Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Dairy cows / Complementary feed (feed)	A0BV5	[DAIRY COWS / COMPLEMENTARY FEED]
Salmons	A0C75	[Diadromous fish classified under the species Salmo salar and the genus Oncorhynchus spp. (only part), commonly known as Salmons. 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.]
Not raised under controlled husbandry conditions	A0C6T	[Raised in conditions where the animals are not confined indoors and not all other conditions are controlled]
Potato puree from flakes or powder	A0C6J	[The group includes any type of potato puree produced from powdered (or flaked) potato ingredients with addition of milk or other liquid, and often other dairy ingredients, fat and salt, with possibly some flavouring ingredients. Here it is considered in the ready to eat form.]
Potato puree	A0C6H	[The group includes any type of potato puree, i.e. a composite food in general produced from potatoes and often dairy ingredients, fat and salt, with possibly some flavouring ingredients. It may be produced from boiled potatoes or reconstituted from powdered (or flaked) ingredients with addition of milk or other liquid. Here it is considered in the ready to eat form.]
Composite ingredients for soft drinks or hot drinks (as part-nature)	A0C6G	[Composite ingredients used to prepare by dilution soft drinks or hot drinks and similar beverages. They are normally alternatives to the traditional ingredients (raw commodities or mixtures thereof) used to produce the beverages or to the ready to drink products.]
Potato based dishes	A03VD	[The group includes any type of Potato based dishes, i.e. composite dishes in which the principal characterising ingredient is potato. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.]
Baumkuchen and similar	A0C6M	[The group includes different variants of tree cake diffused in many European countries, such as Pruegelkrapfen, Trdelnik and Kurtoskalacs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rotation cooked layered cakes	A0C6L	[The group includes any type of traditional bakery wares normally produced on a spit-like device that cooks the dough and rotates. As soon as one layer is cooked, a following layer of dough/thick batter is painted on the surface. With this process, the cake assumes the same layered appearance as the rings of wood. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Pulping / mashing	A0C6N	[Process transforming food (in general vegetables or fruits) from whole or pieces into puree. It is often based on the action of a rotating shaft combined with cylindric mash drums.]
Physical division / dimension reduction	A07KS	[Treating in order to separate into pieces of different form and dimension]
Potato puree from potatoes	A0C6K	[The group includes any type of potato puree produced from boiled potatoes and often dairy ingredients, fat and salt, with possibly some flavouring ingredients. Here it is considered in the ready to eat form.]
Plain cakes	A00AP	[The group includes any type of plain cakes, i.e. cakes mainly constituted of a baked sweet dough. Small cakes such as cupcakes mainly constituted of a baked sweet dough are also included in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cocoa ingredients (RPC derivatives)	A0C6B	[The group includes any type of RPC derivatives obtained from cocoa beans used as ingredient in a broad variety of products. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Cheesemaking	A0C6E	[The process to produce Cheese, including all different variants and types.]
Whole production processes	A0BZZ	[This section includes some production technologies that consist of many steps but are often considered as one process.]
Ripening	A0C6F	[Process combining fermentation, maturation (particularly by enziymatic action) and progressive partial drying]
All Lists	A0C5X	[Container for the entire terminology of FoodEx2]
Thing	Thing
Fermented milk products	A0C69	[The group includes Fermented milk products, i.e. dairy products obtained from the fermentation of milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]