Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Fat tissue (as part-nature)	A069J	[The fatty part of an animal caracase]
Vinegar (as part-nature)	A0EPB	[Acidic product obtained by acetic fermentation of wine or other fermented alcoholic sources]
Tomato ketchups (as part-nature)	A0EPE	[Sweet-sour, sometimes spicy tomato sauce]
Birds fat tissue	A0F1E	[The group includes any type of fresh fat tissues (with eventually minor amounts of lean meat) from all birds, either traditionally farmed or not.]
Caul fat (as part-nature)	A0F1F	[Membranous fat, resembling a net coming from the area of the small intestine and used to cook lean meat]
Sauces from fermented/hydrolised sources and similar (as part-nature)	A0EPF	[Dark, generally liquid sauces, like soya sauce, obtained from fermented food materials, like soy and fish]
Relishes (as part-nature)	A0EPC	[A relish is a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple.]
Unspecified hot drink ingredients	A0F1D	[Unspecified nature-based groups for hot drink ingredients]
Pickles (as part-nature)	A0EPD	[Sauces made of pickled vegetables, with spices and similar]
Fermented/pickled/marinated vegetables (as part-nature)	A0F0X	[Plant commodities used as vegetables, subject to fermentation, to preserve and enhance the flavour or other properties or marinated with acidic and or spiced media. Typical examples are some fruiting vegetables in vinegar with herbs and spices, or sauerkraut.]
Feed-related (as part-nature)	A0F0Y	[Facet descriptor covering Feed (as part-nature)]
Silver barb	A0F0Z	[Freshwater fish classified under the species Barbonymus gonionotus, commonly known as Silver barb. 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.]
Barbs	A026Y	[Freshwater fish classified under the genera Puntius spp. or Barbus Cuvier spp. or Barbonymus spp., commonly known as Barbs or Babel. 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.]
Marinated / pickled fish	A0F0P	[The group includes any type of Fish products marinated with acidic and or spiced media. The part consumed/analysed is by default the whole, or a portion representing the heterogeneity observed in the product. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.]
Drink pre-mixes (as part-nature)	A0F0Q	[Preparations in dry or concentrate form for preparing soft drinks and similar]
Water-based beverages (as part-nature)	A0ENR	[Beverages based on water, non alcoholic and not falling under the category juices and nectars, thus having very low or no fruit content.]
Dried nuts/seeds and related flours and powders	A0F0N	[The group includes nuts and similar seeds, preserved by drying. The term also covers the flours produced by milling the dried seeds and other powders obtained by drying nut components. 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.]
Primary derivatives from nuts and similar seeds	A01BJ	[The category includes any type of Primary derivatives from nuts and similar seeds. 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.]
Porridge milk based (ready to eat)	A0F0T	[The group includes products known as porridge obtained by boiling or by soaking rolled, crushed, or steel cut grains or other cereal meals in milk. Other ingredients can possibly be added. The characterising ingredients and the cooking/preparation 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.]
Maltose (as part-nature)	A0F0R	[Maltose as pure disaccharide]