Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
By-product of enzyme production with Aspergillus niger (feed)	A0BRQ	[By-product of fermentation of Aspergillus niger on wheat and malt for enzyme production]
FA-06.4.3 Fresh pre-cooked pasta	A0C42	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
FA-07.2 Fine bakery wares	A0C3Q	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates	A0C3F	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
FA-08.3 Meat products	A0C3K	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
Bacterial protein from Corynebacterium glutamicum (feed)	A0BRF	[All yeasts and parts thereof obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergiensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Candida utilis/Pichia jadinii, Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp.[1] on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts]
FA-08.3.3 Casings and coatings and decorations for meat	A0C3G	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
Yeasts and like products [Brewers’yeast] [Yeast product] (feed)	A0BRG	[Mycelium (nitrogenous compounds), wet by-product from the production of penicillin by Pencillium chrysogenum (ATCC48271) on different sources of carbohydrates and their hydrolysates, heat treated and ensiled by means of Lactobacillus brevis, plantarum, sake, collenoides and Streptococcus lactis to inactive the penicillin, Nitrogen expressed as crude protein is at least 7%.]
FA-08.3.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).	A0C3D	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
Protein from Methylococcus capsulatus (Bath), Alca ligenes acidovorans, Bacillus brevis and Bacillus firmus (feed)	A0BRD	[Protein product, by-product from the production of amino acids by culture of Escherichia coli K12 on substrates of vegetable or chemical origin, ammonia or mineral salts; it may be hydrolysed.]
FA-08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)	A0C3E	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
Bacterial protein from Escherichia coli (feed)	A0BRE	[Protein product, by-product from the production of amino acids by culture of Corynebacterium glutamicum on substrates of vegetable or chemical origin, ammonia or mineral salts, it may be hydrolysed.]
FA-08.3.1 Non-heat-treated meat products	A0C3J	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
Other fermentation by-products (feed)	A0BRJ	[Feed ingrediend group consisting of Other fermentation by-products than those mentioned in the previous groups]
Vinasses - [condensed molasses soluble] - (feed)	A0BRK	[By-products derived from the industrial processing of musts/worts issued from fermentation processes such as alcohol, organic acids, yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts thereof of the fermentation microorganisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolyzed vegetable fibres and fermentation nutrients such as ammonia or mineral salts]
FA-08.3.2 Heat-treated meat products	A0C3H	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
Yeasts from biodiesel process (feed)	A0BRH	[Protein product of fermentation with Methylococcus capsulatus (Bath) (NICMB strain 11132), Alcaligenes acidovorans (NCIMB strain 12387), Bacillus brevis (NCIMB strain 13288) and Bacillus firmus, (NCIMB strain 13280) on natural gas (approx. 91% methane, 5% ethane, 2% propane, 0.5% isobutene, 0.5% n-butane), ammonia, and mineral salts, the crude protein is at least 65 %.]
Products obtained from the biomass of specific micro-organisms grown on certain substrates (feed)	A0BRB	[Feed ingrediend group consisting of Products obtained from the biomass of specific micro-organisms grown on certain substrates]
FA-09. Fish and fisheries products	A0C3B	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]
FA-08.3.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)	A0C3C	[Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)]