Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Mammals msm	A0F3H	[The group includes any type of mammals mechanically separated meat (MSM), i.e. the product obtained by removing meat from flesh-bearing bones after boning, 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.]
Animal mechanically separated meat (MSM)	A0BY5	[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.]
Vegetable puree or paste (as part-nature)	A0F3E	[Product obtained from vegetables, that have been ground, pressed, blended, and/or sieved (mashed) to the consistency of a soft creamy paste or thick liquid. Cooking may be or not a step in the preparation of purees.]
Filled (stuffed) pastas	A0ERE	[The group includes any type of filled/stuffed pasta. All the characterising ingredients should be reported with additional facet descriptors. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Pasta and similar products	A007D	[The category includes any type of pasta and similar products, otherwise known in some regions under the name of noodles. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Vegetables-based cooked sauce (as part-nature)	A0ERF	[Cooked sauces based on vegetables, including mushrooms. Tomato-based cooked sauces are in a separate group.]
Vegetable puree or paste	A0F3F	[The group includes any type of product obtained from vegetables, that have been ground, pressed, blended, and/or sieved (mashed) to the consistency of a soft creamy paste or thick liquid. Cooking may be or not a step in the preparation of purees. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Cereals- or roots-based snacks or breakfast composite	A0EQZ	[Snacks based on cereals or (mostly starchy) roots and composite breakfast food items based on cereals]
Composite (recipe based) food classes (including some strictly related RPCs or RPC derivatives)	A0BAG	[All food having a recipe with different ingredients. Water added for reconstitution is to this purpose not considered an ingredient as long as it is the only additional ingredient. Minimal amounts of condiments or spices are also disregarded as ingredients, for practical purposes. The same holds for salt, sugar, brine or similar added for preservation purpose.]
Pale/light colour	A0F2Z	[High colour luminosity with low saturation]
Chips/crisps	A0EQX	[The group includes any type of thin-fried slices or sticks of potatoes, or similar crunchy products obtained by cereal doughs or vegetables, used as snack.]
Chips, crisps, fries and dough-based analogues	A0EQY	[The group includes any type of crisp (or crisp surfaced) snacks obtained by frying thin slices or sticks of potatoes or similar products obtained by cereal doughs. Snacks obtained by puffing or extruding potato dough or cereals are also included in this group.]
W/o surrounding medium	A0F2X	[When the analysis or consumption does not include the surrounding medium]
Dark	A0F2Y	[Low colour luminosity]
Sweet bars and other formed sweet masses	A0EQR	[The group includes different types of sweet bars, containing sugars and other ingredients, often coated with chocolate or other sweet couverture masses. The group includes also other shaped sweet masses not falling under the candy group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Confectionery including chocolate	A04PE	[The category covers any type of Confectionery including chocolate. The part consumed/analysed is by default the whole marketed unit or a representative portion of it.]
White	A0F2R	[White is the color of fresh snow and milk, the color produced by the combination of all the colors of the visible spectrum.]
Chocolate/cocoa-based products	A0EQS	[The group includes any type of formulated products where chocolate or cocoa is the major component (in terms of amount or characterisation), like pralines and other chocolate bonbons. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Red	A0F2S	[Red is the color at the end of the visible spectrum next to orange and at the opposite end from violet]
Soft candies and analogues	A0EQP	[The group includes different types of small candy-type sweets with a soft, chewable texture. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]