Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Edible casings	A0F1J	[The group includes the edible external layers containing sausages and similar comminuted meat products. Paper-like edible wrappers for sushi and similar are also included in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
BBQ-type sauces (as part-nature)	A0EPG	[Sauces of generally brown acidic aspect, used for flavouring grilled or griddled meat]
Margarines and similar	A0F1G	[The group includes any type of margarines, i.e. butter-like preparations from different non-dairy or only partially dairy sources]
Fat emulsions and blended fats	A039B	[The group includes any type of fat emulsions and blended fats. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cheese rind	A0F1H	[The group includes any type of Cheese rind, the external layer of ripened cheeses. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cheese	A02QE	[The group includes any type of Cheese and some additional products similar to cheese, like mascarpone and clotted cream. Cheese is produced through the coagulation of milk protein (casein), which is separated from the milk’s whey. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Mustard-type sauces (as part-nature)	A0EPH	[Different condiments based on mustard seeds]
Emulsified sauces (as part-nature)	A0EPM	[Sauces based on emulsion of eggs and other ingredients, like Hollandaise, Mayonnaise, Bernaise.]
Mayonnaise, hollandaise and related sauces	A0F1M	[The group includes any type of emulsified oil and egg based sauces such as mayonnaise, hollandaise and related sauces]
White sauces	A0F1N	[The group includes any type of White sauce, such as Bechamel sauce, butter sauce, velouté mother sauce etc. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion]
Salad dressing (as part-nature)	A0EPN	[Liquid or semi-liquid products used to top salads]
Condiments (as part-nature)	A06HF	[Any type of condiment sauces or ingredients usually provided separately together with composite dishes to allow flavouring according to each individual's preferences. Usually industrially packaged and shelf stable]
White sauces (as part-nature)	A0EPK	[Sauces based on a a roux of butter and flour cooked in milk. The basic white sauce is bechamel]
Only external layer/rind/casing	A0F1K	[When the part analysed is only the external layer/rind/casing]
Tomato-based cooking sauces (as part-nature)	A0EPL	[Sauces based on tomatoes and other taste ingredients, used to flavour cooked pasta and similar]
W/o external layer/rind/casing (only internal part)	A0F1L	[When the part consumed/analysed is only the internal part of the product, discarding the rind or casing or external layer]
Wuchang bream - China	A0F1A	[Freshwater fish classified under the species Megalobrama amblycephala, commonly known as Wuchang bream - China. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.]
Stock cubes/granulates (as part-nature)	A0EPA	[Dehydrated buillon, is typically made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube or in form of granulate. There are different types, with or without flavour enhancer.]
Savoury extracts and ingredients (as part-nature)	A06HC	[Extracts of different foods and other ingredients used to enhance the flavour and taste to other foods. Sauces and condiments are in a different group]
Visceral fat (as part-nature)	A0F1B	[Visceral fat, like kidney fat used for the preparation of tallow]