fattening calves (weaning diets) / Complementary feed (feed)
FATTENING CALVES (WEANING DIETS) / COMPLEMENTARY FEED
FoodEx2 term A0BV4: Fattening cattle / Complementary feed (feed)
FATTENING CATTLE / COMPLEMENTARY FEED
FoodEx2 term A0BV5: Dairy cows / Complementary feed (feed)
DAIRY COWS / COMPLEMENTARY FEED
FoodEx2 term A0BV6: Piglets (weaning diets) / Complementary feed (feed)
PIGLETS (WEANING DIETS) / COMPLEMENTARY FEED
FoodEx2 term A0BV7: Growing/Fattening pigs / Complementary feed (feed)
GROWING/FATTENING PIGS / COMPLEMENTARY FEED
FoodEx2 term A0BV8: Breeding pigs / Complementary feed (feed)
BREEDING PIGS / COMPLEMENTARY FEED
FoodEx2 term A0BV9: Lactating sows / Complementary feed (feed)
LACTATING SOWS / COMPLEMENTARY FEED
FoodEx2 term A0BVA: Lambs (weaning diets) / Complementary feed (feed)
LAMBS (WEANING DIETS) / COMPLEMENTARY FEED
FoodEx2 term A0BVB: Fattening sheep / Complementary feed (feed)
FATTENING SHEEP / COMPLEMENTARY FEED
FoodEx2 term A0BVC: Lactating/dairy sheep / Complementary feed (feed)
LACTATING/DAIRY SHEEP / COMPLEMENTARY FEED
FoodEx2 term A0BVD: Goat (kids) (weaning diets) / Complementary feed (feed)
GOAT (KIDS) (WEANING DIETS) / COMPLEMENTARY FEED
FoodEx2 term A0BVE: Fattening goats / Complementary feed (feed)
FATTENING GOATS / COMPLEMENTARY FEED
FoodEx2 term A0BVF: Lactating/dairy goats / Complementary feed (feed)
LACTATING/DAIRY GOATS / COMPLEMENTARY FEED
FoodEx2 term A0BVG: Horses / Complementary feed (feed)
HORSES / COMPLEMENTARY FEED
FoodEx2 term A0BVH: Poultry (starter diets) / Complementary feed (feed)
POULTRY (STARTER DIETS) / COMPLEMENTARY FEED
FoodEx2 term A0BVJ: Fattening chickens (broilers) / Complementary feed (feed)
FATTENING CHICKENS (BROILERS) / COMPLEMENTARY FEED
FoodEx2 term A0BVK: Laying hens / Complementary feed (feed)
LAYING HENS / COMPLEMENTARY FEED
FoodEx2 term A0BVL: Turkeys / Complementary feed (feed)
TURKEYS / COMPLEMENTARY FEED
FoodEx2 term A0BVM: Ducks / Complementary feed (feed)
DUCKS / COMPLEMENTARY FEED
FoodEx2 term A0BVN: Geese / Complementary feed (feed)
GEESE / COMPLEMENTARY FEED
FoodEx2 term A0BVP: Pigeon / Complementary feed (feed)
PIGEON / COMPLEMENTARY FEED
FoodEx2 term A0BVQ: Ostrich / Complementary feed (feed)
OSTRICH / COMPLEMENTARY FEED
FoodEx2 term A0BVR: Rabbits / Complementary feed (feed)
RABBITS / COMPLEMENTARY FEED
FoodEx2 term A0BVS: Fish / Complementary feed (feed)
FISH / COMPLEMENTARY FEED
FoodEx2 term A0BVT: Aquaculture (excluding fish) / Complementary feed (feed)
AQUACULTURE (EXCLUDING FISH) / COMPLEMENTARY FEED
FoodEx2 term A0BVV: Pet food, dogs / Complementary feed (feed)
PET FOOD, DOGS / COMPLEMENTARY FEED
FoodEx2 term A0BVX: Pet food, cats / Complementary feed (feed)
PET FOOD, CATS / COMPLEMENTARY FEED
FoodEx2 term A0BVY: Pet food, birds / Complementary feed (feed)
PET FOOD, BIRDS / COMPLEMENTARY FEED
FoodEx2 term A0BVZ: Fur animals / Complementary feed (feed)
FUR ANIMALS / COMPLEMENTARY FEED
FoodEx2 term A0BX0: Unspecified Complementary feed (feed)
UNSPECIFIED COMPLEMENTARY FEED
FoodEx2 term A0BX1: Bakery products
The group includes products of the bakery industry. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/List_of_baked_goods
https://www.google.co.uk/search?tbm=isch&q=Bakery+products
FoodEx2 term A0BX2: Meat based simple composites-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Meat based simple composites. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BX3: Fruit based simple composites-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Fruit based simple composites. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BX4: Dairy and egg simple composites-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of dairy and egg simple composites. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BX5: Fish based simple composites-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Fish based simple composites. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BX6: Sweet simple composites-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Sweet simple composites. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BX7: Non alcoholic beverage composites-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Non alcoholic beverage composites. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BX8: Alcoholic beverage composites-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Alcoholic beverage composites. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BX9: Fruit / vegetable juices and nectars
The group includes any type of fruit and/or vegetable juice and nectar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=juices and nectars pictures
FoodEx2 term A0BXA: Fat composites-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Fat composites. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BXB: Hot drink composites and similar-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Hot drink composites and similar. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BXC: Dairy imitates
Common names: Dairy substitutes
The group includes dairy imitates and substitutes, i.e. products that are used to replace dairy-milk in the human diet, made with non-dairy ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Milk_substitute
https://www.google.co.uk/search?tbm=isch&q=Dairy imitate alternatives
FoodEx2 term A0BXD: Condiments and sauces composites-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Condiments and sauces composites. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BXE: Plant commodities (RPCs)
Common names: RPCs of plant origin
Any type of RPCs of plant origin. The part considered is by default undefined and may be further specified with facets.
FoodEx2 term A0BXF: Animal meat commodities (tissue RPCs)
Common names: RPCs of animal origin
All types of RPCs of animal origin. The part considered is by default undefined and may be further specified with facets.
FoodEx2 term A0BXG: RPCs of mammal origin-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: All types of RPCs of mammal origin. The part considered is by default undefined and may be further specified with facets.
FoodEx2 term A0BXH: RPCs of bird origin-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of RPCs of bird origin. The part considered is by default undefined and may be further specified with facets.
FoodEx2 term A0BXJ: Fruit RPCs
Any type of RPCs of fruit nature, for different uses
FoodEx2 term A0BXK: RPCs of mineral or synthetic origin-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of RPCs of mineral or synthetic origin. The part considered is by default undefined and may be further specified with facets.
FoodEx2 term A0BXL: Fish (as animal)
Fish as living organisms. The part considered is by default the whole living organism.
FoodEx2 term A0BXM: Molluscs (as animal)
Molluscs as living organisms classified in the taxonomic Phylum Mollusca. The part considered is by default the whole living organism.
http://www.marinespecies.org/aphia.php?p=taxdetails&id=51
https://en.wikipedia.org/wiki/Mollusca
FoodEx2 term A0BXN: Crustaceans (as animal)
Crustaceans as living organisms. The part considered is by default the whole living organism.
http://www.marinespecies.org/aphia.php?p=taxdetails&id=1066
https://en.wikipedia.org/wiki/Crustaceans
FoodEx2 term A0BXP: Amphibians (as animal)
Amphibians as living organisms. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/Amphibian
FoodEx2 term A0BXQ: Roots and tuber vegetables (as plant)
Plants mainly grown for the production of Roots and tuber vegetables. The part considered is by default the whole living organism.
https://en.wikipedia.org/wiki/List_of_root_vegetables
FoodEx2 term A0BXR: Coffee, cocoa, tea and herbal RPCs-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Coffee, cocoa, tea and herbal RPCs. The part considered is by default undefined and may be further specified with facets.
FoodEx2 term A0BXS: RPCs of undefined meat animals-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of RPCs of undefined meat animals. The part considered is by default undefined and may be further specified with facets.
FoodEx2 term A0BXT: Processed or preserved meat
Common names: RPC derivatives of animal origin
The category covers different types of preserved or processed meat. The different applied treatments shall be considered with decreasing priority (top-down order of priority).
https://en.wikipedia.org/wiki/meat
https://www.google.co.uk/search?tbm=isch&q=Processed or preserved meat
FoodEx2 term A0BXV: Primary products derived from plant commodities
Common names: RPC derivatives of plant origin
Any type of RPC derivatives of plant origin. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BXX: Isolated purified ingredients (including mineral or synthetic)
The category covers any type of isolated purified ingredients (including mineral or synthetic) that have been obtained by extraction and purification from raw sources or by chemical processes.
FoodEx2 term A0BXY: Microbiological or enzymatic ingredients
The category covers microbial preparations and enzymes used for food production. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BXZ: Milk and milk products (dairy)
Common names: Dairy RPC derivatives
The category covers all Dairy raw primary commodities (RPCs) and derivatives, including milk, cheese and fermented products. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Dairy_product
https://www.google.co.uk/search?tbm=isch&q=Milk and milk products (dairy)
FoodEx2 term A0BY0: Leavened bread and similar
The group includes any type of bread with a soft sponge-like structure due to leavening. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Leavened+bread
FoodEx2 term A0BY1: Groats
The group includes any type of cereal groats, i.e. roughly crashed grains of cereals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Groats
https://www.google.co.uk/search?tbm=isch&q=Groats
FoodEx2 term A0BY2: Derivatives of cereal RPCs for breakfast-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Derivatives of cereal RPCs for breakfast. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BY3: Processed or preserved fruits
Common names: Derivatives of fruit RPCs
The category includes any type of processed or preserved fruits (primary derivatives of fruit RPCs). The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://www.google.co.uk/search?tbm=isch&q=preserved fruits
FoodEx2 term A0BY4: Fruit juices (100% from named source)
Common names: Fruit juices (RPC derivatives)
The group includes any type of Fruit juice, which is a product 100% obtained from a fruit. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Juice
https://www.google.co.uk/search?tbm=isch&q=Fruit juices (100% juice)
FoodEx2 term A0BY5: Animal mechanically separated meat (MSM)
The group includes any type of Animal mechanically separated meat (MSM), i.e. the product obtained by removing meat from flesh-bearing bones after boning or from poultry carcases, using mechanical means resulting in the loss or modification of the muscle fibre structure. In some cases a more or relevant portion of bone may be also included in finely ground form. The part consumed/analysed is by default a portion proportionally representing all heterogeneity observed in this food item/group. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/mechanically_separated_meat_
https://www.google.co.uk/search?tbm=isch&q=Animal mechanically separated meat (MSM)
FoodEx2 term A0BY6: Sugars and similar
The category covers Mono-, di- and short-chained polysaccharides in dry or syrup form. Polyols are also included. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Sugar
https://www.google.co.uk/search?tbm=isch&q=Sugars
FoodEx2 term A0BY7: Derivatives of Starchy roots an tuber RPCs-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: any type of Derivatives of Starchy roots an tuber RPCs. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BY8: Liquid or gel separated from plant RPCs
The group includes any edible liquid or gel separated from succulent plants. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
FoodEx2 term A0BY9: Processed or preserved legumes
Common names: Derivatives of legume RPCs
The category includes any type of Processed or preserved legumes (primary derivatives of legume RPCs). The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://www.google.co.uk/search?tbm=isch&q=preserved legumes
FoodEx2 term A0BYA: Derivatives of coffee, cocoa, tea, herbal infusion materials and similar RPCs
The category includes any type of Derivatives of coffee, cocoa, tea, herbal infusion materials and similar RPCs. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BYB: Derivatives of aromatic herbs or flowers RPCs-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Derivatives of aromatic herbs of flowers RPCs. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BYC: Derivatives of nuts, oliseeds or oilfruits RPCs-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Derivatives of nuts, oliseeds or oilfruits RPCs. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BYD: Derivatives of RPCs across plant categories-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Any type of Derivatives of RPCs across plant categories. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BYE: Cooked RPCs of animal origin-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: This group includes all the cooked raw commodities of animal origin (e.g. meat as consumed, pan fried steak, roasted meat) not explicitely reported in the list. The generic term MUST be integrated with raw source and cooking facets, to more precisely specify the entry. This generic entry is intended to cover the cooked form for consumption of the raw commodities, not including more complex treatments, where cooking is just one element
FoodEx2 term A0BYF: Cooked RPCs of plant origin-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: This group includes all the cooked raw commodities of plant origin (e.g. boilde carrots, grilled aubergine,boiled haricots) not explicitely reported in the list. The generic term MUST be integrated with raw source and cooking facets, to more precisely specify the entry. This generic entry is intended to cover the cooked form for consumption of the raw commodities, not including more complex treatments, where cooking is just one element
FoodEx2 term A0BYG: Preservation treatments not changing nature
The facet descriptor refers to those types of treatment that don't change the nature of food, not trtansforming it into a different derivative.
FoodEx2 term A0BYJ: Mineral or synthetic sources
All types of Mineral or synthetic source. The part considered is by default undefined and may be further specified with facets.
FoodEx2 term A0BYK: Other organs (non-muscle) (as part-nature)
The facet descriptor refers to all internal non muscle organs of an animal's body (mostly glands or specialized tissues)
FoodEx2 term A0BYL: Other slaughtering products (as part-nature)
The facet descriptor refers to all those parts of the body having a muscular or connective nature
FoodEx2 term A0BYM: Protective packing
Process of packing food in a package in order to protect it from external physical or biological contamination
FoodEx2 term A0BYN: Aseptic filling
Process of filling sterilised food into a pre-sterilised packaging (usually, but not necessarily, flexible sealable containers)
FoodEx2 term A0BYP: Canning / jarring
Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life.
FoodEx2 term A0BYQ: Non-food matrices
Group covering all the matrices that are analysed in the domain of food control but are not food, like biological samples, swabs, environmental samples, additives analysed for purity etc. The simulants used for testing the migration from contact materials are included.
FoodEx2 term A0BYR: Wafers
Common names: Cookies, Raffaello
The group includes any type of plain wafers (i.e. without inclusions, fillings or coatings) and wafer-based biscuits. For example wafer and cream sandwich cookies (e.g. Neapolitan wafers), ice-cream cones made of wafer and Raffaello-type sweets are included in this group. Taking into account the broad variability of ingredient combination, this group is not further detailed and all the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Wafers
https://www.google.co.uk/search?tbm=isch&q=Wafers
FoodEx2 term A0BYS: Potato crisps from potato slices
The group includes any type of Potato crisps from potato slices. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Potato_chip
https://www.google.co.uk/search?tbm=isch&q=Potato crisps from potato slices
FoodEx2 term A0BYT: Potato crisps from dough
The group includes any type of Potato crisps from potato-based dough. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Potato_chip
https://www.google.co.uk/search?tbm=isch&q=crisps shaped from ground potato dough
FoodEx2 term A0BYV: French fries from cut potato
The group includes any type of French fries from cut potato. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/French_fries
https://www.google.co.uk/search?tbm=isch&q=french fries from potatoes
FoodEx2 term A0BYX: French fries from dough
The group includes any type of French fries from dough. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
FoodEx2 term A0BYY: Granules (as part-nature)-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: Rough particles obtained by crashing a solid or aggregating a powder
FoodEx2 term A0BYZ: Mammals and birds meat (as part-nature)
Bulk pieces, slices or other cuts of butcher-separated carcase meat. MSM is in a dictinct category but minced meat is included here. Some specific poultry cuts have a separate definition (breast, leg, wing).
FoodEx2 term A0BZ0: Maltodextrins and similar (as part-nature)
Middle and long chain polysaccharides with reduced sweetening power used among other as bulking agents and source of energy.
FoodEx2 term A0BZ1: Inulin and other polyfructoses (as part-nature)
Product consisting of polyfructose chains of different length, mainly obtained by chicory or similar roots.
FoodEx2 term A0BZ2: Fermented milk (as part-nature)
The facet descriptor refers to items obtained by bacterial fermentation of milk
FoodEx2 term A0BZ3: Fermented cream (as part-nature)
The facet descriptor refers to items obtained by bacterial fermentation of cream
FoodEx2 term A0BZ4: Processed or preserved seafood
The category includes Seafood (any non-mammal, non-fish marine animal) products that have been processed for preservation or for generating food products of different nature. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Processed or preserved seafood -fish
FoodEx2 term A0BZ5: Canned seafood
The group includes Seafood (any non-mammal, non-fish marine animal) products canned or jarred (as preserves or semi-preserves). In case of semi-preserves, the process descriptor A066E Semi-preserved (unspecified method) should be indicated in the relevant product. Otherwise the product is intended by default to be fully preserved (e.g. retorting). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Canned seafood -fish
FoodEx2 term A0BZ6: Marinated meat (as part-nature)
Meat prepared for the final preparation or for consumption, by marinating or adding (small amounts of) condiments
FoodEx2 term A0BZ7: Stock cubes or granulate, meat
The group includes any type of meat stock cubes or granulate. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Gravy
https://www.google.co.uk/search?tbm=isch&q=Stock cubes or granulate, meat
FoodEx2 term A0BZ8: Mixed vegetables soup, clear
Common names: Vegetable bouillon
The group includes any type of Mixed vegetables soup, clear (without pieces). Otherwise known under the name Vegetable bouillon. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Mixed vegetables soup, clear
FoodEx2 term A0BZ9: Mixed vegetables soup, with puree or pieces
The group includes any type of Mixed vegetables soup, with puree or pieces. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Mixed vegetables soup, with puree or pieces
FoodEx2 term A0BZA: Meat soup, with pieces
The group includes any type of Meat soup, with meat pieces. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Meat soup
FoodEx2 term A0BZB: Meat soup, clear
Common names: Meat bouillon
The group includes any type of Meat soup, clear (without meat pieces). Otherwise known under the name Meat bouillon. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=meat broth clear
FoodEx2 term A0BZC: Meat and vegetable soup, with puree or pieces
The group includes any type of Meat and vegetable soup, with puree or pieces. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Meat and vegetable soup, with puree or pieces
FoodEx2 term A0BZD: Meat and vegetable soup, clear
Common names: Meat and vegetable bouillon
The group includes any type any type of Meat and vegetable soup, clear (without pieces). Otherwise known under the name Meat and vegetable bouillon. More detailed information on the characterising ingredients can be added with additional facet descriptors. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
https://en.wikipedia.org/wiki/Soups
https://www.google.co.uk/search?tbm=isch&q=Meat and vegetable soup, clear
FoodEx2 term A0BZE: Simple cereals for infants or children, reconstituted
The group includes any type of Simple cereals which have to be reconstituted with milk or other appropriate nutritious liquids, after the addition of the liquid, i.e. ready for consumption. Whether it has been reconstituted with milk or another liquid should be specified with facet descriptors.
FoodEx2 term A0BZF: Cereals with an added high protein food reconstituted
The group includes any type of Cereals with an added high protein food which have to be reconstituted with water or other protein-free liquid, after the addition of the liquid, i.e. ready for consumption. Whether it has been reconstituted with water or another liquid should be specified with facet descriptors.
FoodEx2 term A0BZG: Aspiration
Process generally used e.g. to remove dust, fine particles and other parts with suspended cereal fines from a bulk of grain during transfer by means of an air-flow
FoodEx2 term A0BZH: Air fractionation
Separation of particles by means of an air stream
FoodEx2 term A0BZJ: Condensation (gas to liquid)
Transition of a substance from a gaseous to a liquid phase
FoodEx2 term A0BZK: Depectinising
Extraction of pectin from a feed or food material
FoodEx2 term A0BZL: Desliming
Process used to remove the slime layer on the surface
FoodEx2 term A0BZM: Desugaring
Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means.
FoodEx2 term A0BZN: Pressing
Common names: Expelling
Physical removal of liquids like fat, oil, water or juice from solids. Pulp, pomace (in case of fruits, etc.)Pressed pulp (in case of sugar beet)
FoodEx2 term A0BZP: Filtration
Separating by conventional filtration. Separation of a mixture of liquid and solid materials by passing the liquid through a porous medium or membrane.
FoodEx2 term A0BZQ: Super-critical gas extraction
Extraction using as fluid phase a gas in super-critical state
FoodEx2 term A0BZR: Solvent extraction
Extraction using as fluid phase a non-water solvent
FoodEx2 term A0BZS: Water or steam extraction
Common names: Infusion
Extraction using as fluid phase water in any fluid state
FoodEx2 term A0BZT: Refining
Complete or partial removal of impurities or unwanted components by chemical/-physical treatment.
FoodEx2 term A0BZV: Polishing
Common names: Pearling, Whitening, Blanchiment
The polishing of dehulled grain, e.g. rice, by rotation in drums or other techniques removing the surface layer of the grain resulting in a grain with a bright, shiny appearance.
FoodEx2 term A0BZX: Pelleting
Common names: Pelletizing
Shaping by compression through a die
FoodEx2 term A0BZY: Fractionation
Separation of food or feed material fragments by sieving and/or treated with a stream of air that carries the light shell pieces away.
FoodEx2 term A0BZZ: Whole production processes
This section includes some production technologies that consist of many steps but are often considered as one process.
FoodEx2 term A0C00: Winemaking
Common names: vinification
The process to produce wine, including all different variants and types.
FoodEx2 term A0C01: Beer production
The process to produce beer, including all the different variants and types.
FoodEx2 term A0C02: Oil production
The process of producing edible oil, including the different types and variants
FoodEx2 term A0C03: Grain milling
The process of milling grains, including all different stages and variants
FoodEx2 term A0C04: Sugar production
The process of producing sugar from sugar plants, including all different types and variants.
FoodEx2 term A0C05: Fodder production
Common names: ensiling
The process of producing silage and more generally fodder from raw materials and ingredients.
FoodEx2 term A0C06: Oil production - mechanical cold
Processes for oil production only based on mechanical treatments, without heating.
FoodEx2 term A0C07: Oil production - solvent based
Processes for oil production only based on use of solvents
FoodEx2 term A0C08: Oil production - mechanical warm
Processes for oil production only based on mechanical treatments, including a heating phase.
FoodEx2 term A0C09: Grain milling - early stages (cleaning)
Early stages of the complex milling process, aiming at removing the external layers of the grains and the germ
FoodEx2 term A0C0A: Grain milling - flours production
Milling process for the production of different types of flours from grains, with different granulometry and level of refinement
FoodEx2 term A0C0B: Starch production
Common names: wet-milling
Particular wet-milling process aimed at producing starches from grains
FoodEx2 term A0C0C: Spray drying
Reducing the moisture content of a liquid by creating a spray or mist of the feed material to increase the surface area to weight ratio through which warm air is blown.
FoodEx2 term A0C0D: Gravitational separation
Common names: gravitational skimming, decantation
Process of separating the lighter components from a liquid taking advantage of their tendency to float.
FoodEx2 term A0C0E: Rumen protection
Process used in feed for ruminants which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of processing aids, aims to protect the nutrients from degradation in the rumen
FoodEx2 term A0C0F: Micronisation
Process of reducing the average diameter of a solid material's particles to the micrometer scale. Not to be confused with 'Infra-red micronisation', term used to define a radiation-based quick thermal treatment.
FoodEx2 term A0C0G: Gelling
Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents
FoodEx2 term A0C0H: Melting
Common names: liquefying
Transition from a solid to a liquid phase by the application of heat.
FoodEx2 term A0C0J: Liquefying
Transition from a solid or a gas phase into a liquid. Includes melting and condensation.
FoodEx2 term A0C0K: Maceration
Reducing the size of feed or food materials using mechanical means in the presence of water or other liquids.
FoodEx2 term A0C0L: Malting
Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides.
FoodEx2 term A0C0M: Detoxification
Process by which toxic contaminants are destroyed or reduced in concentration.
FoodEx2 term A0C0N: Preservation with substances / ingredients
The facet descriptor refers to preservation obtained using ingredients or chemical substances having preserving properties.
FoodEx2 term A0C0P: Modification with substances / ingredients
The facet descriptor refers to treatments transforming one food into a different (derived) one by interaction with ingredients or chemical substances potentially changing the nature of food
FoodEx2 term A0C0Q: Generic process descriptors
Generic descriptors defining whether the food has been subject to treatments or not, without entering into details on the specific treatment.
FoodEx2 term A0C0R: Processed
The raw food has been subject to such a treatment that the domain specific characteristics are expected to be changed and prompt for use of processing factors. It should be noted that this term is a generic vocabulary term for which the meaning in terms of what is included and what is excluded is not pre-defined, but is established by the domain-specific regulations depending on the type of data reported.
FoodEx2 term A0C0S: Unprocessed
Common names: Untreated
The raw food has not been subject to treatments, or has been subject to such a treatment that the domain specific characteristics are expected to be unchanged. It should be noted that this term is a generic vocabulary term for which the meaning in terms of what is included and what is excluded is not pre-defined, but is established by the domain-specific regulations depending on the type of data reported.
FoodEx2 term A0C0T: Hydrolysed vegetable proteins
The group includes Proteins extracted from undefined commodities of plant origin (subjected to hydrolysis to obtain shorter peptide chains) used for their taste-enhancing and flavoring properties. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Hydrolyzed_vegetable_protein
https://www.google.co.uk/search?tbm=isch&q=Hydrolysed vegetable proteins for food
FoodEx2 term A0C0V: Alcohol free
The facet descriptor refers to products normally containing alcohol, subject to a treatment leading to products with no alcohol or a negligible level of it
FoodEx2 term A0C0X: Microbiological or enzymatic (as part-nature)
The facet descriptor refers to natures referred to simpler organisms, like bacteria and yeasts or to enzymes from different sources
FoodEx2 term A0C0Y: Neck skin (as part-nature)
Skin specifically from the neck. Used in the biological monitoring, especially for birds.
FoodEx2 term A0C0Z: Maize, milled
The group includes any type of milled maize (milled corn). Different grades of refinement and types are all included in this group, from fine to coarse. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Maize+milled
FoodEx2 term A0C10: Minced meat (as part-nature)
Different cuts of meat that have been more or less finely minced
FoodEx2 term A0C12: Legislative-classes
This facet collects the classes described in regulations (like REG 1333/2008 for defining the use levels of Food Additives or the microbiological criteria of REG 2073/2005) that cannot be correctly expressed with terms and facets.