Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Mammals other slaughtering products	A0F3M	[The group includes any type of products from mammals' slaughter, excluding organs, fat and muscle. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.]
Animal other slaughtering products	A020P	[The group includes any type of products from animals' slaughter, excluding organs, fat and muscle. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.]
Fruit plants (as plant)	A0ERN	[Plants mainly grown for the production of fruits. The part considered is by default the whole living organism.]
Cyanobacteria (as organism)	A0CJS	[Live microorganisms of the taxonomic Phylumn Cyanobacteria (ex Stanier 1974) Cavalier-Smith 2002.]
Cakes (as part-nature)	A0ERC	[Bakery products (mainly in lareger form) based on genoise dough/batter]
Fine bakery (as part-nature)	A06DM	[All products of sweet and savoury pastry]
Intended for use as hot drink creamer/whitener	A0F3C	[Dairy liquid product marketed for addition to hot drinks, like coffee, as creamer/whitener]
Animal and vegetable fats/oils	A0F3D	[The category covers fats and oils (mostly tri-glycerides) derived from animals or extracted from vegetables (Fat emulsions and blended fats are listed in a separate group).]
Animal and vegetable fats and oils and primary derivatives thereof	A036M	[The category covers any type of Animal and vegetable fats and oils purified and their derivatives (emulsions, blends).]
Pre-mixes (dry) for baked products (as part-nature)	A0ERD	[Pre-mixes in dry form for the preparation of baked products (particularly at home)]
Doughs (as part-nature)	A06DA	[Pastes obtained by kneading of formulations of flours, water and eventually other ingredients, like fats, sugars and flavouring ingredients]
Crackers and breadsticks (as part-nature)	A0ERA	[Thin, flat or stick-formed leavened but dried type of bread. Crackers look like light biscuits and are generally brittle.]
Bakery products (as part-nature)	A0EPQ	[The group of generally cereal-based baked products]
Fluorine	A0F3A	[The group includes Fluorine used for enrichment or fortification of food. Fluorine is a chemical element with the symbol F and atomic number 9]
Intended to be toasted	A0F3B	[For food (e.g. bread slices) intended to be toasted before consumption]
Bread alternative	A0ERB	[The group includes bread-like products or products used as alternative to bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Bread and similar products	A004V	[The group includes any type of Bread and similar products. No distinction among type and source of cereals is done in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Herbs/spices sauces	A0ERG	[The group includes any type of sauces mainly based on herbs, spices or aromatic vegetables]
Animal fresh fat tissues	A01TT	[The group includes any type of fresh fat tissues (with eventually minor amounts of lean meat) from all mammals and birds, including game animals. 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.]
Omega-6 fatty acids (as part-nature)	A0ERH	[Omega-6 fatty acids (also referred to as ω-6 fatty acids or n-6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n-6 position, that is, the sixth bond, counting from the methyl end.]