Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
FA-06.6 Batters	A0C3Y	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
By-products from the production of amino acids with Corynbacterium glutamicum (feed)	A0BRN	[Liquid by-products from the production of amino acids by fermentation with Corynbacterium glutamicum on substrate of vegetable or chemical origin, ammonia or mineral salts]
FA-06.4.5 Fillings of stuffed pasta (ravioli and similar)	A0C40	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
Products from the processing of plants (feed)	A0BS0	[Products obtained from freezing or drying whole plants or their parts.]
FA-08.2 Meat preparations as defined by Regulation (EC) No 853/2004	A0C3L	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
FA-08. Meat	A0C3P	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
By-products from the production of L-glutamic acid (feed)	A0BRL	[Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.]
FA-08.1 Fresh meat, excluding meat preparations as defined by Regulation (EC) N0 853/2004	A0C3M	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
By-products from the production of L-lysine-monohydrochloride with Brevibacterium lactofermentum (feed)	A0BRM	[Concentrated liquid by-products from the production of L-Lysine monohydrochloride by fermentation with Brevibacterium lactofermentum on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.]
Products from the potato processing industry (feed)	A0BS3	[Products obtained when processing potatoes. They may have been dried or frozen.]
FA-06.4.2 Dry pasta	A0C43	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
FA-07.1.2 Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek	A0C3R	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
Products and by-products of the sauces production (feed)	A0BS4	[Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.]
Products from the - bakery and pasta - industry (feed)	A0BRS	[Products obtained during and from the production of bread, biscuits, , wafers or pasta. They may be dried.]
FA-06.4.1 Fresh pasta	A0C44	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
FA-07.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt	A0C3S	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
FA-06.4.4 Potato gnocchi	A0C41	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
By-products from the production of amino acids with Escherichia coli K12 (feed)	A0BRP	[Liquid by-products from the production of amino acids by fermentation with Escherichia coli K12 on substrate of vegetable or chemical origin, ammonia or mineral salts]
Product from processing of spices and seasonings (feed)	A0BS1	[Products obtained from freezing or drying spices and seasonings or their parts.]
Product from the processing of herbs (feed)	A0BS2	[Products obtained from crushing, grinding, freezing or drying herbs or their parts.]